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MASO-INTERNATIONAL

Technological quality and nutritional benefit of different flour composites

Authors: Ivan Švec, Marie Hrušková, Taťána Hofmanová and Martina Bouzová
Keywords: dietary fibre, flour, minerals, proteins, resistant starch

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 range 21.1–26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). All the examined seeds could be recommended for wheat flour fortification in terms of nutritional improvement.

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202001 51-56
Filename: 202001_51-56.pdf | Size: 366.5 KB | Downloads: 159
Originaly published in MASO INTERNATIONAL Volume 01/2020

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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