Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.
banana peel powder
biscuits
optical microscopy
rice bran
storage
wheat bran
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
11
08
2022
accepted:
06
10
2022
entrez:
5
12
2022
pubmed:
6
12
2022
medline:
6
12
2022
Statut:
epublish
Résumé
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (
Identifiants
pubmed: 36466403
doi: 10.3389/fnut.2022.1016717
pmc: PMC9714488
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1016717Informations de copyright
Copyright © 2022 Ayoub, Zahoor, Dar, Anjum, Pandiselvam, Farooq, Rusu, Rocha, Trif and Jeevarathinam.
Déclaration de conflit d'intérêts
Author MT was employed by Centre for Innovative Process Engineering (CENTIV) GmbH. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Références
J Food Sci Technol. 2016 Oct;53(10):3715-3724
pubmed: 28017986
Compr Rev Food Sci Food Saf. 2016 Jan;15(1):28-42
pubmed: 33371577
Chem Biodivers. 2017 Jun;14(6):
pubmed: 28299905
Nutr Cancer. 2014;66(1):6-13
pubmed: 24274588
Food Sci Nutr. 2019 Apr 10;7(5):1778-1785
pubmed: 31139391
J Food Sci Technol. 2022 Nov;59(11):4542-4552
pubmed: 36193475
Nutrients. 2020 Oct 05;12(10):
pubmed: 33027944
J Food Sci Technol. 2020 Oct;57(10):3864-3873
pubmed: 32904002
J Food Sci Technol. 2018 Oct;55(10):3960-3970
pubmed: 30228394
Int J Food Sci Nutr. 2013 Nov;64(7):877-81
pubmed: 23730794
Mar Drugs. 2020 Jun 05;18(6):
pubmed: 32517092
Food Sci Nutr. 2020 Aug 31;8(10):5497-5507
pubmed: 33133552
J Food Sci Technol. 2018 Apr;55(4):1234-1243
pubmed: 29606738
Food Chem. 2016 Jan 1;190:164-172
pubmed: 26212956
Food Chem. 2017 Feb 1;216:342-6
pubmed: 27596429
Molecules. 2021 Sep 06;26(17):
pubmed: 34500847