Technological quality and nutrition benefit of different flour composites

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43918991" target="_blank" >RIV/60461373:22330/19:43918991 - isvavai.cz</a>

Result on the web

<a href="http://www.maso-international.cz/download/67_70_012019.pdf" target="_blank" >http://www.maso-international.cz/download/67_70_012019.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Technological quality and nutrition benefit of different flour composites

Original language description

The aim of this article was to examine samples of wheat flour fortified with non-traditional commercial grain from the nutritional point of view. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher addition. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). All examined seeds could be recommended for wheat flour fortification in terms of nutritional improvement.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

2019

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

51-56

UT code for WoS article

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EID of the result in the Scopus database

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