The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

Tuncel, Necati Barış; Yılmaz, Neşe; Kocabıyık, Habib; Uygur, Ayşen

doi:10.1016/j.jcs.2013.12.005

Cited by 43 publications

(30 citation statements)

References 19 publications

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“…Also Tuncel et al . () reported that phytic acid content of the pan breads increased proportional to the infrared‐stabilized rice bran substitution dose.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies

Ertaş

2015

Journal of Food Quality

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Wheat bran (WB) stabilized with hot‐air oven; microwave and autoclave, and all three stabilized WB (SWB) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were evaluated. Addition of 30% SWB increased the ash and protein content of cookies from 1.47 to 2.44%, and from 18.06 to 19.30%, respectively. The lowest phytic acid content of cookie sample was obtained with autoclave SWB‐added cookies (758.92 mg/100 g) among the various stabilization methods of WB. Cookie samples with added SWB were darker in color than the control cookie sample with no added WB. Microwave irradiated WB fortification at 30% level resulted in the best mineral and ash content while hot‐air oven SWB fortification at 10% level gave the best sensory properties such as color/appearance, taste/flavor and overall acceptability. Practical Applications The main utility of this study was the determination of the applicability of different stabilization methods in wheat bran and its uses in cookie making without an adverse effect. Wheat bran contains lipase and high‐lipase activity in bran quickly hydrolyzes the oil into fatty acids, and bran become rancid and perishable during storage period. When these processes occur in bran, undesirable odors and flavors can result. Heat treatment of wheat bran had pronounced effect on lipid oxidation inhibiting enzymes. Additionally, this improves the sensory characteristics and preservation conditions of the wheat bran cookies and allows us to successfully develop preserved wheat bran.

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“…Also Tuncel et al . () reported that phytic acid content of the pan breads increased proportional to the infrared‐stabilized rice bran substitution dose.…”

Section: Resultsmentioning

confidence: 99%

“…; Tuncel et al . ). Also, stabilization of bran resulted in decreases in serum glucose, total cholesterol and low‐density lipoprotein cholesterol levels (Qureshi et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies

Ertaş

2015

Journal of Food Quality

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“…Although there are studies which have investigated the effect of RB on the physicochemical characteristics (Lima et al, 2002;Tuncel et al, 2014a), mineral and B vitamin contents (Tuncel et al, 2014b), a scarcity of information appears on the nutraceutical components, as well as the antioxidant properties of bread fortified with RB, and also on the fate of these beneficial health components during breadmaking.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran

Irakli

Katsantonis

Kleisiaris

2015

Journal of Cereal Science

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“…Wheat is one of the renowned cereal which has attractive properties related to protein composition and its role in baking products. It also has high concentrations of minerals and vitamins which has positive health effects on entire flour consumers as compared to refined form of flour which has reduced the amount of essential minerals and vitamins (Karimov et al, ; Tuncel, Yılmaz, Kocabıyık, & Uygur, ). Different vitamins and minerals percentage comparison to whole wheat flour and refined flour are given in Figure .…”

Section: Wheat (Triticum Aestivum)mentioning

confidence: 99%

Sourdough bread: A contemporary cereal fermented product

Sakandar

Hussain

Kubow

et al. 2019

J Food Process Preserv

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Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits.

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The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

Cited by 43 publications

References 19 publications

Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies

Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies

Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran

Sourdough bread: A contemporary cereal fermented product

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