Pearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phitochemicals (bioactives) and dietraty fiber. This work investigated the effect of debraning time on starch content and paste properties. Millet grain debranning for 20 min showed the highest percentag...
Fibre-rich by-products like wheat bran are a sustainable source of health promoting components. However, substantial enrichment in bran of popular and convenient food like biscuits negatively impacts dough rheology and baked product properties. In this study, we suggest that alterations in dough rheology and biscuit properties resulting from bran e...
Published in Journal of advanced veterinary and animal research
The study was conducted to determine the effect of inoculants of different types and doses on the nutrient quality and in vitro digestibility of fermented rice bran. The study was designed using a completely randomized design with a 3 × 3-factorial pattern. The first factor was the type of inoculum, consisting of Saccharomyces cerevisiae (SC), Effe...
Published in Animal bioscience
This study was aimed to explore the efficacy of combination of endo-xylanase (Xyn) and xylan-debranching enzymes (arabinofuranosidase, Afd and feruloyl esterase, FE) in improving utilization of bran in piglet diet. In vitro experiments were firstly conducted to examine the enzymological properties of Xyn, Afd, and FE, concurrent with their effect o...
Published in Food chemistry
Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant properties and multi-mineral composition of the whole grains, hulls, bran, and the light flour of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.)...
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with t...
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity an...
Published in Food chemistry
Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of thes...
Published in Acta Marisiensis. Seria Historia
In this paper I analyze the medieval incomes and expenses of the castle domain of Bran (in Hungarian: Törcsvár, in German: Törzburg), compound of the castle itself and nine surrounding villages, situated in the Southeastern corner of Transylvania. The main sources of this investigation are the demesne’s remained medieval financial accounts, coverin...
Published in Food research international (Ottawa, Ont.)
High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextra...
