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Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes.
Int J Food Sci Nutr. 2007 Dec; 58(8):637-43.IJ

Abstract

The study was undertaken with the objective of analysing the bioavailable iron, calcium and related constituents in rice flakes of four different thicknesses. Rice flakes of four different thicknesses were procured from four different commercial sources. They were analysed for moisture, mineral, iron, calcium, phosphorous, dietary fibre and phytin phosphorous using standard methods. Bioavailable iron and calcium were estimated using the equilibrium dialysis method. The thickness of flakes ranged from 0.08 to 1.20 mm for thin to thick flakes. The mineral content of the flakes ranged from 0.5 to 1.2 g, iron content from 3.38 to 6.86 mg and calcium content from 107 to 210 mg/100 g in samples of different thickness. Phosphorous (111-430 mg/100 g), phytin phosphorous (23-164 mg/100 g) and dietary fibre (5.64-11.5 g/100 g) reduced with the degree of flaking. The percentage of available iron ranged from 7% to 26% and that of available calcium from 8% to 25% from thick to thin flakes, but the differences were nonsignificant. Multiple regression analysis of the data showed a significant association of phytin phosphorous and dietary fibre (dependent variables) for binding of iron and calcium.

Authors+Show Affiliations

Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, India.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17852513

Citation

Suma, R C., et al. "Influence of Phytin Phosphorous and Dietary Fibre On in Vitro Iron and Calcium Bioavailability From Rice Flakes." International Journal of Food Sciences and Nutrition, vol. 58, no. 8, 2007, pp. 637-43.
Suma RC, Sheetal G, Jyothi LA, et al. Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes. Int J Food Sci Nutr. 2007;58(8):637-43.
Suma, R. C., Sheetal, G., Jyothi, L. A., & Prakash, J. (2007). Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes. International Journal of Food Sciences and Nutrition, 58(8), 637-43.
Suma RC, et al. Influence of Phytin Phosphorous and Dietary Fibre On in Vitro Iron and Calcium Bioavailability From Rice Flakes. Int J Food Sci Nutr. 2007;58(8):637-43. PubMed PMID: 17852513.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes. AU - Suma,R C, AU - Sheetal,Gupta, AU - Jyothi,Lakshmi A, AU - Prakash,Jamuna, PY - 2007/9/14/pubmed PY - 2008/8/14/medline PY - 2007/9/14/entrez SP - 637 EP - 43 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 58 IS - 8 N2 - The study was undertaken with the objective of analysing the bioavailable iron, calcium and related constituents in rice flakes of four different thicknesses. Rice flakes of four different thicknesses were procured from four different commercial sources. They were analysed for moisture, mineral, iron, calcium, phosphorous, dietary fibre and phytin phosphorous using standard methods. Bioavailable iron and calcium were estimated using the equilibrium dialysis method. The thickness of flakes ranged from 0.08 to 1.20 mm for thin to thick flakes. The mineral content of the flakes ranged from 0.5 to 1.2 g, iron content from 3.38 to 6.86 mg and calcium content from 107 to 210 mg/100 g in samples of different thickness. Phosphorous (111-430 mg/100 g), phytin phosphorous (23-164 mg/100 g) and dietary fibre (5.64-11.5 g/100 g) reduced with the degree of flaking. The percentage of available iron ranged from 7% to 26% and that of available calcium from 8% to 25% from thick to thin flakes, but the differences were nonsignificant. Multiple regression analysis of the data showed a significant association of phytin phosphorous and dietary fibre (dependent variables) for binding of iron and calcium. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/17852513/Influence_of_phytin_phosphorous_and_dietary_fibre_on_in_vitro_iron_and_calcium_bioavailability_from_rice_flakes_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480701395515 DB - PRIME DP - Unbound Medicine ER -