Storage stability and quality assessment of processed cereal brans.

  title={Storage stability and quality assessment of processed cereal brans.},
  author={Savita Sharma and Satinder Paul Kaur and Basharat Nabi Dar and Baljit Singh},
  journal={Journal of food science and technology},
  volume={51 3},
Quality improvement of cereal brans, a health promoting ingredient for functional foods is the emerging research concept due to their low shelf stability and presence of non-nutrient components. A study was conducted to evaluate the storage quality of processed milling industry byproducts so that these can be potentially utilized as a dietary fibre source. Different cereal brans (wheat, rice, barley and oat) were processed by dry, wet, microwave heating, extrusion cooking and chemical methods… CONTINUE READING