In the current study, effects of fermentation on physicochemical and functional properties of bro... more In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness...
In the current study, effects of fermentation on physicochemical and functional properties of bro... more In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness...
In this study, in vitro cytotoxicity of nickel zinc (NiZn) ferrite nanoparticles against human co... more In this study, in vitro cytotoxicity of nickel zinc (NiZn) ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells to NiZn ferrite nanoparticles (15.6-1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. The quantification of caspase-3 and-9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the result of treatment with NiZn nanoparticles. In conclusion, NiZn ferrite nanoparticles are suggested to have potential cytotoxicity against cancer cells.
Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is cons... more Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is considered to be the second most common cause of death after cardiovascular disease. The clinical management of cancer continues to be a challenge as conventional treatments, such as chemotherapy and radiation therapy, have limitations due to their toxicity profiles. Unhealthy lifestyle and poor dietary habits are the key risk factors for cancer; having a healthy diet and lifestyle may minimize the risk. Epidemiological studies have shown that a high fruit and vegetable intake in our regular diet can effectively reduce the risk of developing certain types of cancers due to the high contents of antioxidants and phytochemicals. In vitro and in vivo studies have shown that phytochemicals exert significant anticancer effects due to their free radical scavenging capacity potential. There has been extensive research on the protective effects of phytochemicals in different types of cancers. This re...
which permits unrestricted noncommercial use, provided the original work is properly cited. Inter... more which permits unrestricted noncommercial use, provided the original work is properly cited. International Journal of Nanomedicine 2013:8 2497–2508 International Journal of Nanomedicine Cytotoxicity of nickel zinc ferrite nanoparticles on cancer cells of epithelial origin Mothanna Sadiq Al-Qubaisi1
Cereal brans are functional ingredients with high nutritive value and enormous health properties.... more Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
Nigella species are widely used to cure various ailments. Their health benefits, particularly fro... more Nigella species are widely used to cure various ailments. Their health benefits, particularly from the seed oils, could be attributed to the presence of a variety of bioactive components. Roasting is a critical process that has historically been used to facilitate oil extraction and enhance flavor; it may also alter the chemical composition and biological properties of the Nigella seed. The aim of this study was to investigate the effect of the roasting process on the composition of the bioactive components and the biological activities of Nigella arvensis and Nigella sativa seed extracts. Our preliminary study showed that seeds roasted at 50 °C exhibited potent antimicrobial activities; therefore, this temperature was selected for roasting Nigella seeds. For extraction, raw and roasted seed samples were macerated in methanol. The antimicrobial activities against Streptococcus agalactiae, Streptococcus epidermidis, Streptococcus pyogenes, Candida albicans, Escherichia coli, Enteroba...
In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT2... more In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells into NiZn ferrite nanoparticles (15.6-1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT assay. The quantification of caspase-3 and-9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the result of treatment with NiZn nanoparticles. In conclusion, NiZn ferrite nanoparticles are suggested to have potential cytotoxicity against cancer cells.
Journal of Food Measurement and Characterization, 2017
The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (wate... more The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1,respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential.
The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at mode... more The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 40% FBRF and its batter and steamed bread characteristics were evaluated. The results revealed that incorporation of 40% FBRF decreased breakdown, setback and final viscosity of brown rice flour, while its peak viscosity significantly increased. The batter system containing 40% FBRF had softer structure than the control, which was reflected by lower storage module (G′) and loss module (G″). Furthermore, the crumb texture of its bread was also significantly (p < 0.05) improved, since it had higher chewiness, cohesiveness and springiness, as well as higher specific volume than the control. Incorporation of 40% FBRF significantly increased protein, zinc, nicotinic acid and pyridoxine contents of SBRB. However, its content of antioxidant activity, total γ-oryzanol and phytic acid significantly decreased. This investigation approved that FBRF can be used as a valuable ingredient to modify technological and nutritional properties of steamed brown rice bread.
In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT2... more In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells into NiZn ferrite nanoparticles (15.6–1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT assay. The quantification of caspase-3 and -9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the res...
International Journal of Food Science & Technology, 2014
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural... more The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.
ABSTRACT Cereal brans are functional ingredients with high nutritive value and enormous health pr... more ABSTRACT Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
As fermentation could reduce the negative effects of bran on final cereal products, the utilizati... more As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
International Journal of Food Science & Technology, 2014
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural... more The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.
