THE INFLUENCE of EXTRUSION PROCESSING ON IRON DIALYZABILITY, PHYTATES and TANNINS IN LEGUMES

Autor:	Wanda Chenoweth, Mark A. Uebersax, Padmashri Ummadi
Rok vydání:	1995
Předmět:	chemistry.chemical_classification Phytic acid General Chemical Engineering General Chemistry Bioavailability chemistry.chemical_compound chemistry Biochemistry Tannin Inositol Extrusion Food science Solubility Chemical composition Legume Food Science
Zdroj:	Journal of Food Processing and Preservation. 19:119-131
ISSN:	1745-4549 0145-8892
Popis:	Iron dialyzability, chemical forms of iron, tannin content, and phytic acid degradation in boiled, low impact and high impact extruded navy beans, chickpeas, cowpeas and lentils were determined. In boiled legumes, the dialyzable iron was 1.2-2.7% of total iron. Dialyzable, soluble and ionic iron were highest in low impact, extruded legume flours. Lower forms of inositol phosphates (inositol tri-, tetra- and penta-phosphates) increased to 51–71% of total phytate in legumes processed by boiling or extrusion compared to 21–33% in raw legumes. Tannin content was lower in extruded products compared to boiled or raw legumes. the influence of extrusion processing on iron dialyzability varied with processing conditions. Results suggest that the degradation of phytate and changes in tannin content may not be responsible for the increase in iron dialyzability and solubility associated with low impact extrusion processing.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ff1598af41168be43549b79cc372604d https://doi.org/10.1111/j.1745-4549.1995.tb00282.x Zobrazit plný text záznamu