Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

2012 ◽  
Vol 38 (3) ◽  
pp. 987-995 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safoora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Sponge Cake

scholarly journals Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake

2013 ◽  
Vol 9 (1) ◽  
pp. 29-38 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Phytic Acid ◽  
Wheat Bran ◽  
Profile Analysis ◽  
Textural Properties ◽  
Particle Sizes ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Sponge Cake

AbstractTo increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.

scholarly journals Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man

1985 ◽  
Vol 53 (1) ◽  
pp. 47-53 ◽  
Author(s):  
Nävert Barbro ◽  
Sandström Brittmarie ◽  
Cederblad ÅKE
Keyword(s):  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Protein Intake ◽  
Animal Protein ◽  
Zinc Absorption ◽  
Phytic Acid Content ◽  
Phytate Content

1. The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied.2. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking.3. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15 % after 2 d. No further decrease was observed.4. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran.5. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal.6. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

EFFECT OF MINERAL NUTRITION ON COOKING QUALITY OF LENTILS

1978 ◽  
Vol 58 (1) ◽  
pp. 165-168 ◽  
Author(s):  
N. WASSIMI ◽  
S. ABU-SHAKRA ◽  
R. TANNOUS ◽  
A. H. HALLAB
Keyword(s):  
Trace Elements ◽  
Phytic Acid ◽  
Mineral Nutrition ◽  
Acid Content ◽  
Direct Relationship ◽  
Cooking Quality ◽  
Major And Trace Elements ◽  
Phytic Acid Content ◽  
High Level

A pot experiment was conducted on lentils to study the influence of major and trace elements on the cooking quality of a hard cooking lentil. Cooking quality was significantly influenced by mineral nutrition. Adequate levels of major and trace elements contributed to good cooking. Plants watered with adequate levels of N, P, Ca, Mg, S, B, Cu, Fe, Mn, Mo, Zn, and a high level of K (210 ppm) produced the fastest-cooking lentils. A combination of high levels of K and Na in the seed was associated with good cooking quality. No direct relationship was found between phytic acid content in the seed and cooking quality.

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility

1992 ◽  
Vol 42 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Manju Gupta ◽  
Neelam Khetarpaul ◽  
B. M. Chauhan
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content
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