Naslov
Ca and P content in dietetic biscuits enriched with different dietary fiber

Autori
Vedrina-Dragojević, Irena ; Vitali, Dubravka ; Šebečić, Blaženka ; Vujić, Lovorka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Volume / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P - Frankfurt : Gesellschaft Deutscher Chemiker, 2005

Skup
EURO FOOD CHEM XIII

Mjesto i datum
Hamburg, Njemačka, 21.09.2005. - 23.09.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
calcium; phosphorus; dietetic biscuits; dietary fiber

Sažetak
Today people consume cereal products on whole grain flour basis and enriched with different kind of dietary fiber more frequently, because they became aware that such food can improve health and prevention of chromic diseases. Whole grains are source of resistent starch and provide proteins, essential amino and fat acids with low fat content. Whole grain also contains antioxidants, including vitamins, phenolic acids and lignans, phytoestrogens, dietary fibre and also is a good source of macro - and trace elements. Since, calcium and phosphorus are macroelements involved in many important enzymes and/or proteins and thereby in many physiological functions of the organism our study deals with the following questions: How do different dietary fiber affect on calcium and phosphorus content, and how are the concentrations of this two macroelements related? Investigated macroelements were assayed in white wheat flour classic biscuit, standard dietetic biscuits and in standard dietetic biscuits enriched with whole grain flour, soya flour, carob flour, amaranth flour, inulin, oat-fibre, wheat-fibre or apple-fibre. After microwave digestion calcium concentrations were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES) and total phosphorus by spectrophotometric molybdenum blue method. Depending on investigated biscuit, Ca and P contents ranged from 49.34 to 114.39 mg/100g of original sample and from 109.20 to 298.70 mg/100g of original sample, respectively. Analysis of the results reveals that there are significant increase (P=0.01) in the amount of Ca and P in all enriched biscuits, but specially in biscuits enriched with soya flour (Ca 88% and P 151%, respectively), and amaranth flour (Ca 76% and P 174%, respectively). However, in white wheat flour classic biscuit is found the best relationship between Ca and P concentrations (1:2.3), in spite of the low contents of these two macroelements, extraordinarily important to humans.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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