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Phytate and mineral content in different milling fractions of some Pakistani spring wheats
Author(s) -
Anjum Faqir M.,
Butt Masood S.,
Ahmad Nauman,
Ahmad Ijaz
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00540.x
Subject(s) - cultivar , bran , chemistry , phytic acid , wheat flour , food science , horticulture , zoology , agronomy , biology , raw material , organic chemistry
Six Pakistani wheat cultivars, namely C‐273, Inqulab‐91, Pasban‐90, Parwaz‐94, Shahkar‐95 and Rohtas‐90, were included in the present study. The kernel weight of the wheat cultivars varied from 31.43 to 36.76 g (per thousand kernels), Parwaz‐94 having the highest and Rohtas‐90 having the lowest. The test weight of cultivars ranged from 70.23 (Shakar‐95) to 76.13 kg hL –1 (Pasban‐90). The bran contained the highest amount of phytic acid (6.12%) in C‐273 followed by whole‐wheat flour (2.23%) in Inqulab‐91, and straight‐grade flour (0.24%) in Parwaz‐94. The phytate content was reduced during the baking of bread and chapati. The bread scores and other quality characteristics varied significantly among cultivars. The total bread scores ranged from 35.20 to 42.00, out of a possible fifty, with Parwaz‐94 being the highest. The concentration of minerals varied widely in different milling fractions of various wheat cultivars. The concentration of Cu, Fe, Mn and Zn ranged from 5.00 to 52.50, 26 to 147.50, 0.00 to 97.00, 9.0 to 80.80 ppm, respectively, in different milling fractions of the wheat cultivars. The total chapati scores ranged from 22.40 to 24.20 of a possible score of 30. The minimum chapati scores were found in Rohtas‐90 and Parwaz‐94, while Inqulab‐91 produced the maximum score.