Author: "Matusz-Mirlak, A." / Topic: colorimetry - Searchworks@Jio Institute Digital Library Search Results

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Author: Robert Duliński, A. Golachowski, A. Matusz-Mirlak, Rafał Ziobro, and H. Gambuś
Subjects: chemistry.chemical_classification, Phytic Acid, Food Handling, Inositol Phosphates, Secale, Raw material, Consumer Behavior, Diet, chemistry, Isomerism, Reagent, Rye bran, Taste, Seeds, Fast Foods, Humans, Extrusion, Colorimetry, Food science, Inositol phosphate, Edible Grain, Food Science
Abstract: The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.
Published: 2011

Author: Gambuś, H., Matusz-Mirlak, A., Duliński, R., Ziobro, R., and Golachowski, A.
Subjects: *EXTRUSION process, *PHOSPHATE content of food, *COLORIMETRY, *SNACK foods, *RYE, *BRAN, *TASTE testing of food, *ISOMERS
Abstract: The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores. [ABSTRACT FROM AUTHOR]
Published: 2012
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