Phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment

Document Type : Research Paper

Authors

1 1

2 2


Bassiri A and Nahapetian A, 1977. Differences in concentrations and interrelationships of phytate, phosphorus, magnesium, calcium, zinc and iron in wheat varieties grown under dryland and irrigated Conditions. Journal of Agricultural and Food Chemistry 25: 1118-1122.
Bohn T, Davidsson L, Walczyk T and Hurrell RF, 2004. Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans. The American Journal of Clinical Nutrition 79:418–423.
Dhingra D, Michael M, Rajput H and Patil RT, 2012. Dietary fiber in foods, A review. Journal of Food Science and Technology 49:255–266.
Febles CI, Arias A, Hardisson A, Rodrigue-Alvarez C and Sierra A, 2002. Phytic acid level in wheat flours. Journal of Creal Science 36:19-23.
Fredlund K, Asp NG, Larsson M and Sandberg AS, 1997. Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment. Journal of Cereal Science 25:83-91.
Harland BF and Frolich W, 1989. Effects of phytase from three yeasts on phytate reduction in Norwegian whole wheat flour. Cereal Chemistry 66:357-358.
Kaur KD, Jha A, Sabikh IL, Singh AK, 2014. Significant of coarse cereals in health and nutrition. A review. Journal of Food Science and Technology 51:1429-1441.
Kock SD, Taylor J and Taylor JRN, 1999. Effects of heat treatment and particle size of different brans on loaf volume of brown bread. LWT-Food Science and Technology 32: 349-356.
Lopez HW, Krespine V, Messager A, Demigine A and Remesy C, 2001. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. Journal of Agricultural and Food Chemistry 44: 2657-2662.
Mahgoub SEO and Elhag SA, 1998. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chemistry 61: 77-80.
Majzoobi M, Pashangeh S, Farahnaky A, Eskandari MH and Jamalian J, 2014. Effect of particle size reduction, hydrothermall and fermentationtreatments on phytic acid content and some physicochemical properties of wheat bran. Journal of Food Science and Technology 51: 2755-2761.
Mellanby E, 1950. Some points in the chemistry and biochemistry of phytic acid and phytase. in: A Story of Nutritional Research, The Williams and Wilkins Company, Baltimore: 248-282.
Phillippy BQ, 2006. Transport of calcium across Caco-2cells in the presence of inositol hexakisphosphate. Nutrition Research 26: 146–149
Salunke R, Rawat N, Tiwari VK, Neelam K, Randhawa GS, Dhaliwal HS and Roy P, 2012. Determination of bioavailable zinc from biofortified wheat using a coupled in vitro digestion/Caco-2 reporter-gene based assay. Journal of Food Composition and Analysis 25:149-159.
Turk M, Carllson NG and Sandberg AS, 1996. Reduction in the levels of phytate during whole meal bread making: effect of yeast and wheat phytases. Journal of Creal Science 23: 257-264.
Urbano G, Aranda P, Gomez E, Frejnagel S, Porres JM, Farias J, Vidal-valverdeCand Lopez-Jurado M, 2003. Nutritional evaluation of pea protein diets after mild hydrothermal treatment and with and without added phytase. Journal of Agricultural and Food Chemistry 51: 2415-2420.
Zhu K, Haung S, Peng W, Qian H and Zhou H, 2010. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International 43: 943–948.