1. Non-Starch Polysaccharides in Maize and Oat
- Author
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Guillermo Niño-Medina, Víctor Santana-Rodríguez, Ana Laura Holguin-Acuña, Elizabeth Carvajal-Millan, Naivi Ramos-Chavira, and Agustín Rascón-Chu
- Subjects
chemistry.chemical_classification ,Bran ,Food industry ,business.industry ,Polysaccharide ,Xylan ,Beta-glucan ,Ferulic acid ,chemistry.chemical_compound ,Agronomy ,chemistry ,Nixtamalization ,Food processing ,business - Abstract
Publisher Summary This chapter discusses maize bran and oat as a source of ferulated arabinoxylans and β-glucan, respectively. Maize and oat are sources of non-starch polysaccharides and antioxidants, which are beneficial to health. Maize bran is a by-product of the tortilla commercial process. Before tortilla preparation, nixtamalization of maize kernel is needed. The presence of ferulated arabinoxylans in maize bran allows an alternative use of this by-product of the food industry and would offer new advantages for future industrial applications of this product. Low-value A. sativa cultivar has a β-glucan content similar to those reported for normal oat grains, which could represent a commercial advantage compared to other oat cultivars commonly used in the food industry. More research is needed to elucidate several questions, especially those concerning the effect of food process on health benefits of these compounds.
- Published
- 2011
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