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

页码：153 / 156

页数：4

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