List of Articles Phytic acid

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  1 - Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran
  E. Millani G.A. Goli Movahhed M. Jafari
  Introduction: Wheat bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of phytic acid and unappropriate sensory characteristics has More

  Introduction: Wheat bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of phytic acid and unappropriate sensory characteristics has coused limitation of its application in food formulation. In this study the effect of formulation and extrusion conditions containing feed moisture content, tempreture and screw speed were evaluated on chemical, functional and nutitional properties of texturized wheat bran. Materials and Methods: In order to improve the nutriotional and technological properties of wheat bran, the effects of different concentration of feed moisture content (18, 21 and 25%), tempreture (120, 160 and 200°C) and screw speed (170, 235 and 300 rpm) were examined on functional charactristics (water adsorbtion index; WAI, soluability index; SI and oil adsorbtion index; OAI, soluble and insoluble fiber), and the nutritional values (phytic acid) of processed wheat bran. Results: Based on results the maximum and minimum level of WAI and SI were obtained at 25% moisture content, 120°C and 170 rpm. However the maximum level of SI and OAI were demonstrated at 18% moisture content, 200°C and 300 rpm. The least Phytic acid content (3.09 mg/100g) was shown in 21% moisture content, 120°C and 300 rpm. Extrusion process had significant effect on enhancement of soluble fiber fraction (55%) and decreased the insoluble fiber (6%). Conclusion: The results indicated that, optimized condition of processing method could enhance the quality of processed wheat bran. Manuscript profile
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  2 - The Effect of the Type and Quality of Leavening and Flour on the Reduction of the Concentration of Phytic Acid and Qualitative Characteristics of the Dough and Toast Bread
  M. Khorasani M. Salehifar M. Mirzaei
  Introduction: According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced. Materials and Methods: T More

  Introduction: According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced. Materials and Methods: The effect of leavening agent (Saccharomyces cerevisiaeand sourdough yeast containing lactic acid bacteria), the amount of leavening (Saccharomyces cerevisiae with 1.5 and 2%, 1% sourdough yeast cell containing lactobacillus sanfranciscensiscfu/g 103), flours (100% wheat flour, 10% rye flour, rye flour 20%) on the concentration of phytic acid in dough and whole grain toast bread was investigated. The phytic acid was measured in the samples of dough and bread. Analysis of the results using analysis of variance and completely randomized design, test comparison of means was performed using LSD with 18 SPSS software. For comparison of phytic acid in the dough and bread, paired t-test was used to compare phytic acid before and after cooking. Results: The statistical results showed that by increasing the rye flour in the wheat flour (20% rye) and increasing the amount of yeast (2%) and sourdough as a leavening agent, reduction in the amount of phytic acid occurs and specific volume is increased and hard bread baking is reduced. Baking has affected the amount of phytic acid. Sample with 10% rye sourdough has scored the highest in respect of sensory evaluation. Conclusion: The application of sourdough and rye reduces phytic acid and improves the quality characteristics of bread produced. Manuscript profile
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  3 - Effects of Wheat and Bean Residues along with Zinc Sulfate Application on some Qualitative and Quantitative Characteristices of Wheat
  Abolfazl Baghbani Amir Kadkhodaie Seyed Ali Mohammad Modarres-Sanavy
  In this study the effects of wheat (Triticum aestivum L.) and bean (Phaseolus vulgaris L.) residues, along with application zinc sulfate, on zinc, protein, phytic acid concentrations of wheat grain and grain yield were evaluated to do this an experiment based on randomi More

  In this study the effects of wheat (Triticum aestivum L.) and bean (Phaseolus vulgaris L.) residues, along with application zinc sulfate, on zinc, protein, phytic acid concentrations of wheat grain and grain yield were evaluated to do this an experiment based on randomized complete block design with 3 replications and six treatments (control, zinc sulfate, wheat residue, bean residue, wheat residue + zinc sulfate and bean residue + zinc sulfate) was conducted in Isfahan during growing season of 2012-2013. Results of ANOVA showed that there were highly significant differences between wheat and bean residues along with application zinc sulfate, protein, phytic acid in wheat grain, phytic acid to zinc molar ratio and yield. The results also showed that the highest grain yield, protein content and grain zinc concentrations were related to bean residues + application sulfate zinc treatment and the lowest yield to control. The use of crop residue on the soil caused a significant increase in grain yield and shoot, as compared with that of the control (p<0.01). The results also revealed that bean residue caused a 20% increase in grain yield. Application of plant residues, specially bean residues + applivation of zinc sulfate decreased the phytic acid to zinc molar ratio in all treatment in respect to control. Amongst the plant residues, bean residues, as compared with residues had the lowest effect of carbon to nitrogen ratio. The highest wheat grain yield related to the treatment of bean residues + sulfate zinc application. Based on the results of this research it can be concluded that application of bean residues + application sulfate zinc may produce highest grain yield and protein content while the lowest phytic acid to zinc ratio and grain yield from other treatments. Manuscript profile
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  4 - Effect of Foliar Application of Zinc on Seed Yield and Quality of Dry-land Wheat, in Hashtrood
  Esmaeil Karimi-Asl Bahram Mirshekari Ezatollah Esfandiari Farhad Farahvash Ebrahim Khalilvand Behrozyar
  10.30495/jcep.2020.671174
  Malnutrition due to low micro-nutrients content in cereals and lack of diversity of food stuffs are serious health problem in developing countries, including Iran. Due to the important nutritive role of wheat in these countries, researchers are trying to produce wheat g More

