Bran Flour Research Articles

Process Optimization for Development of Edible Plates Using By-products of Rice and Dhal Processing Industries

Edible plates can be used as utensils to serve solids, semi-solids and highly viscous liquid food products whichare made out of food grains and are filled with various nutrients without any added preservatives.Edible plates from the rice bran flour (RBF), pigeonpeabrokens flour (PBF)and wheat flour (WF) were prepared by mixing in different proportions viz., 10, 15 and 20% of RBF, 20, 25 and 30% of PBF and the remaining proportion WF as the base material. Objective of this work is to evaluate the quality characteristics of developed edible plates. The optimized treatment was obtained with 20% of RBF, 30% of PBF and WF of 50%. The hardness and fracturability of the was found to be maximum (25.46 and 12.79 N) in T9. The tensile strength and elongation at break was also more in treatment T9 of 3.36 MPa and 2.13%. The tensile strength and elongation at break increased with the increase in supplementation level of by-products.

Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour

Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour

Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles

SummaryWheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.

The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake

Abstract: This research was aims to determining the Effect of the Ratio of Rice Bran Flour (RBF) and Wheat Flour (WHF) on some quality component and sensory of Cup Cake. This research used a Completely Randomized Design (CRD) with a single factor, namely the combination of the proportion of rice bran and wheat, consisting of 6 treatments are as follows: b0 (RBF 0% : WHF 100%); b1 (5% RBF: WHF 95%); b2 (RBF 10% : WHF 90%); b3 (RBF 15% : WHF 85%); b4 (RBF 20% : WHF 80%); and b5 (RBF 25% : WHF 75%). The research data were analyzed using ANOVA at a 5% real level and further tests using Orthogonal Polynomials at a 5% real level. Also, a high percentage of fat (29.10%) was recorded for cake with RBF at 20% significant increase in the protein content compared to control cake (7.65%). With increasing the ratio of RBF to all cupcake samples at different proportions, some physical properties of the cupcake such as volume and specific volume were decreased, while others such as weight and specific weight were increased compared to the control cupcake. In the higher storage period, the higher staling of cupcake samples appeared, and thus, the moisture content of the fortified cupcake decreases with different proportions of RBF. It could be concluded that the RBF has a functional property higher than those of WHF. Finally, high-fiber cupcake can be prepared with substituted WHF up to 25% with RBF without any negative effects on the quality properties and sensory acceptability of the product

Pengaruh Penyimpanan Suhu Refrigerasi terhadap Karakteristik Fisik Organoleptik, Nilai pH, Cemaran Coliform dan Salmonella spp., Yoghurt Susu Kambing dengan Penambahan Tepung Bekatul Beras Merah

Yogurt is a fermented milk product made with the help of Lactic Acid Bacteria (LAB). Goat milk yogurt with the addition of red rice bran flour contains high antioxidants, making it very beneficial for health. This study aims to evaluate the effect of storage duration on the organoleptic physical characteristics, pH value, and contamination by Coliform and Salmonella spp. in goat milk yogurt with the addition of red rice bran flour. The study used 20 samples divided into five treatment groups based on storage duration (0, 1, 2, 3, and 4 weeks) at 4 ℃, with four repetitions. Each week, organoleptic physical characteristics were tested hedonically and hedonic quality assessed by 20 semi-trained panellists, pH measured with a digital pH meter, Coliform contamination tested using the Most Probable Number (MPN) method, and Salmonella spp. contamination tested using SSA media followed by TSIA media. Data analysis for organoleptic physical characteristics was conducted using the Kruskal-Wallis test followed by the Mann-Whitney test. Data analysis for pH and Coliform contamination was conducted using one-way ANOVA followed by the Tukey test. Data analysis for Salmonella spp. contamination was done descriptively. The results showed that the storage duration significantly affected the physical characteristics of appearance, taste, and aroma (p<0.05) but did not significantly affect colour (p>0.05). There were very significant differences in pH values and Coliform contamination (p<0.01), whereas Salmonella spp. contamination was not affected by the storage duration. The conclusion of this study is that goat milk yogurt with the addition of red rice bran flour should be consumed within three weeks based on organoleptic physical characteristics, pH value, and levels of Coliform and Salmonella spp. contamination.

