engleski

Wheat based integral biscuits as sources of phosphorus in everyday nutrition

Eight experimental wheat-based, integral biscuits were prepared and investigated for total and bioavailable phosphorus content. Results were compared to the values obtained for classic white wheat flour based biscuit in order to asses the impact of implantation of bran, different integral raw materials and fibers on total phosphorus content and its availability. Since study was conducted in the view of current trends of excessive intake of this element in most of developed countries, we expressed results obtained for total phosphorus content as percentages of allocated RDA values. Total phosphorus was determined by an official AOAC method (AOAC, 2001), and its bioavailability by an in vitro enzymatic method (Schwedt et al., 1998). Total phosphorus content of investigated samples ranged from 1.093 gkg-1 (biscuit based on type 500 wheat flour) to 2.987 gkg-1 (biscuit enriched with integral wheat flour and amaranth). Phosphorus availability was the highest in biscuit based on type 500 wheat flour, as expected (86.1%), and the lowest in the sample enriched with amaranth flour (53.0%), due to very high phytic acid content. Considering revealed values of total phosphorus content and its bioavailability, we concluded that the richest source of this important macroelement was the sample enriched with soy flour providing 1.671 gkg-1 of available phosphorus.

dietary phosphorus; phosphorus bioavailability; biscuits

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