The qualitative evaluation of grain fortified with selenium. Summary of Doctoral thesis to obtain the Doctor's degree of Engineering sciences in branch of Food science | Ar selēnu bagātinātu graudu kvalitatīvais novērtējums. Promocijas darba kopsavilkums inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē
2010
Duma, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The promotion work was carried out during the period from the year 2005 to 2009 based on previous experiments started in 2002. The investigations were carried out at the Laboratory of Inorganic and Analytical Chemistry of the Chemistry Department, Latvia University of Agriculture (LUA); Laboratory of Packaging Material Investigations of the Food Technology Department, LUA; Technological laboratory of Bread production of the Food Technology Department, LUA; Research Laboratory of Agronomy Analysis, LUA; Laboratory of Animal Biochemistry and Physiology of the Institute of Biology, Latvia University; Laboratory of Food and Environmental Investigations of the National Diagnostic Center, Food and Veterinary Service; Laboratory of Ltd. Environmental audit. The aim of the research was to obtain and evaluate the quality of grain fortified with selenium. The objectives of the research were the following: (1) to analyze the content of selenium in cereals and cereal products produced in Latvia; (2) to determine the influence of selenium forms and concentration on the grain germination; (3) to find out the connections among Se content, Se uptake and grain germination; (4) to investigate the influence of selenium on the content of biologically active compounds - thiamine, riboflavin, pantothenic acid, ascorbic acid, tocopherols as well as the content of essential amino acids in germinated grain; (5) to work out mathematical models to indicate and make predictions of the changes of selenium content, grain germination and thiamine, riboflavin, pantothenic acid, ascorbic acid and tocopherol content; (6) to test the influence of wheat grain enriched with selenium additives on the chicken organism; (7) to investigate the possibilities of increasing selenium content in wheat bread by adding hull-fewer oat supplemented with selenium.
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