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The Effect of Phytase Produced from Yeast on the Availability of Calcium and Phosphorus Present in Whole Wheat Flour Based Products
Dipti, Ranjan Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Calcium and Phosphorus Present in Whole Wheat Flour Based Products. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | Chapati prepared from whole wheat flour remains the staple food of majority of population in Indian sub-continent. 80 percent of the net phosphorus present in whole wheat flour used for chapati making is in the form of phytate which cannot be degraded without the help of the enzyme phytase to release inorganic phosphorus, thus reducing the availability of phosphorus to human body. Phytase from yeast source was extracted and used in 0.1% and 0.2% concentration in whole wheat flour. Changes in calcium, phosphorus and phytic acid (PA) contents of chapati made from phytase treated whole wheat flour were investigated. Ca and P increased up to 21% and 20% respectively in experimental phytase treatment. PA content of experimental phytase treated chapati decreased by 23%. The commercial phytase showed an increase of 30% and 23% for Ca and P. The results show the experimental phytase has lesser activity than the commercial phytase. The present investigation is a hopeful solution to increase the availability of calcium and phosphorus to human body by incorporating phytase enzyme from yeast source to whole wheat flour. |
| Uncontrolled Keywords: | Chapati; phytase, yeast;phosphorus, availability |
| Subjects: | 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Jul 2010 07:13 |
| Last Modified: | 28 Dec 2011 10:15 |
| URI: | http://ir.cftri.res.in/id/eprint/9517 |
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