1,039
Views
14
CrossRef citations to date
0
Altmetric
Reviews

Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products

&

References

  • Korhonen, H. Technology options for new nutritional concepts. Int. J. Dairy Technol. 2002, 55, 79–88.
  • Martirosyan, D.M. Introduction to functional food science. In Functional Foods and Chronic Diseases; Danik, M., Martirosyan, Eds.; Food Science Publisher: Richardson, Texas, 2011; pp 173–204.
  • Kris-Etherton, P.M.; Hecker, K.D.; Bonanome, A.; Coval, S.M.; Binkoski, A.E.; Hilpert, K.F.; Griel, A.E.; Etherton, T.D. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 2002, 113 (Suppl 9B), 71S–88S.
  • Goldberg, I. Introduction. In Functional Foods. Designer Foods, Pharma foods, Nutraceuticals; Goldberg, I., Ed.; Chapman & Hall: New York, 1994; pp 3–14.
  • Stear, C.A. Formulation and processing techniques for specialty-bread. In Handbook of Bread Making Technology; Stear, C.A., Ed.; Elsevier Science: London, 1990; pp 522–535.
  • Behall, K.M. Dietary fiber: Nutritional lessons for macronutrient substitutes. Ann. N. Y. Acad. Sci. 1997, 819, 142–154.
  • Kay, R.M.; Truswell, A.S. Dietary fiber: Effects on plasma and biliary lipids in man. In Medical Aspects of Dietary Fiber; Spiller, G.A., Kay, R.M., Eds.; Plenum Press: New York, 1980; pp 153–173.
  • Gurkirat, K.; Savita, S.; Nagi, H.P.S.; Basharat, N.D. Functional properties of pasta enriched with variable cereal brans. J. Food Sci. Technol. 2012, 49, 467–474.
  • Tomlin, J.; Read, N.W. Comparison of the effects on colonic function caused by feeding rice bran and wheat bran. Eur. J. Clin. Nutr. 1988, 42, 857–861.
  • Aoe, S.; Oda, T.; Tojima, T.; Tanak, M.; Tatsumi, K.; Mizutani, T. Effect of rice bran hemicelluloses on 1,2-dimethylhydrazine induced intestinal carcinogenesis in Fischer 344 rat. Nutr. Cancer 1993, 20, 41–49.
  • Newman, R.K.; Betschart, A.A.; Newman, C.W.; Hoefer, P.J. Effect of full fat or defatted rice bran on serum cholesterol. Plant Foods Hum. Nutr. 1992, 42, 37–43.
  • Hegsted, M.; Windhauser, M.M. Reducing human heart disease risk with rice bran. Louisiana-Agric. 1993, 36, 22–24.
  • Kahlon, T.S.; Chow, F.I.; Sayre, R.N. Cholesterol lowering properties of rice bran. Cereal Food World 1994, 39, 99–103.
  • Yadav, D.N.; Singh, K. K.; Rehal; J. Studies on fortification of wheat flour with defatted rice bran for chapati making. J. Food Sci. Technol. 2012, 49, 96–102.
  • Wood, P.J. Cereal β-glucans in diet and health. J. Cereal Sci. 2007, 46, 230–238.
  • Beccerica, S.; de la Torre, M. A.; Sanchez, H.D.; Osella, C.A. Use of oat bran in bread: Fiber and oil enrichment and technological performance. Food Nutr. Sci. 2011, 2, 553–559.
  • Bhatty, R.S. Physicochemical and functional (Bread making) properties of hull-less barley fractions. Cereal Chem. 1986, 63, 31–35.
  • Gupta. M.; Bawa, A.S.; Anil Dutt, S. Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks. J. Food Process. Preserv. 2011, 35, 46–63.
  • Sharma, R.D. An evaluation of hypocholesterolemic factors of fenugreek seeds in rats. Nutr. Rep. Int. 1986, 34, 669– 671.
  • Khosla, P.; Gupta, D.D.; Nagpal, R.K. Effect of Trigonella faecum graecum (fenugreek) on serum lipids in normal and diabetic rats. Indian J. Pharmacol. 1995, 27, 89–93.
  • Neeraja, A.; Rajyalakshmi, P. Hypoglycemic effect of processed fenugreek seeds in humans. J. Food Sci. Technol. 1996, 33, 427–430.
  • Shalini, H.; Sudesh, J. Nutritional evaluation of wheat–fenugreek blends for product making. Plant Food Hum. Nutr. 2004, 59, 149–154.
