due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. amongst different foods, bread is a suitable option to convey fiber in human diets. flat breads which are very common in asian countries, are mainly produced from white flour and hence are low in fiber. the main objectives followed in this study were to produce hi...

in this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. dough's rheological properties as well as textural and sensory characteristics of bread were investigated. the results showed that water absorption (%), development time (min) and the degree of dough softening (fu) were increased but...

viii CHAPTER 1. GENERAL INTRODUCTION 1 Thesis Organization 2 CHAPTER 2. REVIEW OF LITERATURE 3 Corn Dried Distillers Grains with Solubles (DDGS) 3 Nutrient composition and value of DDGS 7 Wheat Bran 11 Nutrient composition and value of wheat bran 12 Classification of Fiber 15 Nutritional and Biological Effects of Dietary Fiber 16 Chicken Ceca Microbiology 19 Short Chain Fatty Acids in the Chick...

Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incuba...

The capacity of wheat bran to impair mineral absorption independent of its phytate content was studied by metabolic balance studies in man. Three breads were prepared, equivalent to white, brown and wholemeal, by adding bran in different quantities to white flour. Calcium, iron, zinc and sodium phytate were added to the loaves to make the amounts equal in all breads. Six healthy volunteers were...

The effects of whole wheat bran and its components on the absorption of nonheme dietary iron were measured using a double isotope technique in human volunteers. When 12 g bran was added to a light meal, absorption decreased by 51 to 74%; this inhibitory effect of bran was shown for meals of both high and low iron availability. Inhibition was not explained by monoferric phytate, the major form o...

The enzyme L-asparaginase has been proved to be efficient in treatment of Acute Lymphoblastic Leukemia [ALL] and Lymphosarcomas. The present paper discusses the studies carried out for the production of this enzyme from bacillus species. By study obtained optimization of medium, solid state fermentation by using cotton cake and wheat bran and submerged fermentation using distillery waste. a M2 ...

Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to ...

The objectives of the present study were isolation, identification, and characterization of xylanase producing actinomycetes, optimization of medium composition and cultural conditions for xylanase production, production using cheaper sources and extraction of extra cellular xylanase from a potential strain. Streptomyces hygroscopicus was selected and optimized for xylanase production in solid ...

Effects of dietary fiber on bile acid excretion and fecal bile acid concentration have been studied for seven subjects fed 26 g of either soft white wheat bran, corn bran, soybean hulls, or hard red spring wheat bran. Results indicate that even in a controlled study using a metabolic word, individual subject variation has a major impact on fecal bile acid excretion. This observation has not bee...