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dc.contributor.supervisor Sapirstein, Harry (Food Science) Ames, Nancy (Agriculture and Agri-Food Canada) en_US
dc.contributor.author Golom, Sirak Tsegai
dc.date.accessioned 2012-01-06T22:51:03Z
dc.date.available 2012-01-06T22:51:03Z
dc.date.issued 2012-01-06
dc.identifier.uri http://hdl.handle.net/1993/5036
dc.description.abstract A static in vitro digestion method was developed as a strategy to understand the effects of modelled digestion on the solubility of nutrients and selected bioactive compounds of autoclaved and untreated wheat bran. Brans from common soft, hard, and durum wheats were evaluated. Results indicated that the in vitro digestion protocol was suitable and effective. Effects of gastrointestinal simulation were considerably larger than gastric digestion alone. Digestibility of the brans ranged from 28.1 to 47.9%. Digestibility of bran minerals, starch and protein was substantial compared to lesser, but still significant, effects on fibre. Fibre solubility was significantly enhanced due to autoclaving. Total phenolic content, free radical scavenging and metal chelation activity were all substantially increased in soluble digests. Yields of these factors indicated that digestion of wheat bran releases ample levels of antioxidants that would be available for absorption in the small intestine to promote beneficial health effects. en_US
dc.subject wheat bran en_US
dc.subject in vitro digestion en_US
dc.subject bioavailability en_US
dc.subject digestibility en_US
dc.subject antioxidant activity en_US
dc.subject soluble fibre en_US
dc.subject autoclave en_US
dc.title Effects of in vitro gastrointestinal digestion on extractability of nutrient and bioactive compounds from wheat bran en_US
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Eck, Peter (Nutritional Sciences) Rempel, Curtis (Richardson Centre for Functional Foods and Nutraceuticals) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note February 2012 en_US


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