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Titolo:
PHYTATE REDUCTION IN WHOLE GRAINS OF WHEAT, RYE, BARLEY AND OATS AFTER HYDROTHERMAL TREATMENT
Autore:
FREDLUND K; ASP NG; LARSSON M; MARKLINDER I; SANDBERG AS;
Indirizzi:
COLL KALMAR,DEPT NAT SCI,POB 905 S-39129 KALMAR SWEDEN LUND UNIV,CTR CHEM,DEPT APPL NUTR & FOOD CHEM S-22100 LUND SWEDEN CHALMERS UNIV TECHNOL,DEPT FOOD SCI S-40229 GOTHENBURG SWEDEN UNIV UPPSALA,DEPT DOMEST SCI S-75237 UPPSALA SWEDEN
Titolo Testata:
Journal of cereal science
fascicolo: 1, volume: 25, anno: 1997,
pagine: 83 - 91
SICI:
0733-5210(1997)25:1<83:PRIWGO>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
INOSITOL PHOSPHATES; CALCIUM-ABSORPTION; INVITRO ESTIMATION; IRON AVAILABILITY; ZINC-ABSORPTION; SMALL-INTESTINE; PHYTIC ACID; PRODUCTS; HUMANS; TETRAPHOSPHATES;
Keywords:
WHOLE GRAINS; PHYTATE REDUCTION; HYDROTHERMAL TREATMENT;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
31
Recensione:
Indirizzi per estratti:
Citazione:
K. Fredlund et al., "PHYTATE REDUCTION IN WHOLE GRAINS OF WHEAT, RYE, BARLEY AND OATS AFTER HYDROTHERMAL TREATMENT", Journal of cereal science, 25(1), 1997, pp. 83-91

Abstract

Whole grains of different cereals have traditionally been prepared with water and heat prior to dehulling, but knowledge of the effect on nutritional properties is limited. The aim of the present study was to investigate if phytate reduction occurred during hydrothermal treatment of whole grains. Wheat, rye, hulled and dehulled barley, hulled oatsand naked oats were incubated with either water or acetate buffer (pH4.8) at 55 degrees C for 24h with the exception of oats, which were incubated at 37 degrees C. Phytate in wheat, rye and barley was reducedby 46-77 % when water was used and by 84-99 % when acetate buffer wasused. The phytate reduction in oats was considerably less, 8-26 %, but, after grinding and soaking, phytate was reduced by 72-77 % in dehulled oats and by 88-91% in naked oats. Citric acid and citrate buffer was used for pH adjustment in some experiments, and their use resulted in less phytate reduction than when acetate and lactic acid were used. Wet-steeping of naked oats and naked barley in water al 53-57 degreesC for 20-30 min reduced the bacterial counts by 99.97 %, and the addition of acid prevented bacterial growth during the incubations. It wasconcluded that cereals with reduced phytate content and good hygienicquality can be developed and produced using hydrothermal treatment ofwhole grains. (C) 1997 Academic Press Limited

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/11/20 alle ore 15:46:31