Abstract
The effects of natural fermentation upon phytic acid and less phosphorylated inositol phosphates ofLens culinaris var vulgaris cultivar Magda-20 were investigated. Seven fermentation runs were made following a 22 complete factorial design with three replicated centre points to study the effect of different conditions of temperature (28, 35 and 42°C) and broth concentration (79, 150 and 221 g/l). Samples were taken for each of them at daily intervals (0, 24, 48, 72 and 96 h). The pH value declined sharply in the first 24 h of fermentation, becoming stabilized from this time. The relation between lactic acid and titratable acidity presented important differences between the different fermentations, ranging from 30–80%. Phytic acid (IP 6), inositol pentakis (IP 5), tetrakis (IP 4) and tris-(IP 3) phosphates were quantitatively determined. The content of total inositol phosphates showed a maximum reduction of 63% at 72 h under the fermentation conditions of 42°C and 79 g/l.
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Cuadrado, C., Ayet, G., Robredo, L.M. et al. Effect of natural fermentation on the content of inositol phosphates in lentils. Z Lebensm Unters Forch 203, 268–271 (1996). https://doi.org/10.1007/BF01192876
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DOI: https://doi.org/10.1007/BF01192876