Kumar G Suresh, Swathi R, Krishna A G Gopala
Department of Lipid Science and Traditional Foods, CSIR - Central Food Technological Research Institute , Mysore , India.
Int J Food Sci Nutr. 2014 May;65(3):327-34. doi: 10.3109/09637486.2013.866640. Epub 2013 Dec 16.
Nutraceuticals availability in heat-processed foods is considered to be the index for healthy food. This study has made an attempt to optimize the temperature to retain nutraceuticals in wheat bran (WB) and wheat germ (WG). Heated WG (130 °C & 140 °C) and WB (140 °C & 150 °C) were analyzed for sensory profiles. Extracted oils were subjected to physicochemical parameter as well as its nutraceuticals. Increased oil yield, color values and reduced free fatty acids were found with varied temperatures. Fat-soluble compounds total tocols, steryl ferulates and carotenoids found in WG (0.316, 0.058 and 0.011%) and WB (0.228, 0.595 and 0.015%) and maximum reductions started in WG (0.183%, 0.034% and 0.004%) at 130 °C. The free radical-scavenging activities of control samples showed high EC50 values than processed samples; however, no differences were observed between two temperatures. Study may clearly spell out that the reduced nutraceuticals observed after subjecting food raw materials to optimum temperature eventually lead to its quality.
营养保健品在热处理食品中的可利用性被视为健康食品的指标。本研究试图优化温度，以保留麦麸（WB）和小麦胚芽（WG）中的营养保健品。对加热后的WG（130°C和140°C）和WB（140°C和150°C）进行感官特性分析。对提取的油进行理化参数及其营养保健品分析。发现不同温度下油产量增加、颜色值增加且游离脂肪酸减少。在WG（0.316%、0.058%和0.011%）和WB（0.228%、0.595%和0.015%）中发现的脂溶性化合物总生育酚、阿魏酸甾醇和类胡萝卜素，在130°C时，WG中开始出现最大降幅（0.
