Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

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The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Nutrients ◽

10.3390/nu12020360 ◽

2020 ◽

Vol 12 (2) ◽

pp. 360

Author(s):

Marzena Jezewska-Zychowicz ◽

Maria Królak

Keyword(s):

Dietary Fiber ◽

Rural Areas ◽

Fiber Content ◽

Purchase Decision ◽

Sunflower Seeds ◽

Cross Sectional Survey ◽

Cross Sectional ◽

High Fiber ◽

Low Incomes ◽

Selection Of

The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants’ perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers’ perception of fiber-rich products and their skills related to the selection of high-fiber foods.

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Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

Frontiers in Plant Science ◽

10.3389/fpls.2017.01529 ◽

2017 ◽

Vol 8 ◽

Cited By ~ 18

Author(s):

Marianna Rakszegi ◽

István Molnár ◽

Alison Lovegrove ◽

Éva Darkó ◽

András Farkas ◽

...

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Fiber Content

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Dietary Fiber Content and Benefit Labeling Did Not Increase High‐Fiber Bread Sales

The FASEB Journal ◽

10.1096/fasebj.27.1_supplement.231.2 ◽

2013 ◽

Vol 27 (S1) ◽

Author(s):

Mary Ellen Camire ◽

Heidi England Morin ◽

Mario Teisl

Keyword(s):

Dietary Fiber ◽

Fiber Content ◽

High Fiber

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Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/947/1/012044 ◽

2021 ◽

Vol 947 (1) ◽

pp. 012044

Author(s):

Trấn Thi Thu Trà ◽

Lê Nguyên Phúc ◽

Võ Thi Ngoc Yến ◽

Lê Thánh Sang ◽

Nguyễn Thi Anh Thu ◽

...

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Composite Flour ◽

Spent Coffee Grounds ◽

High Fiber ◽

Overall Acceptability ◽

Antioxidant Content ◽

Coffee Grounds ◽

Sensory Score ◽

Spent Coffee Ground

Abstract Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.

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THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

Media Gizi Indonesia ◽

10.20473/mgi.v16i3.200-206 ◽

2021 ◽

Vol 16 (3) ◽

pp. 200

Author(s):

Ali Iqbal Tawakal ◽

Annis Catur Adi ◽

Dominikus Raditya Atmaka

Keyword(s):

Dietary Fiber ◽

Rice Bran ◽

Fiber Content ◽

Test Results ◽

High Fiber ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Red Bean ◽

Acceptance Rating

Rice bran and red beans are one of food items that contain high dietary ﬁber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough ﬁber to support their metabolism. This study aims to analyze the eﬀect of rice bran and red bean substitution of getuk toward its acceptance and dietary ﬁber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability diﬀerences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were signiﬁcant diﬀerences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no signiﬁcant diﬀerence in dietary ﬁber content between each formula, F1 contains 9.250 grams of dietary ﬁber (30.8% RDA), F2 contains 9.242 grams of dietary ﬁber (30.8% RDA), and F3 contains 9.235 grams of dietary ﬁber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its ﬁber content and also having good acceptability.

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Pemanfaatan Tepung Mocaf dengan Subtitusi Tepung Terigu pada Pembuatan Nugget Jamur Merang (Volvariella volvaceae)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i4.12785 ◽

2019 ◽

Vol 4 (4) ◽

pp. 301-309

Author(s):

Zul Fahmi ◽

Syarifah Rohaya ◽

Rasdiansyah Rasdiansyah

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Raw Materials ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

