Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application

Abstract

Background In recent years, an increasing interest in healthy functional foods has been documented among health‐conscious consumers. Steam explosion (SE)‐treated black‐grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. Results The content of crude fat and total starch decreased with increasing SE pressure, whereas water‐holding capacity and antioxidant activity increased, suggesting SE at 0.6–1.0 MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water‐holding, oil‐binding, swelling, cholesterol binding, and cation‐exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white‐grained wheat bran. The addition of SE bran (0.8 MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low‐gluten and medium‐gluten flour was stronger than that of high‐gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8 MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. Conclusions These results indicate that SE at 0.6–1.0 MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal‐based products. © 2022 Society of Chemical Industry.

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut

“…A texture analyzer equipped with an A‐ATG probe was used to determine the transverse tensile strength of the betel nut (Liu, Huang, et al, 2022; Liu, Su, et al, 2022). The betel nut was cut into 0.25 cm wide and 1.5 cm long transverse strips that were clamped at both ends (by the top and bottom probes) for stretching.…”

“…For example, Cheng et al (2020) studied the effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans. Liu, Huang, et al, 2022 and Liu, Su, et al (2022) studied the effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran. However, the use of steam explosion for food texture modification and technology for softening edible betel nut are rarely reported.…”

Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

“…The physicochemical properties of WHC and SC were usually utilized as indicators of physiological function for SDF, indicating that black bean hulls with high physiological activity of SDF were an excellent source of SDF obtained by SE treatment (Shen et al, 2019). Another recent study investigated that the WHC, OHC, and SC of SDF from black‐grained wheat bran by SE pretreatment was effectively increased at lower pressures (Liu, Huang, et al, 2023). Furthermore, the residence time was proportional to the OHC of SDF.…”