Determination of the macroelement content of breads fortified with different spices and their contribution to the nutrient reference value

Varga-Kántor Andrea and Alexa Loránd and Topa Emőke and Kovács Béla and Czipa Nikolett: Determination of the macroelement content of breads fortified with different spices and their contribution to the nutrient reference value. In: Élelmiszervizsgálati közlemények, (68) 3. pp. 4047-4057. (2022)

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Abstract

Many studies deal with food fortification, as the production, testing and consumption of functional foods has become a central issue nowadays. Bread is one of our important staple foods, and we regularly eat various spices. Bread may contain spices. In the course of our work, we developed a bread recipe containing different spices and different quantities. In this study, we determined the macroelement content of seven spices (basil, dill, oregano, cumin, chives, rosemary and garlic granules) and 42 enriched breads using an inductively coupled plasma optical emission spectrometer (ICP-OES), and calculated the contribution of for a nutritional reference value (NRV - Nutrient Reference Value). Based on the measured concentrations, we showed a higher element content in the spices we used compared to the values ​​of other studies. We determined outstanding results for basil, dill, oregano and chives.

Item Type:	Article
Other title:	Különböző fűszerekkel dúsított kenyerek makroelem tartalmának meghatározása és hozzájárulásuk a táplálkozási referencia értékhez
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2022
Volume:	68
Number:	3
ISSN:	0422-9576
Page Range:	pp. 4047-4057
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	https://acta.bibl.u-szeged.hu/79022/
DOI:	10.52091/EVIK-2022/3-5-ENG
Uncontrolled Keywords:	Élelmiszervizsgálat, Kenyér, Fűszer, Táplálkozástudomány - kutatás, Élelmiszertudomány - kutatás
Additional Information:	Bibliogr.: p. 4056-4057. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 14. 13:02
Last Modified:	2023. Aug. 26. 08:00
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79488

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