Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran
Paper Details
Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran
Abstract
Cereal bran has a wide application for the development of health tilting products as they are enriched with bioactive compounds and dietary fiber. Hence, the aim of the present study was to evaluate the effect of fermentation on the different constituents of brans isolated from major cereals (wheat, barley and oat). Purposely, the bran from aforementioned sources was separated, purified and subjected for fermentation by Saccharomyces cerevisiae. The obtained brans were analyzed for different physiochemical and bioactive components before and after fermentation. Furthermore, fermented bran was incorporated into bread samples to probe the impact on different functional and technological aspect of bread. The bread samples were analyzed for physiochemical, functional and sensory properties. The results of the study indicated that fermentation of brans has a significant ((P≤0.05) effect on the different bioactive and nutritional components of the brans. The bioactive and nutritional components of all cereals brans increased after fermentation. Maximum antioxidant activity was recorded in barley bran followed by wheat and oat. The supplementation of bran in bread also affected the physiochemical and technological attributes of the bread. An increase in moisture, DF, protein and ash contents while a decrease in bread volume and gluten contents was noticed. Additionally, incorporation of bran increased phenolic and antioxidant activity of bread. The findings of the present study showed that there is a great potential use of fermented cereals bran in different bakery products.
AACC. International .2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed.
AOAC. 2006. Official Methods of Analysis; Association of Official Analytical Chemists, Washington, DC.
Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Analytical Biochemistry 239(1), 70-76.
Duţă D, Culeţu A, Mohan G. 2018. Reutilization of cereal processing by-products in bread making. In Sustainable Recovery and Reutilization of Cereal Processing By-Products. 279-317. Woodhead Publishing.
Garcia-Herrero I, Hoehn D, Margallo M, Laso J, Bala A, Batlle-Bayer L, Sarabia C. 2018. On the estimation of potential food waste reduction to support sustainable production and consumption policies. Food Policy 80, 24-38.
Iqbal S, Bhanger M, Anwar F. 2007. Antioxidant properties and componentsof bran extracts from selected wheat varieties commercially available in Pakistan. LWT-Food Science and Technology 40, 361–367.
Jin Q, Yang L, Poe N, Huang H. 2018. Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept. Trends in food science & technology 74, 119-131.
Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Poutanen K. 2007. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology 24(2), 175-186.
Manini F, Brasca M, Plumed-Ferrer C, Morandi S, Erba D, Casiraghi MC. 2014. Study of the chemical changes and evolution of microbiota during sourdoughlike fermentation of wheat bran. Cereal Chemistry 91, 342–9. [CrossRef] [Google Scholar] http://dx.doi.org/10.1094/CCHEM-09-13-0190-CESI
Searchinger T, Waite R, Hanson C, Ranganathan J, Dumas P, Matthews E, Klirs C. 2019. Creating a sustainable food future: A menu of solutions to feed nearly 10 billion people by 2050. Final report.
Singleton VL, Rossi JAJ. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16, 144–158.
Wheeler E, Ferrel RE. 1971. Phytic Acid Determination in Wheat. Journal of Cereal Chemistry 48, 312-320.
Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of agricultural and food chemistry 43(1), 27-32.
Zamudio M, Gonza´lez A, Medina JA. 2001. Lactobacillus plantarum phytase activity is due to non-specific acid phosphatase. Letters in Applied Microbiology 32, 181–184.
Zhao HM, Guo XN, Zhu KX. 2017. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry 217, 28–36. [PubMed] [CrossRef] [Google Scholar]. http://dx.doi.org/10.1016/j.foodchem.2016.08.062
Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Muhammad Asif Khan, Haroon Munir (2019), Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran; IJB, V15, N4, October, P213-222
https://innspub.net/exploring-the-functional-and-physiochemical-properties-of-bread-enriched-with-fermented-cereals-bran-2/
Copyright © 2019
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0