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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11552/
http://informahealthcare.com/ijf
http://10.3109/09637486.2013.866640
 
Title Fat-soluble nutraceuticals and their composition in heat-processed
wheat germ and wheat bran.
 
Creator Suresh Kumar, G.
Swathi, R.
Gopala Krishna, A. G.
 
Subject 04 Functional foods
19 Lipids-oils/fats
 
Description 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
 
Publisher Informa Healthcare
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11552/1/International%20Journal%20of%20Food%20Sciences%20and%20Nutrition%20May%202014%2C%20Vol.%2065%2C%20No.%203%2C%20Pages%20327-334.pdf
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.