Classification of different types of flours available in the Romanian market based on the nutrition content
Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2023-11-01
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| Series: | Acta Universitatis Sapientiae: Alimentaria |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/ausal-2023-0002 |
| _version_ | 1797405112289722368 |
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| author | Bodor K. Szilágyi J. Szakács O. Salamon B. Bodor Zs. |
| author_facet | Bodor K. Szilágyi J. Szakács O. Salamon B. Bodor Zs. |
| author_sort | Bodor K. |
| collection | DOAJ |
| description | Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification was carried out by analysing the most important parameters: energy, protein, fat, saturated fatty acid, carbohydrate, sugar, and dietary fibre content, using different statistical methods: descriptive statistics, box plot, hierarchical cluster, and surface radar analysis. The results revealed that white wheat flour represented more than 50% of the analysed samples, and significant differences were found between the tested types of flour. In addition, white wheat flour is characterized with lower dietary fibre, fat and protein content, but it has higher energy content and carbohydrate content. In contrast, whole meal, durum, spelt, and rye flours are characterized by lower carbohydrate and higher fibre and fat content. The hierarchical cluster analysis showed that, on the basis of nutritional similarities and differences, the flours studied in Romania can be grouped into three distinct clusters. |
| first_indexed | 2024-03-09T03:05:02Z |
| format | Article |
| id | doaj.art-7c2d9d148fbb4672a1a931e630863f85 |
| institution | Directory Open Access Journal |
| issn | 2066-7744 |
| language | English |
| last_indexed | 2024-03-09T03:05:02Z |
| publishDate | 2023-11-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Sapientiae: Alimentaria |
| spelling | doaj.art-7c2d9d148fbb4672a1a931e630863f852023-12-04T08:02:47ZengSciendoActa Universitatis Sapientiae: Alimentaria2066-77442023-11-01161183110.2478/ausal-2023-0002Classification of different types of flours available in the Romanian market based on the nutrition contentBodor K.0Szilágyi J.1Szakács O.2Salamon B.3Bodor Zs.41Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertăţii Sq. 1, 530104 Miercurea Ciuc, Romania4Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertăţii Sq. 1, 530104, Miercurea Ciuc, Romania4Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertăţii Sq. 1, 530104, Miercurea Ciuc, Romania4Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertăţii Sq. 1, 530104, Miercurea Ciuc, Romania1Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertăţii Sq. 1, 530104 Miercurea Ciuc, RomaniaFlour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification was carried out by analysing the most important parameters: energy, protein, fat, saturated fatty acid, carbohydrate, sugar, and dietary fibre content, using different statistical methods: descriptive statistics, box plot, hierarchical cluster, and surface radar analysis. The results revealed that white wheat flour represented more than 50% of the analysed samples, and significant differences were found between the tested types of flour. In addition, white wheat flour is characterized with lower dietary fibre, fat and protein content, but it has higher energy content and carbohydrate content. In contrast, whole meal, durum, spelt, and rye flours are characterized by lower carbohydrate and higher fibre and fat content. The hierarchical cluster analysis showed that, on the basis of nutritional similarities and differences, the flours studied in Romania can be grouped into three distinct clusters.https://doi.org/10.2478/ausal-2023-0002wheatflourcarbohydratedietary fibrenutrition value |
| spellingShingle | Bodor K. Szilágyi J. Szakács O. Salamon B. Bodor Zs. Classification of different types of flours available in the Romanian market based on the nutrition content Acta Universitatis Sapientiae: Alimentaria wheat flour carbohydrate dietary fibre nutrition value |
| title | Classification of different types of flours available in the Romanian market based on the nutrition content |
| title_full | Classification of different types of flours available in the Romanian market based on the nutrition content |
| title_fullStr | Classification of different types of flours available in the Romanian market based on the nutrition content |
| title_full_unstemmed | Classification of different types of flours available in the Romanian market based on the nutrition content |
| title_short | Classification of different types of flours available in the Romanian market based on the nutrition content |
| title_sort | classification of different types of flours available in the romanian market based on the nutrition content |
| topic | wheat flour carbohydrate dietary fibre nutrition value |
| url | https://doi.org/10.2478/ausal-2023-0002 |
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