文章基本信息

标题：INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD
本地全文：下载
作者：Tatiana Bojňanská ; Alena Vollmannová ; Helena Frančáková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
期号：2
DOI：10.5219/42
出版社：Association HACCP Consulting
摘要：In this paper, the results obtained by bread products analysis made with the addition of oats and lentils, which increased its nutrition value are presented. Breads were prepared with addition of 10 %, 20 %, 30 %, 40 % and 50 % which were analyzed for Fe, Mn, Zn, Cu, Co, Ni, Cr, Pb and Cd content. Prepared products were evaluated also from viewpoint of their technological and nutritional value. Use of oat in bread increased with the addition of a quantity of 50 % content of nutritionally significant elements such as Fe (3.2 times), Mn (3.13 times), Zn (2.23 times), Cu (2.01 times) and Cr (1.2 times). The addition of lentils increased particularly Cu content (3.55 times), Zn (2.96 times) and Mn (1.29 times). None of the samples showed exceeded maximum limit (1.0 mg.kg-1) for lead. Based on the analysis results it was confirmed, that the most problematic element in our soils and subsequently in the foodstuffs is cadmium. Exceeded values (< 0.1 mg.kg-1) were detected in 8 samples from 11, in finished products the values were within the limits ranging from 0.090 mg.kg-1 Cd to 0.180 mg.kg-1 Cd.