The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II
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Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Ltd- Elsevier Science Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Rice bran, Infrared, Bread, B vitamins, Minerals, Phytic acid
Kaynak
Journal of Cereal Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
59
Sayı
2
