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This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of the studied samples was low. Hydrothermal processing modes for triticale grain before grinding were optimized. The studied varieties and lines were found to yield 65.15%–70.18% of the flour. The conducted polynomial two-factor regression analysis proved that the flour yield factor is the grain softening period lasting 6 h. The dough deformation energy of the obtained flour samples was 67–129 units, the falling number 104–155 s indicates the low baking properties of the flour, thereby it was suggested to make brittle and crisp bakery products as crispbread and breadsticks. A breadstick formula with 60% wheat flour replaced with triticale flour was developed. The number of spore Rope bacteria increased slightly during the shelf life but did not exceed the permissible values. There have been developed formulas and methods to make crispbreads for producing crackers with triticale bran of 40% have been developed. [ABSTRACT FROM AUTHOR]

Background and Objectives: There is interest in developing value added rice based products with enhanced nutritional value, however organoleptic properties are critical for product acceptance. Five diverse rice varieties, four of which were previously uncharacterized, were evaluated for volatile compounds in whole grain, milled rice, bran, and flour to determine compound differences that may affect flavor. Findings: This is the first report of gas chromatography mass spectrometry volatiles recovered in Rondo (used for beverages and flour), Cahokia (a high protein brown rice), and two new pigmented bran varieties: Scarlett (red) and Tiara (purple) rice. Conclusion: Tiara delivered some of the highest levels for five key aroma‐impact volatiles known in rice (heptanal, 2‐AP, 2‐pentyl furan, benzaldehyde, guaiacol), especially regarding those varieties with pigmented bran. Cahokia also delivered a high volatile load of several compounds that indicate possible postharvest shipping/handling oxidation in the paddy rice. Several compounds were identified that are associated with pleasant fragrances in other commodities. Significance and Novelty: Five diverse rice varieties developed for specialty culinary and nutritional markets were characterized for 19 volatile compounds in whole grain and milled rice and their associated bran and flour. These volatiles may impact organoleptic properties influencing utilization of these varieties for future value added product development. [ABSTRACT FROM AUTHOR]

This study investigated the functional, physicochemical, and structural characteristics of foxtail millet bran powder with different particle sizes. The morphological analysis revealed that the surface roughness declined in conjunction with the particle sizes of the millet bran powder. The Fourier-transform infrared (FTIR) spectra showed that none of the samples generated any additional chemical functional groups. A decrease in the particle sizes of the millet bran powder increased their dissemination and surface areas, as well as the bulk density, tap density, water-holding capacity (WHC), angle of repose (θ) and angle of slide (α), and peak temperature, while the oil holding capacity (OHC) and crystallinity index (CI) value declined. Moreover, fine millet bran powder (54.7 μm) exhibited a higher protein, fat, soluble dietary fiber (SDF), total phenolic content, and antioxidant capacity than its coarse counterpart. [ABSTRACT FROM AUTHOR]

To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the incorporation of wheat bran and oat bran both reduced the final expanded volume of the dough, decreased the specific volume of the bread, and increased the bread hardness and crumb redness and greenness values as compared to the control wheat group. The above physical properties of bran-containing bread obviously deteriorated while the bread with β-glucan did not change significantly (p < 0.05). The GI in vitro of bread was in the following order: control (94.40) > wheat bran (69.24) > β-glucan (65.76) > oat bran (64.93). Correspondingly, the oat bran group had the highest content of slowly digestible starch (SDS), the β-glucan group had the highest content of resistant starch (RS), and the control group had the highest content of rapidly digestible starch (RDS). For the wheat bran, oat bran, and β-glucan group, their inhibition rates of α-amylase were 9.25%, 28.93%, and 23.7%, respectively. The β-glucan reduced the bread GI and α-amylase activity by intertwining with starch to form a more stable gel network structure, which reduced the contact area between amylase and starch. Therefore, β-glucan in oat bran might be a key component for reducing the GI of whole oat bread. [ABSTRACT FROM AUTHOR]

Copyright of Nigde University Journal of Physical Education & Sport Sciences / Nigde Üniversitesi Beden Egitimi ve Spor Bilimleri Dergisi is the property of Journal of Physical Education & Sports Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Japanese barnyard millet is gaining popularity in Japan. However, the utilization of bran is limited. Additionally, the role of Japanese barnyard millet bran in regulating glucose metabolism has not been fully investigated. In this study, we investigated changes in blood glucose levels in normal rats, as well as its ameliorative effects in streptozotocin-induced diabetic rats. The increase in blood glucose levels was lower in rats fed the bran diet than in those fed the control diet. In diabetic rats, a bran diet reduced diabetic polyuria, water intake, and HbA1c levels. The expression of heme oxygenase-1, an antioxidative enzyme, was higher in the liver of diabetic rats fed a bran diet. These results suggest that bran reduces the acute increase in blood glucose levels post feeding and has ameliorative and antioxidative effects in diabetic conditions. Thus, Japanese barnyard millet bran may be used a potential food material for maintaining glucose metabolism. [ABSTRACT FROM AUTHOR]

The paper presents the effect of conventional (use of NPK mineral fertilizers and pesticides) and organic (no use of agrochemicals) farming systems on selected parameters of antioxidant properties of winter wheat, spring barley and oat grain. The research was carried out during the period 2017–2019 at the Czesławice Experimental Farm (central Lublin region, Poland) on loess soil (second quality class). The aim of the research was to evaluate the functional (antioxidant) properties of winter wheat, spring barley and oat grain in whole grain and its milling fractions (dehulled grain, flour and bran). The reduction potential (Fe+3 → Fe+2), the ability to eliminate the free DPPH• radical and the total antioxidant potential in the β-carotene/linoleic acid system were determined. Polyphenol content was also determined using Folin–Ciocalteau reagent. The organic system did not significantly increase the antioxidant properties of cereal grains compared to the conventional system. Under organic farming conditions, oat grain was characterised only by the most favourable antioxidant properties. A highly statistically significant correlation was found between total polyphenol content and DPPH• free radical quenching capacity, especially for oat and barley in the organic system. The closest correlations were for the fractions of bran and whole grain. Dehulling of grain, with the exception of oat grain, irrespective of the farming system, resulted in a significant deterioration of the antioxidant potential of grain extracts. In summary, the study showed that the bran obtained from oat grown under an organic system had the strongest antioxidant activity. [ABSTRACT FROM AUTHOR]

