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Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains

Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2005) Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research, 49. pp. 950-956.

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Abstract

Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains.

Item Type: Article
Uncontrolled Keywords: Bioaccessibility Food acidulants Food grains Iron Zinc
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 04 Biosynthesis
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2007 09:56
Last Modified: 28 Dec 2011 09:28
URI: http://ir.cftri.com/id/eprint/1248

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