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
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Macromolecules and Their Degradation Products in Food-Physiologaical, Analytical and Technological Aspects / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P - Frankfurt : Gesellschaft Deutscher Chemiker, 2005, 284-287

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
Investigated macroelements calcium and phosphorus 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-fiber, wheat-fiber or apple-fiber. 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 46.57 to 109.62 mg/100g and from 103.80 to 299.44 mg/100g, 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 84 % and P 141 %, respectively), and amaranth flour (Ca 69 % and P 164 %, respectively). However, in white wheat flour classic biscuit is the best relationship found between Ca and P concentrations (1:2.3), in spite of the low contents of these two macroelements.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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