1. CEREALS AS A FUNCTIONAL
FOODS (oat, wheat, & rice)
SUBMITTED BY:-
ABHAY KADAM(PG/FT/9208/07)
SANT LONGOWAL INSTITUTE OF ENGINEEING AND TECHNOLOGY, LONGOWAL

2. Functional food
 “Similar in appearance to a conventional food, consumed as
part of the usual diet, with demonstrated physiological
benefits, or to reduce the risk of chronic disease beyond
basic nutritional functions” (Health Canada, 1997).
 Functional foods may be whole, fortified, enriched, or
enhanced foods.

3. Cereals
 Cereal crops or grains are mostly grasses cultivated for their
edible grains.
 Cereal grains are grown in greater quantities and provide
more energy worldwide than any other type of crop, they
are therefore staple crops.
 Different types cereal crops are cultivated in all over the
India.
 Majorly are maize, rice, wheat, barley, sorghum, millets,
oats, rye, etc.
 Cereals are the 4th rank functional food accepted by the
consumer.

4. Oats
 The staple food of Scotland and popular worldwide for
livestock.
 Botanical name - Avena sativa
 Oats are grown throughout the temperate zones
 Historical attitudes towards oats vary. Oat bread was first
manufactured in England, where the first oat bread factory
was established in 1899.

5. Uses of oat
 Oats have numerous uses in food.
 They are rolled or into oatmeal, or ground into fine oat
flour.
 Also be used in a variety of baked goods, such as oatcakes,
oatmeal cookies, and oat bread.
 Oats are also occasionally used in Britain for brewing beer.

6. Health claims
 Oats fulfill the description of functional foods.
 Are nutritious provides protein, energy, vita, min, & good
A.A. balance, also it confers the a specific health benefits.
 The outer layer of oats contains insoluble fiber have the
capacity to improve colonic functions.
 The active component of oats is a type of soluble fiber
called beta- glucan.
 -glucans are a soluble fiber component
 -glucans are reported to reduce LDL cholesterol, and
lower blood pressure
 Effect may be modulated via insulin.
 Reduce the risk of chronic diseases.

8. Nature of oat products
 Whole oats
 Oat Bran
 Β- Glucan
isolates

9. Whole oats
 Harvested oats husk contains 25-30% of seed, which is
normally de-hulled.
 Unprocessed hull contains silicate particles i.e. spicules
have barbed nature, irritate mouth , GIT,& esophagus.
 Oat fiber involves lowering of fasting blood glucose & LDL
cholesterol level are observed during hospitlization but was
not retained in ambulatory phase.
 Difficulty in milling due to soft nature & lipid distribution
in kernel.
 Chemical analysis shows that β- glucan constitutes about
75% of endosperm cell wall.

10. Oat Bran
 Is the food produced by grinding clean oat groat or
rolled oat & separating oat flour by sieving such
that bran fraction does not more than 50% of
starting material & β- glucan content of at least
5.5% & total DF of 16% & such that at least 1/3 of
TDF is soluble fiber.
 Quality bran should contain 7% or more.
 Commercial methods are available for bran
production.

11. Process Graot β-
glucan
(%dwb)
Flour
(%dwb)
Bran
(%dwb)
Bran
yield
(%)
EF1
EtOH, sieve 3.0-5.3 - 11.8-18.3 - 3.2-5.1
Dry, sieve 4.4-5.4 1.4-1.9 7.8-10.6 37-40 1.9-2.1
Defatted, roller
mill, sieve
4.7 0.6 21.2 18 4.5
Steep, EtOH
sieve
3.9-6.8 - 14.7-19.1 13-23 2.8-3.5
Falling no.
mill, sieve
3.9-6.8 1.6-2.3 5.8-8.9 48-58 1.3-1.6
β- glucan enrichment in bran by lab scale milling
processes

12. β- glucan Isolates
 At present no purified β- glucan pdt is commercially
available.
 New pdt is developed Oatrim by Inglett.
 Prepared by extraction of oat or oat bran with hot water
containing heat stable α amylase to give low dextrose from
weight of β- glucan.
 Oatrim act as fat replacer may incorporate benefit from
viscous soluble fiber.

13. Function of β- glucan
 Fat- replacer and powerful water binder.
 Imparts excellent creamy mouth feel.
 Stabilizer and viscosity modifier.
 Soluble in nature.
 Active in cholesterol reduction.
 Allow slow release of glucose into the bloodstream: GI
modulation.
 Excellent soluble dietary fiber, essential for healthy gut
function.

15. Cardiovascular disease: oats
 Each 0.026mmol/L increment in LDL-cholesterol causes an
increase in coronary risk of 1 per cent.
 It reduces the LDL in blood plasma..
 Kestin et al. (1990) compared three different cereal brans
(wheat, rice, oats) in mildly hypercholesterolaemic men.
The bran was incorporated in bread and muffins and was
given for four weeks, reduce cholesterol concentration with
5.6 and 3.8 % than respectively.
 The main difference betn the test products was that oat bran
contained twice as much water-soluble fibers than others.

