Jambrec, DubravkaSakač, MarijanaJovanov, PavleMišan, AleksandraPestorić, MladenkaTomović, VladimirMandić, Anamarija2018-03-282018-03-282016-05D. 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.1451-9372http://oa.fins.uns.ac.rs/handle/123456789/58peer-reviewedTwo 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.eninfo:eu-repo/semantics/openAccessmineral contentphytic acidbuckwheattagliatellemineral bioavailabilityautoclavinginfo:eu-repo/semantics/article