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Titolo:
Development of predictive models for optimization of phytate degradation in wheat and rye during hydrothermal processing
Autore:
Bergman, EL; Fredlund, K; Reinikainen, P; Sandberg, AS;
Indirizzi:
Chalmers Univ Technol, Dept Food Sci, S-41296 Gothenburg, Sweden Chalmers Univ Technol Gothenburg Sweden S-41296 41296 Gothenburg, Sweden Oy Lahden Polttimo AB, Lahti, Finland Oy Lahden Polttimo AB Lahti Finland Lahden Polttimo AB, Lahti, Finland
Titolo Testata:
CEREAL CHEMISTRY
fascicolo: 2, volume: 78, anno: 2001,
pagine: 144 - 150
SICI:
0009-0352(200103/04)78:2<144:DOPMFO>2.0.ZU;2-2
Fonte:
ISI
Lingua:
ENG
Soggetto:
INOSITOL TRIPHOSPHATES; INVITRO ESTIMATION; IRON AVAILABILITY; ZINC-ABSORPTION; REDUCTION; CEREALS; OATS; RICE; TETRAPHOSPHATES; PENTAPHOSPHATES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Bergman, EL Chalmers Univ Technol, Dept Food Sci, S-41296 Gothenburg, Sweden Chalmers Univ Technol Gothenburg Sweden S-41296 burg, Sweden
Citazione:
E.L. Bergman et al., "Development of predictive models for optimization of phytate degradation in wheat and rye during hydrothermal processing", CEREAL CHEM, 78(2), 2001, pp. 144-150

Abstract

Whole kernels of wheat (Triticum aestivum 'Kosack'), rye (Secale cereale 'Motto') and rice (Oryza sativa) were hydrothermally treated to reduce the phytate content. The hydrothermal processes used in this study included alternating wet and dry steeping periods. Two hydrothermal processes were used for wheat and rye with two and three wet and dry steeping steps, respectively. The process using two wet and dry steeping steps (process 1) was optimized for phytate reduction with respect to temperature during the process and lactic acid concentration used in the wet steeping steps. Optimal conditions for phytate breakdown in wheat and rye in process 1 were 55 degreesC during the whole process and 1.3-1.5% lactic acid solution as the soaking agent in the wet steeping periods for wheat and 1.3% for rye. The hydrothermalprocess with three wet and dry steeping periods for wheat and rye (process2) showed that the temperature used in the third wet and dry steeps did not significantly influence (P > 0.05) the phytate reduction in wheat and ryeduring these steps. The maximal phytate reduction was 94.4-95.6% in wheat and 99.0-99.5% in rye during hydrothermal processing. In rice, hydrothermalprocessing resulted, at best, in a 99.8% phytate reduction.

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Documento generato il 27/11/20 alle ore 16:10:57