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Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation

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dc.title Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation en
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Koubová, Eva
dc.contributor.author Šenkárová, Lenka
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 264
dc.citation.spage 386
dc.citation.epage 392
dc.type article
dc.language.iso en
dc.publisher Elsevier Ltd.
dc.identifier.doi 10.1016/j.foodchem.2018.05.061
dc.relation.uri https://linkinghub.elsevier.com/retrieve/pii/S0308814618308586
dc.subject Zizania aquatica L. en
dc.subject Wild rice flakes en
dc.subject Vitamin en
dc.subject Mineral and trace elements en
dc.subject Daily intake en
dc.description.abstract Non-traditional wild rice flakes were analysed for chemical composition, vitamin B compounds, α-tocopherol, mineral and trace elements. Dietary intakes of vitamins, minerals and trace elements were evaluated using FAO/WHO and Institute of Medicine regulations. Wild rice flakes proved to be significant contributors of pyridoxine, pantothenic and folic acids, niacin, thiamine, chromium, magnesium, manganese, phosphorus, zinc, copper, molybdenum and iron to essential dietary intakes values. Toxic dietary intake values for aluminium, cadmium, tin and mercury were less than 33%, which complies the limits for adults set by FAO/WHO for toxic elements intake related to the body weight of 65 kg for females and 80 kg for males taking 100 g of flakes as a portion. However, concentrations of Hg reaching between 3.67 and 12.20 µg/100 g in flakes exceeded the average Hg value of 0.27–1.90 μg/100 g in cereals consumed in the EU. It has to be respected in the future. © 2018 Elsevier Ltd en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1007950
utb.identifier.obdid 43878264
utb.identifier.scopus 2-s2.0-85047055656
utb.identifier.wok 000433335900048
utb.identifier.pubmed 29853391
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2018-07-27T08:47:35Z
dc.date.available 2018-07-27T08:47:35Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2018/006]
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Koubová, Eva
utb.contributor.internalauthor Šenkárová, Lenka
utb.contributor.internalauthor Orsavová, Jana
utb.scopus.affiliation Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, Zlín, Czech Republic; Tomas Bata University in Zlín, Department of Environmental Protection Engineering, Náměstí T.G. Masaryka 5555, Zlín, Czech Republic; Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, Zlín, Czech Republic
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