Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran
DOI:
https://doi.org/10.5219/1321Keywords:
wheat bran, thermal treatment, functional property, phytic acid, retention capacityAbstract
The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).
Downloads
Metrics
References
AACC. 2000. Approved methods of american association of cereal chemists, 10th ed. The Association St. Paul, MN. moisture (method 44-19.01), ash (method 08-01.01), protein (method 46-13.01), crude fat (method 30-25.01).
Aktas-Akyildiz, E., Mattila, O., Sozer, N., Poutanen, K., Koksel, H., Nordlund, E. 2017. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran. Journal of Cereal Science, vol. 78, p. 25-32. https://doi.org/10.1016/j.jcs.2017.06.011 DOI: https://doi.org/10.1016/j.jcs.2017.06.011
Almeida, E. L., Chang, Y. K., Steel, C. J. 2010. Effect of adding different dietary fiber sources on farinographic parameters of wheat flour. Cereal chemistry, vol. 87, no. 6, p. 566-573. https://doi.org/10.1094/CCHEM-05-10-0063 DOI: https://doi.org/10.1094/CCHEM-05-10-0063
Antoine, C., Peyron, S., Mabille, F., Lapierre, C., Bouchet, B., Abecassis, J., Rouau, X. 2003. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran. Journal of Agricultural and Food Chemistry, vol. 51, no. 7, p. 2026-2033. https://doi.org/10.1021/jf0261598 DOI: https://doi.org/10.1021/jf0261598
AOAC. 2003. Total dietary fiber in foods. Enzymatic-gravimetric method. (method 985.29).
Babu, C. R., Ketanapalli, H., Beebi, S. K., Kolluru, V. C. 2018. Wheat bran-composition and nutritional quality: a review. Advances in Biotechnology and Microbiology, vol. 9, no. 1, 7 p.
Balandrán-Quintana, R. R., Mercado-Ruiz, J. N., Mendoza-Wilson, A. M. 2015. Wheat bran proteins: a review of their uses and potential. Food Reviews International, vol. 31, no. 3, p. 279-293. https://doi.org/10.1080/87559129.2015.1015137 DOI: https://doi.org/10.1080/87559129.2015.1015137
Cai, L., Choi, I., Lee, C. K., Park, K. K., Baik, B. K. 2014. Bran characteristics and bread‐baking quality of whole grain wheat flour. Cereal Chemistry, vol. 91, no. 4, p. 398-405. https://doi.org/10.1094/CCHEM-09-13-0198-R DOI: https://doi.org/10.1094/CCHEM-09-13-0198-R
Căpriţă, A., Căpriţă, R., Hărmănescu, M. 2012. Influence of Thermal Processing of Wheat and Barley on in Vitro Cellulose Digestibility. In vitro, vol. 18, no. 4, p. 307-310.
Dhingra, D., Michael, M., Rajput, H., Patil, R. T. 2012. Dietary fibre in foods: a review. Journal of Food Science and Technology, vol. 49, no. 3, p. 255-266. https://doi.org/10.1007/s13197-011-0365-5 DOI: https://doi.org/10.1007/s13197-011-0365-5
Dong, J. L., Yang, M., Shen, R. L., Zhai, Y. F., Yu, X., Wang, Z. 2019. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. Food Science and Technology International, vol. 25, no. 4, p. 282-294. https://doi.org/10.1177/1082013218817705 DOI: https://doi.org/10.1177/1082013218817705
Du, B., Zhu, F., Xu, B. 2014. Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding. Bioactive Carbohydrates and dietary fibre, vol. 4, no. 2, p. 170-175. https://doi.org/10.1016/j.bcdf.2014.09.003 DOI: https://doi.org/10.1016/j.bcdf.2014.09.003
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, vol. 124, no. 2, p. 411-421. https://doi.org/10.1016/j.foodchem.2010.06.077 DOI: https://doi.org/10.1016/j.foodchem.2010.06.077
Ellouze‐Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M. A., Kamoun, A., Ellouze‐Chaabouni, S. 2010. Development of fiber‐enriched biscuits formula by a mixture design. Journal of Texture Studies, vol. 41, no. 4, p. 472-491. https://doi.org/10.1111/j.1745-4603.2010.00237.x DOI: https://doi.org/10.1111/j.1745-4603.2010.00237.x
