Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran.

Suresh Kumar, G. and Swathi, R. and Gopala Krishna, A. G. (2014) Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran. International Journal of Food Sciences and Nutrition, 65 (3). pp. 327-334.

PDF International Journal of Food Sciences and Nutrition May 2014, Vol. 65, No. 3, Pages 327-334.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Nutraceuticals availability in heat-processed foods is considered to be the index for healthy food. This study has made an attempt to optimize the temperature to retain nutraceuticals in wheat bran (WB) and wheat germ (WG). Heated WG (130 �C & 140 �C) and WB (140 �C & 150 �C) were analyzed for sensory profiles. Extracted oils were subjected to physicochemical parameter as well as its nutraceuticals. Increased oil yield, color values and reduced free fatty acids were found with varied temperatures. Fat-soluble compounds total tocols, steryl ferulates and carotenoids found in WG (0.316, 0.058 and 0.011%) and WB (0.228, 0.595 and 0.015%) and maximum reductions started in WG (0.183%, 0.034% and 0.004%) at 130 �C. The free radicalscavenging activities of control samples showed high EC50 values than processed samples; however, no differences were observed between two temperatures. Study may clearly spell out that the reduced nutraceuticals observed

Item Type:	Article
Uncontrolled Keywords:	Carotenoids, minor components, steryl ferulates, total tocols, wheat bran, wheat germ
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 May 2014 06:21
Last Modified:	09 May 2014 06:21
URI:	http://ir.cftri.res.in/id/eprint/11552

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