Dr. Josef Burri, Dr. Johan de Reu, and the staff at the pilot plant at Nestlé Product Technology Centre, Orbe, Switzerland, are gratefully acknowledged for technical assistance during the production of the complementary foods. The project was financially supported by Nestec SA, Vevey, Switzerland.
Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 5, pages 1855–1859, June 2003
How to Cite
Egli, I., Davidsson, L., Juillerat, M.-A., Barclay, D. and Hurrell, R. (2003), Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals. Journal of Food Science, 68: 1855–1859. doi: 10.1111/j.1365-2621.2003.tb12342.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20030011 Submitted 1/7/03, Revised 2/11/03, Accepted 3/17/03, Received 3/26/03
- phytic acid;
- complementary foods;
- food processing
Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal-legume-based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.