Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake

2013 ◽  
Vol 9 (1) ◽  
pp. 29-38 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Phytic Acid ◽  
Wheat Bran ◽  
Profile Analysis ◽  
Textural Properties ◽  
Particle Sizes ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Sponge Cake

AbstractTo increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

2012 ◽  
Vol 38 (3) ◽  
pp. 987-995 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safoora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Sponge Cake

Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

10.5219/1321 ◽  
2020 ◽  
Vol 14 ◽  
pp. 170-177
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Lucia Minarovičová ◽  
Zlatica Kohajdová
Keyword(s):  
Thermal Treatment ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Wheat Bran ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Hot Air ◽  
Air Heating ◽  
Physico Chemical

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals Effect of flour and sugar particle size on the properties of cookie dough and cookie

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 120-127
Author(s):  
Hüseyin Boz
Keyword(s):  
Particle Size ◽  
Opposite Effect ◽  
Textural Properties ◽  
Particle Sizes ◽  
Cookie Quality ◽  
Effect Of Particle Size ◽  
Sensory Parameters ◽  
Hardness Values

The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P &lt; 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.

Utilization of sugarbeet fiber and brewers’ spent grain in the production of tarhana

2010 ◽  
pp. 496-501 ◽  
Author(s):  
Özen Özboy-Özba ◽  
Ayla Hançer ◽  
Incilay Gökbulut
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Health Benefits ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Particle Sizes ◽  
Control Groups ◽  
Total Dietary Fiber ◽  
Spent Grain

In this study, the effects of sugarbeet fiber (SBF) and brewers’ spent grain (BSG) on the quality of tarhana, a fermented wheat flour-yoghurt product, were studied. SBF was produced from sugarbeet pulp collected after pressing. BSG was a malt-rice adjunct mash spent grain. SBF and BSG of particle sizes >425 mm were added into the tarhana formulation at levels of 3, 6, 9, and 12%. Total dietary fiber (TDF) contents of SBF and BSG were 72.9% and 65.2%, respectively. Chemical properties, color values, sensory scores and TDF contents of SBF- and BSG-containing tarhana samples were investigated. Addition of SBF decreased protein and crude fat values but BSG increased them significantly (p < 0.01). Addition of SBF and BSG resulted in lower L*a*b* color1 values giving slightly darker products. The TDF contents of organoleptically accepted 9% SBF and 6% BSG added tarhanas showed ~3 and ~2 fold higher TDF than the control groups, respectively. Utilization of SBF and BSG in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compensated by the health benefits of fiber products.

Dietary fiber: the effect of particle size of wheat bran on colonic function in young adult men

1980 ◽  
Vol 33 (8) ◽  
pp. 1734-1744 ◽  
Author(s):  
S N Heller ◽  
L R Hackler ◽  
J M Rivers ◽  
P J Van Soest ◽  
D A Roe ◽  
...  
Keyword(s):  
Particle Size ◽  
Young Adult ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Adult Men ◽  
Effect Of Particle Size
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