Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice
| Autor: | James David Santos Alcantara, Trinidad P. Trinidad, Aida C. Mallillin, Marco P. de Leon |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Phytic acid Mineral Chemistry Mechanical Engineering food and beverages Energy Engineering and Power Technology chemistry.chemical_element Zinc Management Science and Operations Research chemistry.chemical_compound Propionate Fermentation Mineral absorption Dietary fiber Brown rice Food science |
| Zdroj: | Agriculture, Forestry and Fisheries. 3:401 |
| ISSN: | 2328-563X |
| DOI: | 10.11648/j.aff.20140305.22 |
| Popis: | Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 – 11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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