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Pregled bibliografske jedinice broj: 479901

Iron content in different bakery products determined with AOAC method


Čačić Kenjerić, Daniela; Banjari, Ines; Mandić, Milena L.; Nedeljko, Martina; Vojvodić, Senka
Iron content in different bakery products determined with AOAC method // 5th International Congress Flour - Bread ’09 : proceedings / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno-tehnološki fakultet, 2010. str. 477-484 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Iron content in different bakery products determined with AOAC method

Autori
Čačić Kenjerić, Daniela ; Banjari, Ines ; Mandić, Milena L. ; Nedeljko, Martina ; Vojvodić, Senka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
5th International Congress Flour - Bread ’09 : proceedings / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno-tehnološki fakultet, 2010, 477-484

ISBN
9789537005214

Skup
International Congress Flour - Bread (5 ; 2009) ; Croatin congess of cereal technologists (7 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Iron deficiency; RDI; bakery products; AOAC method

Sažetak
According to WHO more than 30% of population suffers of the most common nutritional disorder, iron deficiency. This public health problem affects children, women, especially pregnant ones, causing number of problems, like increased risk of morbidity and mortality. Recommended Daily Intake (RDI) range for total iron intake is 8 – 18 mg/day for males and females respectively. Consumption of bakery products in Croatia for year 2006 was 79.78 kg or 219 g/day per household member. The aim was to determine iron content in different bakery products, and to estimate the average daily intake of iron from these products. The AOAC method was used for 20 samples of different bakery products, produced by large bakeries covering most of Slavonija province market. The results had shown that the most commonly consumed bakery products have lowest levels of iron – brown, semiwhite, white, and corn bread (0.15, 0.16, 0.20 and 0.24 mg Fe/100 g respectively). Highest iron content was found in mixtures, Sovital 0.48 mg Fe/100 g and Graham 0.51 mg Fe/100 g. Their daily consumption would satisfy 5.8 – 13.2% and 6.2 ‐ 14.0% of RDI. Mixtures for the same bakery products were consistent and the combination of different wholegrain flours and oilseeds resulted in higher iron content. Therefore, the consumption of wholegrain bakery products should be encouraged as part of healthier nutrition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je indeksiran u CAB bazi podataka, Broj pristupa 20103326456.



POVEZANOST RADA


Projekt / tema
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Milena Mandić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek