Optimization of Wheat Bran and Refined Flour for the Development of Fiber-Rich Pasta

Abstract

Background: As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods. Objective: In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour Methods: In the present study, the methods used, i.e., TPC and FRAP content for antioxidant properties and dietary fiber determined by the enzyme-gravimetric method. Results: This study found that an increase in the bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. , The percentage of wheat bran, can also affect the color value of pasta ,which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could decrease, and the flavour of the pasta was reduced with the increase of wheat bran. result: This study was found out that an increase in bran ratio increased the percent of dietary fiber, total Phenolic acid and free radical scavenging capacity of pasta. Percentage of wheat bran also affect the color value of pasta in which, reduced L values while a* and b* values increased. The flavor and over all acceptability of the wheat bran enriched pasta was increases at certain level after that, it could be decreases and flavor of pasta was reduced with increasing of wheat bran Conclusion: The functionality of wheat bran-enriched pasta has observed more high dietary fiber and health benefits. In the future, wheat bran-enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart disease, diabetes, etc. other: Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology