Bran Content Research Articles

Effect of kilning and milling on the dough-making properties of oat flour

Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation.

Evaluation of iron and zinc in grain and grain fractions of hexaploid wheat and its related species for possible utilization in wheat biofortification

Iron (Fe) and zinc (Zn) contents in hexaploid wheat are very low and are further reduced because of the removal of micronutrient-rich bran of wheat grains during milling and processing. Therefore, hexaploid wheat, its wild species and wheat–Aegilops kotschyi substitution lines were evaluated to identify the genome(s) carrying gene(s) for high Fe and Zn concentrations in bran and endosperm fractions of grains. It is reflected from the results that Triticum monococcum (acc. W463) may serve as a promising donor for biofortification of Fe, and Aegilops speltoides (acc. 3804) may serve as a promising donor for biofortification of Zn in the endosperm of cultivated wheat. Further, among the three wheat–Ae. kotschyi substitution lines, the higher concentration of Fe and Zn in endosperm fraction was observed in BC2F4 63-2-13-1. The work on precise transfer of useful gene(s) from 7Uk chromosome of this line is in progress to reduce linkage drag.

Pengaruh cairan lumpur organik unit gas bio terhadap persentase kandungan bahan organik dan protein kasar padatan lumpur organik unit gas bio

The purposes of this study were to analyze: 1) the constitution and characteristics of sludge, solid sludge and sludge flour derived from Biogas Unit (BGU); 2) the influence of organic sludge liquid on the percentage of organic and crude protein content of the BGU organic sludge (BGUOS). The methods used in the study were observation and randomized controlled trial experiments. Data derived from field study were analyzed descriptively while data derived from experiments were analyzed using variance analysis. Differences were shown using the smallest significance- p test with CI 95%. The results showed that organic sludge constitution were odious, the organic sludge was clotting after drying process. In addition it became powder as soft as bran after dried, powdered and brooded. The experiment showed that the composition of BGUOS liquid gave influence to the amount of organic content and crude protein in the powder constitution of BGUOS. The fifth treatment brought the optimum percentage of the organic content and crude protein. The research concluded that BGUOS constitution was detestable in its form of sludge, however it could be transformed into bran constitution by drying and brooding treatment. The optimum amount of organic content and crude protein of BGUOS bran were gained by using 5 th treatment. The research suggest it is necessary to maintain BGUOS on the basis of local technology and to study the application of BGUOS solid powder or bran as fish and livestock feed. Keywords : Solid Biogas Unit Organic Sludge (Solid BGUOS), CP

Effects of inclusion levels of wheat bran and body weight on ileal and fecal digestibility in growing pigs.

The objective of this study was to determine the effects of graded inclusions of wheat bran (0%, 9.65%, 48.25% wheat bran) and two growth stages (from 32.5 to 47.2 kg and 59.4 to 78.7 kg, respectively) on the apparent ileal digestibility (AID), apparent total tract digestibility (ATTD) and hindgut fermentation of nutrients and energy in growing pigs. Six light pigs (initial body weight [BW] 32.5±2.1 kg) and six heavy pigs (initial BW 59.4±3.2 kg) were surgically prepared with a T-cannula in the distal ileum. A difference method was used to calculate the nutrient and energy digestibility of wheat bran by means of comparison with a basal diet consisting of corn-soybean meal (0% wheat bran). Two additional diets were formulated by replacing 9.65% and 48.25% wheat bran by the basal diet, respectively. Each group of pigs was allotted to a 6×3 Youden square design, and pigs were fed to three experimental diets during three 11-d periods. Hindgut fermentation values were calculated as the differences between ATTD and AID values. For the wheat bran diets, the AID and ATTD of dry matter (DM), ash, organic matter (OM), carbohydrates (CHO), gross energy (GE), and digestible energy (DE) decreased with increasing inclusion levels of wheat bran (p<0.05). While only AID of CHO and ATTD of DM, ash, OM, CHO, GE, and DE content differed (p<0.05) when considering the BW effect. For the wheat bran ingredient, there was a wider variation effect (p<0.01) on the nutrient and energy digestibility of wheat bran in 9.65% inclusion level due to the coefficient of variation (CV) of the nutrient and energy digestibility being higher at 9.65% compared to 48.25% inclusion level of wheat bran. Digestible energy content of wheat bran at 48.25% inclusion level (4.8 and 6.7 MJ/kg of DM, respectively) fermented by hindgut was significantly higher (p<0.05) than that in 9.65% wheat bran inclusion level (2.56 and 2.12 MJ/kg of DM, respectively), which was also affected (p<0.05) by two growth stages. This increase in hindgut fermentation caused the difference in ileal DE (p<0.05) to disappear at total tract level. All in all, increasing wheat bran levels in diets negatively influences the digestibility of some nutrients in pigs, while it positively affects the DE fermentation in the hindgut.

