Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.
To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.
Sebecić
Blazenka
B
Faculty of Pharmacy and Biochemistry, Department of Food Chemistry, A. Kovacića 1, 10000 Zagreb, Croatia. blazenka.sebecic@yahoo.com
Dragojević
I Vedrina
IV
Horvatić
M
M
D001939:Bread / Q000032:analysis*; D005433:Flour; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D007501:Iron / Q000032:analysis*; D008345:Manganese / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D014908:Triticum
D008345:Manganese; D007501:Iron