High Protein ◽

Low Fat ◽

High Fiber

Abstrak. Nugget merupakan salah satu produk yang sangat digemariaoleh masyarakat baik dari kalangan dewasa hingga anak – anak. Nugget yang beredar di pasaran saat ini adalah nugget ayam ataupun ikan dan dari produk hewani lain yang mempunyaiakadar lemak tinggi namun kadar serat rendah, sehingga kurang baik bagi kesehatan. Nugget memiliki kandungan kadar serat tinggi, kadar lemak rendah dan protein tinggi, sehingga perlu adanya inovasi baru terhadap bahan baku pengganti daging ayam atau sapi yang memiliki kadar lemak rendah dan seratnya tinggi. Penelitian ini bertujuan untuk untuk memanfaatkan jamur merang sebagai bahan penambahan dalam pembuatan nugget yang tinggi serat dan protein serta menentukan formulasi terbaik dari tepung mocaf sebagai bahan pengganti tepung terigu. Metode rancangan yang digunakan adalah rancangan Acak Kelompok (RAK) faktorial yang terdiri atas 2 (dua) faktor yaitu penambahan Jamur (J) (J1=200 gram dan J2=100 gram) dengan rasio tepung mocaf dan terigu (M) (M1= 50 : 50, M2= 75 : 25, M3= 100 : 0) dengan 3 kali ulangan sehingga terdapat 18 satuan percobaan. Analisis yang dilakukan terhadap nugget jamur kadar air, kadar protein, kadar serat dan kadar abu. Kemudian dilanjutkan dengan analisis sensori berupa uji hedonik dan uji deskriptif terhadap warna, tekstur, aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan jamur dengan rasio mocaf dan terigu berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar abu, dan berpengaruh nyata terhadap kadar serat. Perlakuan penambahan jamur dengan rasio mocaf dan terigu serta interaksi keduanya memberikan pengaruh yang nyata terhadap kadar serat. Abstract. Nugget is a very popular product among children to adults. The nuggets that is already comercial on the market are chicken and fish nuggets or from other animal that contain high fat but low fiber, so it is not good for health. Nugget has high fiber content, low fat content and high protein content, so there needs to be aninnovations to subtitues the raw materials which is chicken or beef that has low fat content and high fiber. The purpose of this research is to utilize the mushroom as an addition ingredient in making high-fiber and high protein nuggets and determine the best formulations of mocaf flour as a substitute for wheat flour. This research analyzed by using factorial Randomized Block Design (RAK. Factors used in this research are the Addition of Mushrooms (J) (J1 = 200 grams and J2 = 100 grams) and the Ratio of Mocaf Flour and Wheat Flour (M) (M1 = 50 : 50, M2 = 75: 25, M3 = 100: 0) with 3 replications so that there are 18 experimental units. The analysis from mushroom nugget are water content, protein content, fiber conten, ash content and sensory analysis of hedonic and descriptive test of color, texture, aroma and taste. The results showed that the addition of mushrooms with mocaf and wheat flour ratio had a very significant effect on moisture content, protein content, ash content, and significantly affected fiber content. The treatment of the addition of mushrooms with the ratio of mocaf and flour as well as thmushroome interaction of both gave a significant effect on fiber content.

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Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽

10.21082/bp.v18n2.2017.91-98 ◽

2018 ◽

Vol 18 (2) ◽

pp. 91

Author(s):

FAHRI FERDINAND POLII

Keyword(s):

Wheat Flour ◽

Chemical Properties ◽

Coconut Oil ◽

Nutrient Content ◽

Fiber Content ◽

Organoleptic Properties ◽

High Fiber ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels

ABSTRAKTepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung meningkat dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka. ABSTRACT Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

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Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates

Research Society and Development ◽

10.33448/rsd-v10i3.13072 ◽

2021 ◽

Vol 10 (3) ◽

pp. e7110312072

Author(s):

Adriana Lucia Wahanik ◽

Iramaia Angélica Neri-Numa ◽

Glaucia Maria Pastore ◽

Mária Herminia Ferrari Felisberto ◽

Pedro Henrique Campelo ◽

...

Keyword(s):

Wheat Flour ◽

Antioxidant Properties ◽

Fiber Content ◽

High Fiber ◽

Whole Wheat ◽

Functional Value ◽

Dark Color ◽

Phenolics Content ◽

Antioxidant Characteristics ◽

Similar Texture

Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.

