Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518994" target="_blank" >RIV/70883521:28110/18:63518994 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/18:63518994

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodchem.2018.05.061" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2018.05.061</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2018.05.061" target="_blank" >10.1016/j.foodchem.2018.05.061</a>

Result language

angličtina

Original language name

Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation

Original language description

Non-traditional wild rice flakes were analysed for chemical composition, vitamin B compounds, α-tocopherol, mineral and trace elements. Dietary intakes of vitamins, minerals and trace elements were evaluated using FAO/WHO and Institute of Medicine regulations. Wild rice flakes proved to be significant contributors of pyridoxine, pantothenic and folic acids, niacin, thiamine, chromium, magnesium, manganese, phosphorus, zinc, copper, molybdenum and iron to essential dietary intakes values. Toxic dietary intake values for aluminium, cadmium, tin and mercury were less than 33%, which complies the limits for adults set by FAO/WHO for toxic elements intake related to the body weight of 65 kg for females and 80 kg for males taking 100 g of flakes as a portion. However, concentrations of Hg reaching between 3.67 and 12.20 µg/100 g in flakes exceeded the average Hg value of 0.27–1.90 μg/100 g in cereals consumed in the EU. It has to be respected in the future.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Volume of the periodical

264

Issue of the periodical within the volume

Neuveden

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

386-392

UT code for WoS article

000433335900048

EID of the result in the Scopus database

2-s2.0-85047055656