AN EVALUATION OF THE PHYTATE CONTENT OF SOME SELECTED BREADS IN ISFAHAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NOURIAN MOJGAN; SHEKLABADI ELHAM; ASHRAFI MARYAM; YAHAI MAHMOUD; POURKHALILI AZIN; KHAJE MOHAMMADREZA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Health System Research Year:2015 | Volume:11 | Issue:1 Page(s): 163-169

Download Full-Text

Persian Verion

View:

594

Download:

Cites:

Information Journal Paper

Title

AN EVALUATION OF THE PHYTATE CONTENT OF SOME SELECTED BREADS IN ISFAHAN

Author(s)

Keywords

PHYTATEQ3

BREADQ3

GROWTH FAILUREQ3

MALABSORPTIONQ3

ZINCQ2

FERMENTATIONQ3

Abstract

Background: BREAD is a staple food for Iranian people but PHYTATE as a component that found in BREAD flour induces mal-absorption of minerals in the gastrointestinal tract. This study was about measuring the PHYTATE in some selected BREADs in Isfahan.Methods: We measured PHYTATE in six various BREADs including: Whole meal BREAD, Sangak, Barbari, combynei, Taftoon, Tanoori- which are consumed in Isfahan. The method of measuring of PHYTATE was Early and Beturk.Findings: The PHYTATE content of BREADs was as follows: Sangak>Whole meal BREAD>combyni>Tanoori>Barbari>Taftoon, respectively.Conclusion: The remaining amount of PHYTATE was depends on some parameters such as percent of bran in BREAD flour, amount of yeast, amount of baking soda and the rest time of dough.

Cites

No record.

References

No record.

Cite

APA: Copy

. (1394). بررسی میانگین فیتات در انواع نان در شهرستان اصفهان در سال 1385. تحقیقات نظام سلامت, 11(1), 163-169. SID. https://sid.ir/paper/192606/en

Vancouver: Copy

. بررسی میانگین فیتات در انواع نان در شهرستان اصفهان در سال 1385. تحقیقات نظام سلامت[Internet]. 1394;11(1):163-169. Available from: https://sid.ir/paper/192606/en

IEEE: Copy

, “بررسی میانگین فیتات در انواع نان در شهرستان اصفهان در سال 1385,” تحقیقات نظام سلامت, vol. 11, no. 1, pp. 163–169, 1394, [Online]. Available: https://sid.ir/paper/192606/en

Related Journal Papers