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<p>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.</p>
</abstract>

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.

Classification of different types of flours available in the Romanian market based on the nutrition content

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering

University of Pécs, Faculty of Natural Sciences

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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...

Classification of different types of flours available in the Romanian market based on the nutrition content

Data publikacji: 27 lis 2023

Zakres stron: 18 - 31

DOI: https://doi.org/10.2478/ausal-2023-0002

Słowa kluczowe
wheat, flour, carbohydrate, dietary fibre, nutrition value

© 2023 K. Bodor et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Classification of different types of flours available in the Romanian market based on the nutrition content

Data publikacji: 27 lis 2023

Zakres stron: 18 - 31

DOI: https://doi.org/10.2478/ausal-2023-0002

Słowa kluczowewheat, flour, carbohydrate, dietary fibre, nutrition value

© 2023 K. Bodor et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
wheat, flour, carbohydrate, dietary fibre, nutrition value