The Use Of Hemicellulose From Wheat Bran As A Mixed Ingredient On Meatballs

Muhammad Fakhri Maulana, Friskihari Laksono Wijiono

Abstract


With the rise of human population on earth, there’s the need to fullfill human necessity of food everyday to suit their daily activity. The increasing of human knowledge makes human expected to use any resources around them as something helpful for the community. Wheat bran is a byproducts from the processing of wheat that usually burned or use as a livestock feed. Wheat bran has a lot of potential as human food because it has a high amount of nutrition and not many people make the use of it. Meatballs are foods made from a mixture of meat, flour and various other spices that are formed in a round shape and then boiled until cooked. This paper was made to find out the benefits of wheat bran as one of the mixing ingredients in making meatballs. This paper is based on literature studies from various sources that support and are related to the theme of this paper. This paper aims to provide information regarding the use of hemicellulose in wheat bran as an ingredient in making meatballs.


Full Text:

PDF

References


Aguedo, M., H.A. Ruiz, A. Richel, Nonalkalinesolubilization of arabinoxylans from destarched wheat bran using hydrothermal microwave processing and comparison with the hydrolysis by an endoxylanase, Chemical Engineering and Processing (2015), http://dx.doi.org/10.1016/j.cep.2015.7.020

Burton, B. (2000). Symposium: Dietary composition and obesity: Do we need to look beyond dietary fat? Journal of Nutrition, 130, 272–274.

Brewer, L.R., Kubola, J., Siriamornpun, S., Herald, T.J. & Shi, Y.C. (2014). Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry, 152,483–490

Brouns, F., Hemery, Y., Price, R. & Anson, N.M. (2012). Wheat aleurone: separation, composition, health aspects, and potential food use. Critical Reviews in Food Science and Nutrition, 52, 553– 568

Cara, L., Borel, P., Armand, M., Lafont, H., Lesgards, G., & Lairon, D. (1992). Milling and processing of wheat and other cereals affect their capacity to inhibit pancreatic lipase in Vitro. Journal of Food Science, 57, 466–469.

Chen, W. J. L., & Anderson, J. W. (1986). Hypocholesterol effects of soluble fibre. In G. V. Vahouny & D. Kritchevsky (Eds.), Dietary fiber basic and clinical aspect (pp. 275–286). New York: Plenum Press.


Refbacks

  • There are currently no refbacks.