EFFECT OF THE ADDITION OF DRIED SHIITAKE (LENTINULA EDODES) TO CORN CRACKERS ON THEIR CHEMICAL COMPOSITION AND ABILITY TO BIND FE(III) AND ZN(II) – A SHORT REPORT
 
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Pol. J. Food Nutr. Sci. 2009;59(3):275–278
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ABSTRACT:
The aim of this study was to assess the chemical composition of corn crackers with a 10% and 20% addition of dried shiitake and to estimate the sorption of Fe and Zn by these products under conditions of pH values similar to those found in the human alimentary tract. Contents of protein, fat and ash were determined using standard analytical methods. Soluble and insoluble fractions of dietary fiber were assayed using the Asp’s enzymatic method. Contents of minerals were analysed by atomic absorption spectrophotometry. Sorption of Fe and Zn was estimated under in vitro conditions (simulated to imitate those occurring in the alimentary tract), using buffer solutions with pH=1.8, pH=6.6, and pH=8.7 as dispersion media. The products were found to be characterised by high contents of fiber, Fe, Cu, Mg and K, and low contents of Na and Ca. A low ability to bind Fe and Zn of not more than 22% was observed in the analysed material. Experimental results obtained indicate that the products with the addition of dried shiitake could be used as a food additive; however, in order to promote them as a good source of microelements it is necessary to determine the sorption capacity of dried mushrooms in in vivo tests.