Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/33971
Title: Mineral contents of traditional breads enriched with floral honey
Authors: Juhaimi, Fahad AL
Ghafoor, Kashif
Babiker, Elfadıl E
Özcan, Mehmet Musa
Harmankaya, Mustafa
Keywords: Bread;Honey;Minerals;ICP-AES
Issue Date: Apr-2016
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A47G 19/32, A47J 47/01, A23L 21/25, G01J 3/00
Abstract: The micro - and macro-element contents of bread with honey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Molibden (Mo), cadmium (Cd), crom (Cr) and nickel (Ni) contents of breads were found that 1 mg/Kg. B contents of breads was determined between 2.54 mg/Kg to 3.83 mg/Kg. It was found partly high according to control group. Zinc (Zn) contents of breads ranged from 6.89 to 9.29 mg/Kg. Calcium (Ca), iron (Fe), potassium (K), magnesium (Mg) and sulphur (S) in breads were established as the macro-element. Ca contents of breads changed between 247 to 366 mg/Kg. The highest Ca content was found at bread with honey 15%. Fe (except 15%), K (except 15%), Mg, Mn, phosphours (P) and S contents of breads were generally decreased with increasing of honey concentrations. While K contents of breads with honey change between 1402 mg/Kg to 1570 mg/Kg, P contents of samples ranged from 835 to 1203 mg/Kg.
Page(s): 223-226
URI: http://hdl.handle.net/123456789/33971
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections: IJTK Vol.15(2) [April 2016]

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