The effect of infrared stabilized rice bran substitution on B vitamins,minerals and phytic acid content of pan breads: Part II |
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| Authors: | N Bar?? Tuncel Ne?e Y?lmaz Habib Kocab?y?k Ay?en Uygur |
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| Institution: | 1. Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey;2. Onsekiz Mart University, Faculty of Agriculture, Department of Agricultural Machinery, 17020 Çanakkale, Turkey |
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| Abstract: | The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). |
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| Keywords: | Rice bran Infrared Bread B vitamins Minerals Phytic acid |
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