کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187929 963477 2008 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Maize bran/oat flour extruded breakfast cereal: A novel source of complex polysaccharides and an antioxidant
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Maize bran/oat flour extruded breakfast cereal: A novel source of complex polysaccharides and an antioxidant
چکیده انگلیسی

A maize bran/oat flour extruded breakfast cereal was developed as a novel source of an antioxidant and complex polysaccharides. Six levels of maize bran/oat flour were formulated (0, 10, 20, 30, 40 and 50%, w/w). The breakfast cereal containing 30% maize bran was the most accepted by consumers. A 100 g serving of this cereal formulation provides 0.2 g of ferulic acid, and 8 g of complex polysaccharides, which includes 1.2 g of β-glucans and 6.8 g of arabinoxylans. This cereal breakfast could be an alternative to maize bran, which is a by-product scarcely used for human consumption.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 111, Issue 3, 1 December 2008, Pages 654–657
نویسندگان
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