PubMed · 5464389
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
R Nicolaysen. 1970-05-28. [Iron absorption from bread].. https://pubmed.ncbi.nlm.nih.gov/5464389/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by adding benzoic acid. Using laboratory-baked bread containing known amounts of sodium propionate, recoveries of ca. 95% could be established, validating the method.
Biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. The final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. Sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. The acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7.5% colocasia leaf powder and raw mix were equally acceptable as shown by the analysis of variance.
The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55 micrograms for adult males and females respectively (National Research Council, 1989). The average glutathione peroxidase (EC 1.11.1.9) level in 478 samples of human whole blood was 6.08 (SE 0.065) units/ml. This increased to 6.65 (SE 0.321) in sixty-two subjects consuming brown or wholemeal bread but was unaffected by oily fish consumption. Analysis of a small number of samples of whole milk, eggs and meat indicated slightly higher concentrations than previously published values but this trend was insufficient to compensate for the lower cereal provision of Se.