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CHANGES IN MINERAL ELEMENTS AND PHYTIC ACID CONTENTS DURING COOKING OF THREE CALIFORNIA RICE VARIETIES
Author(s) -
TOMA R. B.,
TABEKHIA M. M.
Publication year - 1979
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.1365-2621.1979.tb03850.x
Subject(s) - phytic acid , tap water , chemistry , zinc , magnesium , potassium , sodium , cadmium , manganese , distilled water , calcium , phosphorus , food science , citric acid , agronomy , environmental engineering , biology , organic chemistry , chromatography , engineering
Calcium, magnesium, sodium, phosphorus, potassium, cadmium, copper, iron, manganese, zinc, and phytic acid were determined in three varieties of milled rice before and after cooking in both domestic tap water and distilled deionized water. For all varieties cooked with domestic tap water, three macrominerals (sodium, calcium and magnesium) and one micromineral (zinc) showed a significant increase in percent retention. Phytic acid content was reduced to approximately 1/3 when cooked in domestic tap water for all varieties.