Abstract
The effect of modifying the standard recipe of wheat flour based tea–biscuit on phytate levels, iron content and in vitro availability was investigated. Standard recipe was enriched by addition of dietary fibers and integral raw materials. The average phytic acid content of investigated biscuits ranged from 0.138 to 1.084 g/100 g dry matter of biscuit, depending on biscuit composition. Phytic acid levels were also determined in dough in order to determine the influence of technological process on phytic acid content. Iron content of investigated samples ranged from 0.655 to 4.222 mg/100 g biscuit, and iron availability varied from 26% up to 56%. Data analysis showed that changes in sample composition resulted in significant changes in phytic acid, total and available iron content related to standard sample.
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