Effects of particle size reduction, hydrothermal and fermentation treatments on the phytic acid content and some physicochemical properties of wheat bran

Mahsa Majzoobi, Safora Pashangeh, Asgar Farahnaky, Mohammad Hadi Eskandari, Jalal Jamalian

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe+2, Zn+2 and Ca+2 decreased with reducing particle size. Fermentation had no effect on Fe+2and Zn+2 but slightly reduced Ca+2. The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.
Original languageEnglish
Pages (from-to)2755-2761
Number of pages7
JournalJournal of Food Science and Technology
Volume51
Issue number10
Early online dateAug 2012
Publication statusPublished - Oct 2014

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Phytic Acid
Dietary Fiber
wheat bran
phytic acid
Particle Size
Fermentation
particle size
physicochemical properties
fermentation
bran
fiber content
insoluble fiber
hot water treatment
Water
water solubility
swelling (materials)
water holding capacity
Solubility
soluble fiber
soaking

Cite this

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title = "Effects of particle size reduction, hydrothermal and fermentation treatments on the phytic acid content and some physicochemical properties of wheat bran",
abstract = "With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 {\~A}Ž{\^A}¼m), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 {\~A}‚°C for 60 min) and fermentation (using bakery yeast for 8 h at 30 {\~A}‚°C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 {\%} and 57.3 {\%}, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 {\%}, 12.2 to 7.9 {\%} and 57.4 to 24.3 {\%}, respectively. The highest total (74.4 {\%}) and soluble (21.4 {\%}) and the lowest insoluble fiber (52.1 {\%}) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe+2, Zn+2 and Ca+2 decreased with reducing particle size. Fermentation had no effect on Fe+2and Zn+2 but slightly reduced Ca+2. The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.",
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author = "Mahsa Majzoobi and Safora Pashangeh and Asgar Farahnaky and Eskandari, {Mohammad Hadi} and Jalal Jamalian",
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Effects of particle size reduction, hydrothermal and fermentation treatments on the phytic acid content and some physicochemical properties of wheat bran. / Majzoobi, Mahsa; Pashangeh, Safora; Farahnaky, Asgar; Eskandari, Mohammad Hadi; Jamalian, Jalal.

In: Journal of Food Science and Technology, Vol. 51, No. 10, 10.2014, p. 2755-2761.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of particle size reduction, hydrothermal and fermentation treatments on the phytic acid content and some physicochemical properties of wheat bran

AU - Majzoobi, Mahsa

AU - Pashangeh, Safora

AU - Farahnaky, Asgar

AU - Eskandari, Mohammad Hadi

AU - Jamalian, Jalal

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Food Science and Technology. ISSNs: 0022-1155;

PY - 2014/10

Y1 - 2014/10

N2 - With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe+2, Zn+2 and Ca+2 decreased with reducing particle size. Fermentation had no effect on Fe+2and Zn+2 but slightly reduced Ca+2. The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.

AB - With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe+2, Zn+2 and Ca+2 decreased with reducing particle size. Fermentation had no effect on Fe+2and Zn+2 but slightly reduced Ca+2. The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.

KW - Particle size reduction, hydrothermal, fermentation, phytic acid, wheat bran.

M3 - Article

VL - 51

SP - 2755

EP - 2761

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 10

ER -