Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
作者： Micaela Albarracín , Rolando J. González , Silvina R. Drago
DOI: 10.1016/J.LWT.2013.01.029
关键词:
摘要: Abstract Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of process with lactic acid on nutrient content (Fe, Zn, proteins) from whole rice grain, a surface response methodology 3 2 factorial experimental design was used. The independent variables were time (24, 36 48 h) temperature (35°, 45° 55 °C) soaking. results showed that decreased total phosphorus (TP) in range 35–92.4 mg/100 g compared to 255 mg/100 g rice. losses phytate grains between 87 91%, remnant phytic being 15.1 20.9 mg/100 g, most effective at 45 °C for 48 h. different nutrients high all treatments, reaching 50% Fe, more than 64% around 45% proteins. Although digestibility dialyzability improved, brown would not be suggested as useful grains, if production staple food is main objective.
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