Food Science and Technology Department
First Advisor
Devin J. Rose
Committee Members
Jennifer Auchtung, Mary-Grace Danao
Date of this Version
11-2024
Document Type
Thesis
Citation
A thesis presented to the faculty of the graduate college at the university of Nebraska, in partial fulfillment of requirements for the degree of master of science
Major: Food Science and Technology
Under the supervision of Professor Devin J. Rose
Lincoln, Nebraska, November 2024
Abstract
The present study investigates the impact of heat moisture treatment (HMT) on the utilization of dietary fibers from red lentil hulls and wheat bran and its subsequent effect on gut microbiota and short-chain fatty acid production. HMT significantly decreased the water absorption index in red lentil hulls but increased it in wheat bran. For resistant starch (RS), HMT elevated its content in red lentil hulls but diminished it in wheat bran. In terms of dietary fiber content, HMT increased soluble dietary fiber in red lentil hulls. However, carbohydrate utilization and SCFA production by gut microbiota did not significantly change after HMT, suggesting that HMT may not efficiently modify dietary fibers and impact carbohydrate utilization by gut microbiota. These findings underscore the need for further research to identify balanced modification methods that optimize the utilization of dietary fiber and promote beneficial gut bacteria.
Advisor: Devin J. Rose
Included in
Food Biotechnology Commons, Food Chemistry Commons, Food Microbiology Commons, Food Processing Commons, Other Food Science Commons
Comments
Copyright 2024, Yichen Bai. Used by permission