The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorTuncel, N. Baris
dc.contributor.authorYilmaz, Nese
dc.contributor.authorKocabiyik, Habib
dc.contributor.authorUygur, Aysen
dc.date.accessioned2025-01-27T20:31:27Z
dc.date.available2025-01-27T20:31:27Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [1110204]; canakkale Onsekiz Mart University Scientific Research Projects [2011/76]
dc.description.sponsorshipThanks to Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 1110204) and funding Aysen Uygur as a scholar and also the PhD scholarship granted to Nee Yilmaz. Thanks to canakkale Onsekiz Mart University Scientific Research Projects Coordination Unit (Project No: 2011/76). Also many thanks to Polen Gida for providing the ingredients required for bread making.
dc.identifier.doi10.1016/j.jcs.2013.12.005
dc.identifier.endpage166
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84894369682
dc.identifier.scopusqualityQ1
dc.identifier.startpage162
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2013.12.005
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23154
dc.identifier.volume59
dc.identifier.wosWOS:000333782800009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRice bran
dc.subjectInfrared
dc.subjectBread
dc.subjectB vitamins
dc.subjectMinerals
dc.subjectPhytic acid
dc.titleThe effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II
dc.typeArticle

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