Luithui Yoya, Baghya Nisha R, Meera M S
Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India.
J Food Sci Technol. 2019 Jan;56(1):1-11. doi: 10.1007/s13197-018-3461-y. Epub 2018 Oct 24.
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
谷物是全球的主食和主要营养来源。谷物加工过程中作为副产品获得的谷糠含有多种益处和促进健康的成分，如膳食纤维、矿物质、维生素、多酚和植物甾醇。然而，这些副产品通常被低估并用于动物饲料。为了提高其功能和食品价值，已开发出与改善营养特性、感官特性以及减少抑制因素相关的加工技术。这些加工技术包括机械加工、酶处理和热处理。其目的是改善功能特性，提高有益食品成分的提取率，减少麸皮的复杂结构并提高溶解度，降低抑制因素的含量，提高微量营养素的生物可及性。本综述重点介绍了各种技术干预措施以及应用适当的加工技术来处理谷物麸皮，以分离功能性食品成分，从而利用谷物加工业的营养副产品。