BACKGROUND: Bulgur bran (BB) is a potential source for the production of value‐added products such as fermentable sugars and xylooligosaccharides (XOs). In this study, alkali combined twin‐screw extrusion pretreatment was performed and statistically optimized to enhance fractionation and enzymatic hydrolysis of BB. The pretreatment conditions (barrel temperature, screw speed and alkali impregnation) were optimized by Box–Behnken design (BBD) to obtain the highest hemicellulose separation from BB. The obtained fractions were analyzed for the production of fermentable sugars and XOs. RESULTS: The results revealed that twin‐screw extrusion of BB performed at 67 °C barrel temperature and 250 rpm screw speed after alkali impregnation at 0.02 g alkali g−1 biomass concentration provided 40.4% higher hemicellulose separation yield compared to the untreated BB. Alkali combined twin‐screw extrusion pretreatment increased the enzymatic hydrolysis yield of BB fourfold, whereas a 13‐fold increase was achieved after the separation of hemicellulose from pretreated BB. Xylose (X1)‐free xylobiose (X2) was the main product after xylanase hydrolysis of hemicellulose fraction. SEM images confirmed the morphological modifications in BB, which were in agreement with the enhanced fractionation performance and the higher enzymatic hydrolysis yield. CONCLUSION: The results of this study suggested that pretreatment by alkali combined twin‐screw extrusion followed by alkali extraction could be a reliable and effective process for fractionation of BB and production of fermentable sugars and XOs. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A total of seven kinds of 16 common roughages of Yunnan mutton sheep were collected from southern (Honghe), northern (Qujing), western (Chuxiong, Dali) and central (Kunming) of Yunnan Province, respectively. Cornell net carbohydrate protein system (CNCPS) was used to evaluate the nutritional value of common roughages of Yunnan meat sheep. The results showed that among 16 roughage samples, the non-protein nitrogen (PA) content of corn silage in central region was the highest, and the barley stalk in northern region was the lowest. The content of rapidly degradable true protein (PB1) in broad bean bran in western region was the highest, and the highland barley stem in northern region was the lowest. The carbohydrate (CHO) content of wheat straw in central region was the highest, the CHO content of corn silage was significantly higher than that of other roughages except the central wheat straw (P<0.05), and CHO content of ryegrass in central region was the lowest. The experiment indicates that corn silage in western China has lower content of unavailable fiber and protein, higher nutritional value, and can be used as a kind of high-quality fiber feed resource. [ABSTRACT FROM AUTHOR]

The experiment studied the growth curve, tolerance, antibacterial and enzyme system of Bacillus licheniformis, the fermentation conditions of amylase produced by the strain were optimized by single factor and response surface methodology. The results showed that the strain reached the logarithmic phase after 4 h of culture, with the maximum pH tolerance of 10 and the maximum salt tolerance of 8%. The strain could produce amylase, lipase, cellulase, protease and glucanase, in which the content of amylase was high. The optimal fermentation conditions were 96 mL of liquid, 24 h of incubation time, pH 6.5, 1.00% of bran, 0.80% of beef extract, and the amylase activity reached 7 866 U/L. Through the study of the bacteria, it can provide a reference for the mass production of amylase in the later stage. [ABSTRACT FROM AUTHOR]

The experiment was to study the technology of preparing xylooligosaccharide feed by using Pleurotus eryngii mushroom bran. Using Pleurotus eryngii mushroom bran as raw material and xylooligosaccharide yield as index, single factor experiment was used to study the effect of pretreatment conditions and enzymatic hydrolysis conditions on xylooligosaccharide yield, and the factors with great influence on xylooligosaccharide yield were optimized by orthogonal experiment. The results showed that the appropriate pretreatment process was pretreatment temperature 50 ℃, H2O2 3%, Na2CO3 4%, liquid-solid ratio 2.5 mL/g, pretreatment time 3 h. The suitable enzymatic hydrolysis process was xylanase 400 U/g, cellulase 400 U/g, mannanase 400 U/g, liquid-solid ratio 4 mL/g, enzymatic hydrolysis temperature 50 ℃, initial pH value 6.0, enzymatic hydrolysis time 4 h. Under these conditions, the yield of xylooligosaccharide in the enzymatic hydrolysis material reached 97.67 mg/g. The study indicates that the technology provides a new idea for efficient utilization of Pleurotus eryngii mushroom bran. [ABSTRACT FROM AUTHOR]

Summary: Brown rice noodles (RN) are typical whole‐grain products with health benefits. This study investigated the effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown RN. Three kinds of RN, including RN, brown RN (BRN), and bran fermented RN (BFRN), were involved in this study. The results indicated that bran fermentation reduced the cooking loss of BFRN and improved the elongation and the sensory attributes of brown RN. After fermentation, aldehydes were significantly decreased while alcohols increased, and more pleasant flavours were shown in BFRN. Fermentation increased the content of free phenolics and decreased the content of bound phenolics. Among the four major phenolics detected in this study, ferulic acid was the most abundant one in all three RN samples. The DPPH radical scavenging activity and the ferric reducing antioxidant power of free phenolics in BFRN increased significantly compared to BRN. This study proved that rice bran fermentation is an effective approach to improve palatability, enrich the flavour as well as enhance the antioxidant activity of brown RN, which may facilitate the development of processing technology for brown RN. [ABSTRACT FROM AUTHOR]

