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Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals.
Rebellato, Ana Paula; Orlando, Eduardo A; Thedoropoulos, Viviane C Toretti; Greiner, Ralf; Pallone, Juliana A Lima.
Affiliation
  • Rebellato AP; Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo 13083-862 Brazil.
  • Orlando EA; Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo 13083-862 Brazil.
  • Thedoropoulos VCT; Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo 13083-862 Brazil.
  • Greiner R; Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
  • Pallone JAL; Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo 13083-862 Brazil.
J Food Sci Technol ; 57(9): 3474-3481, 2020 Sep.
Article in En | MEDLINE | ID: mdl-32728294
This study evaluated the effect of phytase treatment on the bioavailability of iron (Fe), calcium (Ca), zinc (Zn), and myo-inositol phosphate fractions in sorghum flour; and characterized its macronutrients and minerals. The proximate composition and mineral content indicated that, sorghum flour has a nutritional potential superior to wheat and maize. The results obtained in the solubility and dialysis assays indicated that, naturally occurring minerals (without phytase treatment) in sorghum flour, presented considerable bioaccessibility; reaching 32, 47 and 67% of dialyzable Fe, Zn, and Ca respectively. The use of phytase had a positive influence on the reduction of myo-inositol phosphates, mainly the IP6 fraction, present in sorghum flour samples, and an increase in the soluble percentage (Fe 52% for one sample, for Zn higher than 266%) and dialyzed minerals (Fe 7.8-150%; Zn 19.7 for one sample; and Ca 5-205%) for most samples. Therefore, the essential minerals naturally occurring in sorghum have an absorption potential; and the use of phytase reduced the IP6 fraction and improved the availability of the minerals evaluated.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2020 Type: Article

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2020 Type: Article