Possibility of exploitation of buckwheat in bread-making and advantages of enriched bread consumption | Možnosti využitia pohánky pri výrobe chleba a výhody jeho konzumácie
2010
Bojňanská, T., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Frančáková, H., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Chlebo, P., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Gažar, R., Slovak Univ. of Agriculture in Nitra (Slovak Republic)
The study aims at the evaluation of enriched bread prepared with the addition of buckwheat as a source of biologically active components in nutrition. From the overall acceptability rating, it was concluded that bread with the addition of 30 % of buckwheat could be baked with satisfactory results. A clinical study based on consumption of enriched bread was conducted on A group of volunteered experimental persons (n = 33) for a period of four weeks. The loaves with an addition of buckwheat of 30 % contained 4.2 g rutin in 200 g of bread in the consumable form; this equals to the daily dosage of rutin in the clinical study provided that the experimental subjects consume the complete dosage. The results have confirmed the increase of the total antioxidant status thanks to the buckwheat enriched bread consumption from the value of 1.14 mmol per cubic dm at the beginning of the study to 1.46 mmol per cubic dm at the end of the study, i.e. the difference was statistically significant. The daily consumption of buckwheat enriched bread caused a significant decreased of the triglyceride content, too (from the value of 2.15 mmol per cubic dm at the beginning of the study to 1.78 mmol per cubic dm at the end of the study), the total cholesterol was found to decrease, but insignificantly.
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