Laccases are useful for bioleaching and removal of phenolics and xenobiotics. They play an important role in food, paper, pulp and textile industry. Laccases are very interesting biocatalysts for several industrial applications. The present research work was concerned with the production of an extracellular laccase from Penicillium spp. isolate IIB-11 on barley bran using solid state fermentation (SSF). The enzyme has various industrial applications such as in pulp and paper industry, textile industry, organic synthesis, bioremediation, food industry, pharmaceuticals and nano-biotechnology. Isolation of Penicillium was carried out from soil samples. The highest production (2.94 Ug-1) was observed by Penicillium spp. isolate IIB-11. Different parameters were undertaken for optimization conditions. The highest enzyme activity (36.29 Ug-1) from Penicillium spp. IIB-11 was observed using 50 g barley bran, 75 ml of HCl (0.1 N), pH 1.5, 30°C temperature, 44 h time of incubation and 4 % inoculum size. The enzyme activity was checked with copper sulphate and riboflavin. Maximum enzyme activity (41.36 Ug-1) was obtained when 0.03 % copper sulphate was used. The enzyme activity was also observed (43.04 Ug-1) with riboflavin. Barley bran showed significant production of laccase (p<0.05) with optimal conditions of the temperature, pH, moisture content, HCl (0.1 N) as a moistening agent and age of fungus. However, there is a need of further work on biochemical characterization and enzyme stability to scale up studies. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In our previous work, durum wheat cv. Fabulis was grown over two consecutive seasons (2016–2017 and 2017–2018) in an experimental field in the north of Italy. With the aim of mitigating oxidative stress, plants were subjected to four treatments (deionized water, CHT 0.05 mg/mL, CHT-NPs, and CHT-NPs-NAC) three times during the experiment. Chitosan nanoparticles (CHT-NPs) reduced symptom severity on wheat leaves and positively influenced the final grain yield. The present work aimed at investigating whether CHT treatments and particularly N-acetyl cysteine (NAC)-loaded or -unloaded CHT-NPs, while triggering plant defense mechanisms, might also vary the nutritional and technological quality of grains. For this purpose, the grains harvested from the previous experiment were analyzed for their content in phytochemicals and for their technological properties. The results showed that CHT increased the polyphenol and tocopherol content and the reducing capacity of bran and semolina, even if the positive effect of the nano-formulation remained still unclear and slightly varied between the two years of cultivation. The positive effect against oxidative stress induced by the chitosan treatments was more evident in the preservation of both the starch pasting properties and gluten aggregation capacity, indicating that the overall technological quality of semolina was maintained. Our data confirm the role of chitosan as an elicitor of the antioxidant defense system in wheat also at the grain level. [ABSTRACT FROM AUTHOR]

The chitosan/gelatin-based films were prepared by incorporation of Finger millet bran extract (FMBE) with different concentrations and their physico-chemical, antioxidant and antimicrobial activities were investigated. The results indicated the thickness was gradually increased, whereas the water content, water absorption light and transmittance at 600 nm was significantly decreased with the addition amount of FMBE. The water vapor permeability of films was significantly decreased after incorporation of 0.25 and 0.5% of FMBE, whereas it was significantly increased after incorporation of 0.75 and 1.00% of FMBE. Loading with FMBE significantly enhanced the antioxidant activity, antibacterial activity against Escherichia coli and antifungal activity against Penicillium nettle. The FTIR revealed that strong interactions between FMBE and chitosan/gelatin matrix when 0.25 and 0.5% of FMBE were added into the films. Scanning electron microscopy analysis revealed that FMBE could incorporate into the chitosan/gelatin matrix well at an appropriate concentration that resulted in smooth and uniform surface. In summary, the addition of FMBE at an appropriate concentration (≤ 0.5%) could improve the physico-chemical properties, biological activities of the chitosan/gelatin films. [ABSTRACT FROM AUTHOR]

The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12 sheeting passes. Loaves were larger after sheeting at a 6 mm roll gap, reflecting the greater gluten development at the smaller gap, although the crumb structure was less fine, with fewer gas cells and larger average gas cell diameters. The addition of bran decreased dough expansion and loaf volumes, with Fine bran and Coarse bran both more damaging than Medium bran, indicating the opportunity to optimise bran particle size to maximise bread quality. Sheeting was effective in alleviating the damaging effects of bran, with sheeting for 8 passes giving more dough expansion, larger loaf volumes and finer crumb structures than sheeting for 12 passes, indicating an even more damaging effect of bran when gluten is overstretched by sheeting. The work demonstrates the opportunity to enhance bread quality, particularly of healthy high-fibre breads, by employing sheeting to enhance gluten development and to offset the damage to gluten caused by the presence of bran. [ABSTRACT FROM AUTHOR]

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran, an unexploited byproduct of the buckwheat flour milling process, are more concentrated than those in Tartary buckwheat flour. Thus, Tartary buckwheat bran is deemed to be a potential material for making functional foods. However, a review that comprehensively summarizes the research on Tartary buckwheat bran is lacking. Therefore, we highlighted current studies on the chemical composition of Tartary buckwheat bran. Moreover, the processing method and food uses of Tartary buckwheat bran are also discussed.

