Physico-chemical and nutritional characterization of cereals brans enriched breads

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product.

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“…These results are equivalent to Pauline et al. (2020) reported that wheat bran‐enriched bread has 30% moisture.…”

Section: Resultssupporting

confidence: 87%

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Hussain

Saeed

Niaz

et al. 2021

Food Science & Nutrition

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“…These results are similar to study, where WAC increased with increased addition of cereal bran in flour [23,24]. Similarly decrease in WSI was also recorded by Pauline et al [24] in composite flour prepared with cereal bran incorporation. The good water absorption capacity of bran enriched flours made it clear that bran enriched flours can be used in product formulations where water retention is desired, viscous products and also in bakery products [22].…”

Section: Water Absorption Capacity (Wac) Andsupporting

confidence: 91%

“…Bran being good source of polysaccharides that might result in enhanced water absorption ability [22]. These results are similar to study, where WAC increased with increased addition of cereal bran in flour [23,24]. Similarly decrease in WSI was also recorded by Pauline et al [24] in composite flour prepared with cereal bran incorporation.…”

Section: Water Absorption Capacity (Wac) Andsupporting

confidence: 87%

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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“…Importantly, it was reported in a study of enriched bread with rice bran that the sodium content was significantly (0.05) reduced, the composition of carbohydrates was reduced in enriched bread [47]. Further, a significant increase (p < 0.05) was reported in ash, moisture, proteins, lipids and minerals for example magnesium, potassium, zinc, manganese and iron; carbohydrates and energy value (Kcal/100 g) was significantly reduced (p < 0.05) and interestingly phytic acid contents of enriched bread using maize bran at 30% supplementation [48]. More recently, Gil-López et al [44] stated that supplementation of chapatti using sugarcane bagasse resulted in enhanced total fibre 7.4 AE 0.5-11.7 AE 0.6 g/100 g, promote inhibition activity of the 2-2 diphenyl-1 picrylhydrazyl (DPPH) and also reduced the levels of crude fat, protein and ash content in enriched bread in comparison to control samples.…”

Section: Table 12mentioning

confidence: 99%

Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review

Porter¹

2022

A Glance at Food Processing Applications

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The supplementation of baked foods, namely cookie/biscuits, bread and cakes with agricultural by-products from cereal based fibres (rice bran and corn fibre) and sugarcane bagasse at rates of 0% - 15%; 0% - 30% and 0% - 10% respectively can significantly improve its nutritive value and enhanced its physical and sensorial qualities. This chapter aims to review the role of dietary fibres derived from selected cereals (rice bran and corn fibre) and sugarcane bagasse in baked foods, namely cookies/biscuits, bread and cakes; evaluate their effects on the physical and sensory qualities of these baked food products and to critically assess their beneficial impacts in baked foods. These enriched food products can potentially be utilised in shaping health policies, contribute to the dietary fibre needs of consumers and facilitate the development of functional foods. Fibre enriched foods potentially can assist in improving various physiological functions of the human body. A Keyword-based search strategy was utilised to conduct a comprehensive search for articles catalogued in ScienceDirect, Web of Science, PubMed, Medline, CINAHL and Google Scholar that were published between January 1, 2010 and August 1, 2020. Applicable aspects of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines provided the framework of this review. Fourteen (14) studies met the inclusion/extraction criteria and was placed into sub-groups by food types and fibre used in supplementation. Only eleven (11) studies were suitable for statistical data analysis. The supplementation of sugarcane bagasse at both 5% and 10% and rice bran up to 15% into cookies/biscuits significantly undesirable acceptance (p < 0.05). Corn fibre enriched cookies/biscuits up to 20% showed a significantly (p < 0.05) favourable impact on the sensory qualities of the food product. The physical qualities of sugarcane bagasse supplemented cookies/biscuits were negatively affected. The incremental addition of sugarcane bagasse resulted in at 50% rise in the firmness of 10% enriched cookies/biscuits, from 5.7 ± 5.4 (Kg Force) to 13.0 ± 3.9 (Kg Force). Corn fibre cookies supplementation did not significantly affect its physical qualities. Rice bran incorporation of 15% in bread showed a significant (p < 0.05) undesirable effect on its sensory qualities. However, the was no significant adverse effect on its physical quality. Corn bran enriched cakes up to 20% fibre incorporation displayed a significant (p < 0.05) favourable effect on the sensory properties of cakes.

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Physico-chemical and nutritional characterization of cereals brans enriched breads

Cited by 21 publications

References 21 publications

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

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

Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review

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