Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

Michaela Lauková,Jolana Karovičová,Lucia Minarovičová,Zlatica Kohajdová

doi:10.5219/1321

Michaela Lauková, Jolana Karovičová + Show 2 more

Open Access

https://doi.org/10.5219/1321

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Abstract

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).

Highlights

With growing interest in health-promoting functional foods, the demand for natural bioactive additives has increased and the exploration for new sources is ongoing
Chemical composition Composition of wheat bran is purely based on the variety, cultivation conditions and the methods employed for its separation, which determines the amount of starch attached to the aleurone layer after the separation (Babu et al, 2018)
It was observed that treatment of wheat bran using microwave and hot air heating had no significant effect on ash and fat content

Summary

Introduction

With growing interest in health-promoting functional foods, the demand for natural bioactive additives has increased and the exploration for new sources is ongoing. The food processing industry in most countries generates large quantities of byproducts every year, which are frequently abandoned as wastes. Many of these byproducts are dietary, functional, and potentially novel sources of nutrition. Of the many materials obtained, dietary fibers are promising ingredients that has attracted considerable interest over the past few decades. The reason for this is their significant availability in most food byproducts, low costs, and positive effects for the prevention and treatment of a diverse range of diseases (Han et al, 2017). Thermal steps like roasting, steaming, cooking under forced air or microwave radiation usually have little impact on the chemical composition, but some effects on the processing properties could be observed (Prückler et al, 2014)

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