Use of Sourdough to Reduce Phytic Acid and Improve Zinc Bioavailability of a Traditional Flat Bread (Sangak) from Iran

被引:18
作者
Najafi, Mohammad Ali [1 ]
Rezaei, Karamatollah [1 ]
Safari, Mohammad [1 ]
Razavi, Seyyed Hadi [1 ]
机构
[1] Univ Tehran, Dept Food Sci Engn & Technol, Karaj, Iran
关键词
flat bread; phytic acid; sangak; sourdough; zinc bioavailability; PHYTATE CONTENT; BACTERIA; FERMENTATION; FLOUR;
D O I
10.1007/s10068-012-0007-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30 degrees C for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads, which is particularly the case for sangak bread, and also provides a solution for such issue.
引用
收藏
页码:51 / 57
页数:7
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