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Título

Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

AutorGarcía Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika
Palabras claveMineral availability
Bread
Whole amaranth flour
Bifidobacterial phytase
Phytates
Fecha de publicación2014
EditorSpringer
CitaciónEuropean Food Research and Technology 238: 853- 862 (2014)
ResumenThe effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) were used in bread dough preparation, and they were compared to control doughs made with 100 % wheat flour and 100 % whole wheat flour. Bread samples made with 50 % of amaranth flour showed a significant decrease in technological quality parameters in comparison with control white breads. However, a 25 % of amaranth flour improved the nutritional value of the bread, with only a slight depreciation in the quality. Addition of bifidobacterial phytases resulted in higher InsP6 degradation compared with a commercial fungal phytase, without affecting the bread quality. InsP 6 reduction was especially efficient in breads with 25 % amaranth, leading to InsP6 levels below the threshold of mineral bioavailability inhibition for Fe and Zn in human nutrition.
URIhttp://hdl.handle.net/10261/128851
DOI10.1007/s00217-014-2167-2
Identificadoresdoi: 10.1007/s00217-014-2167-2
issn: 1438-2385
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