Chemical composition and nutritional quality of wholegrain bread from Belgrade market
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Introduction: There is a growing number of epidemiological evidences that wholegrain products may reduce the risk of cardiovascular
diseases, type 2 diabetes, some forms of cancers, as well as obesity. The
beneficial health effects are due to the presence of many biologically
active compounds, which are located in the outer layer and germ fraction of the grain. Therefore, the higher intake of wholegrain foodstuffs
is recommended. Wholegrain bread, locally known as brown bread, is
the most common foodstuff of this type in Serbian diet.
Objectives: The objective of this paper was to assess the quality
indicators, basic chemical composition, and fiber profile of wholegrain
breads sampled from Belgrade supermarkets and bakeries.
Method / Design: In total 8 different samples of wholegrain
bread were analyzed. The nutritional quality of samples was evaluated by common physicochemical analyses (contents of protein, ash, water, crude fiber, acid degree, sodium chloride, starch). Enzy...matic
methods were used for determination of fiber profile (resistant starch,
beta-glucan, fructans, and arabinoxylan). Also, sensory characteristics
were assessed.
Results: During evaluation of the sensory quality all samples
fulfilled the regulatory requirements. All analyzed samples received
high marks for each individual property of quality. However, the varia-
bility of acid degree, as well as some nutrient content (protein, crude
fiber, starch) among samples was great. On the other hand, other
parameters were similar between different bread samples (content of
water, ash, sodium chloride). The fiber fractions that were analyzed in
wholegrain bread samples revealed that resistant starch, fructans and
arabonoxylan were the major fiber fractions, while cellulose content
was unexpectedly low.
Conclusions: Obtained results indicated that wholegrain bread
from Belgrade market is of the standard quality and could be an important source of specific fiber fractions in everyday diet.
Keywords:
wholegrain / bread / Serbia / marketSource:
Annals of Nutrition and Metabolism, 2015, 67, Supplement 1, 546-547Publisher:
- Karger, Basel
Funding / projects:
- Application of biotechnological methods for sustainable exploitation of by-products of agro-industry (RS-31035)
- Biological effects, nutritional intake and status of folate and polysaturate fatty acid (PUFA): improvement of nutrition in Serbia (RS-41030)
Note:
- 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
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Institution/Community
PharmacyTY - CONF AU - Đuričić, Ivana AU - Marinković, Danica AU - Dodevska, Margarita AU - Zrnić-Ćirić, Milica AU - Šobajić, Slađana PY - 2015 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2345 AB - Introduction: There is a growing number of epidemiological evidences that wholegrain products may reduce the risk of cardiovascular diseases, type 2 diabetes, some forms of cancers, as well as obesity. The beneficial health effects are due to the presence of many biologically active compounds, which are located in the outer layer and germ fraction of the grain. Therefore, the higher intake of wholegrain foodstuffs is recommended. Wholegrain bread, locally known as brown bread, is the most common foodstuff of this type in Serbian diet. Objectives: The objective of this paper was to assess the quality indicators, basic chemical composition, and fiber profile of wholegrain breads sampled from Belgrade supermarkets and bakeries. Method / Design: In total 8 different samples of wholegrain bread were analyzed. The nutritional quality of samples was evaluated by common physicochemical analyses (contents of protein, ash, water, crude fiber, acid degree, sodium chloride, starch). Enzymatic methods were used for determination of fiber profile (resistant starch, beta-glucan, fructans, and arabinoxylan). Also, sensory characteristics were assessed. Results: During evaluation of the sensory quality all samples fulfilled the regulatory requirements. All analyzed samples received high marks for each individual property of quality. However, the varia- bility of acid degree, as well as some nutrient content (protein, crude fiber, starch) among samples was great. On the other hand, other parameters were similar between different bread samples (content of water, ash, sodium chloride). The fiber fractions that were analyzed in wholegrain bread samples revealed that resistant starch, fructans and arabonoxylan were the major fiber fractions, while cellulose content was unexpectedly low. Conclusions: Obtained results indicated that wholegrain bread from Belgrade market is of the standard quality and could be an important source of specific fiber fractions in everyday diet. PB - Karger, Basel C3 - Annals of Nutrition and Metabolism T1 - Chemical composition and nutritional quality of wholegrain bread from Belgrade market VL - 67 IS - Supplement 1 SP - 546 EP - 547 DO - 10.1159/000440895 ER -
@conference{ author = "Đuričić, Ivana and Marinković, Danica and Dodevska, Margarita and Zrnić-Ćirić, Milica and Šobajić, Slađana", year = "2015", abstract = "Introduction: There is a growing number of epidemiological evidences that wholegrain products may reduce the risk of cardiovascular diseases, type 2 diabetes, some forms of cancers, as well as obesity. The beneficial health effects are due to the presence of many biologically active compounds, which are located in the outer layer and germ fraction of the grain. Therefore, the higher intake of wholegrain foodstuffs is recommended. Wholegrain bread, locally known as brown bread, is the most common foodstuff of this type in Serbian diet. Objectives: The objective of this paper was to assess the quality indicators, basic chemical composition, and fiber profile of wholegrain breads sampled from Belgrade supermarkets and bakeries. Method / Design: In total 8 different samples of wholegrain bread were analyzed. The nutritional quality of samples was evaluated by common physicochemical analyses (contents of protein, ash, water, crude fiber, acid degree, sodium chloride, starch). Enzymatic methods were used for determination of fiber profile (resistant starch, beta-glucan, fructans, and arabinoxylan). Also, sensory characteristics were assessed. Results: During evaluation of the sensory quality all samples fulfilled the regulatory requirements. All analyzed samples received high marks for each individual property of quality. However, the varia- bility of acid degree, as well as some nutrient content (protein, crude fiber, starch) among samples was great. On the other hand, other parameters were similar between different bread samples (content of water, ash, sodium chloride). The fiber fractions that were analyzed in wholegrain bread samples revealed that resistant starch, fructans and arabonoxylan were the major fiber fractions, while cellulose content was unexpectedly low. Conclusions: Obtained results indicated that wholegrain bread from Belgrade market is of the standard quality and could be an important source of specific fiber fractions in everyday diet.", publisher = "Karger, Basel", journal = "Annals of Nutrition and Metabolism", title = "Chemical composition and nutritional quality of wholegrain bread from Belgrade market", volume = "67", number = "Supplement 1", pages = "546-547", doi = "10.1159/000440895" }
Đuričić, I., Marinković, D., Dodevska, M., Zrnić-Ćirić, M.,& Šobajić, S.. (2015). Chemical composition and nutritional quality of wholegrain bread from Belgrade market. in Annals of Nutrition and Metabolism Karger, Basel., 67(Supplement 1), 546-547. https://doi.org/10.1159/000440895
Đuričić I, Marinković D, Dodevska M, Zrnić-Ćirić M, Šobajić S. Chemical composition and nutritional quality of wholegrain bread from Belgrade market. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):546-547. doi:10.1159/000440895 .
Đuričić, Ivana, Marinković, Danica, Dodevska, Margarita, Zrnić-Ćirić, Milica, Šobajić, Slađana, "Chemical composition and nutritional quality of wholegrain bread from Belgrade market" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):546-547, https://doi.org/10.1159/000440895 . .