Effects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhana
Yükleniyor...
Dosyalar
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Changes in phytic acid (PA), HCl-extractability (HCl-E) of some minerals and in vitro protein digestibility (IVPD) during the production of tarhana prepared with the addition of different phytase sources (bakers' yeast, barley malt flour and microbial phytase) were investigated. PA content of tarhana decreased significantly (p < 0.01) after addition of the yeast, malt and phytase. With respect to wheat flour used as raw material, PA content of tarhana decreased by 95.3%. After tarhana production, average values of HCl-E of Ca, Mg, Zn and K, and also IVPD of tarhana increased up to 80.2%, 86.4%, 73.9% and 92.6%, and 91.9%, respectively. Significant negative correlation coefficients were found between the PA and HCl-E of the minerals, and also IVPD. Tarhana production processes, including fermentation, drying and grinding, were able to remove the antinutritional effects of PA. Each one of the phytase sources used alone decreased the PA content to a limited extend. The results show that tarhana has good potential in the total amounts and bioavailability of the minerals and proteins.
Açıklama
Anahtar Kelimeler
tarhana, protein digestibility, HCl-extractability, phytic acid, mineral
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
98
Sayı
Künye
Bilgiçli, N., Elgün, A., Türker, S., (2006). Effects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhana. Food Chemistry, (98), 329-337. Doi: 10.1016/j.foodchem.2005.05.078
