PMID- 24587536
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20140303
LR  - 20211021
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 51
IP  - 3
DP  - 2014 Mar
TI  - Storage stability and quality assessment of processed cereal brans.
PG  - 583-8
LID - 10.1007/s13197-011-0537-3 [doi]
AB  - Quality improvement of cereal brans, a health promoting ingredient for functional 
      foods is the emerging research concept due to their low shelf stability and 
      presence of non-nutrient components. A study was conducted to evaluate the 
      storage quality of processed milling industry byproducts so that these can be 
      potentially utilized as a dietary fibre source. Different cereal brans (wheat, 
      rice, barley and oat) were processed by dry, wet, microwave heating, extrusion 
      cooking and chemical methods at variable conditions. Processed brans were stored 
      in high density polyethylene (HDPE) pouches at ambient and refrigeration 
      temperature. Quality assessments (moisture, free fatty acids, water activity and 
      physical quality) of brans were done up to six months, at one month intervals. 
      Free fatty acid content, moisture and water activity of the cereal brans remained 
      stable during the entire storage period. Among treatments, extrusion processing 
      is the most effective for stability. Processing treatments and storage 
      temperature have the positive effect on extending the shelf life of all cereal 
      brans. Therefore, processed cereal brans can be used as a dietary fortificant for 
      the development of value added food products.
FAU - Sharma, Savita
AU  - Sharma S
AD  - Department of Food Science and Technology, Punjab Agricultural University, 
      Ludhiana, Punjab 141 004 India.
FAU - Kaur, Satinder
AU  - Kaur S
AD  - Department of Food Science and Technology, Punjab Agricultural University, 
      Ludhiana, Punjab 141 004 India.
FAU - Dar, B N
AU  - Dar BN
AD  - Department of Food Science and Technology, Punjab Agricultural University, 
      Ludhiana, Punjab 141 004 India.
FAU - Singh, Baljit
AU  - Singh B
AD  - Department of Food Science and Technology, Punjab Agricultural University, 
      Ludhiana, Punjab 141 004 India.
LA  - eng
PT  - Journal Article
DEP - 20110929
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC3931888
OTO - NOTNLM
OT  - Cereal brans
OT  - Dietary fibre
OT  - Quality assessment
OT  - Storage stability
EDAT- 2014/03/04 06:00
MHDA- 2014/03/04 06:01
PMCR- 2015/03/01
CRDT- 2014/03/04 06:00
PHST- 2011/09/02 00:00 [revised]
PHST- 2011/09/08 00:00 [accepted]
PHST- 2014/03/04 06:00 [entrez]
PHST- 2014/03/04 06:00 [pubmed]
PHST- 2014/03/04 06:01 [medline]
PHST- 2015/03/01 00:00 [pmc-release]
AID - 537 [pii]
AID - 10.1007/s13197-011-0537-3 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2014 Mar;51(3):583-8. doi: 10.1007/s13197-011-0537-3. Epub 
      2011 Sep 29.