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IN VITRO HYDROGEN ION BINDING BY CEREALS
Author(s) -
JALAN K. N.,
MAITRA T. K.,
MAHALANABIS D.,
AGARWAL S. K.,
CHAKRABORTY M. L.,
CHATTORAJ D. K.,
MOULIK S. P.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08457.x
Subject(s) - bran , food science , white rice , population , wheat flour , gram , west bengal , rice flour , chemistry , biology , medicine , bacteria , environmental health , raw material , organic chemistry , socioeconomics , sociology , genetics
The comparatively higher incidence of duodenal ulcer in the rice eating belts of Eastern and Southern India than in the wheat eating population of North‐West India has initiated this study of the in vitro H + ion binding capacities of six commonly used food items, namely, bran, Bengal gram, whole wheat flour, white flour, rice and ‘chira’ (rice brand). Both cooked and uncooked materials caused reduction in acidity, the former, in some cases, being comparatively more efficient than the latter. The general order of efficiency of the food items is bran > Bengal gram > whole wheat flour > white flour > ‘chira’ > rice. The uncooked states of the last three items are not effective.