Abstract:

Analysis of contents and bioavailability of minerals in food is one of the important research points in the field of food processing and food nutrition in recent years. Contents of iron, zinc and calcium in baked foods such as bread, biscuit and cake, which were collected at supermarkets in Beijing, were analyzed, and the bioavailability of these minerals was evaluated by in vitro model as well. It was shown that among the three types of baked food, bread contains the highest contents of iron and zinc, and higher calcium than cake. Bread is a potential source for dietary minerals, while biscuit is a good source for calcium. However, bioavailability of minerals in bread is the lowest. Bioavailability of iron and zinc in cake, and that of calcium in biscuit is the highest.

Key words: bread, biscuit, cake, mineralcontent, bioavailability