  • Dubois, D.K. The practical application of fiber materials in bread production. Baker’s Dig. 1978, 30, 30–33.
  • Shogren, M.D.; Pomeranz, Y.; Finney, K.F. Counteracting the deleterious effects of fiber in breadmaking. Cereal Chem. 1981, 58, 142–146.
  • Sosulski, F.W.; Wu, K.K. High fiber breads containing field pea hulls, wheat, corn, and wild oat brans. Cereal Chem. 1988, 65,186–191.
  • Sievert, D.; Pomeranz, Y.; Abdelrahman, A. Functional properties of soy polysaccharides and wheat bran in soft wheat products. Cereal Chem. 1990, 67, 10–13.
  • Dalgetty, D.D.; Baik, B.K. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas. Cereal Chem. 2006, 83, 269–274.
  • Utrilla-Coello, R.G.; Agama-Acevedo, E.; Osorio-Diaz, P.; Tovar, J.; Bello-Perez, L.A. Composition and starch digestibility of whole grain bars containing maize or unripe banana flours. Starch 2011, 63, 416–423.
  • Hernandez-Uribe, J.P.; Agama-Acevedo, E.; Islas-Hernandez, J.J.; Tovar, J.; Bello-Pérez, L.A. Chemical composition and in vitro digestibility of pigmented corn tortilla. J. Sci. Food Agric. 2007, 87, 2482–2487.
  • Choo, C.L.; Aziz, N.A.A. Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chem. 2010, 119, 34–40.
  • Hermann, J.R. Protein and the Body; Oklahoma Cooperative Extension Service, Division of Agricultural Sciences and Natural Resources, Oklahoma State University: Stillwater, OK, 2005; pp T-3163-1–T-3163-4.
  • Marshall, W.E. Amino acids, peptides, and proteins. In Functional Foods; Goldberg, I., Ed.; Chapman & Hall: New York, 1994; pp 242–260.
  • FitzGerald, R.; Murray, B.A. Bioactive peptides and lactic fermentations. Int. J. Dairy Technol. 2006, 59, 118–125.
  • Preeti, S.; Kumar, R.; Sabapathy, S.N.; Bawa, A.S. Functional and edible uses of soy protein products. Compr. Rev. Food Sci. Food Saf. 2008, 7, 14–28.
  • Zind, T. Soy to the world. Prepared Foods 1998, 167, 55–58.
  • Faller, J.Y.; Klein, B.P.; Faller, J.F. Acceptability of extruded corn snacks as affected by inclusion of soy protein. J. Food Sci. 1999, 64, 185–188.
  • Tsen, C.C.; Farrell, E.P.; Hoover, W.J.; Crowley, P.R. Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortification. Cereal Food World 1975, 20, 413–418.
  • Singh, U.; Singh, B. Tropical grain legumes as important human foods. Econ. Bot. 1992, 46, 310–321.
  • Gallegos-Infante, J.A.; Rocha-Guzman, N.E.; Gonzalez-Laredo, R.F.; Ochoa-Martínez, L.A.; Corzo, N.; Bello-Perez, L.A.; Medina-Torres, L.; Peralta-Alvarez, L.E. Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chem. 2010, 119, 1544–1549.
  • Bozan, B.; Temelli, F. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresour. Technol. 2008, 99, 6354–6359.
  • Tarpila, A.; Wennberg, T.; Tarpila, S. Flaxseed as a functional food. Curr. Top. Nutraceut. Res. 2005, 3, 167–188.
  • Chung, M.; Lei, B.; Li-Chan, E. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.). Food Chem. 2005, 90, 271–279.
  • Oomah, B.D. Flaxseed as a functional food source. J. Sci. Food Agri. 2001, 81, 889–894.
  • Marambe, P.W.M.L.H.K.; Shand, P.J.; Wanasundara, J.P.D. An in-vitro investigation of selected biological activities of hydrolysed flaxseed (Linum usitatissimum L.) proteins. J. Am. Oil Chem. Soc. 2008, 85, 1155–1164.
  • Tolkachev, O.N.; Zhuchenko, A.A. Biologically active substances of flax: Medicinal and nutritional properties—A review. Pharm. Chem. J. 2000, 34, 360–366.
  • Manthey, F.A.; Sinha, S.; Wolf Hall, C.E.; Hall, C.A. Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J. Food Process. Preserv. 2008, 32, 75–87.
  • Shearer, E.H.; Davies, C.G.A. Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flax seed meal. J. Food Qual. 2005, 28, 137–153.