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

In this study, soluble dietary fiber (SDF) content of wheat bran was significantly increased from 9.82±0.16 (w/w, %) to 16.72±0.28 (w/w, %) by a novel blasting extrusion processing with enhanced water retention capacity and the swelling capacity. In addition, a water-soluble polysaccharide (WBP) was isolated and extracted from extruded SDF. WBP was successfully purified from SDF by column chromatography systems with the average molecular weight (Mw) of 4.7×104Da, containing arabinose, xylose, glucose, and galactose. With the molar ratio of 0.76:0.99:1.00:0.12. Our results suggest that WBP owned 1→2, 1→3, 1→2, 6 and 1→4, 1→4, 6 glycosidic bonds in the absence of 1→, 1→6 glycosidic bonds. In vitro antioxidant assays (DPPH, ABTS+ radical scavenging capacities, and ferric ion reducing capacity) demonstrated that WBP possesses good antioxidant capacity, and it could be potentially used as a natural antioxidant for use in functional food, cosmetic and pharmaceutical industries.

Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens.

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B. amyloliquefaciens (2.108 cfu/g), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus

Abstract The effect of solid-state fermentation using several types of fungi on the phenolic acid content and antioxidant activity of rice bran (RB) was determined and compared to the non-fermented counterpart. The substrate was fermented with single and mixed cultures of two types of fungi: Rhizopus oligosporus and Monascus purpureus . The total phenolic content (TPC), determined using the Folin–Ciocalteu method, increased upon fermentation. The antioxidant activity was analyzed using the ferric reducing ability of plasma (FRAP) method, which showed the same trend as TPC; that is, the antioxidant activity improved in all fermented samples. In contrast to the TPC and FRAP assays, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity of the fermented samples exhibited either an insignificant improvement or reduced activity. The phenolic acid content in methanol extracts of fermented RB, determined using high performance liquid chromatography (HPLC), generally showed a significant increase in ferulic, sinapic, vanillic, caffeic, syringic, and 4-hydroxybenzoic acids. The results of this study prove that the overall antioxidant activity and phenolic acid content of RB can be enhanced by solid-state fermentation using fungi.

Production of cellulolytic enzymes and application of crude enzymatic extract for saccharification of lignocellulosic biomass.

In this study, the optimal conditions for production of cellulolytic enzymes by Trichoderma reesei NRRL-6156 using the solid-state fermentation were assessed in conical flasks and validated in a packed-bed bioreactor. Afterwards, the crude enzymatic extract obtained in the optimized condition was used for hydrolysis of sugarcane bagasse in water and ultrasound baths. The enzyme activities determined in this work were filter paper, exocellulase, endocellulase, and xylanase. The optimized condition for production was moisture content 68.6 wt% and soybean bran concentration 0.9 wt%. The crude enzymatic extract was applied for hydrolysis of sugarcane bagasse, being obtained 224.0 and 229 g kg(-1) at temperature of 43.4 °C and concentration of enzymatic extract of 18.6 % in water and ultrasound baths, respectively. The yields obtained are comparable to commercial enzymes.

