Investigation of total dietary fibre, vitamin B1 and B2 content in whole-grain pasta | Kopējo šķiedrvielu, B1 un B2 vitamīna satura izpēte pilngraudu makaronos
2015
Kalnina, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology;Jelgavas dzirnavas, AS, Jelgava (Latvia) | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The main purpose of the current research was to investigate total content of dietary fibre and vitamin B1 and B2 in pasta made from several types’ whole grain flour. In the experiment rye ‘Kaupo’, wheat ‘Zentos’, hullless barley PR 5099 and triticale 9405-23 grain harvested in 2012 were used. The following quality parameters of pasta were evaluated using standard methods: content of total dietary fibre (ISO 5498) and vitamins B1 and B2 – by AOAC 986.27 and 970.65 respectively. In the present research significant differences in total dietary fibre content of analysed whole-grain rye, hull-less barley, triticale and wheat pasta samples were established. Higher dietary fibre content was found in whole-wheat and triticale pasta, the lowest in the control sample. Lower dietary fibre content was obtained for whole-rye and hull-less barley pasta. Vitamin B1 content in whole-grain wheat pasta samples was significantly higher than in hull-less barley, triticale, and rye pasta. The lowest content of vitamin B1, 2.7±0.14 mg kgE-1 was obtained for whole-hull-less barley pasta sample, the highest 3.19±0.12 mg kgE-1 for whole-wheat pasta. The lowest B2 vitamin content, 0.07±0.07 mg kgE-1, was obtained for whole-hull-less barley pasta, however, the highest B2, 0.81±0.09 mg kgE-1 in whole wheat pasta sample.
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