[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

The Effect of Phytase Produced from Yeast on the Availability of Iron and Zinc Present in Whole Wheat Flour Based Products

Krishna, Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Iron and Zinc Present in Whole Wheat Flour Based Products. [Student Project Report]

[img] PDF
Pr-735.pdf
Restricted to Repository staff only

Download (468kB)

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: Chapati is considered as one of the main food item in Indian food menu. The whole wheat flour is the major raw material used for preparation of chapati contains high amount of phytic acid, a chelating agent for iron and zinc. Thus can reduce the availability of iron and zinc. Therefore food stuffs like chapati and other whole wheat flour based products cannot satisfy the mineral requirement of human body. The effects of commercial phytase and experimental phytase from yeast source at 0.1% and 0.2% concentration on iron and zinc availability was evaluated in chapati prepared from whole wheat flour. Increasing concentration in the commercial phytase amount caused 28% and 30% increase in the available quantities of soluble (“free”) iron and zinc respectively. The iron and zinc amount increased up to 23% and 22% respectively with experimental phytase treatment. This result indicates that phytase from yeast source has lesser activity than the commercial one but still has a significant potential to increase the availability of iron and zinc.
Uncontrolled Keywords: Chapati; whole wheat flour; phytase, yeast;
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 06:57
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9516

Actions (login required)

View Item View Item