  Malnutrition due to low micro-nutrients content in cereals and lack of diversity of food stuffs are serious health problem in developing countries, including Iran. Due to the important nutritive role of wheat in these countries, researchers are trying to produce wheat grains with higher nutrients contents like iron, zinc, ascorbic acid and protein, along with low phytic acid content and Zn/PA ratio to limit malnutrition. Because of significant role of Zn on the metabolism of carbohydrates and proteins; the effects of foliar application of Zn on the quality and yield of wheat grains was studied. In this study six wheat cultivars were planted at a farm in Tastaghar village located in Hashtrood county, during early fall of 2016 in split plot experiment based on randomized complete block design. Treatments used were six wheat cultivars (Baran, Tak-Ab, Sardari, Ohadi, Homa and Azar 2) and leaf foliar application of Zn with four levels (control, during beginning of stem elongation and stem elongation+anthesis stages). Zn foliar treatments were applied in the evenings by a portable pump sprayer. The results revealed that the foliar application of Zn increased seed yields of the cultivars under study. Moreover, protein, Zn and ascorbic acid content of the seed were also increased significantly (P≤%5). However, phytic acid content and Zn/PA ratio were decreased as compared to control. Overall it can be said that, foliar application of Zn had positive impact on the seed yield, proteins, Zn and ascorbic acid contents. It can be concluded that the foliar application of Zn on wheat would improve the seed yield and some qualities of wheat cultivars. It would be advisable to extend continuing this kind of studies to overcome malnutrition problems of area. Further studis is recommended to substantiate the results. Manuscript profile
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  5 - Improvement of Agronomic and Qualitative Characters of Durum Wheat (Triticum turgidum L. var. durum) Genotypes by Application of Zinc Sulfate under Zinc Deficiency Stress
  Ezatollah Esfandiari Majid Abdoli
  To evaluate the effects of Zn application on seed yield and some qualitative properties of wheat in a calcareous soil an experiment was carried out in factorial randomized complete block design (RCBD) with three replications at the Faculty of Agriculture, University of More

  To evaluate the effects of Zn application on seed yield and some qualitative properties of wheat in a calcareous soil an experiment was carried out in factorial randomized complete block design (RCBD) with three replications at the Faculty of Agriculture, University of Maragheh, Iran, during 2014 growing season. The first factor consisted of four durum wheat genotypes and the second factor of levels two zinc sulfate application (control and foliar application of Zn on soil at stem elongation + seed filling stages). The results showed that application of zinc sulfate could increase biological and seed yields of RCOL genotype by 2 and 4 times compared to control respectively. The effects application of zinc sulfate on biological and seed yields of other genotypes were not significant. Based on the results obtained from this study the highest increase in seed weight was 20.7% in the RCOL genotype by Zn application. The highest reduction in phytic acid to zinc molar ratio was observed in Ege-88 genotype and this ratio was decreased by 52.2 percent in the control to 8.4% due to Zn application. This may indicate different responses of durum wheat genotypes to the zinc deficiency in the soil. The results also showed that the number of seed per spike was increased by 22.7 percent and phytic acid was decreased by 62.3 percent due to the application of zinc sulfate. Also, application of zinc sulfate increased Zn concentration in seed from 29.9 mg.kg-1 to 64.7 mg.kg-1 in control. In general, however, the application of zinc was not the reason of seed yield improvement of all genotypes studied but it improved seed yield qualities. It can be concluded that use of Zn is an appropriate method to improve the qualitative and quantitative traits of seed yield. To confirm these results other studies are needed.   Manuscript profile
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  6 - Phosphorus Uptake Relates to Vegetative Growth, Grain Yield and Grain Quality in Phosphorus Deprived Rice Genotypes
  Amanpreet Kaur Vikramjit Zhawar Buta Dhillon
  10.30495/ijpp.2023.708176
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  7 - Effects of Pre-germination Treatment on the Phytate and Phenolic Contents of Almond Nuts
  Liang Lin Lin Freda Xin You Giam Xin Min Foo Nadia Marie Hui Lian Yeo Charlene Jia Ling Koh Nur Hatika Binte Sa’Aban Wai Mun Loke
  10.22034/jon.2017.530394
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