Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract.
Artikel i vetenskaplig tidskrift, 2022
However, the same phytate reduction in the composite bread was achieved after 1 h fermentation at room temperature with addition of preincubated P. kudriavzevii TY13 plus yeast extract. Increasing the fermentation temperature to 30°C, the phytate content was equally low after fermentation for 1 h with P. kudriavzevii TY13 (preincubated or not) plus yeast extract. In conclusion, a faster reduction of phytate in composite bread was obtained by increasing the fermentation temperature, and addition of P. kudriavzevii TY13 (preincubated or not) with added yeast extract. The phytate to iron molar ratio was
then 0.2 and the phytate to zinc molar ratio 0.6, which strongly indicates an improved bioavailability of both minerals from such a bread.
wheat flour
cassava flour
phytase
bread making.
sorghum flour
Phytate
Pichia kudriavzevii TY13
yeast extract
Författare
Serafina Vilanculos
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
Ulf Svanberg
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
Thomas Andlid
Grundutbildning Fysik, kemi och bioteknik samt matematik och tekniskt basår
African Journal of Food Science
1996-0794 (ISSN)
Vol. 16 12 310-318 F20421169986Drivkrafter
Hållbar utveckling
Ämneskategorier
Livsmedelsvetenskap
Styrkeområden
Hälsa och teknik
DOI
10.5897/AJFS2022.2229