Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

Abstract

Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.

Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties

“…The WSIs of BM, BW and BR showed non-significant differences (p > 0.05) from each other. In previous studies, the WSI of spent grains ranged between 6.8 and 10.8% [37] and 13.69% [38]. The water solubility index is an indicator of the amount of water-soluble components present in the aqueous phase [39].…”

“…The WAIs of BB, BF, BR and BW (4.33 g/g) were not statistically different (p > 0.05). The literature reports a WAI range of spent grains between 1.3 and 1.52 g/g [36], 4.4 and 6.9 g/g [37] and 3.75 g/g [38]. This high WAI is attributed to the presence of hydroxyl groups in dietary fiber, which form hydrogen bonds with water [39,40].…”

Enhancing concrete strength and sustainability: the role of Medan Barangan banana skin powder as a cement substitute

“…The economic viability of incorporating BSP was explored, considering material costs and potential long-term savings, offering a cost-benefit analysis, yet acknowledging that regional cost variations might not be fully accounted for [36]. The research presented results using standardized performance metrics, establishing benchmarks for the effects of BSP on concrete properties, contributing to a standardized understanding for industry-wide assessment [37]. Optimization strategies for incorporating BSP were explored, providing practical insights into achieving enhanced performance, with a focus on improved concrete properties through optimized mix design [38].…”

Stabilization of Rice Bran: A Review

“…However, processed RB has great potential as a value-added commodity in the food industry. RB has been used in bakery products such as bread [12][13][14][15][16], noodles or pasta [14,17], crackers [18], biscuits [19,20], extruded snacks [21], breakfast cereals, muffins, pancakes, cookies, cakes, pies, and wafers [14,19,22], as well as a protein supplement [20,22], a binder or fat substitute in meats and sausages [22,23], ingredient in plant-based meat analogs [24], and as a beverage base [25]. RB also has great potential in applications as an ingredient in infant formulas and gluten-free products due to it being highly soluble, hypoallergenic, and gluten-free [26,27].…”