The effects of size fractionation and variety on the yield of aqueous wheat bran extract and extracted bran and their composition [in Australia]
1994
Shams-uddin, M. | Wootton, M. (New South Wales Univ., Kensington (Australia). Dept. of Food Science and Technology)
Brans from 10 wheat varieties were fractionated into coarse ( 18 mesh), medium (18-30 mesh) and fine (30 mesh) fractions. Each fraction was extracted with water. The parent brans, bran extracts and the extracted brans were analysed for moisture, protein, fat, ash, pentosans, total sugars, phytic acid and dietary fibre. Sieve analysis showed mean yield of 43.0% coarse, 47.8% medium and 9.2% fine fraction. The mean yields of bran extract and extracted bran were 38.0% and 62% respectively. The composition of coarse and medium bran was similar in most respects. The ash content was lower in fine bran, while phytic acid was higher in coarse and medium bran. Medium bran extract was significantly higher in protein and sugar contents than coarse and fine bran extract. Coarse bran extract was higher in dietary fibre than medium and fine bran extract. The fine bran extract was significantly lower in ash. The composition of coarse, medium and fine extracted bran did not vary significantly with bran particle size. However the coarse extracted bran was higher in fat and pentosans than other extracted bran fractions.
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