The effects of radiofrequency heating on the aminoacids content of Whole Wheat bread, Graham bread and White bread

Miteluţ, A. C., Ştefãnoiu, G. A., Popa, E. E., Drãghici, M., Popa, M. E., Cramariuc, R., Balaurea- Chirilov, A. M., Mãriuţ, C., Mustãţea, G. S., Mohan, G., Culeţu, A.

Abstract

In this study, it was determined the content of some amino acids from 3 types of wheat based bread: White, Whole Wheat and Sylvester Graham before and after RF treatment. The amino acids content was monitored at two different moments: T0 - initial moment and at T10 - after 10 days of storage at in controlled conditions. The main conclusion of this preliminary study was that treatment with RF at 100 ºC does not affect the nutritional value of the core regarding the content of analysed amino acids. Further it is necessary to be studied the effects of RF treatment over the general nutritional profile of the samples.

Keywords

amino acids content, radiofrequency treatment, whole wheat bread, graham bread, white bread, nutritional value

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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