Chapter-1
Introduction
Bran is a outer most layer of the cereal grain and consists of the nucellar epidermis, seed coat, pericarp and aleurone. The aleurone layer consists of heavy walled, cube shaped cells which are composed primarily of cellulose. It is low in starch and high in minerals, fat, and protein. However, due to its thick cellulosic walls, these nutrients are unavailable for digestion in monogastric species. Bran from a wide array of cereal grains have been shown to have an effect on postprandial glucose levels, colon cancer, serum cholesterol, and body mass (James M. Lattimer and Mark D. Haub, 2010). Bran is composed mainly of insoluble cellulose and hemicellulose,with only 5% soluble fibre and has a little hypercholesterolemia …show more content…
When we intake the dietary fibre of oat bran , it starts to imbibe water, swell, and dissolve in relationship to its size and previous hydrothermal treatments, and results in a distension of the stomach, hence affecting satiety. Data on the effect of oat bran dietary fiber on stomach emptying are still controversial. The concept often referred is that viscous fibers reduce the rate of gastric emptying and that coarse particles leave the stomach sooner (M¨alkki and others 2001). β-glucan remains intact in small intestine of humans because no mammalian enzymes are capable of hydrolyzing it and thereby increase the viscosity. However, viscosity was also increased by increased mucin (M¨alkki and others 2001). Some soluble and insoluble fibers sources can enhance mucin production (Begin and others 1989; Satchithanandam and others 1990).
Oat bran, the edible outer layer of the oat kernel is rich in beta-glucan. This unique array of linking promotes several cosumer’s health. Oat bran serves as an important functional food that has cholesterol lowering properties, antimicrobial and immune effects, lowers postprandial glucose and insulin responsesand prevents diabetes and prevents cancer (Cheickna Daou and Hui Zhang, …show more content…
Their mass-produced ingredients are inexpensive as well as widely available and, for most of the world’s population, broadly acceptable: wheat, salt, vegetable oil, and assorted flavorings, monosodium glutamate, a meat or chicken essence, sugar, and flavorings readily blended for local preferences. The World Instant Noodles Association (WINA), created to improve the quality of instant noodles and increase their consumption worldwide, estimates that 95.39 billion packages and cups of noodles were sold during 2010 across an impressive range of markets. Almost everyone eats or has eaten instant
Introduction
Bran is a outer most layer of the cereal grain and consists of the nucellar epidermis, seed coat, pericarp and aleurone. The aleurone layer consists of heavy walled, cube shaped cells which are composed primarily of cellulose. It is low in starch and high in minerals, fat, and protein. However, due to its thick cellulosic walls, these nutrients are unavailable for digestion in monogastric species. Bran from a wide array of cereal grains have been shown to have an effect on postprandial glucose levels, colon cancer, serum cholesterol, and body mass (James M. Lattimer and Mark D. Haub, 2010). Bran is composed mainly of insoluble cellulose and hemicellulose,with only 5% soluble fibre and has a little hypercholesterolemia …show more content…
When we intake the dietary fibre of oat bran , it starts to imbibe water, swell, and dissolve in relationship to its size and previous hydrothermal treatments, and results in a distension of the stomach, hence affecting satiety. Data on the effect of oat bran dietary fiber on stomach emptying are still controversial. The concept often referred is that viscous fibers reduce the rate of gastric emptying and that coarse particles leave the stomach sooner (M¨alkki and others 2001). β-glucan remains intact in small intestine of humans because no mammalian enzymes are capable of hydrolyzing it and thereby increase the viscosity. However, viscosity was also increased by increased mucin (M¨alkki and others 2001). Some soluble and insoluble fibers sources can enhance mucin production (Begin and others 1989; Satchithanandam and others 1990).
Oat bran, the edible outer layer of the oat kernel is rich in beta-glucan. This unique array of linking promotes several cosumer’s health. Oat bran serves as an important functional food that has cholesterol lowering properties, antimicrobial and immune effects, lowers postprandial glucose and insulin responsesand prevents diabetes and prevents cancer (Cheickna Daou and Hui Zhang, …show more content…
Their mass-produced ingredients are inexpensive as well as widely available and, for most of the world’s population, broadly acceptable: wheat, salt, vegetable oil, and assorted flavorings, monosodium glutamate, a meat or chicken essence, sugar, and flavorings readily blended for local preferences. The World Instant Noodles Association (WINA), created to improve the quality of instant noodles and increase their consumption worldwide, estimates that 95.39 billion packages and cups of noodles were sold during 2010 across an impressive range of markets. Almost everyone eats or has eaten instant