In the current study, effects of fermentation on physicochemical and functional properties of bro... more In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness...
In the current study, effects of fermentation on physicochemical and functional properties of bro... more In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness...
In this study, in vitro cytotoxicity of nickel zinc (NiZn) ferrite nanoparticles against human co... more In this study, in vitro cytotoxicity of nickel zinc (NiZn) ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells to NiZn ferrite nanoparticles (15.6-1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. The quantification of caspase-3 and-9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the result of treatment with NiZn nanoparticles. In conclusion, NiZn ferrite nanoparticles are suggested to have potential cytotoxicity against cancer cells.
Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is cons... more Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is considered to be the second most common cause of death after cardiovascular disease. The clinical management of cancer continues to be a challenge as conventional treatments, such as chemotherapy and radiation therapy, have limitations due to their toxicity profiles. Unhealthy lifestyle and poor dietary habits are the key risk factors for cancer; having a healthy diet and lifestyle may minimize the risk. Epidemiological studies have shown that a high fruit and vegetable intake in our regular diet can effectively reduce the risk of developing certain types of cancers due to the high contents of antioxidants and phytochemicals. In vitro and in vivo studies have shown that phytochemicals exert significant anticancer effects due to their free radical scavenging capacity potential. There has been extensive research on the protective effects of phytochemicals in different types of cancers. This re...
which permits unrestricted noncommercial use, provided the original work is properly cited. Inter... more which permits unrestricted noncommercial use, provided the original work is properly cited. International Journal of Nanomedicine 2013:8 2497–2508 International Journal of Nanomedicine Cytotoxicity of nickel zinc ferrite nanoparticles on cancer cells of epithelial origin Mothanna Sadiq Al-Qubaisi1
Cereal brans are functional ingredients with high nutritive value and enormous health properties.... more Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
Nigella species are widely used to cure various ailments. Their health benefits, particularly fro... more Nigella species are widely used to cure various ailments. Their health benefits, particularly from the seed oils, could be attributed to the presence of a variety of bioactive components. Roasting is a critical process that has historically been used to facilitate oil extraction and enhance flavor; it may also alter the chemical composition and biological properties of the Nigella seed. The aim of this study was to investigate the effect of the roasting process on the composition of the bioactive components and the biological activities of Nigella arvensis and Nigella sativa seed extracts. Our preliminary study showed that seeds roasted at 50 °C exhibited potent antimicrobial activities; therefore, this temperature was selected for roasting Nigella seeds. For extraction, raw and roasted seed samples were macerated in methanol. The antimicrobial activities against Streptococcus agalactiae, Streptococcus epidermidis, Streptococcus pyogenes, Candida albicans, Escherichia coli, Enteroba...
In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT2... more In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells into NiZn ferrite nanoparticles (15.6-1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT assay. The quantification of caspase-3 and-9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the result of treatment with NiZn nanoparticles. In conclusion, NiZn ferrite nanoparticles are suggested to have potential cytotoxicity against cancer cells.
Journal of Food Measurement and Characterization, 2017
The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (wate... more The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1,respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential.
The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at mode... more The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 40% FBRF and its batter and steamed bread characteristics were evaluated. The results revealed that incorporation of 40% FBRF decreased breakdown, setback and final viscosity of brown rice flour, while its peak viscosity significantly increased. The batter system containing 40% FBRF had softer structure than the control, which was reflected by lower storage module (G′) and loss module (G″). Furthermore, the crumb texture of its bread was also significantly (p < 0.05) improved, since it had higher chewiness, cohesiveness and springiness, as well as higher specific volume than the control. Incorporation of 40% FBRF significantly increased protein, zinc, nicotinic acid and pyridoxine contents of SBRB. However, its content of antioxidant activity, total γ-oryzanol and phytic acid significantly decreased. This investigation approved that FBRF can be used as a valuable ingredient to modify technological and nutritional properties of steamed brown rice bread.
In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT2... more In this study, in vitro cytotoxicity of NiZn ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells into NiZn ferrite nanoparticles (15.6–1,000 µg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT assay. The quantification of caspase-3 and -9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were s timulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the res...
International Journal of Food Science & Technology, 2014
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural... more The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.
ABSTRACT Cereal brans are functional ingredients with high nutritive value and enormous health pr... more ABSTRACT Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
As fermentation could reduce the negative effects of bran on final cereal products, the utilizati... more As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
International Journal of Food Science & Technology, 2014
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural... more The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.
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