Parsian Enzyme Iranian Co., the only producer of fermentative brans in Iran
Parsian enzyme Iranian Co. is the first and only producer of cereal fermentative bran in Iran. Today, the beneficial effects of dietary fiber on human health, including reducing cardiovascular disease, gastrointestinal diseases, blood cholesterol, and cancer prevention have been proven. Also, the use of dietary fiber in slimming diets has been very much considered. Cereals bran is a rich source of fiber. Despite the benefits and nutritional value of cereals bran, its use in food products is limited due to the presence of phytic acid. Phytic acid, as an anti-nutritional compound in cereals bran, prevents the absorption of some micronutrients such as iron, calcium, zinc, etc. leading to osteoporosis, anemia by iron deficiency, and reduced growth and development of the body. In Iran, according to National Iranian Standard No. 17028, published in February 2013, the use of cereals raw bran was forbidden for human consumption. Bran fermentation is a suitable method for reducing the acidity of phytic acid. In addition to reducing the phytic acid, cereal bran fermentation improves the qualitative characteristics of bakery products, such as special volume and product texture, compared to the samples containing raw rye. Parsian Enzyme Iranian Co. as the first and only producer of fermentative bran, has provided this unique product to dear producers and consumers.
