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Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products
BACKGROUND To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran‐germ noodle (WBGN). Principal compo...
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Published in: | Journal of the science of food and agriculture 2023-07, Vol.103 (9), p.4317-4328 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | BACKGROUND
To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran‐germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning‐based research was conducted to predict the quality of WBGN based on the features of WBG.
RESULTS
The results showed that three methods improved antioxidant ability, bound flavonoids, bound and total phenolics, and the processing properties in WBG (P |
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ISSN: | 0022-5142 1097-0010 |
DOI: | 10.1002/jsfa.12492 |