Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics

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• 作者：Berrin Ö ; zkaya^a ; ^{ozkayab@ankara.edu.tr} ; Secil Turksoy^b ; ^{secilturksoy@hitit.edu.tr} ; Hazım Ö ; zkaya^a ; ^{ozkaya@ankara.edu.tr} ; Burcu Duman^a ; ^{bduman@ankara.edu.tr}
• 关键词：Dephytinization ; Bran ; Hydrothermal process ; Dietary fiber ; Antioxidant activity ; Phenolics
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：209-215
• 全文大小：268 K
• 卷排序：39

文摘

Wheat and rice brans are good sources of phytochemicals and dietary fiber compounds. Phytic acid limits their functional and health benefits as well as usage in food formulations. Autoclaving is an effective hydrothermal dephytinization treatment. It also affects functional properties and phytochemical contents of brans. Significant correlation between functional and phytochemical properties of brans and autoclaving process is presented.