Ferreira, R. E., Chang, Y. K., Steel, C. J. 2011. Influence of wheat bran addition and of thermoplastic extrusion process parameters on physical properties of corn-based expanded extruded snacks. Alimentos e Nutrição Araraquara, vol. 22, no. 4, p. 507-520. Available at: https://pdfs.semanticscholar.org/f5a7/6fbd44ccbc85e1dc84c6f3c632eab2250a27.pdf
Gan, J., Huang, Z., Yu, Q., Peng, G., Chen, Y., Xie, J., Nie, S., Xie, M. 2020. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel. Food Hydrocolloids, vol. 101, 9 p. https://doi.org/10.1016/j.foodhyd.2019.105549 DOI: https://doi.org/10.1016/j.foodhyd.2019.105549
Grigelmo-Miguel, N., Gorinstein, S., Martín-Belloso, O. 1999. Characterisation of peach dietary fibre concentrate as a food ingredient. Food Chemistry, vol. 65, no. 2, p. 175-181. https://doi.org/10.1016/S0308-8146(98)00190-3 DOI: https://doi.org/10.1016/S0308-8146(98)00190-3
Han, W., Ma, S., Li, L., Wang, X. X., Zheng, X. L. 2017. Application and development prospects of dietary fibers in flour products. Journal of Chemistry, vol. 2017, 8 p. https://doi.org/10.1155/2017/2163218 DOI: https://doi.org/10.1155/2017/2163218
Hemdane, S., Jacobs, P. J., Dornez, E., Verspreet, J., Delcour, J. A., Courtin, C. M. 2016. Wheat (Triticum aestivum L.) bran in bread making: a critical review. Comprehensive Reviews in Food Science and Food Safety, vol. 15, no. 1, p. 28-42. https://doi.org/10.1111/1541-4337.12176 DOI: https://doi.org/10.1111/1541-4337.12176
Khan, G. M., Khan, N. M., Khan, Z. U., Ali, F., Jan, A. K., Muhammad, N., Elahi, R. 2018. Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour. Food Science and Biotechnology, vol. 27, no. 4, p. 1015-1022. https://doi.org/10.1007/s10068-018-0338-9 DOI: https://doi.org/10.1007/s10068-018-0338-9
Lauková, M., Karovičová, J., Kohajdová, Z., Minarovičová, L. 2018. Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 202-208. https://doi.org/10.5219/888 DOI: https://doi.org/10.5219/888
Lauková, M., Karovičová, J., Minarovičová, L., Kohajdová, Z. 2019. Wheat bran stabilization and its effect on cookies quality. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 109-115. https://doi.org/10.5219/1021 DOI: https://doi.org/10.5219/1021
Lebesi, D. M., Tzia, C. 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, vol. 4, p. 710-722. https://doi.org/10.1007/s11947-009-0181-3 DOI: https://doi.org/10.1007/s11947-009-0181-3
Lebesi, D. M., Tzia, C. 2012. Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes. Innovative Food Science & Emerging Technologies, vol. 13, p. 207-214. https://doi.org/10.1016/j.ifset.2011.08.001 DOI: https://doi.org/10.1016/j.ifset.2011.08.001
Ma, F., Lee, Y. Y., Baik, B. K. 2018. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread. Journal of Cereal Science, vol. 79, p. 431-439. https://doi.org/10.1016/j.jcs.2017.12.005 DOI: https://doi.org/10.1016/j.jcs.2017.12.005
Ma, M. M., Mu, T. H. 2016. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry, vol. 194, p. 237-246. https://doi.org/10.1016/j.foodchem.2015.07.095 DOI: https://doi.org/10.1016/j.foodchem.2015.07.095
McKie, V. A., McCleary, B. V. 2016. A novel and rapid colorimetric method for measuring total phosphorus and phytic acid in foods and animal feeds. Journal of AOAC International, vol. 99, no. 3, p. 738-743. https://doi.org/10.5740/jaoacint.16-0029 DOI: https://doi.org/10.5740/jaoacint.16-0029
Mora, Y. N., Contreras, J. C., Aguilar, C. N., Meléndez, P., De la Garza, I., Rodríguez, R. 2013. Chemical composition and functional properties from different sources of dietary fiber. American Journal of Food Nutrition, vol. 1, no. 3, p. 27-33.
