| Abstrakt: |
Our team had made physicochemical and mineral composition of the flour mixtures from whole meal rye flour with additions of herbal/melissa hortensis, thymus vulgaris, oreganum vulgare/. Regarding the protein content of rye flour (10.30%), lower values were found compared to the melissa hortensis (11.16%), thymus vulgaris (11.18%) and oreganum vulgare added to them (11.71%). In terms of the percentage of fat in the addition of herbs to rye flour (2.29%) increases, being highest in rye flour with oreganum vulgare (3.89%). Carbohydrates and energy value (kcal/100 g) no significant differences were observed between the different types of flour mixtures. The rye flour (90.57 mg/kg) is inferior in content of Ca to rye content with the addition of used herbs (melissa hortensis 111.14 mg/kg, thymus vulgaris 107.37 mg/kg and oreganum vulgare 106.03 mg/kg). With regard to the other macronutrients P, Na, K, Mg and S in the flour mixtures there are no significant differences in the addition of herbal extracts. Significant differences were also not observed for the microelements Zn and Mn. The mixtures are preservative-free, GMO-free, artificially colored and flavoring-free. These mixtures will be used to obtain assortments designed for people with special health needs. The herbs thyme, oregano and lemon balm for medicinal purposes are considered safe medicinal plants. The WHO recommends that when using them, they should be in a daily dose for adults, respectively: for lemon balm and oregano from 1.5 to 4.5 g /day, for thyme from 1 to 2 g/day. [ABSTRACT FROM AUTHOR] |
