کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762424 | 1624885 | 2017 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions
ترجمه فارسی عنوان
خصوصیات فیزیکوشیمیایی و عملکردی محصولات کوپن های گندم: سنگ زنی خوب برای به دست آوردن قطعات با غلظت بالا فیبر آنتی اکسیدان
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Milling of wheat produces co-products rich in dietary fiber, micronutrients and phytochemicals which can be used to integrate healthy functional foods. In the study different co-products including bran, shorts, and red dog were identified by physicochemical and functional analyses. The results showed that the fat, protein and starch contents decreased in order of red dog > shorts > bran (P < 0.05). The ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, water and oil holding capacities (WHC, OHC) were in order bran > shorts > red dog, respectively (P < 0.05). Antioxidant capacity was in order red dog > shorts > bran (P < 0.05). The bran was selected as the co-product with the highest fiber that was finely grounded to four different fractions (>355, 250-355, 180-250, <180 μm) and they were characterized more detail. The fat, protein and starch contents decreased with increasing bran particle size (P < 0.05). The ash, crude fiber, NDF, ADF, hemicellulose and WHC and OHC increased with the increasing bran particle size (P < 0.05). DPPH radical scavenging activity increased with increasing particle size (P < 0.05). The bran fractions 250-355 and >355 μm can be used as high fiber ingredients rich in antioxidants to generate functional foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 228-234
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 228-234
نویسندگان
Amin Sarfaraz, Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi, Mohsen Barzegar,