Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

Ndlala, Fortunate N.; Onipe, Oluwatoyin O.; Mokhele, Tabea Mokgalakane; Anyasi, Tonna A.; Jideani, Afam I. O.

doi:10.3390/foods8110559

Cited by 10 publications

(8 citation statements)

References 35 publications

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“…Similar results for bread loves becoming darker in colour with addition of 12% brown sorghum bran were seen in previous study [32]. Colour darkening was also reported in other products after addition of wheat bran [33,34].…”

Section: Bm0 Bm10 Bm15 Bm20 Bm25 Bm30supporting

confidence: 89%

Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

Barbhai

Hymavathi

Kuna

et al. 2020

IRJPAC

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Bran is waste generated during primary processing of cereal grains. These brans are rich source of dietary fiber, nutrients, phytonutrients especially phenols and flavonoids contributing to their antioxidant properties. Thus, bran is gaining lot of attention as functional ingredient in bakery industry due to their nutritional properties. Millets are tiny grains that are highly nutritious hence termed as nutri-cereals but their primary processing is tedious given its small size. This leads to loss of major portion of grain generating huge amount of bran and bran-rich fractions that are usually discarded or used as animal feed. Utilization of millet brans in value addition of bakery products still remains understudied. Thus, present study was designed to evaluate functional properties of minor millet bran (proso and barnyard) enriched flour (0 – 30%) and formulate bakery products viz. buns and muffins. It was evident from results that water absorption capacity of flour increased with addition of bran but water solubility index, oil absorption and foaming capacity decreased. The sensory scores of muffins and buns reduced with increased bran incorporation and control scored highest. Study concluded that muffins with 30% and buns with 20% proso and barnyard bran showed better acceptability.

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Section: Bm0 Bm10 Bm15 Bm20 Bm25 Bm30supporting

confidence: 89%

Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

Barbhai

Hymavathi

Kuna

et al. 2020

IRJPAC

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“…Color analysis was performed using the method of Ndlala et al (2019) in a ColorFlex 45/0 Spectrophotometer (Hunterlab, Reston, USA) with illuminant D65 and a 10 • C observer. Three crust and crumb of fried dough products were analyzed for L * (luminosity), a * (opposition of colors green and red), and b * (opposition of colors blue and yellow).…”

Section: Color Determinationmentioning

confidence: 99%

“…The chroma, hue angle, and color change of the FDE decreased with the increase in egg addition compared to control. Hue angle qualitatively describes a product's typical color in terms of real colors such as red or green (Ndlala et al, 2019).…”

Section: Hardness Of Egg-and Flaxseed-enriched Fried Doughmentioning

confidence: 99%

Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough

Mudau

Ramavhoya

Onipe

et al. 2021

Front. Sustain. Food Syst.

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Flaxseed (Linum usitatissimum L.) is an oilseed that is used in both industry and food production. Flaxseed contains biologically active compounds including linolenic acid, linoleic acid, and lignans. Flaxseed powder (2.5–10% w/w) and chicken eggs (10–30% v/w) were substituted in cake wheat flour for fried dough (magwinya) production. The physicochemical properties of the fried dough were determined and compared with the control. There was a significant (p < 0.05) increase in moisture, protein, ash, and hardness and a decrease in fat content of fried dough enriched with egg (FDE) and flaxseed powder (FDFX). Enrichment with 30% (v/w) egg and/or 7.5–10% flaxseed powder resulted in higher protein, oil reduction, and ash contents compared with the rest of the products. With the current interest in plant-based protein, flaxseed is a good choice of flour-based snacks for consumers without compromise in nutrition.

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“…Some researchers focused on the detection of volatile compounds responsible for flavor in bread or sourdough (Boeswetter et al., 2019; Pétel et al., 2017; Pico et al., 2016; Pu et al., 2019). Some other studies have investigated the effect of temperature (Birch et al., 2013; Xu et al., 2020), time (Kokawa et al., 2017), dough yield (Movahed et al., 2011), starch (Pico et al., 2017, 2019), bran (Ndlala et al., 2019), and so on. Different types of flours and microbial strains are used in the sourdough production but it is not clear which combination of flours and strains has the best result in flavor.…”

Section: Introductionmentioning

confidence: 99%

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Farahmand

Razavi

Mohtasebi

2020

J. Food Process. Preserv.

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The present study introduces a procedure for designing a sourdough with a desirable aroma to promote the acceptability of sourdough bread’s flavor. Different combinations of the most common flours and microbial species in sourdough fermentation were designed using the D‐optimal algorithm and evaluated by panelists. We selected a combination of rye, barley, and oat (1:1:1) fermented by co‐culture of Leuconostoc mesenteroides and Kluyveromyces marxianus. Also, we presented a novel method for choosing the most effective factors on the aroma intensity using an electronic nose (e‐nose) system via singular value decomposition method. The effect of fermentation conditions (i.e., time, temperature, and dough yield), amino acids (phenylalanine, leucine, and asparagine), sugars (fructose, glucose, sucrose, and sorbitol), and enrichment by other parts of the grain (starch, embryo, and bran) were examined. Reducing temperature and increasing DY and time lead to producing stronger aroma in selected sourdough. Overall, fructose, phenylalanine, and bran among studied ingredients showed the highest impact on the intensity of aroma. Practical applications Improving the flavor is among the most challenging issues facing food manufacturers. The use of sourdough in the bread industry is a traditional method and has recently gained popularity among producers and consumers as it can improve texture, shelf life, and nutritional value. However, the fermentation process does not always lead to the desired flavor. Therefore, to solve this problem, an extensive study in flours and microbial strains widely used in sourdough production was conducted and the best combination was proposed. This product is a suitable alternative to chemical flavors. For future studies, the strategy proposed for detecting the most effective factors in aroma generation using an e‐nose can be used for flavor improvement in other food products.

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Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

Cited by 10 publications

References 35 publications

Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

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