Claim · model-written summary
Soaking, germination and heat treatment all gradually decreased phytic acid content of wheat.
- Taxon
- WHEAT (TRITICUM AESTIVUM)
Triticum aestivumt0 - Treatment
- soaking, germination and heat treatmente0
- Outcome
- PA contentse1
- Direction
- decreasee1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“WHEAT (TRITICUM AESTIVUM)”
e0“different processing methods like soaking, germination and heat treatment”
e1“All treatments resulted in gradual decrease in PA contents”
Title
TARIQ MASUD; TALAT MAHMOOD; ASIA LATIF; et al. Journal of Food Processing and Preservation 2007. doi:10.1111/j.1745-4549.2007.00147.x
Other claims from this paper (8)
- Observation Untreated wheat varieties had phytic acid between 1.503% (Inqalab-91) and 1.223% (N.R-234).
- Intervention effect After 24-h soaking the maximum phytic acid loss was 25.1%, in Margalla-99.
- Intervention effect After 24-h soaking the minimum phytic acid loss was 22.5%, in Chakwal-97.
- Intervention effect After 48-h germination the highest phytic acid loss was 40%, in Margalla-99.
- Intervention effect After 48-h germination the lowest phytic acid loss was 37%, in N.R-231.
- Intervention effect After 60-min heating the maximum phytic acid loss was 32%, in Wafaq-2001.
- Intervention effect Heat treatment gave a minimum phytic acid loss of 27.0%, in N.R-23.
- Recommendation The authors conclude that different processing methods can be applied to reduce phytic acid in wheat.