Changes in availability of iron in barley during malting

被引：0

作者：

Pawar, VD ^{[1
]}

Machewad, GM ^{[1
]}

机构：

[1] Marathwada Agr Univ, Coll Food Technol, Dept Biochem & Appl Nutr, Parbhani 431402, Maharashtra, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 01期

关键词：

barley; dehulling; malting; phytate phosphorus; ionizable iron;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Barley grains were dehulled, soaked for 17 h, germinated for 48 h and malted after steeping for 18 h and germinating for 4 days. The changes in the phytate phosphorus and its influence on availability of iron in vitro were studied. On processing of barley the phytate phosphorus (% of total phosphorus) significantly decreased from 48.8 to 25.4% in dehulled, 41.4% in soaked, 33.5% in germinated and 28.9% in malted barley which caused a significant improvement in the content of ionizable iron (% of the total iron) being maximum in malted (84.0%), soaked (80.4%) and dehulled (51.4%).

引用

页码：28 / 30

页数：3

共 20 条

[1]

[Anonymous], 1995, OFF METH AN, V16th

[2]

Balasubramanian SC., 1989, NUTR VALUE INDIAN FO

[3]

Chopra S, 2004, J FOOD SCI TECH MYS, V41, P547

[4]

Fiske CH, 1925, J BIOL CHEM, V66, P375

[5]

Jain A. K., 1975, Journal of Food Science and Technology, India, V12, P131

[6] ENZYMATIC REDUCTION OF PHYTATE IN WHOLE WHEAT BREADS [J].

KNORR, D ;

WATKINS, TR ;

CARLSON, BL .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1866-1869

[7] STUDIES ON COMPARATIVE MALTING CHARACTERISTICS OF SOME TROPICAL CEREALS AND MILLETS [J].

MALLESHI, NG ;

DESIKACHAR, HSR .

JOURNAL OF THE INSTITUTE OF BREWING, 1986, 92 (02) :174-176

[8] INVITRO METHOD FOR PREDICTING BIOAVAILABILITY OF IRON FROM FOODS [J].

NARASINGARAO, BS ;

PRABHAVATHI, T .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1978, 31 (01) :169-175

[9]

NOVELLIE L, 1960, J SCI FOOD AGR, V11, P457

[10]

Panse V., 1961, Statistical methods for agricultural workers

← 1 2 →