Miniaturization of Spectrophotometric Methods to Determine Reducing Sugars, Total Starch and Soluble Proteins in Wheat-Based Products

Borba, Verônica Simões de; Lemos, Andressa Cunha; Rodrigues, Marcy Heli Paiva; Gropelli, Victória Marques; Cerqueira, Maristela Barnes Rodrigues; Badiale‐Furlong, Eliana

doi:10.1007/s12161-022-02330-2

Cited by 8 publications

(2 citation statements)

References 29 publications

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“…The reducing sugar was used to monitor the carbohydrate digestibility (converting polymeric carbohydrates into partially hydrolyzer saccharides or even monomeric units). It was analyzed in triplicate using the DNS; methodology with the digested supernatant samples (1:1 (vol/vol)), according to the method described by de Borba et al (2022).…”

Section: Methodsmentioning

confidence: 99%

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

dos Santos,

Chávez,

Mellinger

et al. 2023

J Food Process Engineering

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Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready‐to‐eat and pre‐cooked flours with health‐promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single‐screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibility were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%–20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours.Practical applicationsPearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.

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Section: Methodsmentioning

confidence: 99%

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

dos Santos,

Chávez,

Mellinger

et al. 2023

J Food Process Engineering

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“…FOs from B. Amyloliquefaciens IT-45 fermentationDetermination of chemical composition in purified FOs fraction from B. Amyloliquefaciens IT-45 fermentation The chemical composition of purified wheat bran FOs fraction from B. amyloliquefaciens IT-45 fermentation were determined. The sugar content in purified FOs was determined by the phenol-sulfuric acid method with Glc as the standard(de Borba et al, 2022). The content of protein was determined by the Bradford method using bovine serum albumin as the standard(Lyu et al, 2022).…”

mentioning

confidence: 99%

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Yu,

Mao,

Gao

et al. 2023

Int J of Food Sci Tech

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SummaryAs functional oligosaccharides, feruloyl oligosaccharides (FOs) exhibit the physiological activities of both ferulic acid and oligosaccharides. In this study, FOs were prepared by fermenting wheat bran with the generally recognised as safe (GRAS) bacterium Bacillus amyloliquefaciens IT‐45. On the fourth day of fermentation, the activities of xylanase and cellulase reached 447.67 and 33.41 U/mL, respectively. UV, FTIR, and HPLC were used to characterise the structure properties of wheat bran FOs from B. amyloliquefaciens IT‐45 fermentation. The monosaccharide compositions of FOs were mainly composed of xylose and arabinose. Under the optimal conditions of fermentation time of 4 days, fermentation temperature of 25 °C, initial pH of 6.5 and inoculation amount of 11% (v/v), the maximum yield of FOs in the broth was 0.6397 mM. In vitro antioxidant activity analysis showed that FOs prepared by B. amyloliquefaciens fermentation had good scavenging ability against ABTS, DPPH and hydroxyl radicals, demonstrating the application potential. The results provided a relatively environmentally friendly and food‐safety way to prepare feruloyl oligosaccharides.

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Physical and enzymatic pretreatments of rice bran and their roles in the nutritional value of protein concentrate

Senna,

Leal,

Kupski

et al. 2024

Food Bioscience

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Miniaturization of Spectrophotometric Methods to Determine Reducing Sugars, Total Starch and Soluble Proteins in Wheat-Based Products

Cited by 8 publications

References 29 publications

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Physical and enzymatic pretreatments of rice bran and their roles in the nutritional value of protein concentrate

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