Effects of particle size reduction, hydrothermal and fermentation treatments on 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 journalArticlepeer-review

18 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
DOIs
Publication statusPublished - Oct 2014

Fingerprint Dive into the research topics of 'Effects of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran'. Together they form a unique fingerprint.

Cite this