Self-enhancement of GABA in rice bran using various stress treatments

Gamma-aminobutyric acid (GABA) may be synthesized in plant tissues when the organism is under stressful conditions. Rice bran byproduct obtained from the milling of brown rice was treated under anaerobic storage with nitrogen at different temperatures (20–60°C) and moisture contents (10–50%) up to 12h. For the GABA synthesis, the storage at 30% moisture content and 40°C appeared optimal. Utilisation of an electrolyzed oxidizing water (EOW, pH 3.3) for moisture adjustment and addition of glutamic acid increased the GABA content in rice bran. The maximum GABA content in rice bran (523mg/100g) could be achieved by the anaerobic storage at 30% EOW for 5h at 40°C after an addition of glutamic acid (5mM). This amount was approximately 17 times higher than that in the control (30mg/100g). The use of EOW also prevented bacterial growth by decreasing the colony counts almost by half.

Application of common wheat bran for the industrial production of high‐fibre pasta

SummaryThe study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.

Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology

The rheological changes in rice noodles by the substitution of corn bran and the effect of temperature on the xanthophyll content (lutein and zeaxanthin) of the corn bran-rice flour noodles were evaluated. The use of corn bran increased the water holding capacity of rice flour at room temperature while the opposite results were observed after heating. The pasting parameters of rice flour-corn bran mixture were reduced with increasing levels of corn bran and the mixture paste exhibited more dominant liquid-like behavior. The noodles containing corn bran exhibited lower expansion ratio and softer textural properties. The levels of lutein and zeaxanthin in raw corn bran were 336.9 and 123.1 μg/100 g, respectively and were significantly reduced (P < 0.05) by heating. While lutein and zeaxanthin were not detected in the control noodles without corn bran, their levels in corn bran-incorporated noodles ranged from 56.2 to 137.3 μg/100 g and from 37.9 to 61.9 μg/100 g, respectively and were significantly reduced by 37.7–45.4% (P < 0.05) after cooking. Thus, the heat-labile characteristics of two xanthophylls were clearly observed. This study provides useful information on the processing performance and xanthophyll content of corn bran, possibly extending its use in a wider variety of foods.

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

ABSTRACTVariations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (&lt;573 mL) than those of other U.S. hard wheat varieties (&gt;625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.

English

Trichoderma viride Sn-9106 with high cellulase activity was used to produce enzyme on residues of Chinese herbs as substrate in solid state fermentation. Residues of Chinese herbs and peptone were found to be the best combination of carbon and nitrogen source for the production of cellulase. The nutrient composition of medium was optimized using response surface methodology. A fractional factorial design (33) was applied to elucidate the nutrient medium components that significantly affect cellulase production. The concentration of peptone and wheat bran in the medium was a significant factor. The composition of nutrient fermentation medium optimized with response surface methodology was in g/L: wheat bran, 19.8, peptone, 2.06 and KH2PO4, 2.9. Compared to the original medium, the cellulase activity increased from 3.8 to 7.5 IU/mL. Key words: cellulase, Trichoderma viride Sn-9106, response surface methodology (RSM), solid state fermentation (SSF), residues of Chinese herbs (RCH).

Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology

Abstract The aim of this study was to find empirical models for some properties of bread dough as a function of bran concentration and particle size using D-Optimal made by Design Expert Software. Wheat flour was replaced with 0, 5, 10, 15 and 20% (w/w, flour basis) wheat bran at particle sizes of 170, 280, 425 and 750 μm. Increasing bran concentration and particle size enhanced dough water absorption. Dough arrival and development times increased, while dough stability time, tolerance to mixing and volume rising decreased as the bran particle size and concentration increased. The dough became darker, more reddish and yellower with increasing bran concentration and particle size. Dough hardness increased while cohesiveness decreased with addition of bran concentration and particle size. In general, strong correlations between dough properties with bran quantity and particle size were established. Bran concentration had stronger effect on dough properties compared to its particle size.

