Nutrition

Kent, N.L.; EVERS, A.D.

doi:10.1533/9781855736603.276

Cited by 5 publications

(6 citation statements)

References 22 publications

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“…In recent years, the use of wheat and other cereal bran has gained importance in the formulation of various food products. Wheat bran is rich in protein (~14%), carbohydrates (~27%), minerals (~5%), fat (~6%) and B vitamins [9] and Kent and Evers [10]. In addition, it is cheap and readily available.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.)

El-Sharnouby¹,

Aleid²,

Al-Otaibi³

2012

FNS

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Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%

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Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.)

El-Sharnouby¹,

Aleid²,

Al-Otaibi³

2012

FNS

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“…Nevertheless, small variations in the carbohydrate content between bran samples may result from the differences in protein, fat and ash content. The nutritionally unavailable carbohydrate content of bran is believed to mostly consist of dietary fibre components which include cellulose, hemicellulose, lignin, pectic substances, gums and mucilages (Kent & Evers, 1994). In general, the extracted bran is rich in total unavailable carbohydrate and is ˜1.5 times higher than that of unextracted sample.…”

Section: Resultsmentioning

confidence: 96%

“…The basic formulation used for preparation of biscuit has been adapted from the recipes reported by Kent & Evers (1994). Hydrogenated fat 14 g, sugar 28 g, salt 0.5 g, baking powder 1 g, milk powder 2 g and ammonium bicarbonate 0.4 g was added to 100 g wheat flour.…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, however, the use of wheat and other cereal bran has gained importance in the formulation of various food products. Wheat bran is rich in protein (˜14%), carbohydrate (˜27%), minerals (˜5%), fat (˜6%) and B‐vitamins (Kent & Evers, 1994). It is nutritionally superior to endosperm protein (Miladi et al ., 1972) and an abundant source of dietary fibre (Burkitt, 1988).…”

Section: Introductionmentioning

confidence: 99%

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The effect of aqueous extracted wheat bran on the baking quality of biscuit

Haque

Shamsuddin

Haque

2002

Int J of Food Sci Tech

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A commercial sample of wheat bran was extracted by a non‐alkaline aqueous extraction process. The extracted residue was dried in a cabinet drier. Biscuits were prepared with extracted or unextracted bran at 2, 4, 6, 8, 10, 12, 16 and 20% substitution levels of flour and evaluated for various quality parameters. Ground bran samples from extracted and unextracted fractions were included for comparison. A control biscuit with no substitution was also included. A critical flour replacement level of 6% by wheat bran produced biscuits close to the control in all the parameters studied. The following sensory properties were evaluated on the biscuit having a 6% replacement level; colour, flavour, texture and overall acceptability, by a panel of nineteen judges. The novelty of the aqueous extracted wheat bran is that it yields better quality biscuits, thus providing a viable alternative to alkaline extraction.

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“…However, due to the sorghum nutritional deficiencies [(e.g., limiting levels of some amino acids (Ali et al., 2009) and high amounts of glucuronoarabinoxylans, a water‐unextractable dietary fiber (Taylor et al., 2006)], the incorporation of whey and orange pomace may be interesting to improve the nutritional value and the technological performance of those products (Brennan et al., 2011; Duodu et al., 2003; Kent & Evers, 1994; Liu et al., 2019; Mesa‐Stonestreet et al., 2010; Wong et al., 2009).…”

Section: Introductionmentioning

confidence: 99%

Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

Cayres

Ascheri

Couto

et al. 2020

J Food Process Preserv

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This study aimed to obtain gluten‐free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole‐grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross‐linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489 cP for peak viscosity, and 1,329 cP for setback, the pregelatinized composite flours presented values between 69–74.4°C, 129–257 cP, and 108–311 cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well‐differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown. Practical applications Broadly driven by consumers who voluntarily avoid or limit gluten in their diets, the demand for gluten‐free (GF) products continues strong in the foodservice and retail sectors. Besides, GF has become an expectation for consumers seeking “clean label” products. However, the formulation and the manufacture of baked goods without gluten results in considerable technological problems for both cereal technologists and bakers. Limited research has been performed on the heat treatment of whole‐grain sorghum flour. This study provides essential information about the technological characteristics of sorghum‐based pregelatinized flours, especially related to their pasting properties. The results show that using these flours will be a good alternative for replacing cross‐linked chemically modified sorghum starches. Besides, these flours are valuable to increase the diversity of sustainable products made with gluten‐free whole‐grain cereals, easily suiting a “clean label ingredients.”

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Nutrition

Cited by 5 publications

References 22 publications

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i> L.)

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i> L.)

The effect of aqueous extracted wheat bran on the baking quality of biscuit

Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

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Nutrition

Cited by 5 publications

References 22 publications

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (&lt;i&gt;Phoenix dactylifera&lt;/i&gt; L.)

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (&lt;i&gt;Phoenix dactylifera&lt;/i&gt; L.)

The effect of aqueous extracted wheat bran on the baking quality of biscuit

Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

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Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i> L.)

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i> L.)