Phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment
Message:
Abstract:
Cereal has been considered as a major part of diet of people all over the world .Early functional foods were characterized by fortification with vitamins and minerals. Subsequently, the focus has shifted to foods enriched with dietary fiber. Dietary fiber has several physico-chemical functions (such as water binding and alteration of viscosity) which in turn contribute to physiological attenuations such as cholesterol and fat binding, decrease in blood glucose levels, preventing constipation and facilitating good colonic health. The fiber are usually classified as soluble (oligosaccharides, b-glucan, and galactomanan gums) or insoluble (cellulose, hemicellulose), based on their solubility in water. However, phytic acid content of whole wheat flour is a matter of concern, as it may prevent bioavailability a number of minerals.There are evidences that hydration/hydrothermal treatment of bran may substantially reduce phytic acid content of the branriched flours, along with lower detrimental effect of treated bran on dough rheological properties. In this study the effect of different treatments; fermentation, hydration and hydrothermal on the hydrolysis of phytic acid present in brans of wheat, barley, rice and rye was investigated. The results indicated that hydrothermal was the most effective treatment in terms of phytic acid reduction.
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:26 Issue: 4, 2017
Pages:
659 to 665
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