Cereals are a valuable source of biologically active compounds. Phenolic compounds, of which the phenolic acids (PA) found in cereal grains constitute a significant proportion, are characterized by health-promoting properties largely due to their antioxidant capacity. PA, located mainly in the outer parts of the grain, play an important role in preventing environmental stresses. Triticale is a cereal species of increasing economic value, and also value for human consumption. The aim of this study was to demonstrate the effect of conventional (CONV) and integrated (INTEG) cropping systems on antioxidant activity and content of selected PA in triticale cultivars (Meloman, Panteon, Belcanto) grain. The experiment was conducted in seasons from 2019/2020 to 2021/2022. Among the PA tested, ferulic acid (FER) had the highest contribution to total PA content (TPAs), with 519, 99, and 1115 μg g−1 in whole grain, flour, and bran, respectively. The unfavorable hydrothermal conditions occurring in the seasons (rainfall deficit) increased TPA, mainly in whole grain. Grain cv. Meloman had the highest PA content in whole grain, flour, and bran and cv. Belcanto had the lowest, with differences of 22.7, 18.2, and 15.7% respectively. Cultivation of triticale under the CONV vs. INTEG cropping system resulted in reduced amounts of TPAs in flour and bran and PA: p-hydroxybenzoic acid (p-HB) in flour, syringic acid (SYR) in whole grain and bran, and ferulic acid (FER) and sinapic acid (SIN) in bran. The CONV cropping system also caused a decrease in antioxidant activity (AOA) in flour and bran. In most of the cases analyzed, the highest antioxidant activity and content of PA were found in bran, and the lowest were found in flour. The high presence of PA in triticale grain indicates that this cereal, especially when grown under the INTEG cropping system, can be destined for consumption and provide a source of valuable antioxidants for various food and nutraceutical purposes.

• Production of new high added value products utilizing agricultural by-products. • Solid state fermentation of by-products to upgrade their nutritional value. • Contribution to the circular economy, environmental sustainability and conservation. The main objective of this study concerns the bioconversion of agro-industrial wastes into high added value products, such as proteinaceous animal feed, using Solid State Fermentation process (SSF). For this purpose, the Olive Mill Stone Waste (OMSW) which is known to contain low amounts of proteins and a high concentration of anti-nutritional substances was used as substrate. Subsequently, OMSW was fermented with Oat Bran (OB) or Lathyrus clymenum pericarp (LP) in proportions varying from 10 %w/w to 30 %w/w, applying SSF process initiated by Pleurotus ostreatus utilizing latter's secreted enzymes for their degradation. The respective results indicated that the addition of 30 %w/w of OB, resulted in a 39% increase of the protein content at the end of fermentation (Day 21). In addition, we observed a 5-fold increase of 1,3–1,6 β-glucan content and a simultaneous decrease of unwanted lignin of 24%. The addition of 20 %w/w of LP afforded, at the end of fermentation (Day 21), an increased protein content of 57%, a 3-fold increase in 1,3–1,6 β-glucans and a decrease in lignin concentration of 13%. These findings demonstrate the potential of the LP utilization by using SSF process, for the production of high nutritional value dietary supplements for animal feed. This endeavor constitutes the first literature report for the utilization of the agro-industrial waste LP. The developed methodology herein is considered as crucial for the circular economy since it refers to the reuse of agro-industrial wastes and the production of a high added-value product. [ABSTRACT FROM AUTHOR]

The impact of the amount of durum wheat bran additive used on the selected structural, mechanical, and spectroscopic properties of thermoplastic starch moldings was examined in this study. Bran was added to corn starch from 10 to 60% by weight in the blends. Four temperature settings were used for the high-pressure injection: 120, 140, 160, and 180 °C. The highest value of elongation at break (8.53%) was observed for moldings containing 60% bran. Moreover, for these moldings, the tensile strength and flexural strength were lower (appropriately 3.43 MPa and 27.14 MPa). The highest deformation at break (1.56%) were obtained for samples with 60% bran and injection molded at 180 °C. We saw that higher bran content (50 and 60%) and a higher injection molding temperature (160 °C and 180 °C) significantly changed the color of the samples. The most significant changes in the FTIR spectra were observed at 3292 and 1644 cm−1 and in the region of 1460–1240 cm−1. Moreover, notable changes were observed in the intensity ratio of bands at 1015 and 955 cm−1. The changes observed correspond well with the amount of additive used and with the injection temperature applied; thus it may be considered as a marker of interactions affecting plasticization of the material obtained. [ABSTRACT FROM AUTHOR]

Bacillus natto is a kind of probiotic with various functional characteristics, which can produce a lot of nutrients during growth and reproduction. Bacillus natto was used as strain, the number of viable bacteria and the content of soluble dietary fiber in millet bran were used as indexes to study the effects of inoculum size, fermentation time, and fermentation temperature on the fermentation effect, and the optimal fermentation conditions were determined by a response surface experiment. The antidiarrhea effect of fermented millet bran prepared under the best technological conditions was evaluated. The results showed that the optimum fermentation conditions were as follows: inoculum size was 7.48%, fermentation time was 47.04 h, and fermentation temperature was 36.06 °C. Under the optimal fermentation conditions, the viable bacteria count of millet bran was 8.03 log CFU/mL and the soluble dietary fiber content was 12.14%. The fermented millet bran can significantly reduce the intestinal thrust rate and serum levels of IL-6, IL-12, and TNF-α, and significantly increase the secretion of SIgA in the intestinal mucosa, which can relieve diarrhea induced by senna leaf in mice. The results of this study can provide the scientific basis for deep processing of millet bran and efficient utilization of fermented millet bran, and also provide the theoretical basis for clinical treatment of diarrhea. [ABSTRACT FROM AUTHOR]

Ionic liquid (1‐butyl‐3‐methyl imidazolium chloride—[bmim]Cl) was used as a plasticizer alternative to enhance the mechanical strength of the starch‐zein composite films. Additionally, sorghum bran extract (SBE) was utilized as a sustainable source of bioactive compounds to introduce the antimicrobial activity to the composite films. [Bmim]Cl provided better solubilization capacity thereby enhancing the compatibility of film components. Thus, [bmim]Cl substantially improved the tensile strength and elongation at break of the ionic liquid plasticized (8.93 ± 1.59 MPa and 29.53 ± 0.86%) as well as sorghum bran functionalized films (8.99 ± 0.42 MPa and 21.91 ± 0.76%). Incorporation of SBE to the potato starch‐zein film solution enhanced opacity and attributed antioxidant properties to the composite film and that endorsed the possibility of inhibiting lipid peroxidation. Furthermore, the sorghum bran functionalized films possessed antimicrobial activity against Escherichia coli, making them appropriate for active packaging applications. [ABSTRACT FROM AUTHOR]

