Phytic acid content in milled cereal products and breads |
| |
| Affiliation: | 1. Department of Biotechnology, Dr. KSG Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India;2. Gopi Nath P.G. College, Veer Bahadur Singh Purvanchal University, Ghazipur, Uttar Pradesh, India;3. Department of Molecular and Cell Biochemistry, Falavarjan Branch, Islamic Azad University, Isfahan, Iran;4. Department of Biotechnology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, India;5. Quality Analysis Lab., Forage Section, College of Agriculture, CCS Haryana Agricultural University, Hisar, India |
| |
| Abstract: | Phytic acid was determined in cereal (brans, flours and milled wheat-products) and breads. The method was based on complexometric titration of residual iron (III) after phytic acid precipitation. The cereal flours showed values ranged between 3–4 mg/g for soft wheats, 9 mg/g for hard wheat and 22 mg/g for whole wheat. Corn, millet and sorghum flours reported a mean of 10 mg/g and oat, rice, rye and barley between 4 and 7 mg/g. Wheat brans had wide ranges (25–58 mg/g). The phytic acid for oat brans was half that of wheat bran (20 mg/g) and higher value (58 mg/g) than that for rice bran. The milling products (semolinas) from hard wheat exhibited 10 mg/g and soft wheat a mean of 23 mg/g. The breads made with single or mixture cereal flours exhibited ranges between 1.5 and 7.5 mg/g. The loss of phytic acid relative to unprocessed flours was between 20% for oat bread and 50% for white bread. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