  • Gambus, H.; Gambus, F.; Pastuszka, D. Quality of gluten-free supplemented cakes and biscuits. Int. J. Food Sci. Nutr. 2009, 60, 31–50.
  • Petersen, B.L.; Ward, L.S.; Bastian, E.D.; Jenkins, A.L.; Campbell, J.; Vuksan, V. A whey protein supplement decreases post-prandial glycemia. J. Nutr. 2009, 8, 47.
  • Prabhasankar, P.; Jyotsna, R.; Indrani, D.; Venkateswara Rao, G. Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. J. Food Eng. 2007, 80, 1239–1245.
  • Indrani, D.; Prabhasankar, P.; Rajiv, J.; Venkateswara Rao, G. Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Res. Int. 2007, 40, 1254–1260.
  • Muller, O.; Krawinkel. M. Malnutrition and health in developing countries. CMAJ 2005, 173, 279–86.
  • Fairweather-Taita, S.; Richard, F.H. Bioavailability of minerals and trace elements. Nutr. Res. Rev. 1996, 9, 295–324.
  • Potter, J.N.; Hotchkiss, J.H. Nutritive aspects of food constituents. In Food Science, 5th ed.; Potter, J.N., Hotchkiss, J.H., Eds.; CBS Publishers: New Delhi, India, 1997; pp 46–68.
  • Shanthala, M.; Prakash, J. Acceptability of curry leaf (Murraya koenigii). J. Food Process. Preserv. 2005, 29, 33–44.
  • Drisya, C.R.; Swetha, B.G.; Velu, V.; Indrani, D.; Singh, R.P. Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characteristics of cookies. J. Food Sci. Technol. 2015, 52, 500–506. doi:10.1007/s13197-013-1002-2.
  • Kang, S.Y.; Seeram, N.P.; Nair, M.G.; Bourquin, L.D. Tart cherry anthocyanins inhibit tumor development in Apc (Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett. 2003, 194, 13–19.
  • Lakshmi, K.P.; Sumathi, S. Effect of consumption of finger millet on hyper glycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Food Nutr. Bull. 2002, 23, 241–245.
  • Chaturvedi, R.; Srivastava, S. Genotype variations in physical, nutritional and sensory quality of popped grains of amber and dark genotypes of finger millet. J. Food Sci. Technol. 2008, 45, 443–446.
  • Rao, S.M.V.S.S.T.; Muralikrishna, G. Nonstarch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15). Food Chem. 2001, 72, 187–192.
  • Dulby, A.; Tsai, C.Y. Lysine and tryptophan increases during germination of cereal grains. Cereal Chem. 1976, 53, 222–224.
  • Desai, A.D.; Sharduli, S. K.; Sahoo, A.K.; Ranveer, R.C.; Dandge, P.B. Effect of Supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv. J. Food Sci. Technol. 2010, 2, 67–71.
  • Sandrine, P.; Douchet, L.; Vergnaud, A.; Estaquio, C.; Galan, P. Relationship between iron status and dietary fruit and vegetables based on their vitamin C and fiber content. Am. J. Clin. Nutr. 2008, 87, 1374–1383.
  • Ayman, E.M.S. Fortification of biscuits with iron from natural sources. J. Agric. Sci. 2010, 18, 297–306.
  • Farrell, K.T. Spices and Spice Blends. In Spices, Condiments and Seasonings; Farrell, K.T., Ed.; AVI Publishing: Westport, CT, 1999; pp 15–73.
  • Sowbhagya, H.B.; Mahadevamma, S.; Indrani, D.; Srinivas, P. Physicochemical and microstructural characteristics of celery seed spent residue and influence of its addition on quality of biscuits. J. Texture Stud. 2011, 42, 369–376.
  • Abdul-Hamid, A.; Yu, S.L. Functional properties of dietary bread prepared from defatted rice bran. Food Chem. 2000, 68, 15–19.
  • Sharif, M.K.; Butt, M.S.; Anjum, F.M.; Nawaz, H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Pak. J. Nutr. 2009, 8, 571–577.
  • Pantazaris, T.P.; Elias, B.A. Vitamin E: Dramatic benefits for heart diseases confirmed. Palm Oil Tech. Bull. 1996, 2, 8–10.
  • Leong, W.H.; Thiagarajan, T. Phyto-tocotrienol: An exciting new palm-based vitamin E. Palm Oil Tech. Bull. 1999, 5, 2–3.
  • Ping, B.T.Y.; May, C.Y. Valuable phytonutrients in commercial red palm oil. Palm Oil Dev. 2000, 32, 20–25.