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The Analysis of Fiber Content of Nuggets and Crackers With the Basic Ingredients of Kepok Banana Hump (Musa paradisiaca Var. Balbisina Colla)

JURNAL GIZI DAN KESEHATAN ◽

10.35473/jgk.v13i1.103 ◽

2021 ◽

Vol 13 (1) ◽

pp. 85-93

Author(s):

Rifatul Ridlo ◽

Sugeng Maryanto ◽

Riva Mustika Anugrah

Keyword(s):

Experimental Design ◽

Wheat Flour ◽

Local Food ◽

Fiber Content ◽

Fast Foods ◽

High Fiber ◽

The Public ◽

Musa Paradisiaca ◽

Food Commodities ◽

Tapioca Flour

Nugget and crackers are fast foods that are widely consumed and favored by the public, usually used as dishes or snacks. Banana tubers is a local food commodities which contains of high fiber can be processed as an ingredients nuggets and crackers. The purpose ofthis reseach was to determine the fiber content of nuggets and crackers with the basic ingredients of kepok banana hump (Musa paradisiaca Var. Balbisina Colla). This study was experimental design. The nugget formulation consisted of 3 comparisons, the ratio of banana hump : wheat flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). The cracker formulation consists of 3 comparisons, the ratios of banana hump: tapioca flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). Test the fiber containt by the gravimatry method which is then described. The results in this study was analyzed of the fiber value of nuggets and crackers kepok banana hump every (100g). The highest fiber content of nuggets was F3: 0.514g, F2: 0.322g and F1: 0.186g. The highest fiber content of Kepok banana hump crackers is F3: 0.861g, F2: 0.747g and F1: 0.727g. The fiber value of the kepok banana hump crackers is higher than the kepok banana hump nugget.

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FARINHA MISTA DE TRIGO E BERINJELA: CARACTERÍSTICAS FÍSICAS E QUÍMICAS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i1.1176 ◽

2004 ◽

Vol 22 (1) ◽

Author(s):

PATRÍCIA MARIA PÉRICO PEREZ ◽

ROGÉRIO GERMANI

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Fiber Content ◽

Chemical Characteristics ◽

Bakery Products ◽

Mineral Salts ◽

Total Dietary Fiber ◽

Total Sugars ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

O objetivo deste trabalho foi estudar as características físicas e químicas da farinha de berinjela pura e em combinação com farinha de trigo. A farinha de berinjela apresentou elevado teor de fibra alimentar total e alta quantidade de proteína, de cinzas e de açúcares totais. Maior concentração de farinha de berinjela em misturas com a farinha de trigo aumentou significativamente os teores de proteína, de sais minerais e de fibra alimentar total das farinhas mistas. O alto teor de fibra alimentar da farinha de berinjela permite apontá-la como alternativa para uso em mistura com farinha de trigo na elaboração de produtos de panificação (biscoitos, pães e massas alimentícias). Maior quantidade de farinha de berinjela na farinha mista amplia a capacidade da mistura em absorver água, podendo aumentar o rendimento da massa em produtos de panificação. A farinha de berinjela é facilmente obtida na granulometria da farinha de trigo, facilitando sua homogeneização. WHEAT AND EGGPLANT MIXED FLOUR: PHYSICAL AND CHEMICAL CHARACTERISTICS Abstract The aim of the present work was to study the physical and chemical characteristics of eggplant flour and its combination with wheat flour. The eggplant flour presented high total dietary fiber content and high protein, ashes and total sugars contents. Higher concentration of eggplant flour in mixtures with wheat flour significantly enhanced protein mineral salts and total dietary fiber content of the mixed flours. The high dietary fiber content of the eggplant flour allows to designate it as utilization alternative in mixture with wheat flour in the elaboration of bakery products (cookies, breads and pasta). Greater quantity of eggplant flour in the mixed flour enlarges the mixture capacity to absorb water, being able to enhance the mass yield in bakery products. The eggplant flour is easily obtained at particle size similar to wheat flour, facilitating its homogenization.

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