HYDROTHERMAL TREATMENT – A METHOD TO REDUCE THE PHYTATE CONTENT OF THE RYE
OANA CONSTANTIN, IULIANA BANU *, INA SIMITARU, CORNELIA LUNGU DUNAREA DE JOS GALAŢI UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA
*CORRESPONDING AUTHOR: IULIANA.BANU@UGAL.RO
The purpose of the research was to study the way the hydrothermal treatment influences the phytate content in the rye and to establish the optimal conditions for this treatment in order to obtain rye with reduced phytate content.
By applying a hydrothermal treatment under the controlled conditions of temperature and pH, 97.4% of the phytate contained in the rye was hydrolyzed. This is possible because the conditions under which the hydrothermal treatment is performed are the optimal conditions under which the phytate acts upon the phytine. The experimental results indicated as optimal conditions for the phytate degradation the temperature of 55 ºC and the acid solution concentration for the rye soaking of 1.2%.
