![]() The 24-item OBC Scale ( OBCS) has been employed in eating disorder (ED) research and school-based adolescent samples, but evidence for its psychometric proprieties exists only in adult (nonclinical) populations. Objectified body consciousness ( OBC) appears to play a crucial role in eating and body-related disturbances, which typically emerge during adolescence. Objectified Body Consciousness ( OBC) in Eating Psychopathology.ĭakanalis, Antonios Timko, Alix C Clerici, Massimo Riva, Giuseppe Carrà , Giuseppe The dephytinization treatment is an effective method for degradation of phytic acid. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. Cereal bran has great potential as a dietary fiber source. Consumption of dietary fiber offers a range of health benefits. Regarding the dephytinization treatments, the influence of fermentation treatment on bread properties was slightly beneficial compared to hydrothermal treatment. Although dephytinization treatments enhanced the textural properties of bread, these results were still inferior to those obtained using bread produced with untreated bran. The addition of concentrated wheat bran and rice bran significantly increased hardness, as well as decreasing springiness, cohesiveness, and resilience of the bread, depending on the bran levels. Both wheat bran and rice bran were observed to cause a darker crumb color, and the effects of bran samples on crumb color were more pronounced after the dephytinization treatment. The same pattern was observed for the total number of cells and the total cell area of bread crumbs. However, the dephytinization treatments slightly improved these values. A further decrease was observed with the addition of concentrated bran. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level. Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0, 10, 15, and 20%, and their effects on bread properties were investigated. Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Özkaya, Berrin Baumgartner, Burcu Özkaya, Hazım Amaranth flour and oat bran concentrate ( OBC) composites (1:4) were processed using different technologie.Įffects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. USDA-ARS?s Scientific Manuscript databaseĪmaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing ß-glucan, known for lowering blood cholesterol. The results show that fractional magnesium absorption from white-wheat bread is significantly impaired by the addition of phytic acid, in a dose-dependent manner, at amounts similar to those naturally present in whole-meal and brown bread.The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites The inhibiting effect of phytic acid was dose dependent (P < 0.005). The addition of phytic acid lowered fractional apparent magnesium absorption from 32.5 +/- 6.9% (no added phytic acid) to 13.0 +/- 6.9% (1.49 mmol added phytic acid P < 0.0005) and from 32.2 +/- 12.0% (no added phytic acid) to 24.0 +/- 12.9% (0.75 mmol added phytic acid P < 0.01). Apparent magnesium absorption was based on fecal monitoring. The total magnesium content was standardized to 3.6 mmol in all test meals. Each test meal was labeled with 0.7 mmol (25)Mg or 1.1 mmol (26)Mg. Phytic acid was added in amounts similar to those naturally present in whole-meal (1.49 mmol) and in brown bread (0.75 mmol). Test meals were based on 200 g phytic acid-free wheat bread test meals with and without added phytic acid were served on days 1 and 3 according to a crossover design. Two stable-isotope studies were performed with 8-9 healthy adults per study. ![]() ![]() The objective was to evaluate the effect of phytic acid on fractional apparent magnesium absorption in humans. However, limited information is available on the effect of phytic acid on magnesium absorption. ![]() Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans.
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