Evaluation of the mineral and trace elements of various breads
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H SCHAPER GMBH CO KG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Bread samples were provided randomly from six bakeries (A, B, C, D, E and F) located in different district Konya in Turkey. While K contents of white bread vary between 157.0 mg/100 g (Bakery-C) and 515 mg/100 g (Bakery-F), K contents of loaf bread changed between 220 mg/100 g (Bakery-D) to 549 nig/100 g (Bakery-F) (p<0.05). In addition, K contents of corn, rye and whole wheat breads changed between 215 mg/100 g (Bakery-E) and 362 mg/100 g (Bakery-A), 247 mg/100 g Bakery-D) and 328 mg/100 g (Bakery-F) to 248 mg/100 g (Bakery-B) and 394 mg/100 g (Bakery Bakery-F), respectively. While P contents of loaf breads change between 125 mg/100 g (Bakery-D) and 357 mg/100 g (Bakery-F), P contents of bran-bread varied between 107 (Bakery-B) and 312 mg/100 g (Bakery-E) (p<0.05). Also, P contents of whole wheat breads changed between 141 mg/100 g (Bakery-B) and 240 mg/100 g (Bakery-A). The highest Ca contents of breads were found in bran-bread (758 mg/100 g) (Bakery-F), rye bread (697 mg/100 g) (Bakery-F), corn bread (377 mg/100 g) (Bakery B) (p<0.05). The highest Fe was found in whole wheat bread (4.36 mg/100 g) (Bakery A) sample. The highest Zn contents of breads were found in loaf bread (2.46 mg/100 g) (Bakery-F) and bran-bread (2.47 mg/100 g) (Bakery-D). Mineral contents of breads showed differences depending on bread types and bakery.
Açıklama
Anahtar Kelimeler
bread, wheat, corn, rye, bakery, mineral, ICP-AES
Kaynak
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
69
Sayı
1
