Open AccessWheat flour confectionery products as a source of inorganic nutrients: Zinc and copper contents in hard biscuits
Author(s) -
Šebečić Blaženka,
VedrinaDragojevic Irena
Publication year - 2004
Publication title -
food / nahrung
Language(s) - English
Resource type - Journals
eISSN - 1521-3803
pISSN - 0027-769X
DOI - 10.1002/food.200300390
Subject(s) - food science , wheat flour , chemistry , atomic absorption spectroscopy , whole wheat , whole grains , zinc , inductively coupled plasma atomic emission spectroscopy , copper , inductively coupled plasma , physics , plasma , organic chemistry , quantum mechanics
Cereal‐based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP‐AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.