16. Diabetes
 By modifying blood lipids, attenuating blood
glucose & insulin response.
 The metabolic and epidemiological evidence
suggests that replacing high-GI forms of CHO with
low-GI forms of CHO will reduce the risk of
acquiring type 2 diabetes.
 Oat pdts, flaked oats & boiled oat flakes lowers
glucose and insulin responses.
 Conc. of 10 % β- glucan in a cereal food gives a
50 % reduction in the postprandial glucose peak.

17. Mode of action β- glucan
1.Glycemic response
2. Serum lipids-cholesterol & bile excretion, insulin secretion,
SCFA’s, lipase activity.
3. Cell proliferation & interaction with carcinogen.

18. WHEAT
 Wheat (Triticum Aestivum) is cultivated worldwide .
 Its production being IInd to maize among the cereal crops.
 Wheat and wheat-based food ingredients are ideal for
development of functional foods.
 Wheat bran used for enhancing health & reduction of risk
of the chronic diseases.

19. Nutritional composition of wheat
constituents Quantity
(gm)
Protein 12.6
Total fat 1.5
carbohydrate 71
Dietary fiber 12.2
Iron 3.2
100 grams of hard red winter wheat contain

20. Structure & composition of wheat kernels
 It contains three main parts an embryo, endosperm,
pericarp.
 Bran is outermost rich in fiber & Endosperm is rich in
starch & proteins.
 The bran & germ also rich in vit, & minerals.
 Germ is typically removed in milling process.
 Chemical composition varies with species to species.

21. Milling
 Milling falls in to two i.e. wet
milling & dry milling, it is done
to get very specified needs i.e.
germ , endosperm , bran.
 Wheat commonly dry milled.
 Bran contains 35-40% dietary
fiber, which is common milled
pdt used as raw material in
breakfast cereals.
 Corrugated rolls allow gross
separation of bran,
endosperm,& germ.
 Different brans are seen i.e.
heavy, light, coarse, & ground
bran.
Materials size Prot
ein
(%)
Fat
(%)
Starch
(%)
DF
(%)
Whole
wheat
2000 10.2 1.5 65 12
High
density
bran
2200 12.5 1.7 61.1 13
Low
density
bran
1400 15.5 3.1 21.1 37

22. Health benefits of wheat bran fiber
 Whole wheat & bran are rich source of dietary antioxidents
free & esterified phenolic acid in wheat have greatest
potential to health.
 Soluble & Insoluble dietary fiber in bran help to maintain
healthy digestive tract, regularity in colonic functions.
 Soluble fiber from grains are broken down from bacteria &
provide readily substrate for colonic bacterial growth, these
fiber increases fecal weight principle end pdt of
fermentation, that reduces the transit time, thus preventing
the impaction & constipation.

23. Gastro intestinal disorders
1.constipation
 Includes infrequent bowel action twice a week or less.
 Motility disorder of colon which is either primary or
secondary to an altering lifestyle is responsible for that.
 Preventing constipation with supplemental fiber intake from
wheat bran shown to be effective up to 60% of elderly
patient & children's.

24. 2.Diverticulosis
 Abnormalities of colon characterized by the presence of
sacs protruding through the colonic wall.
 Best results is achieved with an unprocessed coarse wheat
bran in maximum amount is tolerated or at least 10-25g/d in
divided portion added to foods.
 Fiber intake is carried out by wheat bread, high fiber
breakfast cereals or biscuits which reduce the risk of
diverticulosis.

25. 3.Irritable Bowel syndrome
 IBS is characterized by progressive large bowel irregularity
with altering constipation & diarrhea, is often accompanied
by pain.
 IBS is caused by colonic or intestinal spasm.
 High fiber diets are widely used in treating IBS.

26. 4.Colon Cancer
 Colon cancer is 2nd leading cause of cancer death in North
America.
 High fiber foods in colon cancer reduction has been well
recognized.
 High fiber supplemented with wheat bran (225g/d DF) plus
ascorbic acid & α- tocopherol.
 11g/d of fiber from wheat bran , polyp number decreased
proportionally with the amount of fiber ingested even after
adjustment for vitamins.

27. Proposed Mechanisms for colonic cancer reduction-
1. Bile acid excretion-
 Bile acid &secondary bile acid have been shown to be
tumor promoter& associated with colorectal cancer risk in
animals & human.
 Its fecal bulking effect & wheat fiber shortens transit time
& reduces exposure of colonic cells to bile acids.
 Wheat bran is thought to bind bile acid & increase excretion
& elimination.

28. 2. Effects on SCFAs, Butyrates & Mucosal cell proliferation-
 Some colonic fermented pdts such as SCFAs& butyrates
may modulate carcinogenesis.
 Wheat bran shown in rat model to be +vely associated with
butyrate concs, in distal colon & reduced tumor mass.
 In humans increased conc of SCFAs & butyrate in fecal
samples of subject fed to 5gm of wheat bran daily for 4
weeks has also observed.

