Zinc content in different muesli samples
Laen...
Kuupäev
2021
Kättesaadav alates
Autorid
Lignicka, I.
Balgalve, A.
Zīdere-Laizāne, A.M.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
There is no specialized zinc storage system in the body, therefore there must be a daily
intake of zinc to achieve a steady state. Long-term zinc deficiency due to inappropriate nutrition
may result in immunological or autoimmune diseases. The aim of this study was to develop
muesli with naturally high zinc content. Zinc is found in various plant-based foods as grain flakes
and seeds which often are one of the raw materials for muesli. Muesli is one of the grain-based
food trends nowadays as people`s life habits are changing due to fast-paced life, still, it is
important to obtain all nutrients. According to zinc content in raw materials five different muesli
samples were prepared, from all samples, muesli with the highest zinc content with 3.80 mg
100 mg-1 was chosen for further analysis. Zinc bioavailability is assessed through the
determination of absorbability. The kinetic in vitro intestinal digestion suggests how much zinc
is released during digestion and could be absorbed in the small intestine. The results show that
during digestion approximately 22% of zinc was absorbed in the small intestine. Such
characteristics of in vitro digestion test shows that by one meal (50 g of muesli) it is possible to
replenish our body zinc level by 0.42 mg. To check additional nutrient content in selected muesli
samples different mineral and vitamin analyses were done. Mineral and vitamin content in the
muesli sample was calculated according to their content in raw materials. Per portion, muesli is
source of iron, magnesium, phosphorus, zinc, vitamin B1, vitamin B2, vitamin B3, vitamin B6
and vitamin E.
Kirjeldus
Received: January 11th, 2021 ; Accepted: March 27th, 2021 ; Published: April 22nd, 2021 ; Correspondence: ilva.lignicka@musli.lv
Märksõnad
absorption, digestion, in vitro, muesli, zinc, articles