Potential utilization of bulgur bran as a source of dietary fiber in cookies

Abstract

Background and objectives In this study, the utilization of bulgur bran as a fiber source in cookies was investigated. Different levels of bulgur bran (0%, 5%, 10%, 15%, 20%) with different particle sizes (200 µm, 400 µm, 850 µm) were blended with flour, and the blends were evaluated for dietary fiber and phytic acid content. Also, the effect of bulgur bran on the rheological properties of dough and the physical, structural, and sensory properties of cookies were investigated. Findings Bulgur bran increased the amounts of dietary fiber in cookies significantly, depending on the addition rate. The addition of bulgur bran increased the phytic acid content of cookies. The water absorption, dough development time, and stability of the farinograms increased as the rate of incorporation and particle size of bulgur bran increased. As the particle size and bran levels increased in mixtures, cookie thickness increased, but the spread ratio decreased, and cookies became darker in color. The addition of bulgur bran increased the breaking strength of cookies. Sensory evaluation showed that as the particle size of the participating bran increased, consumer acceptability was reduced. It was concluded that acceptable cookies could be obtained by incorporating bulgur bran at rates lower than 10% in the formulation. Conclusion As a result, it was determined that bulgur bran contained high amount of dietary fiber, whereas it contained low amount of phytic acid. Therefore, it can be used as an alternative to other cereal brans, both in terms of functionality and human health. Significance and novelty Findings of this study revealed useful information on chemical composition of bulgur bran and utilization in cookies. These results showed that bulgur bran could be used as a good source of fiber for different products in the bakery industry.

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

“…Table 2 reveals that the IDF/SDF ratio of all cookie samples with 10% PPP varied from 1.43 to 2.08. At a 10% replacement level of wheat flour, the IDF/SDF ratio of cookies with orange peel flour was around 0.33 (Obafaye & Omoba, 2018), while that of cookies with bulgur bran was nearly 11.0 (Saka et al., 2020). According to Spiller (1986), the IDF to SDF ratio is an important index of food which should be approximately from 1.0 to 2.3 for improvement in health benefits associated with dietary fiber consumption.…”

Statistical investigation of the bioprocess conditions of alkali combined twin‐screw extrusion pretreatment to enhance fractionation and enzymatic hydrolysis of bulgur bran

“…indicated the dry matter, ash, fat and protein contents of BB to be 89.49%, 2.19%, 4.54% and 13.31%, respectively. Saka et al 6 . reported lower protein (5.0–5.6%) and ash (1.89–1.92%) contents for BB.…”

“…Similarly, Sutay Kocabaş et al 27 indicated the dry matter, ash, fat and protein contents of BB to be 89.49%, 2.19%, 4.54% and 13.31%, respectively. Saka et al 6 reported lower protein (5.0-5.6%) and ash (1.89-1.92%) contents for BB. The starch content (about 10-20%) in the lignocellulosic biomass has been described as essential, because starch is gelatinized during extrusion and forms a viscous melt, which assists in pushing the biomass through the extruder.…”

“…5 Bulgur bran (BB) is separated during the debranning stage in the bulgur production process. 6 BB is a very low-cost lignocellulosic side-stream of bulgur factories and sold as animal feed. Similar to other lignocellulosic agricultural byproducts, it has high potential as an abundant, cheap and renewable feedstock for the production of bio-based fibers.…”

“…is used for the commercial production of bulgur, which involves the processing steps of boiling in water (until whole grain gelatinizes), drying up to 12% moisture content (under sunlight or in drying towers), debranning, milling to different particle sizes, sifting and classifying 5 . Bulgur bran (BB) is separated during the debranning stage in the bulgur production process 6 …”