The experiment was carried out in the city of Penápolis/SP, in the Experimental Field of the Educational Foundation of Penápolis -- FUNEPE, with the objective of evaluating the bromatological composition of elephant grass silage (Pennisetum purpureum Schum) cv. BRS Capiaçu, using additive or inoculants in the silage process. A completely randomized design with five treatments (T) and three replications was used: T1 - elephant grass without fresh additive; T2 - ensiled without the use of additives; T3 - ensiled with 7% com bran; T4 - ensiled with 10% citrus pulp and T5 - ensiled with bacterial inoculant 20 mL/kg¹ of dry matter (DM). The ensiled samples were packed in plastic bags with a density of 20 kg of natural material (MN) per package and the analyzes were made from material obtained from 110-day-old plants. For the ensiled materials, the time of 30 days for the bromatological analysis was observed, where the following parameters were evaluated: dry matter (DM), total digestible nutrients (NDT) and Crude Protein (PB). The BRS Capiaçu grass ensiled with 7% in the natural matter of corn bran has higher contents of dry matter and protein. [ABSTRACT FROM AUTHOR]

Agronomic treatments and environmental conditions of cultivation affect the nutritional value and technological quality of durum-wheat-based products. The aim of this study was to determine the effect of 18 agronomic treatments that differed in nitrogen rate, sowing density, and growth regulator application on variability in the quality and milling parameters of durum wheat grain, and the interrelationships between these parameters. The study demonstrated that the investigated parameters were modified by the agronomic treatments. However, environmental variance resulting from differences in soil characteristics and climatic conditions dominated in most cases (44–93%). The percentage of variance induced by differences between treatments in total variance was distinctly higher only in the case of the gluten index (59%). The treatments without nitrogen fertilization and with or without the application of the growth regulator, and the treatments with the application of the growth regulator and the nitrogen rate of 120 kg N ha−1, discriminated between the milling parameters associated with sifting (bran, type 1 semolina) and grading of milling products (flour, type 2 semolina, and type 3 semolina), respectively. [ABSTRACT FROM AUTHOR]

The history of the lands of Botoșani comes from distant ages, with a proven history based on traces of material life which date back to ancient times. The region of Botoșani, located between the rivers Siret and Prut, has been inhabited since prehistoric times, representing a region of plains and hills with a dominant agricultural character. The main occupations of the inhabitants were agriculture and animal husbandry, occupations that ensured the existence of the native population since prehistoric times. Taking a close look at the villages in this part of the country, we enjoyed the Moldavian recipes, regionalisms and specificities. This article aims to prove that it is not our gastronomy, customs and folk traditions that need the refreshing help of today's technology but people today need, somehow, a return to the past, a return to the rediscovery of the beauty of simplicity, of taste, of meaning, of all that is beautiful. The customs and authentic recipes related to the preparation of the borscht have been lost, but to our joy, the Moldovan story of borscht still lives on through the people with faces furrowed by wind, rain, worries, gentle looks and voices, and we have to take it further. Through Romanian cuisine, through recipes of hundreds of years, written on paper, in a notebook, or told by grandparents, we manage to bring together a millennial Daco-Roman tradition, which preserves the imprint of time and civilizations. Although we are talking about gastronomy, we are talking about food ethnology that includes both material and spiritual aspects. This gastronomic ethnology presents the concept built over time, perhaps even becoming a characteristic way of life in the different circumstances of people's lives. About the preparation of the borscht, its fermentation, the 'chiup' (clay pot), 'huște' (a base made from bran) about the borscht that is considered alms, I spoke with informants from Botoșani, borscht makers who know the recipe from their parents, grandparents, and ancestors. The recipes for filling borscht or preparation with potatoes, beetroots, meatballs, giblets etc., are passed down from generation to generation. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of Sweet Bran (SB) and wet distillers grains with solubles (WDGS) in the diet alone or in combination on physically effective neutral detergent fiber (peNDF), ruminal pH, and rumination behavior of finishing beef cattle. For this study, 455 steers (373 ± 15.5 kg) were allocated to 48 pens in a randomized complete block design. Treatments (n = 12 pens per treatment) were one of four steam-flaked corn-based diets containing no corn-milling products (CON), 20% WDGS (WDGS20), 20% SB (SB20), or 20% SB and 10% WDGS (COMBO). Within each pen, two steers were randomly selected to receive an indwelling ruminal pH bolus to quantify ruminal pH and a 3-axis accelerometer tag to measure rumination for the first 92 d of the study. Diet samples were collected weekly to determine particle size, neutral detergent fiber (NDF) concentration, and peNDF. Physically effective NDF was calculated using both the proportion of particles > 4.0 mm (peNDF4.0 ) and the proportion of particles > 8.0 mm (peNDF8.0). The percentage of particles > 4.0 mm was greatest (P < 0.01) for CON, intermediate for SB20, and least for WDGS20 and COMBO. Both NDF (P < 0.01) and peNDF4.0 (P < 0.01) were greatest for COMBO, intermediate for WDGS20 and SB20, and least for CON. The percentage of particles > 8.0 was greatest (P < 0.01) for CON, intermediate for WDGS20 and SB20, and least for COMBO, but peNDF8.0 did not differ (P = 0.40). A diet × day interaction (P < 0.01) was observed for daily rumination minutes per kg of DMI, NDF, peNDF4.0, and peNDF8.0. A diet × hour interaction (P < 0.01) was observed where CON cattle spent less time ruminating at 0800 and 1000 h in a 24 h period. Daily ruminal pH was greatest (P < 0.01) for COMBO, intermediate for SB20 and WDGS20, and least for CON. A diet × hour interaction (P < 0.01) was also observed for circadian ruminal pH, where pH was least for CON from 0800 to 1800 h. Relationships between peNDF, rumination behavior, and ruminal pH observed in this study suggest that SB and WDGS similarly enhance rumen buffering capacity when steam-flaked corn is replaced in the diet. [ABSTRACT FROM AUTHOR]

