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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #175977
Title: EFFECTS OF YEAST AND BRAN ON PHYTATE DEGRADATION AND MINERALS IN RICE BREAD

Author
item Kadan, Ranjit
item Phillippy, Brian

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 4/14/2005
Publication Date: 8/3/2005
Citation: Kadan, R.S., Phillippy, B.Q. 2005. Effects of yeast and bran on phytate degradation and minerals in rice bread. Annual Meeting of the Institute of Food Technologists.

Interpretive Summary:

Technical Abstract: Bread is an important food, as it provides a significant amount of nutrients in the human diet. Most breads are made from a wheat flour which contains gluten. However, people suffering from Celiac Sprue Disease can not tolerate gluten, as it causes toxic reaction in them. Rice protein is devoid of gluten proteins. Our laboratory has developed a yeast leavened whole rice bread (WRB) from all rice ingredients. The WRB has significant amounts of defatted rice bran. The bran is high in phytic acid, water insoluble fiber, minerals, and other nutrients. The objective of this research was to see if the high amounts of bran and yeast levels affect the mineral nutritional content of WRB. Sixteen WRB mixtures were made according to a statistically designed plan. The plan included three levels of bran (3.7, 7.3 and 10.5 %), and three levels of yeast (1.6, 3.2 and 4.7 %). The amounts of oil, sugar, and salt were constant in all WRB. The breads were prepared using a bread machine. Phytate and mineral contents (Fe, Mg and Zn) were determined by published methods. The results showed that increased amounts of bran decreased phytate degradation from 42 % (3.7 % bran) to 10 % (10.5 % bran). The amounts of yeast had no effect on phytate degradation. The phytate to Zn molar ratio was between 5-10 at 3.7 % bran, suggesting a good bioavailability of mineral in WRB. The ratio increased to 18 at higher levels of bran. This study showed that significant amounts of defatted rice bran added to WRB, without jeopardizing its mineral bioavailability; took advantage of the many nutritional attributes of defatted rice bran to enhance the quality of WRB.