Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet

被引：65

作者：

Krishnan, Rateesh ^{[1
]}

Dharmaraj, Usha ^{[1
]}

Malleshi, Nagappa G. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Grain Sci & Technol, Mysore 570020, Karnataka, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 48卷 / 02期

关键词：

Finger millet; Minerals; Processing; Bioaccessibility; Inhibitory factors; PHYTIC ACID; OPTIMIZATION; QUALITY; PROTEIN; PHYTATE; FOODS; FLOUR; PH;

D O I：

10.1016/j.lwt.2012.03.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Finger millet is a rich source of calcium and other minerals. The presence of high amounts of phytates, polyphenols and dietary fibre, may lower the bioaccessibility of minerals. The present study was aimed to determine the influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet. The seed coat fraction of the millet was also included in the studies. Bioaccessibility of minerals was estimated by equilibrium dialysis method while phytic acid by colorimetric method. Polyphenols and dietary fibre were estimated by Folin-Ciocalteu and enzymatic methods respectively. Decortication decreased the total mineral contents, but increased the bioaccessibility of calcium, iron and zinc by 15, 26 and 24 g/100 g respectively. Popping decreased the bioaccessible calcium by about 10 g/100 g and increased that of iron by 5 and 14 g/100 g respectively in native and decorticated millet. No significant increase in bioaccessibility of zinc was observed on popping the decorticated millet but native millet showed an increase of 18 g/100 g. Malted millet showed higher values of bioaccessibility for all the minerals while seed coat fractions exhibited comparatively lower values, because of high proportion of inhibitory factors. Total phytic acid, polyphenols and dietary fibre decreased significantly on decortication and malting. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：169 / 174

页数：6

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