29. Breast cancer
 Elevation in bioavailable estrogen have been linked to
increased risk of developing breast cancer.
 Consuming high fiber in daily diet increase pre & post
menopausal women, estradiol & estriol excretion.
 When conjugated estrogen are secreted in the bile, wheat
bran minimizes deconjugation by β glucoronidase enzymes,
an otherwise essential digestive processes in the
reabsorption of estrogen from the lumen into hepatic
circulation.
 Wheat bran directly inhibit the activity of the enzymes , it is
possible that enzyme cleave the conjugated estrogen, but it
subsequently bind free estrogen & prevent reuptake.

30. Reduction of Coronary Heart Disease
 Effect of soluble fiber on lipid & carbohydrate metabolism
is beneficial.
 The habitual insoluble fiber intake is beneficial for
reduction of risk of type II diabetes & coronary heart
disease.

31. Health benefits of other wheat components
 Several Phytochemicals, Phytic acid, have anti cancer
activity, colon health, mammary tumors.
 Phenolic compounds such as- Lignan, Phenolic acid in the
prevention of sex hormone related cancer.

32. Rice
 Oryza sativa.
 Rice is staple food source.
 It has higher nutritional value, than other cereals.
 Easily digestible, have numerous functional properties.

33. Structure of rice kernel

34. Composition of rice kernel
 Components %
Hull 20
Bran & embryo 8-12
Endosperm 70-72
 Components %
Carbohydrate 85
Protein 8
Fat 7

35. Rice Bran
 Production is vast.
 Rice bran is largely underutilized & poorly used for human
consumption.
 Rice bran and its oil may be among the most important
sources of functional food components/ nutraceuticals and
cosmeceuticals.
 Protein -11.5-17.2 %, fat-12.8-29.6%, fiber-6.2-31.5,
starch-10-55%
 Contains insoluble & soluble fiber, natural antioxidents,
minerals, abundant vit B & tocopherol but low in vit A & C

36. Health benefits of Bran
 Insoluble fiber (cellulose) adds bulk to GI tract causing
more frequent stools that pass through the system more
quickly.
 Lowers the serum cholesterol level in blood (LDL).
 Hemi-cellulose has bile acid binding ability.
 Anti-oxidents in bran- tocopherol, tochotrienols, oryzanol.
 That at 500 ppm provide the same level of antioxident
activity as a mix of BHA/ BHT at 200 ppm.
 To avoid rancidity, hydrolytic degradation, enzymes
actions, different processes are given.
 Nutritional quality of rice bran can be improved.

37. Rice Bran Oil
 Oil content of clean rice bran is 20-22% which similar to
soya & cotton seed.
 Refining of oil due to increase in free fatty acids, it depends
on storage & condition of rice.
 Extraction can be occur at high or low temp, diff organic
solvents are used.
 It is excellent for frying foods gives low peroxides, foam,
free fatty acids, polymer formation.
 It contains an highly unsaponifiable matter which is mix of
plant sterols-43%, triterpen alcohol-28%, 4 methyl sterol-
10%, & less polar comp-19%.

38. Health benefits of Bran oil
 Important for reduction of LDL cholesterol level.
 Unsaponifiable sterols such as phytosterols & triterpen
alcohol have significant effect on LDL.
 Different compounds of rice bran oil such as oryzanol,
tocotrienols have the health benefits.

39. γ- Oryzanol
 It is a mix of ferulic acid esters of triterpenoid alcohol.
 It comprises 20-30% of unsaffonifiable of 1.1-2.6% oil.
 Hypocholesterolemic & hypolipidemic effects.
 Anti-cancer properties.
 Prevents bone loss.
 Promotes skin capillary circulation & increases sebaceous
secretion of the skin (repairs damaged or dry skin).
 Has neuro -regulatory action (improves memory & diabetic
neuropathy).
 Acts as anabolic steroid (increases body & muscle mass).

40. Tocotrienols
 Members of vit E family, has antioxidant activity.
 Decreasing serum cholesterol & also hepatic cholesterol
synthesis by suppression of HMG co enzyme A reductase &
anti tumor activity.
 Regulation of estrous cycle.
 Promote skin capillary action.
 Enhance insulin production
 Anti-cancer properties
 Potent antioxidant.

41. Phytic Acid, Myo-Inositol
 Anti-cancer.
 Antioxidant.
 Involved in liver cell regeneration & management of kidney
& gall bladder stones.
 Improve blood circulation & stimulate cell turnover when
used tropically.
 Myo-inositol reduces hair loss & stimulate hair growth,
reduces plaque, promotes skin lightening.

42. Rice Starch
 It is endosperm of kernels i.e. about 90%
 Containing two glucose amylose & amylopectin.
 It is quickly & completely digestible.
 Have high glycemic response & low colonic fermentation.
 Rice digestibility is determined by amylose content.

43. THANK
YOU!