|
KMID : 0380620220540040422
|
|
Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.422 ~ p.430
|
|
|
Mineral bioavailability and physicochemical properties of muffins prepared with enzyme-treated whole wheat flour
|
|
Lee Sin-Young
Lee Kwang-Yeon
Lee Hyeon-Gyu
|
|
|
Abstract
|
|
|
|
The effects of phytase and cellulase treatment on the bioavailability of iron, calcium, and zinc in whole wheat flour and their food applications were evaluated in this study. Whole wheat flour was treated with phytase and cellulase either individually or in combination and incubated at 50oC for 2 h; the concentrations used for the individual enzymes were 2%, 10%, and 20%. The concentration of the combination enzyme was 20% with a mixing ratio of 5:5. Total dietary fiber and phytate contents were reduced as the concentrations of phytase and cellulase increased. The bioavailability of iron, calcium, and zinc was notably improved after in vitro digestion in 20% cellulase, combination enzyme, and 20% phytase, respectively. Muffins made with cellulase- and phytase-treated whole wheat flour showed improved quality and bioavailability of minerals. Phytase- and cellulase-treated whole wheat flour may be useful for development of functional
|
|
|
KEYWORD
|
|
|
whole wheat flour, phytase, cellulase, muffin, mineral
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|