Introduction. The aim of the work was to determine the degree of completeness of protein substances of oat bran and its influence on conformational transformations in the structure of dough semi-finished products and bread made from wheat flour. Materials and methods. Oat bran, its amino acid composition and influence on the content of protein substances in bread were investigated. Conformational transformations of structural elements in dough and bread were investigated by infrared spectroscopy in the near-infrared region. Results and discussion. The content of essential amino acids in oat bran is significantly higher than in premium wheat flour. The limiting amino acid in wheat flour is lysine, the amino acid score of which is 0.44. In oat bran the limiting amino acid is methionine, the amino acid score of which is 1.14, and the amino acid score of lysine is much higher than in wheat flour - 1.62. The limiting amino acid in bread is lysine, the amino acid score of which is 0.46. With an increase in the percentage of replacement of wheat flour with oat bran, the amino acid score of lysine increased by 19.5-52.2%. This indicates that the protein of this raw material helps to increase the level of essential amino acids in bread, which enriches its protein profile. The obtained spectra of the dough samples after kneading showed that the introduction of oat bran does not cause conformational changes in the dough system, since not enough time passed for the interaction of the biopolymers of the raw materials. The infrared spectra of the dough at a wavelength of 2100 nm showed that the dietary fibers of oat bran delay the development of the gluten network, the structure of the protein matrix of the dough with bran will be less stable and more weakened than that of the control sample. Conclusion. The introduction of oat bran with a higher content of protein, dietary fiber and a complete amino acid profile into the recipe of wheat bread helps to improve the biological value of bread with this raw material. However, the deterioration of the development of the gluten framework of the dough, and therefore of the specific volume, porosity and dimensional stability of bread, requires the use of technological methods to minimize the negative impact of bran on the quality of finished bakery products. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice bran can be a suitable compound for bread enrichment due to its considerable amounts of fiber and protein. However, the addition of rice bran can cause disorders in textural and sensory properties as well as the presence of phytic acid in it should be further investigated. On the other hand, when bread bakes at temperatures above 120 °C through millard reaction, a carcinogenic compound called acrylamide is produced which can be minimized by removing the effective factors in its production.In this study, rice bran (normal and hydrothermal) was used in different percentages of 0 (control), 3, 6 and 9% to enrich wheat flour and prepare molded bread. Then, color changes, acrylamide levels and textural characteristics were measured.The results showed that by increasing the use of bran in bread, the amount of discoloration and acrylamide increased compared to the control sample and the samples containing hydrothermaled bran (similar percentage to normal bran) had higher acrylamide levels.Hardness, adhesiveness, gumminess and chewiness had an increasing trend compared to the control sample by increasing bran percentage, while cohesiveness and springiness showed a decreasing trend with increasing bran percentage.According to the results obtained based on the permissible daily consumption limit of acrylamide and considering the reduction of phytic acid in bread samples containing processed bran, treatment containing 3% hydrothermal bran, due to having the lowest acrylamide between treatments containing processed rice bran (77% more than allowed consumption) and acceptable textural and sensory properties is suggested. [ABSTRACT FROM AUTHOR]

Due to the importance of bread in the diet of the world's people, it is vital to pay attention to increasing the nutritional properties of this product. In order to reduce the content of phytic acid and increase the shelf life, in this study, an attempt was made to investigate the effect of microencapsulation of amylase and phytase enzymes in bread. Chemical, physical, microbial, and sensory properties of whole-grain toast containing microencapsulated enzymes and free enzymes toasts were compared with the control sample (whole-grain toast and no enzyme). The results showed that samples containing free and encapsulated enzymes had less Phytic acid than the control sample (p≤0.05). The specific volume and porosity of the samples containing free and microencapsulated enzymes were higher, and their viscosity was lower than the control sample (p≤0.05). Samples containing enzymes had the lowest brightness, redness, and yellowness parameters than the control (p≤0.05). Control samples had lower numbers of mesophilic bacteria, mold, and yeast, and the samples containing the microencapsulated enzyme showed the highest sensory score by the fifth day of the test (p≤0.05). The results showed that encapsulated enzyme had a higher amount of phytic acid than the sample containing free enzyme. However, in other results, there was no difference between the microencapsulated and free samples, and the use of microencapsulated enzymes during storage led to Increasing the score of sensory properties, and it can be used to increase the quality of toast containing bran. [ABSTRACT FROM AUTHOR]

Rice bran protein is a valuable plant protein that has received much attention in recent years due to its unique functional, nutritional, and hypoallergenic properties. The purpose of this paper is to study the utilization of the rice bran protein (RBP) in low-fat dairy dessert for children who have been shown milk protein allergy. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice (Champa Variety)bran proteins were prepared by alkaline extracted. The functional properties of rice bran protein (solubility, foaming capacity and stability, water and oil absorption capacity and Emulsifying properties) were determined. Also physicochemical, sensory properties and texture of low-fat dairy dessert were determined. It was found that pH was significantly effective in the RBP functional properties (P<0.05). Water absorption capacity and oil absorption capacity of RBP were obtained 4.21 g/g and 3.87 g/g, respectively. The results indicated that RBP concentrate can be effectively used for various functional food formulations like dairy dessert. The effect of protein on the color properties of dairy dessert was significant. Whiteness Index was, however, decreased by increasing rice bran protein but yellowness index was increased by increasing rice bran protein in the dessert. There was no significant difference between protein-containing dessert samples (P<0.05). Textural characteristics of dairy dessert containing rice bran protein were significantly different from dairy dessert containing milk protein. Dairy dessert containing rice bran protein showed more desirable sensory properties than the protein-free sample but dairy dessert containing skim milk was better. [ABSTRACT FROM AUTHOR]