Pemanfaatan Tepung Bekatul Sebagai Substitusi Bahan Pembuatan Stik Bawang

Stick is one of cake’s type that flat, long, like a cane, has a savory taste, has a crispy texture and the final process is through frying (Fransiska 2019). The aims of this study was to the determine the level of community interested for the experimental and brand stick on the stick product, make certain about the total food fiber content in the experimental stick, and calculate the selling price in the experimental sticks. The research method used is a descriptive analysis of the percentage using microsoft excel aplications, laboratory tests to determine the total nutritional content of food fiber using AOAC gravimetry, and calculating the selling price using the Break Event Point (BEP) analysis. The results showed that the most preferred brand was brand B. Laboratory test results of the average total food fiber content in sticks sequentially showed that bran flour substitution was 0% (9,66%), 6% (9,94%), 8% (16,07%) and 10% (17,87%). The results of the calculation of Break Event Point (BEP) on the stick with a 10% substitution of bran flour with sales of Rp.70.794.800 and can be reached in 191 days.

Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding

Wheat bran has attracted attention for its high dietary fiber content with unique nutritional value. Grinding wheat bran into flour to produce whole wheat products effectively meets the surging demand for functional foods. Nonetheless, the grinding of high-tenacity wheat bran requires a huge amount of energy, which raises the costs of wheat bran flour. To reduce the energy consumption in wheat bran flour, we proposed a steam explosion pretreatment assisted wheat bran grinding process in this study. Steam explosion (0.5 MPa, 2 min) allows effective destruction of the wheat bran dense structure, reduces the mechanical properties of the wheat bran, and increases the yield and cell wall breakage rate of the wheat bran flour. The steam explosion pretreatment can reduce energy consumption by 57.6% in the wheat bran grinding process, which offers tremendous opportunities for making industrial production a success story. Besides, reconstituted whole wheat flour with the addition of steam-exploded wheat bran exhibited excellent processing properties. Overall, this work demonstrates that steam explosion pretreatment has a significant effect on wheat bran and drastically reduces energy consumption during wheat bran grinding, and steam-exploded wheat bran flour can upgrade the processability of reconstituted whole wheat flour, which holds tremendous application potential.

Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.

Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.

Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes.
 Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023.
 Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats).
 Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C).
 Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).

Total Lactic Acid Bacteria (LAB) and Antioxidant Activity of Goat's Milk Yoghurt with The Addition Of Red Bran During Refrigeration Storage

Background: Goat milk yogurt is a functional food made from processed food of animal origin with the help of LAB fermentation, which is healthy for the body. The utilization of red rice bran flour as an additional ingredient in making yogurt can increase the level of antioxidant activity and become a food fiber content in yogurt. Purpose: This study aims to determine the effect of refrigerated storage temperatures (4℃) of goat milk yogurt with the addition of red rice bran flour on total LAB and antioxidant activity. Methods: Using a CRD with five treatments and four replications. The treatment included 0, 1, 2, 3, and 4 weeks of storage. Each treatment group will be calculated for total LAB using the TPC method and antioxidant activity testing using the DPPH method. The data obtained were analyzed using the One Way ANOVA Test followed by the Duncan Test to determine the effect between treatment groups. Results: The results showed that storage time significantly affected (p<0.01) total LAB and antioxidant activity. The results of total LAB successively from 0 to 4 weeks of storage were 8,0 x 108 CFU/ml, 7,8 x 107 CFU/ml, 7,6 x 107 CFU/ml, 6,4 x 106 CFU/ml, and 6,3 x 106 CFU/ml. The results of antioxidant activity successively from 0 to 4 weeks of storage were 534,29 mg/ml, 443,96 mg/ml, 358,61 mg/ml, 282,32 mg/ml, and 230,88 mg/ml. Conclusion: Goat’s milk yogurt with the addition of brown rice bran flour is recommended to be consumed for up to 2 weeks of storage.

The application local Beauveria bassiana Balls (Vuill.) flour formulation with bran flour carrier against Spodoptera frugiperda J.E Smith larvae in laboratory

Maize is a food crop that has high economic value in Indonesia. Pest attacks on maize are an obstacle in the cultivation of maize. Spodoptera frugiperda J.E Smith is a maize pest that can cause a 100% reduction in yield. Control using the local entomopathogenic fungi Beauveria bassiana is an effort to control S. frugiperda using environmentally friendly materials. Local B. bassiana can be made in the form of a flour formulation by adding a carrier material, namely bran flour. The purpose of this study was to obtain the best addition of bran flour to the local B. bassiana flour formulation on the mortality of corn plant pest S. frugiperda in the laboratory. The research was conducted using a completely randomized design consisting of five treatments and four replications. The treatment given was the addition of bran flour to 30 g of local B. bassiana flour formulation, namely 0 g, 0.45 g, 0.60 g, 0.75 g, 0.90 g. The results showed that the application of 30 g of local B. bassiana flour formulation with the addition of 0.90 g of bran flour was the best addition of bran flour to control S. frugiperda larvae by causing total mortality of 80%, early time or death of 42.25 hours after application, and Lethal Time 50 117 hours after application.