Mosharraf, L., Kadivar, M., Shahedi, M. 2009. Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread. Journal of Cereal Science, vol. 49, no. 3, p. 398-404. https://doi.org/10.1016/j.jcs.2009.01.006 DOI: https://doi.org/10.1016/j.jcs.2009.01.006
Minarovičová, L., Lauková, M., Karovičová, J., Kohajdová, Z., Kepičová, V. 2019. Gluten-free rice muffins enriched with teff flour. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 187-193. https://doi.org/10.5219/1045 DOI: https://doi.org/10.5219/1045
Noort, M. W., van Haaster, D., Hemery, Y., Schols, H. A., Hamer, R. J. 2010. The effect of particle size of wheat bran fractions on bread quality–Evidence for fibre–protein interactions. Journal of Cereal Science, vol. 52, no. 1, p. 59-64. https://doi.org/10.1016/j.jcs.2010.03.003 DOI: https://doi.org/10.1016/j.jcs.2010.03.003
Onipe, O. O., Beswa, D., Jideani, A. I. O. 2017. Effect of size reduction on colour, hydration and rheological properties of wheat bran. Food Science and Technology, vol. 37, no. 3, p. 389-396. https://doi.org/10.1590/1678-457x.12216 DOI: https://doi.org/10.1590/1678-457x.12216
Ozyurt, V. H., Ötles, S. 2016. Effect of food processing on the physicochemical properties of dietary fibre. Acta Scientiarum Polonorum Technologia Alimentaria, vol. 15, no. 3, p. 233-245. https://doi.org/10.17306/J.AFS.2016.3.23 DOI: https://doi.org/10.17306/J.AFS.2016.3.23
Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Hoeltinger, S., Haas, C., Schmid, E., Kneifel, W. 2014. Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT-Food Science and Technology, vol. 56, no. 2, p. 211-221. https://doi.org/10.1016/j.lwt.2013.12.004 DOI: https://doi.org/10.1016/j.lwt.2013.12.004
Rosell, C. M., Santos, E., Collar, C. 2009. Physico-chemical properties of commercial fibres from different sources: A comparative approach. Food Research International, vol. 42, no. 1, p. 176-184. https://doi.org/10.1016/j.foodres.2008.10.003 DOI: https://doi.org/10.1016/j.foodres.2008.10.003
Stevenson, L., Phillips, F., O'sullivan, K., Walton, J. 2012. Wheat bran: its composition and benefits to health, a European perspective. International Journal of Food Sciences and nutrition, vol. 63, no. 8, p. 1001-1013. https://doi.org/10.3109/09637486.2012.687366 DOI: https://doi.org/10.3109/09637486.2012.687366
Verma, B., Hucl, P., Chibbar, R. N. 2008. Phenolic content and antioxidant properties of bran in 51 wheat cultivars. Cereal Chemistry, vol. 85, no. 4, p. 544-549. https://doi.org/10.1094/CCHEM-85-4-0544 DOI: https://doi.org/10.1094/CCHEM-85-4-0544
Xiao, Z. S., Park, S. H., Chung, O. K., Caley, M. S., Seib, P. A. 2006. Solvent retention capacity values in relation to hard winter wheat and flour properties and straight‐dough breadmaking quality. Cereal Chemistry, vol. 83, no. 5, p. 465-471. https://doi.org/10.1094/CC-83-0465 DOI: https://doi.org/10.1094/CC-83-0465
Yaich, H., Garna, H., Bchir, B., Besbes, S., Paquot, M., Richel, A., Blecker, C., Attia, H. 2015. Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia. Algal Research, vol. 9, p. 65-73. https://doi.org/10.1016/j.algal.2015.02.017 DOI: https://doi.org/10.1016/j.algal.2015.02.017
Yan, X., Ye, R., Chen, Y. 2015. Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chemistry, vol. 180, p. 106-115. https://doi.org/10.1016/j.foodchem.2015.01.127 DOI: https://doi.org/10.1016/j.foodchem.2015.01.127
Zhao, H. M., Guo, X. N., Zhu, K. X. 2017. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, vol. 217, p. 28-36. https://doi.org/10.1016/j.foodchem.2016.08.062 DOI: https://doi.org/10.1016/j.foodchem.2016.08.062
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
