phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment
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Phytic acid degrading lactic acid bacteria in tef-injera fermentation.
Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially deg...
متن کاملEffect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans.
The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high...
متن کاملReduction of Phytic Acid During Breadmaking of Whole-Meal Breads'
Cereal Chem. 69(3):266-270 Reduction of phytate was studied in model dough systems using whole(up to 550 C) phytic acid concentrations were less than 8 and 4% of original grain coarse meals or flours and during breadmaking of coarse meal concentrations for wheat and rye, respectively. Further increase of the breads from wheat and rye. It was found that pH was the most important temperature (abo...
متن کاملEfficient hydration of alkynes through acid-assisted Brønsted acid catalysis.
The combined acid catalyzed hydration of alkynes is an efficient one-step synthesis of carbonyl compounds. This atom-economical method is effective with a wide range of substrates, and the products are obtained in very good yields with low catalyst loading (0.2%). Furthermore, solid acids like Nafion were also efficient and could be easily recycled multiple times without loss of reactivity.
متن کاملSeed Biofortification and Phytic Acid Reduction: A Conflict of Interest for the Plant?
Most of the phosphorus in seeds is accumulated in the form of phytic acid (myo-inositol-1,2,3,4,5,6-hexakisphosphate, InsP₆). This molecule is a strong chelator of cations important for nutrition, such as iron, zinc, magnesium, and calcium. For this reason, InsP₆ is considered an antinutritional factor. In recent years, efforts to biofortify seeds through the generation of low phytic acid (lpa)...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۴، صفحات ۶۵۹-۶۶۵
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