Premium
REVIEW: Properties of Cereal Brans: A Review
Author(s) -
Chinma Chiemela Enyinnaya,
Ramakrishnan Yogeshini,
Ilowefah Muna,
HanisSyazwani Mat,
Muhammad Kharidah
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-10-13-0221-rw
Subject(s) - chemistry , functional food , health benefits , food science , health food , biochemical engineering , microbiology and biotechnology , biology , traditional medicine , medicine , engineering
Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.