Effect of various heat treatments on rancidity and some bioactive compounds of rice bran

Rice bran contains natural phytochemicals but unstable against hydrolytic and oxidative rancidity. Various heat treatments, such as dry-heating (DH), freeze-drying followed by dry-heating (FDDH), microwave heating (MH), autoclaving (AC), and ethanol vapor (EV) treatment were applied to rice bran and their effects on the storage stability at room temperature were evaluated. The free fatty acid (FFA) content of untreated rice bran gradually increased from 2.14 to 19.81% during 24 weeks, whereas those of the treated rice brans were not or marginally changed. The FFA content in DH samples was greater than that in FDDH samples, indicating the positive effect of freeze-drying prior to DH. Among the treatments, autoclaving was most effective in retarding the FFA formation. The tocol content in the rice brans varied with the treatments, ranging from 181.4 mg/kg (EV) to 310.6 mg/kg (AC), whereas that in untreated rice bran was 216.3 mg/kg. Amounts of other bio-functional components such as phytosterols and policosanols were either unchanged or increased by the treatments. Policosanol level was increased by all the heat treatments, but not affected by EV treatment, indicating that the thermal treatments induced the release of free policosanols.

Development of low-fat gluten and starch fried matrices with high fiber content

Low-fat and high dietary-fiber diets are important elements in the prevention of chronic diseases. The objective of this work was to understand the effect of wheat bran inclusion in large amounts to a gluten–starch matrix, in structure formation and associated quality attributes, during deep-fat frying. Matrices were prepared mixing 12 g of gluten and 88 g of wheat starch per 100 g of dry solids, ensuring a moisture content of 40 g water/100 g dough. Starch was gradually replaced by wheat bran (up to 40 g/100 g dry solids), and lack of structure formation was overcome by partially replacing starch with pregelatinized corn starch. Samples were fried at 170 °C and oil absorption in high fiber products was reduced through post-frying centrifugation. Pregelatinized corn starch addition allowed obtaining an adequate structure in formulations with high wheat bran content, reducing oil absorption by 35% in formulations with up to 20 g wheat bran/100 g dry solids. It was possible to obtain a low-fat product (70% reduction) with high fiber content (40 g/100 g dry solids) after centrifugation, confirming the importance of oil absorption during post-frying cooling.

Solid fermentation of wheat bran for hydrolytic enzymes production and saccharification content by a local isolate Bacillus megatherium.

Back groundFor enzyme production, the costs of solid state fermentation (SSF) techniques were lower and the production higher than submerged cultures. A large number of fungal species was known to grow well on moist substrates, whereas many bacteria were unable to grow under this condition. Therefore, the aim of this study was to isolate a highly efficient strain of Bacillus sp utilizing wheat bran in SSF and optimizing the enzyme production and soluble carbohydrates.ResultsA local strain Bacillus megatherium was isolated from dung sheep. The maximum production of pectinase, xylanase and α-amylase, and saccharification content (total soluble carbohydrates and reducing sugars) were obtained by application of the B. megatherium in SSF using wheat bran as compared to grasses, palm leaves and date seeds. All enzymes and saccharification content exhibited their maximum production during 12–24 h, at the range of 40–80% moisture content of wheat bran, temperature 37-45°C and pH 5–8. An ascending repression of pectinase production was observed by carbon supplements of lactose, glucose, maltose, sucrose and starch, respectively. All carbon supplements improved the production of xylanase and α-amylase, except of lactose decreased α-amylase production. A little increase in the yield of total reducing sugars was detected for all carbon supplements. Among the nitrogen sources, yeast extract induced a significant repression to all enzyme productivity. Sodium nitrate, urea and ammonium chloride enhanced the production of xylanase, α-amylase and pectinase, respectively. Yeast extract, urea, ammonium sulphate and ammonium chloride enhanced the productivity of reducing sugars.ConclusionsThe optimization of enzyme production and sccharification content by B. megatherium in SSF required only adjustment of incubation period and temperature, moisture content and initial pH. Wheat bran supplied enough nutrients without any need for addition of supplements of carbon and nitrogen sources.

Estimates of Heterosis, Gene action, Heritability and Genetic Advance of Flour Content and some Goodness Characters of F2 Hybrids Grain from Diallel Crosses in Bread Wheat (Triticum aestivum L.)

