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Paper Information

Journal:   RESEARCHER BULLETIN OF MEDICAL SCIENCES (PEJOUHANDEH)   DECEMBER- JANUARY 2004-2005 , Volume 9 , Number 5 (41); Page(s) 289 To 294.
 
Paper: 

AN INVESTIGATION ON QUALITY VALUE OF SO CALLED OAT BREAD AND OTHER DIET BREADS IN TEHRAN

 
 
Author(s):  NAJAR SAFARI SH., SEYEDIN ARDABILI S.M., VALAEI NASER
 
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Abstract: 

Background: Diet bread imparts an important role in human nutrition and is consumed widely in Tehran. Diet breads distributed in Tehran do not enjoy best quality regarding nutritional criteria. Hence this study was undertaken to evaluate the quality value. In order to investigate the quality, the study was conducted on 18 randomized barley pan breads, 7 crispy flat barley breads and 5, crispyflat oat breads.
Materials and methods: This research was designed in two stages the first stage was descriptive 18 breads claimed to be diet were randomly collected from the market including barely pan breads,7 crispy flat barely breads, and 5 crispy flat oat breads. Chemical characteristic of breads i.e. moisture, ash, pH, carbohydrate, fat, protein, fiber and phytic acid were determined based on AACC , AOAC and Thompson and Erdman methods. Oat bread was also baked using Avena Sativa variety and its chemical characteristics were measured and compared with samples. The results were analyzed by T-test.
Results: Regarding the phytic acid, the amounts based on dry basis were as follows: oat pan bread 275
±2.1mg/100g, barley pan bread 359.5±61mg/100g, crispy barley flat bread 437±92.8 mg /100g, crispy barley flat oat bread 622.6±127.4 mg/100g. Fibers in oat pan bread was 2.29±0.02 g / 100gon dry basis while in pan oat bread samples from Tehran market was 0.99±0.47 g /100g.
Conclusion: Nutritional value of marketed breads was very poor in compare with actual oat bread baked in the laboratory and regarding the importance of diet bread we suggest proper supervision on production.

 
Keyword(s): DIET BREAD, OAT BREAD, NUTRITION VALUE
 
References: 
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