Optimization of superheated steam treatment conditions for wheat aleurone layer flour
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100598 |
Resumo: | Abstract Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05). |
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Food Science and Technology (Campinas) |
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Optimization of superheated steam treatment conditions for wheat aleurone layer flourwheat aleurone layer floursuperheated steamstabilizationdietary fiberantioxidant activityAbstract Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100598Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.71920info:eu-repo/semantics/openAccessJIN,CancanGUO,JiaZHU,HuixueWEN,Jipingeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100598Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
title |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
spellingShingle |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour JIN,Cancan wheat aleurone layer flour superheated steam stabilization dietary fiber antioxidant activity |
title_short |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
title_full |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
title_fullStr |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
title_full_unstemmed |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
title_sort |
Optimization of superheated steam treatment conditions for wheat aleurone layer flour |
author |
JIN,Cancan |
author_facet |
JIN,Cancan GUO,Jia ZHU,Huixue WEN,Jiping |
author_role |
author |
author2 |
GUO,Jia ZHU,Huixue WEN,Jiping |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
JIN,Cancan GUO,Jia ZHU,Huixue WEN,Jiping |
dc.subject.por.fl_str_mv |
wheat aleurone layer flour superheated steam stabilization dietary fiber antioxidant activity |
topic |
wheat aleurone layer flour superheated steam stabilization dietary fiber antioxidant activity |
description |
Abstract Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05). |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100598 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100598 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.71920 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126332068691968 |