  • Al-Hooti, S.N.; Sidhu, J.S.; Al-Saqer, J.M.; Al-Amiri, H.A.; Al-Othman, A.; Mansour, I.B.; Johari. M. Developing functional foods using red palm olein. I. Pan bread and sugar-snap cookies. Adv. Food Sci. 2002, 24, 138–143.
  • Lin, R.I.-S. Phytochemicals and antioxidants. In Functional Foods. Designer Foods, Pharma Foods, Nutraceuticals; Goldberg, I., Ed.; Chapman & Hall: New York, 1994; pp 393–441.
  • Gramza, A.; Khokhar, S.; Yoko, S.; Gliszczynska-Swiglo, A.; Hes, M.; Korczak, J. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur. J. Lipid Sci. Technol. 2006, 108, 351–362.
  • Budryn, G.; Syselewicz, D.; Nebesny, E.; Oracz, J.; Krysiak, W. Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Res. Int. 2013, 50, 149–160.
  • Sharma, A.; Zhou, W. A stability study of green tea catechins during the biscuit making process. Food Chem. 2011, 126, 568–573.
  • Reddy V.; Asna, U.; Anila, K. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chem. 2005, 90, 317–321.
  • Mazza, G.; Miniati, E. Anthocyanins in Fruits, Vegetables and Grains; CRC Press: Boca Raton, FL, 1993.
  • Ames, B.N.; Shigenaga, M.K.; Hagen, T.M. Oxidants, antioxidants, and degenerative diseases of aging. Proc. Natl. Acad. Sci. U. S. A. 1993, 90, 7915–7922.
  • Levy, Y.; Glovinsky, Y. The effect of anthocyanosides on night vision. Eye 1998, 12, 967–969.
  • Peterson, J.; Dwyer, J. Flavonoids: Dietary occurrence and biochemical activity. Nutr. Res. 1998, 18, 1995–2018.
  • Hollman, P.H.; Katan, M.B. Dietary flavonoids: Intake, health effects and bioavailability. Food Chem. Toxicol. 1999, 37, 937–942.
  • Duthie, G.; Duthie, S.J.; Kyle, J.A.M. Plant polyphenols in cancer and heart disease: Implications as nutritional antioxidants. Nutr. Res. Rev. 2000, 13, 79–106.
  • Cohen-Boulakia, F.; Valensi, P.E.; Boulahdour, H.; Lestrade, R.; Dufour-Lamartinie J.F.; Hort-Legrand, C.; Behar, A. In vivo sequential study of skeletal muscle capillary permeability in diabetic rats: Effect of anthocyanosides. Metabolism 2000, 49, 880–885.
  • Morimitsu, Y.; Kubota, K.; Tashiro, T.; Hashizume, K.T.; Osawa, T. Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses. Int. Congr. Ser. 2002, 1245, 503–508.
  • Galvano, F.; Fauci, L.L.; Lazzarino, G.; Fogliano, V.; Ritieni, A.; Ciappellano, S.; Battistini, N.C.; Tavazzi, B.; Galvano, G. Cyanidins: Metabolism and biological properties. J. Nutr. Biochem. 2004, 15, 2–11.
  • Al-Awwadi, N.A.; Araiz, C.; Bornet, A.; Delbosc, S.; Cristol, J.P.; Linck, N.; Azay, J.; Teissedre, P.L.; Cros, G. Extracts enriched in different polyphenolic families normalize increased cardiac NADPH oxidase expression while having differential effects on insulin resistance, hypertension, and cardiac hypertrophy in high-fructose-fed rats. J. Agric. Food Chem. 2005, 53, 151–157.
  • Jayaprakasam, B.; Vareed, S.K.; Olson, L.K.; Nair, M.G. Insulin secretion by bioactive anthocyanins and anthocyanidins present in fruits. J. Agric. Food Chem. 2005, 53, 28–31.
  • Lee, J.; Lee, H.K.; Kim, C.Y.; Hong, Y.J.; Choe, C.M.; You, T.W.; Seong, G.J. Purified high-dose anthocyanoside oligomer administration improves nocturnal vision and clinical symptoms in myopia subjects. Br. J. Nutr. 2005, 93, 895– 899.
  • Ghosh, D.; Zhang, J.; Adaim, A.; Skinner, M.; Mc Ghie, T. Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative damage to cellular DNA in SH-SY5Y and HL-60 cells. J. Sci. Food Agric. 2006, 86, 678–686.
