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

ÖZKAYA B., TÜRKSOY S., Ozkaya H., Duman B.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.39, ss.209-215, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.ifset.2016.11.012
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.209-215
  • Anahtar Kelimeler: Dephytinization, Bran, Hydrothermal process, Dietary fiber, Antioxidant activity, Phenolics, ANTI-NUTRITIONAL FACTORS, EXTRUSION, PHYTATE, FERMENTATION, HYDROLYSIS, REDUCTION, FLOUR, YEAST, CORN, L.
  • Ankara Üniversitesi Adresli: Evet

Özet

Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran samples. All hydrothermal treatments caused significant decreases in phytic acid contents of both wheat (95.2%) and rice bran (95.6%) samples. The most effective process conditions on enhancing the total dietary fiber content for both bran samples were pH 4.0 level and 1.5 h holding time. Autoclaving treatment resulted in a decrease in total phenolic contents after holding for 90 min and at 121 degrees C at their native pH levels. Autoclaving for 90 min caused the greatest degree of increment in the total antioxidant activity of wheat (12%, pH 4.0) and rice bran samples (2%, pH 3.5). Autoclaving treatment was found as quite effective Method for both dephytinization and enrichment of wheat and rice brans as a functional food ingredient.