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Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

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dc.contributor.author Jambrec, Dubravka
dc.contributor.author Sakač, Marijana
dc.contributor.author Jovanov, Pavle
dc.contributor.author Mišan, Aleksandra
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Tomović, Vladimir
dc.contributor.author Mandić, Anamarija
dc.date.accessioned 2018-03-28T11:49:44Z
dc.date.available 2018-03-28T11:49:44Z
dc.date.issued 2016-05
dc.identifier.citation D. Jambrec, M. Sakač, P. Jovanov, A. Mišan, M. Pestorić, V. Tomović, A. Mandić. Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle. Chemical Industry and Chemical Engineering Quarterly, 22 (2016) 319−326. DOI: 10.2298/CICEQ150709046J. en_US
dc.identifier.issn 1451-9372
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/58
dc.description peer-reviewed en_US
dc.description.abstract 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. en_US
dc.description.sponsorship This paper is a result of the research within the National project TR31029 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Savez hemijskih inženjera Srbije en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries 001;0053
dc.rights info:eu-repo/semantics/openAccess
dc.subject mineral content en_US
dc.subject phytic acid en_US
dc.subject buckwheat en_US
dc.subject tagliatelle en_US
dc.subject mineral bioavailability en_US
dc.subject autoclaving en_US
dc.title Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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