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REVIEW: Properties of Cereal Brans: A Review

January 2015 Volume 92 Number 1
Pages 1 — 7
Chiemela Enyinnaya Chinma , Yogeshini Ramakrishnan , Muna Ilowefah , Mat Hanis-Syazwani , and Kharidah Muhammad †

Corresponding author. E-mail: kharida@upm.edu.my
Universiti Putra Malaysia – UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, 43400 Serdang, Selangor, Malaysia.


Go to Article:
http://dx.doi.org/10.1094/CCHEM-10-13-0221-RW
Accepted July 29, 2014.
ABSTRACT

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.


© 2015 AACC International, Inc.