The Importance of Phytic Acid From The Point of Nutrition and The Production Methods of The Food With Reduced Phytic Acid Content

Authors : Nermin BİLGİÇLİ

Pages : 79-83

View : 25 | Download : 21

Publication Date : 2002-12-25

Article Type : Research Paper

Abstract :Phytic acid myo-inositol 1,2,3,4,5,6-hexakis insert ignore into journalissuearticles values(dihydrogen phosphate); is found in cereals, legumes and seeds as a natural component. Phytic acid makes complex with necessary minerals important for human nutrition by hindering absorption. In addition, phytates formed with association of phytic acid and minerals affect the protein absorption negatively. The one method of producing phytic acid reduced food is to produce cereals with reduced phytic acid or high phy-tase activity, the others are to solve or to remove phytic acid with various physical or chemical methods in raw mate-rial. Removal of bran by milling, fermentation, cooking under high pressure, addition of phytase enzyme, germination and soaking are the most effective physical or chemical methods to reduce phytic acid amount.
Keywords : Fitik asit, fitaz, mineral emilimi, fermentasyon