engleski

Bioavailability of calcium in different types of wheat flour-based hard biscuits

Total and soluble Ca fractions were determined in ten types of wheat flour-based hard biscuits. Receptures of investigated biscuits were designed in the view of new trends in confectionary industry that encourages development of nutritionally enriched and functionally improved products. Therefore, in addition to T-500 wheat flour based biscuit and biscuit made of the mixture of T-500 and T-1700 wheat flour (reference sample), we investigated eight more types of biscuits that were, compared to reference sample, additionally enriched by addition of one of the following raw materials – carob, amaranth, soy flour, integral wheat flour, apple-, oat- and wheat fiber and inulin. Total Ca was determined using ICP-AES method and soluble Ca using an enzymatic method. Amounts of total Ca varied from 39.93 mg/100g dry matter(T-500 flour based biscuit) to 104.82 mg/100g (biscuit enriched with carob) covering from 5% to 10% of RDA allocated for Ca, while its bioavailability ranged from 24% (biscuit enriched with carob) to 54% (T-500 flour-based biscuit).

calcium; bioavailability; biscuits

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