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Studies on Phytic Acid Content in Energy Food Formulation: Effect of Phytase Enzyme on it

Saravanan, P. (2007) Studies on Phytic Acid Content in Energy Food Formulation: Effect of Phytase Enzyme on it. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The purpose of this investigation was to know the phytic acid levels in each components of the energy food and their free availability of certain important minerals such as Calcium, Iron, magnesium and Zinc after treating with phytase enzyme in prepared energy food. Few known techniques were used for the identification of phytic acid content in each compound of the energy food. Phytic acid does not have characteristic absorption spectrum in the UV or visible light region because it did not give peak value in the spectrum. Thus HPLC method was used to find out the phytic acid contents of each compound of the energy food and formulated energy food also. It was that infant formulas as well as the germinated food treated with phytase enzyme normally have high digestibility properties and good for development and health.
Uncontrolled Keywords: phytic acid food formulation phytase enzyme energy food
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 11:15
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1357

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