NDLI: Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta

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Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta

Content Provider	CSIR - Central Food Technological Research Institute (CFTRI)
Author	Prabhasankar, P. Shreenithee, C. R.
Date of Submission	2013-01-01
Abstract	Phytate is a potent inhibitor of mineral absorptionin humans occurring in plant-based food. Application of lactobacilli that produce phytate-degrading enzymes(phytases) to reduce phytate is an interesting yet a not much explored sector of research. Therefore, phytate dephosphorylation by Lactobacillus plantarum MTCC 1325 was evaluated.Cells at stationary phase showed phytase activity which was maximal at 24 h of growth. Glucose concentration and the type of phosphorous source in the media modulated the enzyme activity. Fermentation of cereal and/or legume flourswith the strain resulted in phytate reduction with the highestin sorghum (73%) and the lowest in horse gram (34%).Further, the strain showed tolerance to acid, bile, and simulated gastrointestinal fluid. Significant phytase activity in thepresence of simulated gastrointestinal fluids along with the ability to produce phytases post-exposure to simulated gastrointestinal fluids is of interest. To the best of our knowledge,this is the first report on the effect of simulated gastrointestinal fluid on cell-associated phytases of lactobacilli. The results of the investigation indicate that L. plantarum MTCC 1325 could be used as a starter in cereal-legume fermentation and as potential probiotics to achieve phytate hydrolysis in food matrices and also in gastrointestinal tract.
Starting Page	166
Ending Page	176
Page Count	11
File Format	PDF
ISSN	21934126 21934134
Volume Number	7
Alternate Webpage(s)	http://ir.cftri.com/12331/
Journal	Food Measurement
Language	English
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bakery Products Cooking quality Legumes-pulses Pasting characteristics
Content Type	Text
Resource Type	Article
Subject	Food Science Chemical Engineering Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality

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