Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
Wheat and rice brans are good sources of phytochemicals and dietary fiber compounds. Phytic acid limits their functional and health benefits as well as usage in food formulations. Autoclaving is an effective hydrothermal dephytinization treatment. It also affects functional properties and phytochemical contents of brans. Significant correlation between functional and phytochemical properties of brans and autoclaving process is presented.