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Molar Ratio of Phytic Acid and Zinc During Cereal Flake Production
Author(s) -
Grüner Matilda,
Horvatić Marija,
Gačić Milica,
Banović Mara
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<355::aid-jsfa511>3.0.co;2-7
Subject(s) - phytic acid , zinc , molar ratio , phosphorus , chemistry , food science , flake , molar , agronomy , materials science , biochemistry , biology , organic chemistry , catalysis , paleontology , composite material
The phytic acid content and distribution of phosphorus during cereal flaking were determined as well as the level of some minerals, and the molar ratios of phytic acid: zinc were calculated. Statistical analyses showed that there were no differences in the amount of total phosphorus, between oats and wheat and between rye and barley. The phytic/non‐phytic phosphorus ratio was about 3 in wheat and oats, about 2 in barley and about 13 in rye. The technological processing did not affect ( P< 0·05) phytic acid content. The molar ratio of phytic acid: zinc for the flakes was only slightly below that of the whole grain, indicating that the technological process, primarily a hydrothermal treatment and flaking, did not improve zinc availability.