الفهرس 
Functional foodsOnly 14 pages are availabe for public view
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Abstract
powders of wheat bran, wheat germ, rice bran, carrot pomace and
pomegranate peels by superfine grinding of raw and fermented materials.
Physico-chemical and functional properties as well as phenolic acids
profiles of raw and prepared materials were evaluated. In addition,
prepared extracts were used to evaluate the phytochemical contents,
antioxidant activity and cytotoxic activity of the prepared materials.
Moreover, wheat flour (72%) was substituted with nano wheat bran, nano
wheat germ, fermented-nano rice bran, fermented-nano carrot pomace and
fermented-nano pomegranate peel at the levels of 5, 15 and 25% to
prepare functional formulas. Rheological properties of these formulas
were investigated using the Mixolab compared to wheat flour 72%, wheat
flour 82% and whole-meal flour as control samples. Also, the prepared
formulas were used to manufacture functional pan and balady breads and
the quality characteristics of produced bread were evaluated.
The results showed that superfine grinding could effectively
pulverize the fiber particles to nano-scale. Chemical analysis revealed
higher protein in wheat germ, higher fat and ash in rice bran and higher
fiber in pomegranate peels. Color investigation showed higher lightness
value (74.02) for wheat bran, higher redness value (14.24) for
pomegranate peels and higher yellowness value (32.53) for wheat germ.
Carrot pomace had the highest water holding capacity (7.49 g/g), as well
as swelling capacity (6.12 ml/g). As particle size decrease, the functional
properties were significantly (p<0.05) affected. The water and oil holding
capacity decreased, while swelling capacity, water solubility index and
emulsifying activity increased. Phenolic acids profiles of