Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Fredlund, Kerstin; Asp, Nils‐Georg; Larsson, Magnus; Marklinder, Ingela; Sandberg, Ann‐Sofie

doi:10.1006/jcrs.1996.0070

Cited by 62 publications

(32 citation statements)

References 2 publications

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“…Similar phenomena and reactions related to hydrothermal processes can also be observed in the case of final cereal products such as flakes or groats (Ekholm et al, 2000;Jones et al, 2000;Gennadios and Weller, 1994;Yamsaengsung and Moreire, 2002b). Among many physical properties that are subjected to complex changes during water-thermal processes at grains and seeds, the strength traits should be considered as very important (Fredlund et al, 1997). As the authors state, intensive moisturizing processes of grain or seed (namely dry ones) lead to sudden increase of tensions that can induce numerous damages including characteristic cracks in endosperm.…”

Section: Influence Of Hydrothermal Processing On Selected Physical Prmentioning

confidence: 87%

Influence of hydrothermal processes on selected physical properties of oat grain

Panasiewicz¹,

Grochowicz²,

Sobczak³

2009

Journal of Food Engineering

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Section: Influence Of Hydrothermal Processing On Selected Physical Prmentioning

confidence: 87%

Influence of hydrothermal processes on selected physical properties of oat grain

Panasiewicz¹,

Grochowicz²,

Sobczak³

2009

Journal of Food Engineering

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“…Phytic acid is often associated with whole grain products because it is localized in the aleurone cell layer. It should be noted, however, that whole grain products do not always contain high amounts of phytic acid because processing has been undertaken to reduce phytic acid level either through milling to remove the aleurone cell layer or a heat treatment in the presence of active phytases (Brooks & Lampi, 2001;Fredlund, Asp, Larsson, Marklinder, & Sandberg, 1997).…”

Section: Phytic Acid Levels In Infant Foodsmentioning

confidence: 98%

Determination of the phytic acid levels in infant foods using different analytical methods

et al. 2006

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“…High-moisture treatment has been suggested to release phytate-bind phosphorus and increase the activity of intrinsic phytases in grain (Frelund et al, 1997). The pH of barley E was low because of fermentation products and supplemented organic acids creating optimal conditions for endogenous enzymes and microbial activity.…”

Section: Composition Of Barleymentioning

confidence: 98%

Effects of preservation method and β-glucanase supplementation on ileal amino acid digestibility and feeding value of barley for poultry

Perttilä¹,

Valaja²,

Partanen³

et al. 2001

British Poultry Science

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1. Effects of preservation method (drying or air-tight storage of whole grain and ensiling of rolled high-moisture grain) and beta-glucanase supplementation (Econase) on apparent ileal amino acid digestibilities and metabolisable energy content of barley were evaluated with Ross broiler chickens. In addition, the effect of barley preservation method was assessed using Leghorn cockerels. 2. Birds were given either a semi-purified soyabean meal basal diet or a mixture of the basal diet and barley (50:50 on dry matter basis). Apparent ileal digestibilities (AID) of nutrients were assessed using the slaughter technique. AID of nutrients and nutrient digestibility measured using excreta (AED) were determined using chromium mordanted straw as an indigestible marker. 3. In broilers, AID of amino acids, dry matter and organic matter were lower for dried than air-tight stored barley, particularly for diets based on ensiled barley. In cockerels, barley preservation method had no effect on amino acid AID. The AED of nutrients and nitrogen corrected apparent metabolisable energy content (AMEn) was highest for ensiled barley across both experiments. 4. beta-glucanase supplementation increased nutrient digestibility, phosphorus retention and AMEn content of air-tight stored and dried barley diets in particular but had only negligible effects on ensiled barley. Beta-glucanase improved the AID of amino acids in dried barley but not in air-tight stored or ensiled barley. 5. Amino acid digestibilities were lower in broilers than cockerels and the effect of barley preservation on feeding value of barley was different for broilers and cockerels.

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Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Cited by 62 publications

References 2 publications

Influence of hydrothermal processes on selected physical properties of oat grain

Influence of hydrothermal processes on selected physical properties of oat grain

Determination of the phytic acid levels in infant foods using different analytical methods

Effects of preservation method and β-glucanase supplementation on ileal amino acid digestibility and feeding value of barley for poultry

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