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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread</title><author><name sortKey="Demir, Mustafa Kur At" sort="Demir, Mustafa Kur At" uniqKey="Demir M" first="Mustafa Kür At" last="Demir">Mustafa Kür At Demir</name><affiliation><nlm:aff id="Aff1">Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey</nlm:aff></affiliation></author><author><name sortKey="Elgun, Adem" sort="Elgun, Adem" uniqKey="Elgun A" first="Adem" last="Elgün">Adem Elgün</name><affiliation><nlm:aff id="Aff1">Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24426048</idno><idno type="pmc">3857423</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3857423</idno><idno type="RBID">PMC:3857423</idno><idno type="doi">10.1007/s13197-011-0475-0</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000499</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread</title><author><name sortKey="Demir, Mustafa Kur At" sort="Demir, Mustafa Kur At" uniqKey="Demir M" first="Mustafa Kür At" last="Demir">Mustafa Kür At Demir</name><affiliation><nlm:aff id="Aff1">Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey</nlm:aff></affiliation></author><author><name sortKey="Elgun, Adem" sort="Elgun, Adem" uniqKey="Elgun A" first="Adem" last="Elgün">Adem Elgün</name><affiliation><nlm:aff id="Aff1">Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different <italic>Bezostaja-1</italic> wheat samples (medium and high strong) at 65 ± 1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 ± 1% w/w) and wheat flour (65 ± 1% w/w) of same wheat samples. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (<italic>P</italic> < 0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24426048</article-id><article-id pub-id-type="pmc">3857423</article-id><article-id pub-id-type="publisher-id">475</article-id><article-id pub-id-type="doi">10.1007/s13197-011-0475-0</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Demir</surname><given-names>Mustafa Kürşat</given-names></name><address><phone>+90-332-2232952</phone><fax>+90-332-2410108</fax><email>kdemir@selcuk.edu.tr</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Elgün</surname><given-names>Adem</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey</aff></contrib-group><pub-date pub-type="epub"><day>2</day><month>8</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>1</month><year>2014</year></pub-date><volume>51</volume><issue>1</issue><fpage>59</fpage><lpage>66</lpage><history><date date-type="rev-recd"><day>7</day><month>7</month><year>2011</year></date><date date-type="accepted"><day>26</day><month>7</month><year>2011</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different <italic>Bezostaja-1</italic> wheat samples (medium and high strong) at 65 ± 1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 ± 1% w/w) and wheat flour (65 ± 1% w/w) of same wheat samples. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (<italic>P</italic> < 0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Whole wheat bread</kwd><kwd>Microwave</kwd><kwd>Infrared</kwd><kwd>Ultraviolet-C</kwd><kwd>Stabilization</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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