In this research paper, the proximate, antioxidant, functional, color, and scanning electron microscopy properties bran were screened in six different cultivars of wheat viz. HUW‐234, PBW‐373, WH‐1105, PBW‐502, HD‐2967, and PBW‐343. The results showed that carbohydrates ranged from 66.74% to 83.94%, proteins 3.45%–17.73%, fats 0.16%–3.16% among the wheat bran of different cultivars, and dietary fiber content ranged from 39.38% to 44.70%. The DPPH content of wheat bran ranged from 5.74% to 9.14% and the decreasing order for a radical scavenging activity was WH‐1105 > PBW‐502 > HUW‐234 > HD‐2967 > PBW‐373 > PBW‐343 between cultivars. The imperative of water absorption capacity was high in PBW‐373 and minimum in HUW‐234. Swelling capacity was found to increase with increasing temperature (50–90°C). The whiteness and yellowness Index values were found higher in cultivar HD‐2967. The bran is being used for the production of functional food products which able to prevent various degenerative diseases. Novelty impact statement: Bran from different wheat cultivars was found rich in protein, dietary fiber, total phenolic content, antioxidant activity, and also showed good functional properties which represent that bran has great potential toward new food formulation along with different flour, refers to a valuable application in food systems. [ABSTRACT FROM AUTHOR]

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Although cereal brans are gripping the functional food market due to their health promoting components, minor millet brans obtained as a prime by-product of millet processing remain underutilized and understudied. Bran has a short shelf life and requires stabilization before its industrial application. Hence, the present study was conducted to stabilize selected minor millet brans viz. kodo, proso, barnyard and foxtail coupled with estimation of their functional, nutritional, antioxidant and phytonutrient profile. It was evident that stabilization significantly controlled the rise in FFA (free fatty acid) and moisture during 15 days storage, with microwave heating (900 W at 2.5 min) effectively maintaining FFA within permissible limits. Stabilized bran exhibited good water (197.76–265.47 ml/100 g) and oil (162.62–258.18 g/100 g) absorption capacity. Protein, fat, ash, and dietary fibre (DF) content of selected brans ranged from 5.68 to 13.04%, 5.28 to 9.87%, 6.90 to 12.15% and 34.39 to 61.52%, respectively. Amongst all, kodo bran had significantly higher DF (61.52%), total phenols (449.27 mg GAE/100 g), flavonoids (22.37 µg RE/g) and phytic acid (630 mg/100 g), accounting for its highest antioxidant capacity. Mineral composition of brans suggested that foxtail millet was high in iron (65.58 mg/100 g) and calcium (94.63 mg/100 g), while proso millet in zinc (5.59 mg/100 g) and potassium (630.83 mg/100 g). However, sodium (18.08 mg/100 g) content was highest in barnyard bran. Thus, the present study highlights potent application of selected brans as a promising functional ingredient in food formulations and processing industry, especially where fiber rich nutri-dense products are desired and the isolated compounds can be used in nutraceutical industry. [ABSTRACT FROM AUTHOR]

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the complex viscosity and yield stress of dough (by up to 43 and 183%, respectively) in addition to printing precision (by up to 13%), while it lessened shrinkage in baking (by 20–69%) and the hardness of the snacks (by 20%). The intensity of snack sensory attributes depended on the bran type and bioprocessing agent, but the liking ("neither like nor dislike") was similar between samples. In conclusion, snacks can be enriched with fibre while remaining low in fructans by applying bioprocessed wheat or amaranth bran and 3D printing. [ABSTRACT FROM AUTHOR]

At present, cereal bran is offered in our country without any processing to remove anti-nutritional compounds which can have adverse effects on consumers health. In this study, the effects of different conditions (power and time) of microwave treatment on the moisture content, anti-nutritional compounds (phytic acid and oxalic acid) and shelf life of barley, oat, and rice bran were evaluated. The samples were treated with microwave power of 2, 4, 6, 8 and 10 kW for 15, 30, 60, 90 and 120 s. The most optimum treatment to reduce moisture for barley, oat, and Iranian rice bran was 8 kW for 120 s. During the treatment at 8 and 10 kW microwave power for 120 s, around 50% loss in phytate and oxalate content was observed. There was no statistically significant difference between the results obtained for 8 and 10 kW radiation power. Therefore, treatment at 8 kW for 120 s to reduce phytate and oxalate in brans was identified as the optimal treatment. During the 28-day storage period under accelerated conditions, no statistically significant difference was observed between the moisture content and the percentage of free fatty acids in the treated samples with power of 8 and 10 kW. The results of the present study showed that treatment with 8 kW microwave power for 120 s for barley and rice brans and 10 kW for oat bran significantly reduced the amount of moisture, anti-nutritional factors of phytic acid and oxalic acid in all three bran samples and also reduced the amount of moisture, reduced lipase activity and production of free fatty acid during the 28-day accelerated storage period. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Compost is a solution for dealing with organic waste. Compost with organic material must be mixed according to its elemental composition. Protein and potassium are obtained from bran and coconut husk. Blotong contains phosphorus (P), while molasses contains total N and K2O. Local Microorganisms (MOL) of stale rice is an activator to increase the microbiological decomposition of organic matter and contains Saccharomyces cerevisiae, Bacillus cereus, and Aspergillus sp. The addition of Trichoderma sp. can speed up the composting process. The aim of the study is to determine the effect of adding Blotong and bran on the quality of compost, to obtain the most effective composition of Blotong, molasses, bran, and coconut husk for composting using MOL activator of stale rice and Trichoderma sp. according to SNI 7763:2018, and to determine the most effective composting time. The ratio of Blotong, coconut husk, bran, and molasses for the three variations were 56:10:30:4; 66:10:20:4; and 76:10:10:4 in percent as much as 6 kg calculated with Takakura method. The result of the study showed the three variations had fulfilled SNI 7763:2018 in 18 days, with the most effective composition is the 3rd variation. [ABSTRACT FROM AUTHOR]

