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https://open.uns.ac.rs/handle/123456789/4967
Title: | Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle | Authors: | Škrobot, Dubravka Sakač, Marijana Jovanov, Pavle Mišan, Aleksandra Pestorić, Mladenka Tomović, Vladimir Mandić, Anamarija |
Issue Date: | 2016 | Publisher: | Belgrade: Association of the Chemical Engineers of Serbia | Journal: | Chemical Industry and Chemical Engineering Quarterly | Abstract: | © 2016, CI and CEQ. All rights reserved. Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20–30%) resulted in significant increase in mineral content and bioavailability. | URI: | https://open.uns.ac.rs/handle/123456789/4967 | ISSN: | 14519372 | DOI: | 10.2298/CICEQ150709046J |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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