Abstract
This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (magwinya). The physical properties, instrumental texture, and sensory profile were determined for magwinya (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.47–1.54) of samples. The chroma value (30.19–22.29), lightness (35.92–28.98), and hue angle (55.03–47.77) decreased, while ∆E increased distinctly with the addition of WB. Magwinya supplemented with WB was less cohesive and easy to chew. Significant correlations were found between instrumental hardness and sensory springiness (r = −0.63; p < 0.05), as well as between instrumental cohesiveness and sensory springiness (r = −0.71; p < 0.01). Two principal components were identified, which accounted for 85.1% of the variance in the instrumental data. A substitution level of 5 and 10% WB was similar to the sensory properties of the control in taste, texture, and overall acceptability and can replace part of the wheat flour in the cereal fried dough production.
Highlights
Magwinya, a prevalent street snack in South Africa, is a deep-fried dough which can take up a large amount of oil during the frying process
Five sample blends used for wheat bran magwinya were prepared based on wheat flour to wheat-bran ratios of 100:0, 95:5 (MWB5), 90:10 production were prepared based on wheat flour to wheat-bran ratios of 100:0, 95:5 (MWB10), 85:15 (MWB15) and 80:20 (MWB20). (MWB5), 90:10 (MWB10), 85:15 (MWB15) and 80:20 (MWB20)
This work showed that the addition of WB had a significant impact on the magwinya’s textural, physical properties, and sensory qualities
Summary
A prevalent street snack in South Africa, is a deep-fried dough which can take up a large amount of oil during the frying process. The snack is a fermented confectionary produced from wheat flour, sugar, yeast, salt, and lukewarm water by processing operations such as mixing, kneading, shaping, and frying. It is a golden-brown fried snack, round, crisp crust, and has an innermost part like a baked rather than a fried product. Bran is made up of the hard-outer layers of cereal grain such as corn, wheat, rice, oats, barley, rye, and millet [2] This outer layer provides fiber, minerals, B vitamins, and bioactive compounds that increase bulk and regulates the absorption and excretion of nutrients from the body [3]. WB is utilized as an additional source of dietary fiber and helps
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