Improvement of chemical properties of noodle and pasta using dephytinized cereal brans
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, cereal brans (rice, rye, wheat and oat) were dephytinized by two different methods (phytase enzyme and malt flour) and used in noodle and pasta formulation (20%) to improve nutritional quality of the final product. As a result of phytase treatment, phytic acid content of different bran samples decreased between 70.9 and 83.5%. Rice bran noodles and pasta samples gave the highest amount of phytic acid. In general, the use of cereal bran in noodles samples increased protein and fat content compared to control noodles. The use of cereal bran increased the total dietary fiber content by 1.9-3.3 times in noodle and 1.7-2.9 times in pasta samples. All bran samples increased total phenolic content and antioxidant activity values in noodles and pasta samples (p < 0.05). The amount of Ca, P, K, Mg and Zn of cereal bran noodles and pasta samples was higher than control noodles and pasta samples (p < 0.05). In addition to nutritional enrichment, it was concluded that the noodles and pasta samples with a lower phytic acid content can be produced using dephytinized cereal brans.
Açıklama
Anahtar Kelimeler
Bran, Dephytinization, Noodle, Pasta
Kaynak
Lwt-Food Science And Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
128
