Investigation of total dietary fiber, B1 and B2 vitamin content of flour blend for pasta production.

The main purpose of the current research was to investigate total dietary fiber and vitamin B1 and B2 content in flour blends made from several types’ whole grain flour for pasta production. In 2012 harvested convectional rye ‘Kaupo’, wheat ‘Zentos’, hull -less barley line ‘PR 5099‘ and triticale line ‘9405 -23‘ grain and, for flour blends obt aining, wheat flour type 550 was used in the experiments. Following quality parameters of flours using standard methods was evaluated: total dietary fiber content (ISO 5498) and vitamins B1 and B2 – by AOAC 986.27 and 970.65 respectively. In the present research significant differences in total dietary fiber of analysed whole grain rye, hull-less barley, triticale and wheat flour samples were established. Higher dietary fiber content was found in whole grain hull-less barley and rye flour, the lowest in the wheat flour type 550. Lower dietary fiber content was obtained for whole wheat and triticale flour blends. However, the higher, for whole rye and hull-less barley flour blend. B1 vitamin content in whole grain rye and wheat flour was significantly higher than in hull-less barley and triticale. Lowest vitamin B2 content was obtained in wheat flour type 550. Lower B1 vitamin content, as 2.70±0.14 mg kg -1 was obtained for whole hull-less barley flour blend, the higher as 3.19±0.28 mg kg -1 for whole wheat flour blend. Lower B2 vitamin content, as 0.91±0.06 mg kg -1 , was obtained for whole hull-less barley flour blend, however, the higher B2, as 0.81±0.28 mg kg -1 in whole wheat flour blend.