Selenium Content in Spelt, Buckwheat, and Vegetable Pasta

Abstract

<jats:p>Introduction. As a trace element, selenium is present in humans as part of selenoproteins. It improves the work of the antioxidant defense system and produces a strong immunomodulatory effect. Selenium is part of about 30 biologically active compounds of human body. However, selenium deficiency is considered a global problem. The research objective was to determine the selenium content in the developed pasta products. &#x0D; Study objects and methods. The study featured laboratory samples of pasta made from a mix of whole wheat spelt flour, buckwheat, and low-temperature drying powders of broccoli and celery. The selenium content was determined by atomic absorption spectroscopy with electrothermal atomization with a palladium nitric acid matrix modifier. The experiment employed a Hitachi 180-80 atomic absorption spectrophotometer. To determine the selenium content, the samples underwent wet mineralization in nitric and perchloric acids. Adding hydrogen peroxide and ethanol made it possible to convert selenium from inorganic and organic forms into selenite ions. &#x0D; Results and discussion. The research involved domestic natural raw materials. The components proved to be good sources of selenium, which means that they can be used to produce functional products. The selenium content ranged from 105.7 ± 22 mkg/kg to 302.5 ± 17 mkg/kg in the samples. Taking into account the loss of selenium during cooking, the selenium content in 100 g of the finished product ranged from 13.5% to 38.5 %. &#x0D; Conclusion. The developed pasta products proved excellent sources of selenium. The use of buckwheat flour and vegetable powders in the formulation of wholegrain spelt dough increased the selenium content in the pasta by 40.7–186.2 %. The obtained results can be used for tables of the chemical composition of Russian food products.</jats:p>

Development of a pasta recipe using vegetable powders

“…[7] Файзуллина О. Ф., Смирнов С. О. брокколи мен балдыркөк ұнтағының әсерін зерттеді, оның барысында олар осы өсімдік қоспаларын енгізу өнімнің тағамдық құндылығын арттыратынын анықтады. [8] Stephen Sule, Abu Joseph Oneh, Igyor Michael Agba Stephen Sale, by Joseph Jones, Igor Michael Abba 5, 10, 15, 20, 25 және 30% мөлшерінде сәбіз ұнтағын бидай ұнына қосып қолданды, содан кейін алынған бидай-сәбіз макаронының сапасын бағалады. Олар бидайсәбіз макаронын өндіруге арналған ең оңтайлы қоспаның 25% екендігін анықтады .…”

Сохранность Эссенциального Элемента Селена В Разработанных Макаронных Изделиях

“…НИИ ПП и СПТ -филиал ФГБУН «ФИЦ питания и биотехнологии» разработали рецептуры цельнозерновых макаронных изделий из полбы, гречихи с добавлением овощных порошков [9]. По плану НИР исследовали содержание селена в четырех экспериментальных образцах макаронных изделий: №1из муки цельнозерновой полбяной; №2 -из муки цельнозерновой полбяной с добавлением гречневой; №3 -из муки цельнозерновой полбяной с добавлением порошка брокколи; №4 -из муки цельнозерновой полбяной с добавлением порошка листьев сельдерея [10,11]. Результаты исследований представлены в таблице [10,11].…”