  • Shipp, J.; Abdel-Aal, E.M. Food applications and physiological effects of anthocyanins as functional food ingredients. Open Food Sci. J. 2010, 4, 7–22.
  • Pasqualone, A.; Bianco, A.M.; Paradiso, V.M. Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins, CyTA – J. Food 2013, 11, 301–308.
  • Ashish, G.W.; Shalini, S.A. Use of fruit by-products in the preparation of hypoglycemic thepla: Indian unleavened vegetable flat bread. J. Food Process. Preserv. 2014, 38, 1198–1206. doi:10.1111/jfpp.12080.
  • Li, J.; Walker, C.E.; Faubion, J.M. Acidulant and oven type affect total anthocyanin content of blue corn cookies. J. Sci. Food Agric. 2011, 91, 38–43.
  • Chau, C.F.; Huang, Y.L. Comparison of the chemical composition and physicochemical properties of different fibres prepared from peel of Citrus sinensis L. cv. Liucheng. J. Agric. Food Chem. 2003, 51, 2615–2618.
  • Jenkins, D.J.A.; Vuksan, V.; Kendall, C.W.C.; Wursch, P.; Jeffcoat, R.; Waring, S.; Mehling, C.C.; Vidgen, E.; Augustin, L.S.A.; Wong, E. Physiological effects of resistant starches on fecal bulk, short chain fatty acids, blood lipids and glycemic index. J. Am. Coll. Nutr. 1998, 17, 609–616.
  • Vergara-Valencia, N.; Granados-Pérez, E.; Agama-Acevedo, E.; Tovar, J.; Ruales, J.; Bello-Pérez L.A. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Sci. Technol. 2007, 40, 722–729.
  • Mildner-Szkudlarz, S.; Bajerska, J.; Zawirska-Wojtasiak, R.; Gorecka, D. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J. Sci. Food Agric. 2013, 93, 389–395.
  • Nirmala, C.; Madho, S. B.; Sheena, H. Nutritional properties of bamboo shoots: Potential and prospects for utilization as a health food. Compr. Rev. Food Sci. F. Saf. 2011, 10, 153–169.
  • Shi, Q.T.; Yang, K.S. Study on relationship between nutrients in bamboo shoots and human health. In Proceedings of the International Symposium on Industrial Use of Bamboo: Bamboo and Its Use, Beijing, China, December 7–11, 1992; International Tropical Timber Organization and Chinese Academy: Beijing, China, 1992; pp 338–346.
  • Visuphaka, K. The role of bamboo as a potential food source in Thailand. In Proceedings of the International Bamboo Workshop: Recent Research on Bamboos; Hangzhou, China; October 6–14, 1985; Hangzhou, China, 1985; pp 301–303.
  • Xia, N.H. Analysis of nutritive constituents of bamboo shoots in Guangdong. Acta Bot. Aust. Sin. 1989, 4, 199–206.
  • Qiu, F.G. The recent development of bamboo foods. In Proceedings of the International Symposium on Industrial Use of Bamboo: Bamboo and Its Use, Beijing, China, December 7–11, 1992; International Timber Organization and Chinese Academy: Beijing, China, 1992; p 333.
  • Ferreira, V.L.P.; Azzini, A.; de Figueriredo, I.B.; Salgado, A.L.B.; Barbieri, M.K. Evaluation of bamboo shoots for human consumption. Col. Inst. Tecnol. Alim. Braz. 1995, 16, 23–36.
  • Kozukue, E.; Kozukue, N.; Tsichida, H. Changes in several enzyme activities accompanying the pulp browning of bamboo shoots during storage. Jpn. Soc. Hortic. Sci. 1999, 68, 689–93.
  • Fujimura, M.; Ideguchi, M.; Minami, Y.; Watanabi, K.; Tadera K. Amino acid sequence and antimicrobial activity of chitin binding peptides, Pp-AMP 1 and Pp-AMP2, from Japanese bamboo shoots (Phyllostachys pubescens). Biosci. Biotechnol. Biochem. 2005, 69, 642–645.
  • Bisht, M.S.; Nirmala, C.; Vyas, P. Bamboo shoot a neglected natural resource: A source of food and prosperity for North-East India. In Proceedings of National Seminar: Recent Advances in Natural Product Research, Mizoram University, Aizawl, November 29–December 1, 2012; Mizoram University: Aizawl, 2012; pp 18–22.
  • Hua, X. Bamboo shoot cultivation and management in Japan. In Symposium on Bamboo Professional Commission of Zhaihiang Forestry Society; Today and Tomorrow’s Printers and Publishers: New Delhi, 1987; pp 16.
