ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Müge HENDEK ERTOP; Müberra BEKTAŞ

doi:https://doi.org/10.3153/FH18016

Makale detayları

ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Yazarlar:

Müge HENDEK ERTOP | Müberra BEKTAŞ

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2018 Vol.4 Issue 3, pp.159-165

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000420017

DOI:

https://doi.org/10.3153/FH18016

Özet:

 





The most of plant
foods, nuts and cereals contain antinutrient compounds. They reduce to mineral
bioavailability and protein absorption of foods thanks to their chelating
properties. They causes to micronutrient malnutrition and mineral deficiencies.
The micronutrient malnutrition is a widespread global health problem not only
in developing but also in many countries. Increasing micronutrient intake in
food through food processing based approaches is a sustainable method of
prevention of micronutrient malnutrition which should be achieved through food
diversification. There are traditional and technological methods that provide
reducing of antinutrient compounds.The pretreatment and processing techniques
as soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally in
consumption of foods.Removing antinutrients, the bioavailability of some cation
(Ca, Fe and Zn) and the absorption of proteins make to increase and
consequently nutrition value of food increase. 
It is possible to reduce antinutrient factors by using domestic or
industrial basic food processing techniques alone or in combination.This review
focused on various methods to reduce antinutrients in food such as phytic acid,
tannin, and oxalate in food grain to improve nutritional quality of foods.


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Makale detayları

ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Yazarlar: Müge HENDEK ERTOP | Müberra BEKTAŞ

Ana Başlıklar: Gıda teknolojisi

Dergi: Food and Health 2018 Vol.4 Issue 3, pp.159-165

Belge Tipi: Makale

Yayın Tarihi: 3/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000420017

DOI: https://doi.org/10.3153/FH18016

Sayı

Yazarlar:

Müge HENDEK ERTOP | Müberra BEKTAŞ

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2018 Vol.4 Issue 3, pp.159-165

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000420017

DOI:

https://doi.org/10.3153/FH18016