Document Detail

Optimization of process for reduction of antinutritional factors in edible cereal brans.
MedLine Citation:
PMID:  23064525     Owner:  NLM     Status:  Publisher    
Reduction of various antinutritional factors in cereal brans by different treatments (microwave heating, dry heating and wet heating) were studied. There was significant difference (p ≤ 0.05) in reduction of antinutritional factors of treated cereal brans except for dry heating at low temperature. Microwave heating at 2450 MHz for 2.5 min resulted in 53.85%, 57.21%, 65.00% and 100% reduction in phytic acid, polyphenols, oxalates and saponins, respectively. Wet heating resulted in maximum reduction in trypsin inhibitor activity (83.07%) at 110 °C for 25 min. Processing treatment resulted in increase in bulk density and slight darkening of the brans. The most effective method of detoxifying most of the toxicants was microwave heating for 2.5 min, and therefore it could be exploited for making treated brans an ideal source for potential food application.
Satinder Kaur; Savita Sharma; B N Dar; Baljit Singh
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-10-11
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnologia de los alimentos internacional     Volume:  -     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
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