EFFECT OF FUNGAL PHYTASE ON DEGRADATION OF THE PHYTIC ACID DURING FALAFEL PREPARATION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 27, Issue 4, April 2002, Page 2251-2268 PDF (6.66 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.254148 | ||||
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| Author | ||||
| H. M. S. Ziena, | ||||
| Department of Food Science and Technology, Faculty of Agriculture, Damanhour Branch, Alexandria University, Damanhour, 22516, Egypt. | ||||
| Abstract | ||||
| The present study aimed to investigate the enzymatic degradation of phytic acid in faba bean cotyledons to be used in Falafel preparation. Phytase was used in soaking water at a rate of 10 g I kg cotyledons. The volume of soaking water was previously adjusted to be equal to the hydration coefficient of cotyledons in order to overcome the effect of leaching out phenomenon during soaking for 12 hr 120°C. Moreover. such an effect was investigated for fermentation step ( 180 min/37°C ) followed by frying of Falafel patties. Data indicated that phytic acid contents (and phytate phosphorus) were declined by 6% and 23% (untreated sample) and by 17 % and 65 % ( phytase - treated sample) after soaking and after soaking followed by fermentation, respectively. The inorganic phosphorus increased sharply while the organic phosphorus other than phytate phosphorus seemed to be unaffected. The dialyzed portion of phytate on which phytase mainly acted on was 60% in raw cotyledons. Frying process had a slight effect on the aforementioned constituents. The in vitro protein digestibility increased si~nificantly specially for phytase- treated samples. The sensorical properties were not deteriorated due to addition of fungal phytase. The natural fermentation significantly affected the flavour character and overall acceptability . The fermentation of Falafel paste up to 120 min didn't deteriorate the quality of Falafel . Addition of such a commercial preparation of phytase during the processing of Falafel should be taken into consideration. It may overcome the risk of the phytic acid as an antinutritional factor and thereby increase the bioavai!ability of phosphorus. | ||||
| Keywords | ||||
| Fungal phytase; phytate degrad-ation; phosphorus compounds; Faba bean cotyledons; soaking; fermentation; Falafel preparation; frying; organoiyptic properties | ||||
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