scholarly journals Development and Quality Analysis of Wheat Bran Enriched Herbal Cookies

2021 ◽  
pp. 13-24
Author(s):  
V. K. Jadhav ◽  
S. V. Ghodke ◽  
P. D. Shere ◽  
R. S. Agrawal
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Food Industry ◽  
Quality Analysis ◽  
Ocimum Sanctum ◽  
Total Phenol Content ◽  
Health Maintenance ◽  
Gastrointestinal Health ◽  
Sensory Score ◽  
Sensory Parameters

Wheat bran, byproduct of the wheat milling has extensive applications in the food industry attributing to its high dietary fiber (polysaccharides), protein and minerals content. Dietary fiber assist in gastrointestinal health maintenance and diseases risk reduction (Diverticular disease, heart disease, cancer and diabetes). Tulsi (Ocimum sanctum) contains numerous bioactive compounds (Caryophyllin, ursolic acid, rosmarinic acid, thymol,methyl chavicol, citral, carvacrol, and caryophyllene) imparting health benefits. Tulsi being rich in antioxidants advised for fighting free radicals and excess oxidative damage. In developing countries like India, with growing urbanization healthy bakery products demand is progressively rising in both urban and rural area. Hence, sincere efforts were undertaken to develop functionally and nutritionally enhanced cookies by incorporating wheat bran and tulsi powder. The cookies were developed by replacing refined wheat flour with varying level of wheat bran (20-35%). Cookies formulated with 30% wheat bran was observed to be sensorially best sample against other levels. Hence this sample was further selected for incorporation of tulsi powder (1-3%) and subjected to physical, chemical and sensory analysis. Sensory score indicated 1% tulsi powder incorporated cookie sample was highly acceptable against rest of the samples. The wheat bran (30%) and tulsi powder (1%) incorporation increased the dietary fiber (42.43%) and protein content (27.69%) without affecting on sensory parameters. The enhanced total phenol content (63.66%) and antioxidant activity (16.30%) was emerged out as one of the achievements of present investigation.

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.

A biattribute quality analysis of the food industry

1993 ◽  
Vol 58 (2-3) ◽  
pp. 199-214 ◽  
Author(s):  
A. Soyeux ◽  
E. Parent ◽  
L. Duckstein
Keyword(s):  
Food Industry ◽  
Quality Analysis

scholarly journals Fiber substrates in the nutrition of weaned piglets – a review

2017 ◽  
Vol 17 (3) ◽  
pp. 627-644 ◽  
Author(s):  
Marianna Flis ◽  
Wiesław Sobotka ◽  
Zofia Antoszkiewicz
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Intestinal Barrier ◽  
Protein Digestibility ◽  
Short Chain Fatty Acids ◽  
Intestinal Barrier Function ◽  
Weaned Piglets ◽  
Oat Hulls ◽  
Insoluble Dietary Fiber ◽  
Diarrhea Incidence

Abstract The present review summarizes the results of 37 experiments in which different types and levels (from 0.5 to 29.7%) of fibrous supplements were used in the formulation of diets for weaned piglets. Diets were supplemented with different sources of insoluble dietary fiber (iDF), soluble dietary fiber (sDF), or mixed DF sources. Most of the applied DF sources decreased the ileal and fecal organic matter digestibility, and they often lowered crude protein digestibility. A moderate addition (1.5-8%) of iDF sources increased average daily feed intake (ADFI) and, frequently, average daily gains (ADG). Sources of sDF as well as high inclusion levels of fiber-rich feeds tended to decrease ADFI and ADG. Improved fecal consistency, decreased diarrhea incidence and antibiotic interventions were confirmed in piglets fed diets with added lignocellulose, cooked or raw oat hulls and wheat bran. The dietary inclusion of iDF rather than sDF sources improved gastrointestinal tract (GIT) development, enzyme activity and gut morphology. An increase in the counts of beneficial gut microbiota and the concentrations of short-chain fatty acids was stimulated by diets with addition iDF or sDF sources. Such diets also slowed down proteolytic fermentation which negatively affects the colonic mucosa. Some research findings indicate that iDF sources improve intestinal barrier function. The analyzed experimental data suggest that the addition of 1.5-2% of a lignocellulose preparation, 2% of oat hulls, 4-8% of coarse wheat bran to diets for weaned piglets may be recommended to promote GIT development and health, and to improve growth performance.

Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

2021 ◽  
Vol 27 (1) ◽  
pp. 35-42
Author(s):  
Jianhui Ma ◽  
Meng Yuan ◽  
Ying Liu ◽  
Yingxing Duan ◽  
Daijing Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Steam Explosion ◽  
Soluble Dietary Fiber

scholarly journals Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 354 ◽  
Author(s):  
Roberta Tolve ◽  
Gabriella Pasini ◽  
Fabiola Vignale ◽  
Fabio Favati ◽  
Barbara Simonato
Keyword(s):  
Food Industry ◽  
Cooking Time ◽  
Point Of View ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Slowly Digestible Starch

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

scholarly journals Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020 ◽  
Vol 10 (21) ◽  
pp. 7432
Author(s):  
Petraru Ancuța ◽  
Amariei Sonia
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Industry ◽  
Oil Industry ◽  
Extraction Process ◽  
Research Field ◽  
Zero Waste ◽  
Oil Cakes ◽  
Pharmaceutical Industries

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

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