Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

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dc.contributor.authorDemir, Mustafa Kursat
dc.contributor.authorElgun, Adem
dc.date.accessioned2020-03-26T18:49:48Z
dc.date.available2020-03-26T18:49:48Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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 Bezostaja-1 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 (P<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.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [07101028]en_US
dc.description.sponsorshipThis study is a part of the PhD. thesis by Mustafa Kursat DEMIR and was supported by the Selcuk University Scientific Research Projects Coordinatorship (Project No: 07101028).en_US
dc.identifier.doi10.1007/s13197-011-0475-0en_US
dc.identifier.endpage66en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue1en_US
dc.identifier.pmid24426048en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-011-0475-0
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30687
dc.identifier.volume51en_US
dc.identifier.wosWOS:000328198500007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectWhole wheat breaden_US
dc.subjectMicrowaveen_US
dc.subjectInfrareden_US
dc.subjectUltraviolet-Cen_US
dc.subjectStabilizationen_US
dc.titleComparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat breaden_US
dc.typeArticleen_US

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