Determination of the macroelement content of breads fortified with different spices and their contribution to the nutrient reference value
Many studies deal with food fortification, as the production, testing and consumption of functional foods has become a central issue nowadays. Bread is one of our important staple foods, and we regularly eat various spices. Bread may contain spices. In the course of our work, we developed a bread re...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2022
|
| Sorozat: | Élelmiszervizsgálati közlemények
68 No. 3 |
| Kulcsszavak: | Élelmiszervizsgálat, Kenyér, Fűszer, Táplálkozástudomány - kutatás, Élelmiszertudomány - kutatás |
| Tárgyszavak: | |
| doi: | 10.52091/EVIK-2022/3-5-ENG |
| Online Access: | http://acta.bibl.u-szeged.hu/79488 |
| Tartalmi kivonat: | Many studies deal with food fortification, as the production, testing and consumption of functional foods has become a central issue nowadays. Bread is one of our important staple foods, and we regularly eat various spices. Bread may contain spices. In the course of our work, we developed a bread recipe containing different spices and different quantities. In this study, we determined the macroelement content of seven spices (basil, dill, oregano, cumin, chives, rosemary and garlic granules) and 42 enriched breads using an inductively coupled plasma optical emission spectrometer (ICP-OES), and calculated the contribution of for a nutritional reference value (NRV - Nutrient Reference Value). Based on the measured concentrations, we showed a higher element content in the spices we used compared to the values of other studies. We determined outstanding results for basil, dill, oregano and chives. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 4047-4057 |
| ISSN: | 0422-9576 |