INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES

Autor: Tabassum Hameed, Asia Latif, Talat Mahmood, Shehla Sammi, Tariq Masud
Rok vydání: 2007
Předmět:
Zdroj: Journal of Food Processing and Preservation. 31:583-594
ISSN: 1745-4549
0145-8892
Popis: The research was aimed to determine the effectiveness of different cooking and processing methods for reduction of phytic acid (PA) in wheat. Wheat is the staple food in Pakistan, supplying mainly energy, protein and minerals requirements in the average daily diet of rural and urban families. But compounds like PA depreciate its quality. In the first phase of the present study, seven wheat varieties viz. Inqilab-91, Chakwal-97, Margalla-99, Wafaq-2001, G.A-2002, N.R-231 and N.R-234, most commonly grown all over Pakistan, were analyzed for PA without any treatment. PA was within the ranged of 1.503 (Inqalab-91) and 1.223% (N.R-234). In the second phase, different processing methods like soaking, germination and heat treatment were applied to check their effect on the reduction of PA. All treatments resulted in gradual decrease in PA contents. The soaking treatment was applied for 4, 8, 12 and 24 h. Maximum PA loss was observed in Margalla-99 (25.1%) while minimum (22.5%) in Chakwal-97 after 24-h soaking. The germination treatment was applied for 24, 36 and 48 h. The highest loss of PA was observed in Margalla-99 (40%) while the lowest (37%) in N.R-231 after 48-h germination. Similarly, heat treatment was also applied for 10, 30 and 60 min. Maximum PA loss was observed after 60-min heating in Wafaq-2001 (32%) while minimum (27.0%) in N.R-23. Different processing methodologies can be applied for the reduction of PA. Each and every method has its own merits. If one method is beneficial for the reduction of PA content in a wheat variety, it does not necessarily mean that the same method is good for the other.
Databáze: OpenAIRE
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