FT-IR method for estimation of phytic acid content during bread-making process

Phytic acid is famous as anti-nutrient factor usually present in whole-wheat, cereals and numerous plant-based supplements. The presented study focused on development of FT-IR based method for phytic acid estimation during the bread-making process. The impact of phytase supplementation was studied through incorporating the yeast-derived phytase in bread dough. Precise estimation for phytic acid content was performed towards mid-infrared region (1400-800 cm(-1)) of FT-IR spectroscopy. The concentration of phytic acid was estimated for each steps of bread-making process and the FT-IR obtained results were compared with other reported methods. Pure solid solution of phytic acid gave five characteristic peaks recorded at 889, 1002, 1154, 1361 and 1418 cm(-1), because of P-H, P-H banding, phosphine and phosphoric acid respectively. In another set of experiment the impact of phytase supplementation was evaluated.