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20111
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Subject: Food Technology × Author: Basharat Nabi Dar × End date: 2016 × Start date: 2000 × Type: Thesis ×
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    ThesisItemOpen Access
    ANTIOXIDANT PROPERTIES OF CEREAL BRANS AND THEIR POTENTIAL FOOD APPLICATIONS
    (PAU Ludhiana, 2011) Basharat Nabi Dar; Savita Sharma
    The present investigation was carried out to evaluate the antioxidant and food potentials of cereal brans (wheat, rice and oat) singly and in combination. Conventional and microwave assisted solvent extractions were applied to quantify the antioxidants in cereal brans. Conventional solvent extraction (50, 60 and 700C) and microwave assisted solvent extraction (2450 MHz for 2, 3.5 and 5 min) were performed using acetone, hexane and methanol as solvents. Total phenolic assay, DPPH (2, 2-diphenyl-1-picrylhydrazyl) and TEAC (trolox equivalent antioxidant capacity) were assessed for antioxidant capacity. Highest antioxidant capacity was obtained at 60oC for conventional solvent extraction and 3.5 min for microwave extraction. Among various solvents used methanolic extracts acquired maximum scavenging capacity under both types of extractions. The microwave assisted solvent extraction demonstrated higher results for antioxidants compared to conventional solvent extraction. Rice bran had maximum total phenolic content (mg GAE/g) and percent inhibition of DPPH radical under both types of extraction conditions. Wheat bran displayed highest TEAC in conventional as well as in microwave assisted extraction conditions followed by bran in combination and oat bran. Cereal brans singly and in combination were blended at varying levels for extruded snacks (10, 20 and 30%), breakfast cereal-Porridge (5, 10 and 15%) and chapatti (5 and 10%). Enriched products were assessed for antioxidant assay and quality. The antioxidant activity of bran supplemented products was higher than control. Antioxidant capacity and total phenolics increased significantly with increase in bran level supplementation in resultant product. On the basis of quality assessment, 20% enrichment level for extruded snacks and 10% level for breakfast cereal-Porridge and chapatti was best. Antioxidant activity and product quality was assessed during storage for six months at one month interval. Moisture content, water activity and free fatty acids remained stable during entire storage period. A slight reduction in antioxidant capacity of cereal bran enriched products was noticed with prolonged storage. Antioxidant capacity of cereal brans has positive effect on extending shelf life of cereal bran enriched products. Enriched products were highly acceptable upto 6 months of storage.