Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran

نویسندگان
F. Shah Hosseini , ID 1
N. Nazary , ID 2
M.H. Mosaddegh Mehrjardi , ID 3
A. Dehghani, ID 4
G.R. Jahed Khaniki , ID 5
B. Hajimohammadi, ID 6

1 Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

2 Yazd Health Office, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

3 Department Pharmacology, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

4 Department of Biostatistics and Epidemiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

5 Department of Environmental Health Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

6 Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

doi
چکیده

Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in ...

کلیدواژه‌ها
Phytic acid, Bread, Iran