Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
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Date
2016-05
Authors
Jambrec, Dubravka
Sakač, Marijana 
Jovanov, Pavle
Mišan, Aleksandra
Pestorić, Mladenka
Tomović, Vladimir
Mandić, Anamarija
Journal Title
Journal ISSN
Volume Title
Publisher
Savez hemijskih inženjera Srbije
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.
Description
peer-reviewed
Keywords
mineral content, phytic acid, buckwheat, tagliatelle, mineral bioavailability, autoclaving
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.