Raisin bran is a breakfast cereal containing raisins and bran flakes. Raisin bran is manufactured by several companies under a variety of brand names, including the popularly known Kellogg's Two Scoops Raisin Bran, General Mills' Total Raisin Bran, and Post Cereals' Raisin Bran. Though Raisin Bran is generally perceived as a healthier alternative to more sugary cereals, most popular brands of raisin bran contain high amounts of sugar.
Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layers - the combined aleurone and pericarp - surrounding the endosperm. Corn (maize) bran also includes the pedicel. Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the refining process - e.g. in processing wheat grain into white flour, or refining brown rice into white rice.
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
1-Triacontanol (n-triacontanol) is a fatty alcohol of the general formula C30H62O, also known as melissyl alcohol or myricyl alcohol. It is found in plant cuticle waxes and in beeswax. Triacontanol is a growth stimulant for many plants, most notably roses, in which it rapidly increases the number of basal breaks. 1-Triacontanol is a natural plant growth regulator. It has been widely used to enhance the yield of various crops around the world, mainly in Asia. Triacontanol has been reported to increase the growth of plants by enhancing the rates of photosynthesis, protein biosynthesis, the transport of nutrients in a plant and enzyme activity, reducing complex carbohydrates among many other purposes. The fatty alcohol appears to increase the physiological efficiency of plant cells and boost the potential of the cells responsible for the growth and maturity of a plant.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins. Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in polyunsaturated fats and so germ removal improves the storage qualities of flour.
Phytic acid is a six-fold dihydrogenphosphate ester of inositol, also called inositol hexaphosphate, inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.
Corn oil or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.
Ferulic acid is a hydroxycinnamic acid derivative and a phenolic compound. It is an organic compound with the formula (CH3O)HOC6H3CH=CHCO2H. The name is derived from the genus Ferula, referring to the giant fennel (Ferula communis). Classified as a phenolic phytochemical, ferulic acid is an amber colored solid. Esters of ferulic acid are found in plant cell walls, covalently bonded to hemicellulose such as arabinoxylans. Salts and esters derived from ferulic acid are called ferulates.
Corn kernels are the fruits of corn. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap.
Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives of cinnamic acid.
Diferulic acids (also known as dehydrodiferulic acids) are organic compounds that have the general chemical formula C20H18O8, they are formed by dimerisation of ferulic acid. Curcumin and curcuminoids, though having a structure resembling diferulic acids', are not formed that way but through a condensation process. Just as ferulic acid is not the proper IUPAC name, the diferulic acids also tend to have trivial names that are more commonly used than the correct IUPAC name. Diferulic acids are found in plant cell walls, particularly those of grasses.
In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Limbu, Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine. The combination of various cuisines has resulted in one specific cuisine.
Maize miller is the processing of maize (corn) for safe and palatable consumption as food. Processing can be by machine-milling in either large- or small-scale mills, or by hand-milling in domestic or community settings.
The molecular formula C20H18O8 (molar mass: 386.35 g/mol, exact mass: 386.100159 u) may refer to:
The molecular formula C19H18O6 (molar mass: 342.34 g/mol, exact mass: 342.1103 u) may refer to:
8,5′-Diferulic acid is a non cyclic type of diferulic acid. It is the predominant diferulic acid in sugar beet pulp. It is also found in barley, in maize bran and rye. 8,5′-Diferulic acid has also been identified to be covalently linked to carbohydrate moieties of the arabinogalactan-protein fraction of gum arabic.
Triferulic acids, also known as dehydrotriferulic acids, are a type of oligomeric natural phenols formed from ferulic acid.
