The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the … [Read more…]
Cereal grains are a major source of dietary energy and nutrients worldwide. Gluten proteins from wheat (prolamins and glutelins) play a crucial role in the bakery industry. However, gluten also causes a negative response in a small subset of the population which suffers from coeliac disease. This is one reason for the incorporation of alternative … [Read more…]
This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]