EFFECT OF HEAT-TREATMENTS ON THE PHYTIC ACID CONTENT OF MAIZE PRODUCTS

被引：30
|
作者：
KHAN, N
ZAMAN, R
ELAHI, M
机构：
[1] Food Technology and Fermentation Division, Pakistan Council of Scientific and Industrial Research, Laboratories Complex, Lahore
[2] Saudi Arabian Standards Organization, Riyadh, 11471
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 54卷 / 01期
关键词：
PHYTIC ACID; MAIZE; HEAT TREATMENTS; MINERALS;
D O I：
10.1002/jsfa.2740540117
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1.71 g kg-1) than dry corn (7.15-7.60 g kg-1). The loss of phytic acid varies from 18.1 to 46.7% for fresh maize and from 11.5 to 52.6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.
引用
收藏
页码：153 / 156
页数：4
相关论文
共 50 条
12345