Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

Majzoobi, Mahsa; Pashangeh, Safoora; Farahnaky, Asgar; Eskandari, Mohammad Hadi; Jamalian, Jalal

doi:10.1007/s13197-012-0802-0

Cited by 40 publications

(29 citation statements)

References 31 publications

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“…In addition, large and flat particles may contain more fat if they are speared from remaining germs in the maize grits since germ is high in fat and protein content. Similar results have been reported for wheat germ and wheat and rice brans with various particle sizes (Majzoobi, Darabzadeh, & Farahnaky, 2012; Majzoobi, Pashangeh, & Farahnaky, 2013; Majzoobi, Sharifi, Imani, & Farahnaky, 2013).…”

Section: Resultssupporting

confidence: 85%

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks

Sharifi

Majzoobi

Farahnaky

2020

Journal of Texture Studies

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The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212–299, 300–474, 475–680, 681–870, 871–1,016, and 1,017–1,070 μm and various moisture contents of 15, 16, 17, and 18% were used to manufacture puffed products. The samples produced with larger particle sizes and higher moisture content exhibited lower water absorption and water solubility indices and less expansion and crispiness than other samples. As microstructure results revealed, these samples showed more uneven surface and thicker cross‐section. Overall, controlling both moisture content and particle size of maize grits had significant effects on the quality of the snacks. However, the impact of changing particle size on the snack properties was greater than changing the moisture content. This research has implications in food industry in production of puffed snacks using extrusion process. The results provide practical and green methods of improving the quality of the snacks by choosing the appropriate feed particle size and moisture content. The approach introduced in this paper is easy to impediment in the food industry without the need to change extruder configuration or adding to the list of ingredients and additives.

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Section: Resultssupporting

confidence: 85%

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks

Sharifi

Majzoobi

Farahnaky

2020

Journal of Texture Studies

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“…Bilgiçli and İbanoğlu [20] reported a considerably higher reduction in the phytic acid content of tarhana, i.e., ~91% after 72 fermentation. The inter-study difference in the extent of phytic acid reduction with fermentation time may reflect differences in phytic content of the wheat cultivar used [34,35], differences in parboiling and milling conditions [36], pH of the milk/fermented milk, and/or the rate of drying.…”

Section: Resultsmentioning

confidence: 99%

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Shevade

O’Callaghan

O’Brien

et al. 2019

Foods

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Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

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“…In contrast, the process of fermentation in bread making (used to break down the tough outer hulls and increase cereal digestibility) may increase the content of phenolic compounds and enhance bioavailability (57) . Furthermore, fermentation in combination with hydrothermal treatment and particle size reduction has been shown to reduce phytic acid (58) , which in turn could increase the availability of minerals that are otherwise bound by phytic acid. Fermentation is widely used in bread making.…”

Section: Impact On Micronutrients and Non-nutrient Compoundsmentioning

confidence: 99%

Processing in the food chain: do cereals have to be processed to add value to the human diet?

2020

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Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. This review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allow for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.

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Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

Cited by 40 publications

References 31 publications

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Processing in the food chain: do cereals have to be processed to add value to the human diet?

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