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Development of functional foods using psyllium husk and wheat bran fractions : phytic acid contents
المؤلفون المشاركون
Aldughpassi, Ahmad
Sidhu, Jiwan S.
Al-Hassawi, Fatima
al-Kandari, Sharifah
Bhatti, Muhammad E.
al-Foudari, Muhammad
المصدر
Saudi Journal of Biological Sciences
العدد
المجلد 28، العدد 6 (30 يونيو/حزيران 2021)، ص ص. 3602-3606، 5ص.
الناشر
تاريخ النشر
2021-06-30
دولة النشر
السعودية
عدد الصفحات
5
التخصصات الرئيسية
الملخص EN
Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions.
phytic acid has now been recognized as an important phytochemical having antioxidant properties.
this study deals with the determination of total as well as phytic phosphorus contents of psyllium (ps), course (cb) and fine wheat bran (fb) enriched pan bread and Arabic flat bread.
the concentration of phytic acid in cb, fb, wheat germ, wholegrain wheat flour (wgf), white wheat flour (wwf), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively.
most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in fb, cb, germ, and wgf as compared to only 42.6% in wwf.
the level of phytic phosphorus in pan bread containing 10% cb, 20% fb (both containing with 5% ps) was found to be 0.63 mg/g and1.53 mg/g respectively, as compared to only 0.34 mg/g in wwf pan bread, and 0.90 mg/g in wgf pan bread.
the phytic phosphorus content in Arabic bread made with wgf and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in wwf Arabic flat bread.
the results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing cb, fb, and wgf, but no change with psyllium addition was observed.
adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Kandari, Sharifah& Bhatti, Muhammad E.& Aldughpassi, Ahmad& Al-Hassawi, Fatima& al-Foudari, Muhammad& Sidhu, Jiwan S.. 2021. Development of functional foods using psyllium husk and wheat bran fractions : phytic acid contents. Saudi Journal of Biological Sciences،Vol. 28, no. 6, pp.3602-3606.
https://search.emarefa.net/detail/BIM-1431465
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Kandari, Sharifah…[et al.]. Development of functional foods using psyllium husk and wheat bran fractions : phytic acid contents. Saudi Journal of Biological Sciences Vol. 28, no. 6 (2021), pp.3602-3606.
https://search.emarefa.net/detail/BIM-1431465
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Kandari, Sharifah& Bhatti, Muhammad E.& Aldughpassi, Ahmad& Al-Hassawi, Fatima& al-Foudari, Muhammad& Sidhu, Jiwan S.. Development of functional foods using psyllium husk and wheat bran fractions : phytic acid contents. Saudi Journal of Biological Sciences. 2021. Vol. 28, no. 6, pp.3602-3606.
https://search.emarefa.net/detail/BIM-1431465
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 3606
رقم السجل
BIM-1431465
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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