5071
AYMAN ABDEL AZIZ MOHAMMAD
MAXIMIZING THE BENEFIT OF SOME FOOD INDUSTRY BY-PRODUCTS USING BIOTECHNOLOGY AND NANOTECHNOLOGY FOR PRODUCTION OF SOME FUNCTIONAL BAKERY PRODUCTS
Food by-products, biotechnology, nanotechnology, functional properties, antioxidant activity, anticancer activity, rheological properties and bread
The aim of this study was to prepare nano and fermented-nano 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 WB, WG and RB was nearly similar and ferulic acid dominated these profiles. Most ofphenolic acids in these materials were bound. While, the majority of phenolic acids in CP were found to be free. Gallic and protochatchuic acids dominated the phenolic acids in CP. Each gram of PP contained 851.48, 274.68 and 1744.69 μg free, conjugated and bound phenolic acids, respectively. Gallic acid dominated the free and bound forms, while catachine dominated the conjugated form. Ultrafine grinding and fermentation apparently increased the free, conjugated and bound formsof most identified phenolic acids.
2016
Ph.d
Ain Shams
Agriculture