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Compositional and processing effects in promoting the bioaccessibility of iron and zinc of ready to cook high protein kheer mix.

Swarnalata, Panda and Aishwarya, Jaiswal and Jyothi Lakshmi, A. (2019) Compositional and processing effects in promoting the bioaccessibility of iron and zinc of ready to cook high protein kheer mix. LWT - Food Science and Technology (2019), 109. pp. 186-193.

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Abstract

Iron and zinc deficiencies are the major micronutrient deficiencies of public health resulting from poor bioavailability due to the presence of phytic acid from plant foods. The investigation was undertaken to formulate a high protein kheer mix using different legumes and processing by different modes of thermal and enzymatic treatment and identify the one with maximum bioaccessibility of minerals. Semolina based kheer mixes with different decorticated split legumes (dhal) were formulated by adopting different modes of thermal treatment such as dry and moist heat. Phytase treatment was tested in one of the processing methods. The ready to cook kheer mix formulation with different legumes contained 20–34% protein, 3.4–11.7 mg iron and 2.1–3.0 mg zinc per 100 g. Bioaccessibility of minerals was negligible due to high phytic acid content. A strong negative correlation existed between the iron bioaccessibility and phytic acid in raw and processed mixes. Among the treatments adopted, a combination of enzymatic and moist heat treatment was found to be effective in promoting the bioaccessibility of minerals. The enhancement noticed in bioaccessible iron was 2.0–2.6 fold and 2.0–4.0 fold for zinc in reconstituted kheer with good organoleptic scores. Further trials with fortification of minerals are warranted.

Item Type: Article
Uncontrolled Keywords: Phytic acid Mineral bioaccessibility Drum drying Phytase activation High protein kheer
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2019 08:57
Last Modified: 03 Jun 2019 08:57
URI: http://ir.cftri.com/id/eprint/14120

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