engleski

Iron content in bakery products determined by AOAC method

According to WHO more than 30% of population suffers of the most common nutritional disorder, iron deficiency. This public health problem affects children, women, especially pregnant ones, causing number of problems, like increased risk of morbidity and mortality. RDI range for total iron intake is 8 – 18 mg/day for males and females respectively. Consumption of bakery products in Croatia for year 2006 was 79.78 kg per household member, or 219 g/day. The aim was to determine iron content in different bakery products, as well as the daily intake of these products. The AOAC method was used for 20 samples of different bakery products, produced by large bakeries covering most of Slavonija province market. The results had shown that the most commonly consumed bakery have lowest levels of iron – brown, semiwhite, white, and corn bread (1.17, 1.25, 1.58, 2.07 µ g/g respectively). Highest iron content was found in two mixtures, Sovital 4.13 µ g/g and Graham 4.60 µ g/g. Their daily consumption would satisfy 5.8 – 13.2% and 6.2 – 14.0% of RDI for females and males respectively. Mixtures for the same bakery products were consistent and the combination of different wholegrain flours and oilseeds resulted in higher iron content. Therefore, the consumption of wholegrain bakery products should be encouraged as part of healthier nutrition.

iron deficiency; RDI; bakery products; AOAC method

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