دورية أكاديمية
أعرض في EDS

Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.

التفاصيل البيبلوغرافية
العنوان: Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.
المؤلفون: Sunagar RR; Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Sreerama YN; Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jul; Vol. 104 (9), pp. 5504-5512. Date of Electronic Publication: 2024 Feb 28.
نوع المنشور: Journal Article; Evaluation Study
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Flour*/analysis , Dietary Fiber*/analysis , Food Handling*/methods , Nutritive Value*, Seeds/chemistry ; Millets/chemistry ; Phytic Acid/analysis ; Minerals/analysis ; Nutrients/analysis
مستخلص: Background: Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour.
Results: Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours.
Conclusion: These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
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فهرسة مساهمة: Keywords: anti‐nutrients; browntop millet; flour functionality; milled fractions; milling; nutrients
المشرفين على المادة: 0 (Dietary Fiber)
7IGF0S7R8I (Phytic Acid)
0 (Minerals)
تواريخ الأحداث: Date Created: 20240213 Date Completed: 20240614 Latest Revision: 20240614
رمز التحديث: 20240614
DOI: 10.1002/jsfa.13382
PMID: 38349053
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13382