Have a personal or library account? Click to login
The Study of Particle Size Distribution of Micronized Oat Bran Layer Cover

The Study of Particle Size Distribution of Micronized Oat Bran Layer

Open Access
|Jun 2020

References

  1. AOAC method 995.16 Beta- D- glucan in barley and oats, streamlined enzymatic method (1995).
  2. Bender, A.B.B., Speroni, C.S., Moro, K.I.B., Morisso, F.D.P., dos Santos, D.R., da Silva, L.P., Penna, N.G. (2020). Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT–Food Science and Technology, 117, doi:10.1016/j.lwt.2019.10865210.1016/j.lwt.2019.108652
  3. Bensalah, F., Harrat, N.I., Affane, F., Chekkal, H., Lamri-Senhadji, M. (2019). Incorporation of whole oat, especially bran, into a high-fat diet, improves cardio-metabolic risk factors in type 2 diabetic rats. Nutrition and Food Science, 49, 600-616.10.1108/NFS-05-2018-0150
  4. Chen, T., Zhang, M., Bhandari, B., Yang, Z. (2018). Micronization and nanosizing of particles for an enhanced quality of food: A review. Critical Reviews in Food Science and Nutrition, 58, 993-1001.10.1080/10408398.2016.123623827740846
  5. Demirbas, A. (2005). β-Glucan and mineral nutrient contents ofcereals grown in Turkey. Food Chemistry 90,773-777.10.1016/j.foodchem.2004.06.003
  6. Dotsenko, G., Andersson, A. A. M., Andersson, R. (2019). Material disintegration affects enzymatic determination of β-glucan in barley and oats. Journal of Cereal Science, 88, 138-144.10.1016/j.jcs.2019.05.018
  7. Dziki, D. (2008). The crushing of wheat kernels and its consequence on the grinding process. Powder Technology, 185, 181-186.10.1016/j.powtec.2007.10.012
  8. Frohlich, P., Young, G., Bourré, L., Borsuk, Y., Sarkar, A., Sopiwnyk, E.,Pickard, M., Dyck, A., Malcolmson, L. (2019). Effect of premilling treatments on the functional and bread-baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chemistry, 96, 895-907.10.1002/cche.10193
  9. Hussain, S., Li, J., Jin, W., Yan, S., Wang, Q. (2018). Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions. International. Journal of Food Science and Technology, 53, 590–598.10.1111/ijfs.13632
  10. Liatis, S., Tsapogas, P., Chala, E., Dimosthenopoulos, C., Kyriakopoulos, K., Kapantais, E., Katsilambros, N. (2009). The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes and Metabolism, 35, 115-120.10.1016/j.diabet.2008.09.00419230737
  11. Liu, T. Y., Ma, Y., Yu, S. F., Shi, J., Xue, S. (2011). The effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science and Emerging Technologies,12, 586–593.10.1016/j.ifset.2011.06.009
  12. Liu, R., Li, J., Wu, T., Li, Q., Meng, Y., Zhang, M. (2015). Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (avena nuda L.) β-glucans. Journal of Cereal Science, 65, 125-131.10.1016/j.jcs.2015.07.002
  13. Liu, R., Zhu, T., Li, J., Wu, T., Li, Q., Meng, Y., Cao, Q., Zhang, M. (2016). Physicochemical and antioxidative properties of superfine-ground oat bran polysaccharides. Food Science and Technology Research, 22,101-109.10.3136/fstr.22.101
  14. Protonotariou, S., Stergiou, P., Christaki, M., Mandala, I. G. (2020). Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chemistry, 318, doi:10.1016/j.foodchem.2020.126497.10.1016/j.foodchem.2020.12649732126472
  15. Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyła, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, doi:10.1155/2017/7352631.10.1155/2017/7352631
  16. Salmas, G., DeVries, J. W., Plank, D. (2017). Challenges for dietary fiber: Benefits andcosts of new U.S. regulations. Cereal Foods World, 62, 88-94.10.1094/CFW-62-3-0088
  17. Sibakov, J., Myllymäki, O., Holopainen, U., Kaukovirta-Norja, A., Hietaniemi, V., Pihlava, J.-M., Poutanen, K., Lehtinen, P. (2011). Lipid removal enhances separation of oat grain cell wall material from starch and protein. Journal of Cereal Science, 54, 104-109.10.1016/j.jcs.2011.04.003
  18. Stevenson, D.G., Eller, F.J., Jane, J.-L., Inglett, G.E. (2008). Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air-classification. International Journal of Food Science and Technology,43, 995-1003.10.1111/j.1365-2621.2007.01547.x
  19. Vizuete, A.A., Anta, R.M.O. (2016). Effects of oat beta-glucan intake on blood cholesterol: A review. Dietetica, 20, 127-139.
  20. Wu, Y.V., Doehlert, D.C. (2002). Enrichment of β-glucan in oat bran by fine grinding and air classification. LWT - Food Science and Technology, 35, 30-33.10.1006/fstl.2001.0806
  21. Xue, X., Wang, J., Li, S., Zhang, X., Dong, J., Gui, L., Chang, Q. (2020). Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese. International Journal of Food Science and Technology, 55, 578-588.10.1111/ijfs.14309
  22. Zhu, F., Du, B., Li, J. (2014). Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International, 20, 55-62.10.1177/108201321246961923733819
DOI: https://doi.org/10.1515/agriceng-2020-0016 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 45 - 54
Submitted on: Apr 1, 2020
Accepted on: May 1, 2020
Published on: Jun 30, 2020
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2020 Dariusz Dziki, Wojciech Tarasiuk, Grzegorz Łysiak, Paweł Jochymek, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.