EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HASHEMI GAHRUIE H.; GHIASI F.; ESKANDARI M.H.; MAJZOOBI M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 37-47

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

964

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS

Author(s)

HASHEMI GAHRUIE H. | GHIASI F. | ESKANDARI M.H. | MAJZOOBI M. | Issue Writer Certificate

Keywords

ANTIOXIDANTSQ2

FATTY ACIDS PROFILEQ1

FUNCTIONALQ1

MINERALSQ1

WHEAT GERMQ1

Abstract

Nowadays, trend of producing and consuming FUNCTIONAL foods has increased dramatically due to the adverse consequences of dietary imbalances and impaired in human societies. WHEAT GERM is unique source of highly concentrated nutrients that makes it ideally FUNCTIONAL additive for fortification of food products to improve human health and prevent or reduce the risk of disease. The aim of this study was to investigate effect of oven drying on physicochemical and nutritional properties of WHEAT GERM. For this purpose, raw and processed (160oC for 20 min) WHEAT GERM were evaluated for their proximate composition, mineral profile, FATTY ACIDS PROFILE, total phenols, flavonoids and antioxidant activity. Results indicated that the raw and roasted WHEAT GERM contain protein (29.5, 30.58%), fat (9.03, 9.16%), fiber (7.21, 7.44%), unsaturated fatty acids consist of 15.86% oleic (15.86, 15.88%), linoleic (55.75, 56.13%), linolenic (8.13, 8.03%) and palmitic acid (20.26, 20.22%), respectively. MINERALS analysis was demonstrated that raw and roasted germ had values of iron (166.82, 164.08 ppm), potassium (11083.33, 10750 ppm), calcium (2450, 2441.67 ppm), phosphorus (8316.67, 8333.33 ppm), magnesium (1977, 2011ppm) zinc (203, 204.5 ppm). Besides, it has been shown that during heat processing phenolic and flavonoid contents decreased while, antioxidant activity increased significantly. Based on the obtained results, it can be concluded that application of this nutritious by-product in food industry can be effective in increasing public health.

Cites

No record.

References

No record.

Cite

APA: Copy

HASHEMI GAHRUIE, H., GHIASI, F., ESKANDARI, M.H., & MAJZOOBI, M.. (2016). EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 37-47. SID. https://sid.ir/paper/148646/en

Vancouver: Copy

HASHEMI GAHRUIE H., GHIASI F., ESKANDARI M.H., MAJZOOBI M.. EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):37-47. Available from: https://sid.ir/paper/148646/en

IEEE: Copy

H. HASHEMI GAHRUIE, F. GHIASI, M.H. ESKANDARI, and M. MAJZOOBI, “EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 37–47, 2016, [Online]. Available: https://sid.ir/paper/148646/en

Related Journal Papers