Evaluation of the mineral and trace elements of various breads

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dc.contributor.authorHarmankaya, Mustafa
dc.contributor.authorKorkmaz, Ayşegül
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorCeylan, Durmuşali
dc.contributor.authorAkköz, Cengiz
dc.contributor.authorDursun, Nesim
dc.contributor.authorÖzcan, Mustafa Mete
dc.date.accessioned2020-03-26T19:53:52Z
dc.date.available2020-03-26T19:53:52Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBread 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.en_US
dc.identifier.doi10.2376/0003-925X-69-10en_US
dc.identifier.endpage13en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage10en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-69-10
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36611
dc.identifier.volume69en_US
dc.identifier.wosWOS:000426337600003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbreaden_US
dc.subjectwheaten_US
dc.subjectcornen_US
dc.subjectryeen_US
dc.subjectbakeryen_US
dc.subjectmineralen_US
dc.subjectICP-AESen_US
dc.titleEvaluation of the mineral and trace elements of various breadsen_US
dc.typeArticleen_US

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