scholarly journals Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

2021 ◽  
Vol 50 (11) ◽  
pp. 3285-3296
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Salma Malihah Mohammad ◽  
Roselina Karim ◽  
Sharifah Kharidah Syed Muhammad ◽  
Maznah Ismail ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Sensory Analysis ◽  
Dietary Fibre ◽  
Binding Capacity ◽  
Nutritional Composition ◽  
Water Binding ◽  
Pan Bread ◽  
Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Shweta Gupta ◽  
Gurpreet Kaur Chandi ◽  
Dalbir Singh Sogi
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Extraction Temperature ◽  
Water Binding ◽  
Protein Concentrates ◽  
Defatted Rice Bran ◽  
Emulsion Capacity ◽  
Emulsifying Capacity

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

scholarly journals Evaluation of The Swelling Ability And Water Binding Capacity Of Some Local Plant Consumed In Adamawa State, Nigeria.

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
N.M. Gaila ◽  
M. Buba ◽  
A. Ahmed
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Food Systems ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Water Binding ◽  
Insoluble Dietary Fiber ◽  
Significant Difference ◽  
Local Plant ◽  
Water Swelling

The functional properties are the intrinsic physicochemical characteristics which affect the behavior of ingredient in food systems during processing, manufacturing, storage and preparation etc. Such functional properties include water and oil binding, emulsification capacities, swelling ability and viscosity. This work is aimed at evaluating the swelling Ability and water binding capacities of Spinous Amarantus (alayahon daji) (AA) Senna accedentalis (tasba) (TB), Phyllantus niruri (mace mai goyo) (MC), Hibiscus sabdrariffa (yakuwan daji) (YD) and Leptadenia hastate (yadiya) (YE) which are commonly consumed in our localities with little or no knowledge about their nutritional properties. AOAC method of analysis as outlined by Adabowale was adopted for the analysis with little modifications. All the samples analyzed showed significant water swelling ability with AA and YD showing the highest values of 1.5±0.06 v/g while TB shows the lowest value of 0.5±0.05 v/g. There was a significant difference (p <0.05) in the WBC values (%) obtained for the different plants analyzed. The results revealed that crude AA has the highest value of 12.48±0.82 and YD has the lowest value of 5.50±0.09. Insoluble dietary fiber (IDF) was also extracted from the samples and evaluated for water binding capacity. The Insoluble dietary fibre (IDF) showed WBC values. The highest values 1.54±0.08g/g and lowest 0.94±0.00g/g were obtained MC and YE respectively. All the crude samples showed significant water binding capacity (WBC) than their respective insoluble dietary fiber (IDF). This is as a result of the structural and chemical composition of the crude samples. However, the research has revealed that both the crude and the IDF samples analyzed has therapeutic potentials.

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5366
Author(s):  
Alexandra Dion-Poulin ◽  
Myriam Laroche ◽  
Alain Doyen ◽  
Sylvie L. Turgeon
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Denaturation ◽  
Binding Capacity ◽  
Enzymatic Digestion ◽  
Western Society ◽  
Degree Of Hydrolysis ◽  
Water Binding ◽  
The Impact ◽  
High Hydrostatic Pressures

The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.

scholarly journals In vitro binding capacity of organic (wheat bran and rice bran) and inorganic (perlite) sources for Mn, Zn, Cu, and Fe

2015 ◽  
Vol 45 (1) ◽  
pp. 80-84 ◽  
Author(s):  
Ali Ghodrat ◽  
Akbar Yaghobfar ◽  
Yahya Ebrahimnezhad ◽  
Habib Aghdam Shahryar ◽  
Abolfazl Ghorbani
Keyword(s):  
Rice Bran ◽  
Wheat Bran ◽  
Binding Capacity ◽  
In Vitro Binding ◽  
Vitro Binding

scholarly journals Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

2022 ◽  
Author(s):  
Marcello Alinovi ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Paola Littardi ◽  
Emma Chiavaro
Keyword(s):  
Wheat Bran ◽  
Binding Capacity ◽  
Wheat Bread ◽  
Water Retention Capacity ◽  
Loaf Volume ◽  
Water Addition ◽  
Retention Capacity ◽  
Water Binding ◽  
Four Levels

AbstractIn breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.

scholarly journals Processing and Nutritional Composition of Rice Bran

2015 ◽  
Vol 3 (1) ◽  
pp. 74-80 ◽  
Author(s):  
Shweta Bhosale ◽  
D Vijayalakshmi
Keyword(s):  
Rice Bran ◽  
Dietary Fibre ◽  
Water Solubility ◽  
Lipolytic Activity ◽  
Storage Period ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Probiotic Treatment ◽  
Rice Milling

Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3min). Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 from initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Functional properties of rice bran were analyzed for stabilized and probiotic treated rice bran i.e. bulk density (0.22-0.38g/ml), water absorption (2-3ml/g), oil absorption (1.5-2.5ml/g), water solubility (7.3-8.0%) and swelling power (6.7-7.2%) respectively. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96 g crude fibre, 21.17 and 13.10 g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Processing helps in destroying the lipolytic activity using microwave stabilizing technology, which increases the shelf life of rice bran and improves the nutrient content.

scholarly journals Effect of Annealing, Acid Hydrolysis and Branching Enzyme on Dioscorea schimperiana Starch Technological and Functional Properties

2020 ◽  
pp. 25-37
Author(s):  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
Leng Marlyse Solange ◽  
Gouado Inocent
Keyword(s):  
Acid Hydrolysis ◽  
Functional Properties ◽  
Binding Capacity ◽  
Enzyme Treatment ◽  
In Vitro Digestibility ◽  
Enzymatic Modification ◽  
Branching Enzyme ◽  
Water Binding ◽  
Swelling Capacity

Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated. Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded. Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion. Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.

scholarly journals Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

2014 ◽  
Vol 13 (1) ◽  
pp. 17
Author(s):  
Muhammad Prima Putra ◽  
Pudji Hastuti
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Properties ◽  
Binding Capacity ◽  
Major Protein ◽  
Water Binding ◽  
Water Emulsion ◽  
Calophyllum Inophyllum ◽  
Isolation And Characterization ◽  
Oil Binding

Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.

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