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  • Title: [Nutritional composition in different processed wheats from Shaanxi Province].
    Author: Wang M, Yin D, Hu J, Tian L, Yuan W, Qiao H.
    Journal: Wei Sheng Yan Jiu; 2021 Jan; 50(1):69-85. PubMed ID: 33517964.
    Abstract:
    OBJECTIVE: To study the content of nutritive ingredients of 11 kinds of different processed wheats planted in Shaanxi Province, and assess their nutritional value. METHODS: The macronutrients, moisture, ash and vitamins in 11 different wheat were determined. The index of nutritional quality(INQ) method was used to evaluate the different nutrients in 11 kinds of wheat and the fuzzy membership function method was used to evaluate the nutritional value comprehensively. RESULTS: The contents of water and carbohydrate in 11 kinds of whole wheat flour were lower than those of special flour and wheat core flour. The contents of ash, fat, protein and total dietary fiber were significantly higher than those of special flour and wheat core flour. The wheat flour contained high levels of vitamin B_1, certain vitamin B_2 and trace amount of β-carotene. Under the parameters selected in this article, the comprehensive evaluation shows that Jinmai 54 had the highest nutritive value among 11 kinds of wheat, while Zhoumai 26 had the lowest nutritive value. CONCLUSION: 11 kinds of wheat is rich in protein, vitamins and other nutrients, peeling can cause a large loss of vitamin B and vitamin E in wheat flour. The comprehensive nutritional value of whole wheat flour is higher than the special flour and wheat core powder.
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