Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread.

A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content.

Dietary Adequacy in Older Adult Nursing Home Residents of the Northern Iberian Peninsula.

According to the latest data, Spain (19.4%) and Portugal (21.8%) are the two European countries with the highest percentage of older adults.

Element Content in Different Wheat Flours and Bread Varieties.

The most consumed cereal-based product worldwide is bread. "Caaveiro", an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI "Pan Galego" bread baking industry. The element content of the refined wheat flours used to make "Pan Galego" (''Caaveiro'', FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS.

Development and validation of an HPLC method for the determination of thiamine and riboflavin in green leafy vegetables using clara-diastase.

There is no literature on the use of the currently available form of clara-diastase (≥ 35 U/mg; Fluka Product No. 86959) in the analysis of vitamins B(1) and B(2) . Consequently, a method for the determination of total riboflavin and total thiamine in green leafy vegetables by high-pressure liquid chromatography (HPLC) following sample preparation by sequential acid hydrolysis, enzymatic hydrolysis with clara-diastase ≥ 35 U/mg, and for B1, derivatization to thiochrome, was developed and validated.

Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes.

Unlabelled: For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase intention toward potatoes and other vegetables.