Impact of modifying tea-biscuit composition on phytate levels and iron content and availability (CROSBI ID 129977)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Vitali, Dubravka ; Vedrina-Dragojević, Irena ; Šebečić, Blaženka ; Vujić, Lovorka
engleski
Impact of modifying tea-biscuit composition on phytate levels and iron content and availability
The effect of modifying the standard recipe of wheat flour based tea-biscuit on phytate levels, iron content and in vitro availability was investigated. Standard recipe was enriched by addition of dietary fibers and integral raw materials. The average phytic acid content of investigated biscuits ranged from 0.138 to 1.084 g /100g dry matter of biscuit, depending on biscuit composition. Phytic acid levels were also determined in dough in order to determine the influence of technological process on phytic acid content. Iron content of investigated samples ranged from 0.655 to 4.222 mg/100 g biscuit, and iron availability varied from 29.3 up to 58.8%. Data analysis showed that changes in sample composition resulted in significant changes in phytic acid, total and available iron content related to standard sample.
phytic acid; total iron; available iron; biscuit
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