Мақола

Composition and functionality of wheat bran and its application in some cereal food products

Oluwatoyin O. OnipeDepartment of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South AfricaAfam I. O. JideaniDepartment of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South AfricaDaniso BeswaDepartment of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South Africa

2015en

ABI

Аннотация

Summary Production of wheat bran ( WB ) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

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Идентификаторлар

DOI: 10.1111/ijfs.12935

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