Effect of particle size, hydrothermal processes and type of fermentation on phytic acid reduction and nutritional characteristics and hydration properties of wheat bran

samira mansourgorgani ¹ ( دانشگاه علوم کشاورزی و منابع طبیعی گرگان )
Yahya Maghsoudlou ² ( Faculty member )
morteza khomeiri ³ ( استاد گروه علوم وصنایع غذایی /دانشگاه علوم کشاورزی ومنابع طبیعی گرگان )
Mehran Alami ⁴ ( Associate prof., Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran )
Mohammad Ghorbani ⁵ ( Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran )

Submited date : 2024-04-14 Accepted date : 2024-07-09

Keywords: Wheat bran, phytic acid, particle size, hydrothermal, fermentation,

Abstract :

Wheat bran is rich in minerals, fiber, B vitamins, etc. However, it contains anti-nutritional compounds such as phytic acid, which prevents the absorption of minerals in the body. In this research, the bran was ground and separated using sieve number 80. Wheat bran was soaked in acetate buffer (pH = 4.8) and autoclaved (121°C, 2 hours). Autoclaved bran was fermented with water and active dry yeast/suspension of lactic acid bacteria/suspension of lactic acid bacteria and yeast. Changes in the content of phytic acid, soluble and insoluble dietary fiber, thiamin and riboflavin, mineral content, water holding capacity and water absorption index of wheat bran with particle size larger and smaller than 180 microns were investigated during hydrothermal and fermentation treatments. The results showed that reducing the particle size, hydrothermal treatments and fermentation reduced the phytic acid of wheat bran. The content of soluble and insoluble dietary fiber increased and decreased, respectively. The storage capacity and water absorption index had a similar trend with insoluble dietary fiber and soluble dietary fiber, respectively. The content of minerals (Fe2+, Zn2+, Cu2+) decreased due to hydrothermal treatment and particle size reduction and increased due to fermentation process. The contents of thiamine and riboflavin increased due to hydrothermal treatment and fermentation treatment led to the production of thiamine and riboflavin. By observing the data obtained from this research, we came to the conclusion that the use of hydrothermal treatments and fermentation and reducing the size of particles is suitable for reducing the content of phytic acid.

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