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Nutraceuticals in Cereal Milling Byproducts

Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Nutritional supplements, functional foods and nutraceuticals are receiving international recognition as having potentially beneficial effects on health and wellness when consumed as part of a varied diet on a regular basis and at effective levels. Whole grain cereals are rich in bioactive components. Many of the health beneficial effects are due to the nutrients and nutraceuticals in the bran and germ layers of the grain. Cereal bran is the by-product in the cereal processing industry and has low value. However, they are rich source of nutraceuticals which can be used in the development of health foods. Tocopherol, tocotrienol, phytosterols, oryzanol, carotenoids, polycosanols, phenolic acids, flavanoids, anthocyanins etc., are some of the components with antioxidative, cardioprotective, anti-inflammatory, anticancerous properties. In addition to that soluble fibres, beta glucan, arabionxylans, etc., are responsible for cholesterol lowering and anti-diabetic properties. Among the cereal by products, major nutraceutical in rice is oryzanol and tocotrienols, that in wheat is phenolics and arbinoxylans, maize is phytosterols and carotenoids, sorghum is phenolics and anthocyanins, oats and barley are beta glucans and arabinoxylan and in ragi is polyphenols. Human studies and animal trials with cereal by-products have shown that they have number of bioactive properties. This has resulted in development and marketing of number of nutraceutical based functional foods. In spite of these more studies need to be carried out to obtain phytochemicals with bioactive properties and to develop more functional foods from cereal byproducts which are at present underutilized.
Uncontrolled Keywords: Cereal bran; Dietary supplement; functional foods; cereal milling byproducts, health benefits
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 11:50
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9574

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