  • Moigradean, D.; Poiana, M.A.; Popa, M.; Jianu, I. Antioxidant capacity and polyphenols content for garlic and basil flavored bread. J. Agroalim. Process. Technol. 2007, 13, 163–168.
  • Fuller, R. A review: Probiotics in man and animals. J. Appl. Bacteriol. 1989, 66, 365–378.
  • Gibson, G.R.; Roberfroid, M.B. Dietary modulation of the human colonic microflora: Introducing the concept of prebiotics. J. Nutr. 1995, 125, 1401–12.
  • Pool-Zobel, B.L.; Van Loo, J.; Roberfroid, M.B. Experimental evidences on the potential of prebiotic fructans to reduce the risk of colon cancer. Br. J. Nutr. 2002, 87, 273–281.
  • Seidel, C.; Boehm, V.; Vogelsang, H.; Wagner, A.; Persin, C.; Glei, M.; Pool-Zobel B.L.; Jahreis, G. Influence of prebiotics and antioxidants in bread on the immune system, antioxidative status and antioxidative capacity in male smokers and non-smokers. Br. J. Nutr. 2007, 97, 349–356.
  • Letexier, D.; Diraison, F.; Beylot, M. Addition of inulin to a moderately high-carbohydrate diet reduces hepatic lipogenesis and plasma triacylglycerol concentrations in humans. Am. J. Clin. Nutr. 2003, 77, 559–564.
  • Cheikh-Rouhou, S.; Besbes, S.; Hentati, B.; Blecker, C.; Deroanne, C.; Attia, H. Nigella sativa L. chemical composition and physico-chemical characteristic of lipid fraction. Food Chem. 2007, 101, 673–681.
  • Butt, M.S.; Sultan, M.T. Nigella sativa: Reduces the risk of various maladies. Crit. Rev. Food Sci. Nutr. 2010, 50, 654–665.
  • Sultan T.M.; Butt, M.S.; Pasha, I.; Mir, M.N.Q.; Saeed, F.; Ahmad, W. Preparation and evaluation of dietetic cookies for vulnerable segments using black cumin fixed oil. Pak. J. Nutr. 2011, 10, 451–456.
  • Marshall, W.E.; Wadsworth, J.I. Rice Science and Technology; Marcel Dekker: New York, 1994.
  • Luh, B.S.; Barber, S.; Benedito de Barber, C. Rice bran: Chemistry and technology. In Luh, B.S., Ed.; Rice Production and Utilization; Van Nostrand Reinhold: New York, 1991; pp 313–315.
  • Sharma, A.R. Edible Rice Bran Oil—Consumer Awareness Programme; Rice Bran Oil Promotion Committee, Solvent Extractors Association of India: Mumbai, 2002.
  • Kaur, A.; Vishaldeep, J.; Thind, S.S.; Aggarwal, P. Rice bran oil an alternate bakery shortening. J. Food Sci. Technol. 2012, 49, 110–114.
  • James, M.J.; Ursin, V.M.; Cleland, L.G. Metabolism of stearidonic acid in human subjects: Comparison with the metabolism of other n-3 fatty acids. Am. J. Clin. Nutr. 2003, 77, 1140–1145.
  • Whittinghill, J.; Welsby, D. Use of SDA soybean oil in bakery applications. Lipid Technol. 2010, 22, 203–205.
  • Olinger, P.M. Low sugar and low fat sweet goods. Manuf. Confect. 1982, 72, 103–104.
  • Winkelhausen, E.; Jovanovic-Malinovska, R.; Velickova, E.; Kuzmanova, S. Sensory and microbiological quality of a baked product containing xylitol as an alternative sweetener. Int. J. Food Prop. 2007, 10, 639–649.
  • Goossens, J.; Röper, H. Erythritol: A new sweetener. Food Sci. Technol. Today 1994, 8, 144–149.
  • Munro, I.C.; Bernt, W.O.; Borzelleca, J.F.; Flamme, G.; Lynch, B.S. Erythritol: An interpretive summary of biochemical, metabolic, toxicological and clinical data. Food Chem. Toxicol. 1998, 36, 1139–1147.
  • Ronda, F.; Gomez, M.; Blanco, C.A.; Caballero, P. A. Effects of polyols and non-digestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem. 2005, 90, 549–555.
  • Lin, S.D.; Hwang, C.F.; Yeh, C.H. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. J. Food Sci. 2003, 68, 2107–2110.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.