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes.
 Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023.
 Methodology: Native resistant starch was isolated from plantain and was modified via acetylation. Five sample blends of native resistant starch, acetylated resistant starch, and flours of pigeon pea and rice bran were prepared, using Mixture Design Expert 11.0.0 and were coded as follows: PLF – (100% Plantain flour), used as a control sample; PLPRF – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRF – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The proximate compositions, minerals, amino acid profiles, α-amylase and α-glucosidase and in-vitro antioxidant potentials of the samples were compared with the commercial flour product, CRF (100% Cerolina flour: wheat and soybean produced by More Foods Lagos, Nigeria).
 Results: The results showed that AP2SPR had the lowest moisture content (2.40%), highest ash content (4.63%) and lowest fat content (2.42%). K, Cu, Fe. Na, Zn and P were more relatively abundant in the blends than in PLF. Generally, the chemical compositions of the flour blends improved with the addition of quality protein, which extensively enhanced the mineral contents in terms of Ca, K, Fe, Zn and P. Total essential amino acids were higher in PLF and the flour blends than CRF, ranging from 35.18 (g/100g protein) in CRF to 41.81 (g/100g protein) in PLPRF whereas their total non-essential amino acids showed an opposite trend, ranging from 58.18 (g/100g protein) in PLPRF to 64.84 (g/100g protein) in CRF. Upon acetylation, total essential amino acids improved from 39.84 (g/100g protein) in PSPRF to 41.00 (g/100g protein) in AP1SPRF and 41.32 (g/100g protein) in AP2SPRF. Both AP1SPRF and AP2SPRF were able to reduce Fe2+ to Fe3+, scavenge DPPH, FRAP and ABTS and inhibit α-amylase and α-glucosidase activities.
 Conclusion: The flour blends of AP1SPRF and AP2SPRF studied were a good source of resistant starch and bioactive ingredients that would be useful in a variety of dietary functional food products to manage type-2 diabetes.

Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions

β-glucan is a dietary fibre component with health benefits that relate to its structure and solubility. The polysaccharide structure consists predominantly of β-(1–4) linked cellotriosyl (G3) and cellotetraosyl (G4) units joined together with β-(1,3) linkages. The ratio of G3:G4 blocks affects the solubility with very high or very low ratios causing lower solubility. Wheat, a major staple crop, is a source of β-glucan in the human diet; however, there is a lack of research on β-glucan in wheat, especially white flour which is used in many food products. Here we quantified β-glucan in different wheat milling fractions, showing a low content in the first and second break (white) flour fractions (0.2%) with increasing amounts in bran flour (0.5%), wholemeal (0.8%) and bran (2.8%). A high proportion (30%) of β-glucan in the white flour fractions was soluble, while in bran a far smaller proportion (10%) was soluble. In agreement with differences in solubility, the G3:G4 ratio also differed, with the white flour fractions having lower ratios (∼2.5) and bran-containing fractions having higher ratios (∼3.8). We conclude that while total β-glucan in white flour is low, it is substantially soluble, and that high extraction and wholemeal flours have the potential to be a significant source of β-glucan.

Daya Terima Flakes Tepung Bekatul dan Tepung Jagung Sebagai Makanan Selingan Tinggi Serat

Background: Flakes are a form of ready-to-eat cereal product. In general, flakes are made from wheat flour or from starch such as tapioca flour. However, at this time innovation has been developed in the processing of flakes. Flakes with the addition of bran flour and corn flour which are rich in fiber are also very suitable for consumption as a diet food or an alternative snack for overweight teenagers.
 Objective: To determine the acceptability of bran flour and corn flour flakes as high fiber snacks.
 Method: Experimental method with non-factorial Completely Randomized Design (CRD). Using the Organoleptic Test with 25 panelists. Determination of nutritional value and fiber using proximate analysis and fiber analysis.
 Results: The selected flakes formulation of bran flour and corn flour was F2 (30 grams of rice bran flour and 70 grams of corn flour) with an energy content of 403.61 Kcal, 8.5% protein, 6.91% fat, 76.84% carbohydrates. , 3.79% moisture content, 3.94% ash content, and 7.19% fiber in 100 g of flakes. Based on the Friedman test, there was no significant effect between the acceptance of bran flakes and corn flour on color (p = 0.251), taste (p = 0.006), aroma (p = 0.821), and texture (p = 0.553).
 Conclusion: Flakes with the addition of rice bran flour and corn flour can be used as an alternative snack that is high in fiber.