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

Abstract

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.

Some functional properties of extruded orange pulp and its effect on the quality of cookies

“…A ''very good'' overall sensory evaluation, good quality and nutritive value have been achieved for cakes enriched with dietary fibre (lupin and oat fibre), vitamins, and minerals, that had a shelf-life of 13 days stored at room conditions (de Penna et al, 2003). Biscuits prepared with aqueous extracted wheat bran at 6 g/100g substitution levels produced biscuits close to the control in colour, flavour, texture and overall acceptability (Haque, Shams-Ud-Din, & Haque, 2002). High-fruit-dietary fibre muffins showed higher moisture content because of the high water-holding capacity of peach dietary fibre.…”

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

“…The 50% barley cookie was statistically (P≥0.05) similar to the regular cookie. For cookies enriched with fibre, such as nixtamalized corn hulls (Soto-Mendívil and Vidal-Quintanar 2001), aqueous extracted wheat bran (Haque et al 2002), and brewer's spent grain (Öztürk et al 2002), the maximum level of substitution that resulted in well-acceptable cookie was 20-25%, 6%, and 15%, respectively. The consumer acceptance was lower for cookies with higher levels of barley flour.…”

Methylene blue adsorption from aqueous solution by dehydrated peanut hull

“…On inhalation, it can give rise to short periods of rapid or difficult breathing, while ingestion through the mouth produces a burning sensation and may cause nausea, vomiting and gastritis problems [32].…”