Phytic acid and inositol phosphates in raw flours and infant cereals:: The effect of processing

被引：51

作者：

Frontela, C. ^{[1
]}

Garcia-Alonso, F. J. ^{[1
]}

Ros, G. ^{[1
]}

Martinez, C. ^{[1
]}

机构：

[1] Univ Murcia, Dept Food Sci & Nutr, Fac Vet Sci & Food Sci & Technol, E-30071 Murcia, Spain

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2008年 / 21卷 / 04期

关键词：

infant flour; infant cereal; infant nutrition; industrial processing; roasting; alpha-amylase; phytate; bioavailability; iron; calcium; zinc;

D O I：

10.1016/j.jfca.2008.02.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Inositol phosphate modification in infant cereals was examined during industrial processing which included roasting and alpha-amylase treatment. A considerable (p < 0.05) decrease in phytate content was observed after both treatments in all the samples analysed. However, the industrial processing observed was not sufficient to cause degradation of the phytate to achieve phytate mineral ratios optimal for mineral absorption in infant cereals. All samples analysed had a phytate/iron molar ratio > 1.3, and of the 6 samples, 5 had a phytate/zinc molar ratio > 14. The bioavailability of minerals is particularly important during weaning when minerals stores in infants are naturally low. Further studies are needed to evaluate the efficacy and effectiveness of phytase treatment to increase mineral bioavailability in infant foods. (C) 2008 Elsevier Inc. All rights reserved.

引用

页码：343 / 350

页数：8

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