Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans arabinoxylans, as well bioactive substances accompanying dietary fiber. Most types whole-wheat have unfavorable baking sensory properties. The finest granulation bran particles in the flour has significant effect on reducing or eliminating these defi...

Abstract Background In view of the natural resistance hemicelluloses in lignocellulosic biomass on bioconversion cellulose into fermentable sugars, alkali extraction is considered as an effective method for gradually fractionating and increasing efficiency cellulose. present study, sequential alkaline extractions were performed delignified ryegrass material to achieve high comprehensively inves...

The association of ferulic acid, an alkali-extractable phenolic acid in amaranth (Amaranthus caudatus L., Amaranthaceae) insoluble fiber (trans-ferulic acid: 620 microg.g-1, cis-ferulic acid: 203 microg.g-1), and non-starch polysaccharides was investigated. Enzymatic hydrolysis of insoluble amaranth fiber released several feruloylated oligosaccharides that were separated using Sephadex LH-20-ch...

The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian three sizes were evaluated. Total arabinoxylans content affected PS, increasing up to 6.18 times with reduction in size. Water-soluble more influenced cultivar. water absorption capacity fa...

Abstract Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source bioactive compounds alive for the human body. Moringa leaves powder (MLP) at levels 0.25 0.50% were used an additional prebiotic to supply fermentation Lactobacillus plantaram ATCC 14917 delbrueckii ssp. Bulgaricus EMCC 11102 produce healthier products. The results indic...