The addition of food-derived antihypertensive peptides to the diet is considered a reasonable antihypertension strategy. However, data about the stability of antihypertensive peptides in different food processing conditions are limited. In this study, through Sephadex G-15 gel chromatography and RP-HPLC separation, UPLC–ESI–MS/MS analysis and in silico screening, two novel ACE-inhibitory peptides, Pro-Leu-Leu-Lys (IC50: 549.87 μmol/L) and Pro-Pro-Met-Trp-Pro-Phe-Val (IC50: 364.62 μmol/L), were identified in millet bran glutelin-2 hydrolysates. The inhibition of angiotensin-I converting enzyme and the potential safety of PLLK and PPMWPFV were studied using molecular docking and in silico prediction, respectively. The results demonstrated that PLLK and PPMWPFV could non-competitively bind to one and seven binding sites of ACE through short hydrogen bonds, respectively. Both PLLK and PPMWPFV were resistant to different pH values (2.0–10.0), pasteurization conditions, addition of Na+, Mg2+ or K+ and simulated gastrointestinal digestion. However, PLLK and PPMWPFV were unstable upon heat treatment at 100 °C for more than 20 min or treatment with Fe3+ or Zn2+. In fact, treatment with Fe3+ or Zn2+ induced the formation of PLLK–iron or PLLK–zinc chelates and reduced the ACE-inhibitory activity of PLLK. These results indicate that peptides derived from millet bran could be added to foods as antihypertension agents. [ABSTRACT FROM AUTHOR]

A soluble dietary fiber is polysaccharide that is beneficial for health. This research aimed at finding the optimum ratio between Riceberry bran and water in extraction of fiber from Riceberry bran, and its application in increasing stability in yogurt. The results showed that the ratio of Riceberry bran to water of 1: 10 gained a maximum percentage of dietary fiber at 1.77%. The polysaccharide content of Riceberry bran extract (RBE) was 234.23 µg/mg. For the addition of RBE (0-0.3%) in yogurt, 0.2 and 0.3% significantly decreased the syneresis index of yogurt (p≤ 0.0 5), which was compared to the control yogurt during refrigerated storage. pH and titratable acidity (TA) values of the control and RBE-added (0.1-0.3%) yogurt were not significantly different, but had significantly increased number of lactic acid bacteria at 14 days of storage. The addition of 0.1-0.3% RBE tended to decrease L* value (a prediction of food whiteness), however, there were no effects on sensory characteristic of the yogurt as compared to the control. Therefore, dietary fiber extracted from Riceberry bran could be used as an ingredient to improve the functional properties of yogurt. [ABSTRACT FROM AUTHOR]

To study the moldy condition of feed mixed with corn, soybean meal and bran at the ratio of 1:1:1 at the addition amount of 5% and 10% rapeseed oil, lard and mixed oil (rapeseed oil + lard) at 35 °C, 15% moisture concentration. Seven mixed feeds with the same quality were taken. Three respectively mixed with 5% of the rapeseed oil, lard and mixed oil (rapeseed oil + lard). Three respectively mixed with 10% of the rapeseed oil, lard and mixed oil (rapeseed oil + lard). One as the control sample. Put seven samples at 35 °C in the incubator, in 20, 40 d to determine the seven samples feed moisture, crude ash, crude protein, pH value, crude fat. The seven samples were tested with aflatoxin B1 and zearalenone test papers. The results showed that added 10% mixed oil, the amount of mold was the largest. The test results of aflatoxin B1 test paper and zearalenone were negative. Different oil types had significant effects on moisture, crude ash, crude fat, pH value of the feed. Different oil types had no significant effects on crude protein of the feed. Different amount of oil added had significant effects on crude protein, crude ash, crude fat, pH value of the feed. Different amount of oil added had no significant effects on moisture of the feed. The experiment indicates that feed mildew can reduce pH value of the feed. Rapeseed oil and lard do not promote the growth of aflatoxin B1 and zearalenone. [ABSTRACT FROM AUTHOR]

In this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of dietary fiber inhibits the short‐term retrogradation of starch and decreases the relaxation time of weakly bound water. The SDF and IDF reduce endothermic enthalpy from 11.79 to 8.81 and 8.80 (J g−1), respectively (p < 0.05). The addition of SDF significantly inhibits the gelatinization of starch (p < 0.05), which reduces viscosity during CS pasting. In addition, 5% of SDF significantly (p < 0.05) reduces the wavenumber ratio value (1047 cm–1/1022 cm–1) from 0.906 to 0.861 and decreases the strength of the CS gel from 653.29 to 75.66. The CS‐SDF gel shows a sheet‐like network structure, while in the CS‐IDF gel, IDF is embedded in a network structure. This research further expands the understanding of the interaction between dietary fiber and starch during processing and allows the improvement of high dietary fiber product quality. [ABSTRACT FROM AUTHOR]

The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement: This is the first study to provide data on cake formulations made with buriti fruit by‐products.Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids.The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis. [ABSTRACT FROM AUTHOR]

Background and Objectives: Maize is dry‐milled to generate fine grits by separating the germ and bran fractions from the starchy endosperm. The removal without affecting the aleurone layer of these two components, rich in fiber and fat, is critical because their presence impacts the yield, quality, and stability of the final product during storage. However, there is a lack of adequate methods to directly detect or quantify these bran and germ residues. This study developed a fast and effective method to identify and quantify the pericarp, aleurone layer, and germ residues in refined maize grits. Findings: The heat treatment allowed the clear visualization of germ residues in grits, whereas staining effectively identified bran and aleurone residues. The additional use of a color association algorithm enabled the detection and quantification of bran (0%–0.49%) and germ (1.63%–3.39%) areas in the six grit samples. Conclusion: The method developed can be used to quickly and accurately determine grit purity and enhance the quality assessment of refined grits; thereby, providing useful insights for decision making, quality control, and optimization of the milling process. Significance and Novelty: This study developed a quick and inexpensive detection method that uses a combination of heat, dyes, and a scanner to directly identify germ, pericarp, and aleurone residues in refined maize grits. [ABSTRACT FROM AUTHOR]