Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Evelina GHERGHINA, Florentina ISRAEL-ROMING, Daniela BALAN, Gabriela LUTA, Vasilica SIMION, Marta ZACHIA
Bakery products constitute an important part of the human diet, providing a high quantity of carbohydrates, but also proteins, dietary fibres, B group vitamins and minerals. Consumption of whole grain foods means high intake of dietary fibre and micronutrients, which has been associated with a reduced risk of coronary heart disease, diabetes, obesity and some forms of cancer. The aim of the present study was to appreciate the nutritive value of some bakery products by assessment of content in thiamine and α-tocopherol. The researches were performed on common products made with wheat or rye flour and on some enriched products obtained by adding different ingredients of vegetal origin, such as olives, onion, garlic or seeds. These supplementary ingredients were used to improve the taste and to diversify the range of bakery products. In the same time, their addition results in obtaining healthier food. α-Tocopherol content was analysed by HPLC method and thiamine content was determined by spectrofluorometric method. The obtained results showed a higher content of thiamine in the enriched products comparing to the traditional ones. Moreover, the analysis indicated an improvement of α-tocopherol content, although the bakery products usually contain low amounts of this vitamin.
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