Influence of addition of oat and lentil on the content of the detected components in bread | Vplyv prídavku ovsa a šošovice na obsah vybraných prvkov v chlebe
2010
Bojňanská, T., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Vollmannová, A., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Frančáková, H., Slovak Univ. of Agriculture in Nitra (Slovak Republic)
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% of oat and lentil 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 per kg) 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 (less than 0.1 mg per kg) were detected in 8 samples from 11, in finished products the values were within the limits ranging from 0.090 mg per kg Cd to 0.180 mg per kg Cd.
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