Grains of five varieties of bread wheat (Triticum aestivum L.) (Intesar, Rabbea'a, Abu-Greeb-3, Adnanyi and Al-Eaz) along with their F2 hybrids grains from diallel crosses were used to study heterosis, general and specific combining ability, phenotypic variance components, percentage of heritability, average degree of dominance and expected genetic advance for grains flour content, bran content, extracted flour, wet and dry gluten content, fermentation time. Desirable and significant heterosis was observed for some F2 hydrids, (Intesar x Adnanyi) for total flour contern and extracted flour, (Intesar x Abo-Greeb-3) for wet an dry gluten < ( Rabbeaa x Adnanyi) for fermentation time and (Abu-Greeb-3 x Al-Eaz) for bran content. The general and specific combining ability variances were significant for the studied characteristic of the non-additive gene effect were more important than the additive gene effect for determining these characters except for wet gluten content. The additive, dominance and environmental variances were significant for all characters. Most of the studied traits revealed high to medium broad sense heritability and medium to low narrow since heritability. There is an over dominance for total flour content, bran content, extracted flour and dry gluten content and fermentation time but partial dominance for wet gluten content. The values of genetic advance indicated that direct selection will be effective in F2 generation to improve the bran content and wet gluten content. Recurrent selection or selection in the following generation suggested to increase the desirable alleles for the other traits.

Evaluation of Arsenate Content of Rice and Rice Bran Purchased from Local Markets in the People's Republic of China

In previous studies, inorganic arsenic and total arsenic concentrations in rice bran have been much higher than those in polished rice obtained from the same whole paddy rice. However, the arsenic species distribution between rice and bran is still unknown, especially for arsenite (AsIII) and arsenate (AsV). To characterize the arsenic species in rice and bran and explain the elevated concentrations of inorganic arsenic and total arsenic, four arsenic species, AsIII, AsV, dimethylarsinic acid, and monomethylarsonic acid, were evaluated. Rice and bran samples (n = 108) purchased from local markets in the People's Republic of China were analyzed using high-performance liquid chromatography with hydride generation and atomic fluorescence spectrometry and then microwave extraction. As expected, most of the arsenic was found in bran, with bran/rice ratios of 6.8 for total arsenic species and 6.4 for inorganic arsenic. Among four arsenic species, the maximum bran/rice ratio was 104.7 (335/3.2 μg kg(-1)) for AsV followed by 1.2 (69.2/56.1) for AsIII, 1.3 (6.7/5.2) for dimethylarsinic acid, and 4.0 (0.8/0.2) for monomethylarsonic acid. Thus, the large difference in arsenic concentration between rice and bran was mostly due to the difference in the AsV concentration, which account for 96 and 95 % of the difference for total arsenic species and inorganic arsenic, respectively. Therefore, the possibility of AsV contamination in rice bran and its by-products needs more study. This study is the first in which concentrations of AsIII and AsV in rice and bran have been documented, revealing that a higher percentage of AsV occurs in bran than in rice.

Optimization of xylanase production by Penicillium citrinum xym2 and application in saccharification of agro-residues

Abstract The production of thermostable xylanase by a newly isolated Penicillium citrinum xym2 was optimized by one factor at a time (OFAT) and response surface methodology (RSM) approaches. Optimization of xylanase production by OFAT approach indicated medium pH 4.0, wheat bran 1% (w/v), maltose 1.25% (w/v), di-ammonium hydrogen phosphate 0.09% (w/v), cultivation temperature 30 °C, and incubation time 72 h as optimal conditions for xylanase production of 1853 IU/ml. Three effective variables, wheat bran concentration, medium pH and cultivation temperature were optimized by central composite rotatable design (CCRD) based RSM. The interactions between these variables contributed to significant increased xylanase production. The RSM optimized wheat bran level 1.5% (w/v), pH (3.5) and temperature (30 °C) enhanced xylanase production to 2834 IU/ml. The production value or enzyme production was closer to the model diagnosed value of 2845 IU/ml and was about 4 fold higher than in unoptimized basal medium. The enzyme showed potential in saccharification of second generation feed stocks into sugars.