scholarly journals Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

2012 ◽  
Vol 51 (10) ◽  
pp. 2755-2761 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safoora Pashangeh ◽  
Asgar Farahnaky ◽  
Mohammad Hadi Eskandari ◽  
Jalal Jamalian
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Size Reduction ◽  
Particle Size Reduction ◽  
Phytic Acid Content ◽  
Effect Of Particle Size

scholarly journals The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1755
Author(s):  
Yamina De Bondt ◽  
Inge Liberloo ◽  
Chiara Roye ◽  
Erich J. Windhab ◽  
Lisa Lamothe ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Wheat Bran ◽  
Large Scale ◽  
Size Reduction ◽  
Laboratory Scale ◽  
Wet Milling ◽  
Particle Size Reduction ◽  
Cryogenic Milling

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d50) of 6 µm, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d50 of 28–38 µm. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, β-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties.

Rutin nanosuspension for potential management of osteoporosis: effect of particle size reduction on oral bioavailability, in vitro and in vivo activity

2020 ◽  
Vol 25 (8) ◽  
pp. 971-988
Author(s):  
Sonia Gera ◽  
Venkatesh Pooladanda ◽  
Chandraiah Godugu ◽  
Veerabhadra Swamy Challa ◽  
Jitendra Wankar ◽  
...  
Keyword(s):  
Particle Size ◽  
Oral Bioavailability ◽  
Size Reduction ◽  
Particle Size Reduction ◽  
Effect Of Particle Size

Effect of Comminution on Mold Counts of Tomato Products

1969 ◽  
Vol 52 (4) ◽  
pp. 749-752 ◽  
Author(s):  
William V Eisenberg ◽  
Hamilton M Parran ◽  
Arnold E Schulze ◽  
Ruth G Douglas
Keyword(s):  
Particle Size ◽  
Count Data ◽  
Size Reduction ◽  
Particle Size Reduction ◽  
Count Ratio ◽  
Effect Of Particle Size ◽  
Tomato Products ◽  
Milling Equipment ◽  
Mold Count

Abstract New data are presented on the effect of particle-size reduction of tomato tissue by special milling equipment, such as the Urschel Comitrol, on mold and rot fragment counts of tomato products. Prior mold count data as related to other types of equipment used for control of particle size are discussed. The mold count-rot fragment count ratio characterizes the product with respect to processing and permits the determination of comparable counts on products produced by different processes.

The effect of particle size reduction on digoxin crystal properties

1974 ◽  
Vol 26 (6) ◽  
pp. 479-480 ◽  
Author(s):  
A. T. Florence ◽  
E. G. Salole ◽  
J. B. Stenlake
Keyword(s):  
Particle Size ◽  
Size Reduction ◽  
Particle Size Reduction ◽  
Crystal Properties ◽  
Effect Of Particle Size

Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake

2013 ◽  
Vol 9 (1) ◽  
pp. 29-38 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Phytic Acid ◽  
Wheat Bran ◽  
Profile Analysis ◽  
Textural Properties ◽  
Particle Sizes ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Sponge Cake

AbstractTo increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

2012 ◽  
Vol 38 (3) ◽  
pp. 987-995 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safoora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Sponge Cake
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