Phytate Reduction in Whole Grains of Wheat,Rye, Barley and Oats after Hydrothermal Treatment |
| |
| Institution: | 1. Department of Applied Nutrition and Food Chemistry, University of Lund, Chemical Center, P.O. Box 124, Lund, S-221 00, Sweden;2. Department of Food Science, Chalmers University of Technology, P.O. Box 5401, Göteborg, S-402 29, Sweden;3. Department of Domestic Sciences, University of Uppsala, Dag Hammarskjöldsv. 21, Uppsala, S-752 37, Sweden;1. Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia;2. Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden;3. Jo?ef Stefan Institute, Jamova 37, SI-1000 Ljubljana, Slovenia;4. University of Nova Gorica, Vipavska 13, POB 301, SI-5001 Nova Gorica, Slovenia;5. Nutrition Institute, Tr?a?ka 40, SI-1000 Ljubljana, Slovenia;1. Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, 31270-010 Belo Horizonte, MG, Brazil;2. Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil;3. Departamento de Alimentos, Universidade Federal de São João del Rei, Sete Lagoas, MG, Brazil;4. Departamento de Nutrição, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil;5. Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil;2. Research Cluster Animal Gut Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria;3. University Clinic for Swine, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria |
| |
| 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 oats and naked oats were incubated with either water or acetate buffer (pH 4·8) at 55 °C for 24 h with the exception of oats, which were incubated at 37 °C. Phytate in wheat, rye and barley was reduced by 46–77% when water was used and by 84–99% when acetate buffer was used. 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 88–94% 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 at 53–57 °C for 20–30 min reduced the bacterial counts by 99·97%, and the addition of acid prevented bacterial growth during the incubations. It was concluded that cereals with reduced phytate content and good hygienic quality can be developed and produced using hydrothermal treatment of whole grains. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
