Naslov
Bioavailability of calcium in different types of wheat flour-based hard biscuits

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

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

Izvornik
Abstract book, 4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : TIM PUBLIC d.o.o., 2007, 87-87

ISBN
978-953-7005-13-9

Skup
4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
biscuits; calcium; bioavailability; solubility; dietary fiber; integral raw materials

Sažetak
Total and soluble Ca fractions were determined in ten types of wheat flour-based hard biscuits. Receptures of investigated biscuits were designed in the view of new trends in confectionary industry that encourages development of nutritionally enriched and functionally improved products. Therefore, in addition to T-500 wheat flour based biscuit and biscuit made of the mixture of T-500 and T-1700 wheat flour (reference sample), we investigated eight more types of biscuits that were, compared to reference sample, additionally enriched by addition of one of the following raw materials – carob, amaranth, soy flour, integral wheat flour, apple-, oat- and wheat fiber and inulin. Total Ca was determined using ICP-AES method and soluble Ca using an enzymatic method. Amounts of total Ca varied from 50.1 mg/100g (T-500 flour based biscuit) to 98.9 mg/100g (biscuit enriched with carob) covering from 5% to 10% of RDA allocated for Ca, while its bioavailability ranged from 24.4% (biscuit enriched with carob) to 64% (T-500 flour-based biscuit). However, considering the results in the view of absolute amounts of bioavailable Ca, we concluded that sample enriched with inulin represents the best source of soluble Ca (31.7mg/100g of biscuit), while the poorest source is apple-fiber-enriched biscuit (19.1 mg/100g of biscuit).

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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