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Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains
Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2005) Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research, 49. pp. 950-956.
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Abstract
Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bioaccessibility Food acidulants Food grains Iron Zinc |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 16 Nutritive value 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 04 Biosynthesis |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Jun 2007 09:56 |
| Last Modified: | 28 Dec 2011 09:28 |
| URI: | http://ir.cftri.res.in/id/eprint/1248 |
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