Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods
Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods
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DOI：
10.1079/bjn2002594
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发表时间：
2002-08-01
影响因子：
3.6
通讯作者：
Cook, JD
中科院分区：
文献类型：
--
作者：
Hurrell, RF;Reddy, MB;Cook, JD
本研究的目的是比较工业生产和家庭自制谷物食品对铁的吸收。利用放射性标记铁外源标签技术测量了39名成人受试者的铁吸收量，这些受试者来自挤压烹饪或滚筒干燥制成的谷物粥，以及来自家庭烹饪后制作煎饼、薄饼或面包的相同谷物粉。其中一组谷物粥在滚筒干燥前再进行淀粉酶处理。所有产品的铁吸收率相对较低，水稻为1.8 ~ 5.5%，玉米为2.5 ~ 3.5%，低提取小麦为4.9 ~ 13.6%
The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1.8-5.5 % for rice, 2.5-3.5 % for maize, 4.9-13.6 % for low-extraction wheat, and