Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave

Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave

The aim of this work was to evaluate the effects of microwave treatment on hydrolytic and oxidative stability of Iranian rice, barley, and oat brans. The bran samples were treated with different microwave powers (2, 4, 6, 8, and 10 kW) and treatment durations (30, 60, 120, 180, and 240 s) and the mo...

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Veröffentlicht in:Journal of food measurement & characterization 2022-12, Vol.16 (6), p.4573-4583
Hauptverfasser: Khasi, Ramazan Ebrahim, Azizkhani, Maryam
Format: Artikel
Sprache:eng
Schlagworte:
Barley
Barley bran
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Dietary fiber
Engineering
Evaluation
Fatty acids
Food Science
Lipase
Moisture content
Moisture effects
Original Paper
Phenolic compounds
Phenols
Physicochemical properties
Rice
Rice bran
Scavenging
Stability analysis
Water content
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Zusammenfassung:The aim of this work was to evaluate the effects of microwave treatment on hydrolytic and oxidative stability of Iranian rice, barley, and oat brans. The bran samples were treated with different microwave powers (2, 4, 6, 8, and 10 kW) and treatment durations (30, 60, 120, 180, and 240 s) and the moisture content, color values, total phenolic content (TPC), lipase activity, free fatty acid (FFA), and antiradical activity were measured. The moisture decreased in microwave treated samples as it was 10.2–11.5% for control and
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01527-7