Volume 11, Issue 1 (4-2015)
HSR 2015, 11(1): 163-169 |
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Nourian M, Sheklabadi E, Ashrafi M, Yahai M, Pourkhalili A, Khaje M. An evaluation of the phytate content of some selected breads in Isfahan. HSR 2015; 11 (1) :163-169
URL: http://hsr.mui.ac.ir/article-1-751-en.html
URL: http://hsr.mui.ac.ir/article-1-751-en.html
Mojgan Nourian 
1, Elham Sheklabadi2 , Maryam Ashrafi2 , Mahmood Yahai3 , Azin Pourkhalili4 , Mohammadreza Khaje5
1, Elham Sheklabadi2 , Maryam Ashrafi2 , Mahmood Yahai3 , Azin Pourkhalili4 , Mohammadreza Khaje5
1- MS in Nutrition Science, Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2- BS in Nutrition Science, Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
3- Labratory Technician, Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
4- MS in Food Science and Technology, Islamic Azad University, Shahrkord Branch, Shahrkord, Iran
5- Ph.D in Business Administration, Faculty of Rehabilitation, Isfahan University of Medical Sciences, Isfahan, Iran
2- BS in Nutrition Science, Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
3- Labratory Technician, Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
4- MS in Food Science and Technology, Islamic Azad University, Shahrkord Branch, Shahrkord, Iran
5- Ph.D in Business Administration, Faculty of Rehabilitation, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (900 Views)
Background: Although bread is a staple food in different parts of the world, Phytate, a chelating component that is naturaly found in bread flour may interfere the absorption of some essential minerals in the gastrointestinal tract. The objective of this study was to determnine the phytate concentration in some selected bread samples in Isfahan.Methods: Six different kinds of bread, including: whole meal bread, Sangak , Barbari, Combynei, Taftoon, Tanoori- which are commonly in use in Isfahan were sampled in this study. Early and Beturk experimental method was adapted in phytate measurement.Findings: Different bread types were put in order by their phytate content: Sangak > Whole meal bread > combyni > Tanoori > Barbari> Taftoon.Conclusion: The amount of phytate in bread depends on some parameters such as bran content, the quantity of yeast in dough fermentation, amount of used baking soda and dough resting time. Key Words: Phytate, Bread, Growth Failure, Malabsorption, Zinc, Fermentation
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2015/04/15 | Published: 2015/04/15
Received: 2020/07/16 | Accepted: 2015/04/15 | Published: 2015/04/15
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