Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

Albarracín, Micaela; González, Rolando J.; Drago, Silvina Rosa

doi:10.1016/j.lwt.2013.01.029

Cited by 47 publications

(27 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the case of whole grain rye, optimum pH and temperature of phytase activity are at 5.5 and 48 C, respectively (Tijskens et al, 1997). Peers (1953) reported pH 5.15 and temperature slightly higher than 55 C for whole grain wheat and Egli et al (2003) observed optimum conditions for buckwheat phytases at pH 5.0 and 55 C. DM losses for whole rice were between 1 and 3%, which can be considered negligible taking into account that, a 30% of DM losses were observed when brown rice was soaked (Albarracín et al, 2013). Ash losses ranged 5.35-31.94% and protein losses, 1.07-11.96%.…”

Section: Resultsmentioning

confidence: 96%

See 1 more Smart Citation

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Albarracín

González

Drago

2015

International Journal of Food Sciences and Nutrition

Self Cite

View full text Add to dashboard Cite

A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35-55 °C) and time (24-48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial design were evaluated. Taking into account ash, protein and PA losses, whole rice was soaked 24 h at 45 °C and extruded using a Brabender single screw extruder. Effects of extrusion temperature (160-190 °C) and moisture content (14-19 g/100 g) on product characteristics were evaluated using surface response methodology. Values corresponding to the different responses were: Expansion (1.64-3.28), Specific Volume (5.68-11.06 cm(3)/g), Water absorption (3.41-4.43 mL/g) and Solubility (45.44-66.20 g/100 g). The content of PA was reduced from 740.09 to 163.47 mg/100 g (77%) after both processes, resulting in a higher mineral bio-accessibility, and a 7.3% decrease of protein digestibility. Total soluble phenolics and trolox equivalent antioxidant capacity (TEAC) were affected according to the treatment. Both treatments were important to obtain a nutritionally improved whole grain product.

show abstract

Section: Resultsmentioning

confidence: 96%

“…Soaking of brown rice was studied in order to produce a whole grain rice product with very low PA content. However, soaking caused high losses of minerals (Albarracín et al, 2013). Thus, soaking of rough rice could be an alternative to produce a low PA content ingredient minimizing mineral losses.…”

Section: Introductionmentioning

confidence: 99%

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Albarracín

González

Drago

2015

International Journal of Food Sciences and Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…The effect of the combination between steeping temperature (35, 45 and 55 °C) and time (24, 36 and 48 h) on rice grain phytate was studied by Albarracín et al . (). They found that the most effective treatment is steeping at 45 °C for 48 h, which leads to reduced phytate contents between 87 and 91% (Albarracín et al ., ).…”

Section: Accumulation Of Functional Bioactive Components During Maltingmentioning

confidence: 97%

“…(). They found that the most effective treatment is steeping at 45 °C for 48 h, which leads to reduced phytate contents between 87 and 91% (Albarracín et al ., ).…”

Section: Accumulation Of Functional Bioactive Components During Maltingmentioning

confidence: 99%

Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper

Hassani

Procopio

Becker

2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Driven by increased health awareness among consumers, the production of foods and beverages enriched with functional bioactive components is gaining more attention. Malting and lactic acid fermentation are biotechnological processes having potential for producing functional foods and beverages. Due to various biochemical and enzymatic induced changes in raw materials, malting of cereal grains and probiotic lactic acid fermentation of plant‐based media increases the nutritional quality of treated raw materials. The improved nutritional quality is attributed to the accumulation of functional bioactive components along with the degradation of anti‐nutritional components. The selection of raw materials and process parameters are important factors to be considered for increasing the functional bioactive components such as dietary fibres, antioxidants and probiotics. This review article reports the current knowledge on the changes of bioactive components during malting and lactic acid fermentation using probiotic bacterial strains. Process parameters which affect the concentration of bioactive components in raw materials will also be described.

show abstract

“…They are responsible for catalyzing the hydrolysis of phytate phosphor mono ester bonds (salts myo-inositol hexakisphosphate) or myo-inositol 1,2,3,4,5,6-hexakisdihidrogeno phosphate (phytic acid) producing derivatives, such as tetra, tri, di and inositol monophosphate and inorganic phosphate (Pi) ( Shivanna and Venkateswaran, 2014;Albarracín et al, 2013;Bilgiçli et al, 2006). This enzyme is mainly applied in the animal feed industry, where it is used as supplement in feeds of non-ruminant animals (such as pigs, chickens, turkeys, etc.).…”

Section: Introductionmentioning

confidence: 99%

Optimized production of phytase by solid-state fermentation using triticale as substrate and source of inducer

Neira-Vielma¹,

Cristobal²,

Anna³

et al. 2018

Afr. J. Biotechnol.

View full text Add to dashboard Cite

This study was carried out to evaluate the process of phytase production by Aspergillus niger in solidstate fermentation (SSF) using triticale waste. A waste that currently has no use was reported for this biotechnological process, and is of high impact due to the null use. The process was carried out using an additive free medium, supplemented with only one nitrogen source. Under these conditions, phytase activity of 7.45 U/g dry substrate (DS) was obtained. The process was optimized using different additives such as dextrose, lactose, Tween 80 and potassium chloride. For fermentation maximization, two experimental designs were used: 1) Plackett-Burman design (PBD) and 2) the Box-Behnken design (BBD). PBD was used to evaluate the effect of related variables on the production of phytase, as well as their level of significance in the process, while BBD was used for optimal conditions determination. The process was conducted with Petri dishes and a maximum enzyme activity of 25.8 IU/g DS was obtained. Subsequently, SSF was carried out in a tray to increase the amount of fermented substrate and phytase activity of 23.63 IU/g DS was obtained. The results of this study suggest a minimal decrease (8.4%) in enzyme production with scaling.

show abstract

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

Cited by 47 publications

References 20 publications

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper

Optimized production of phytase by solid-state fermentation using triticale as substrate and source of inducer

Contact Info

Product

Resources

About