Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits
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 whe...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1016717/full |
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| author | Wani Suhana Ayoub Insha Zahoor Aamir Hussain Dar Nadira Anjum R. Pandiselvam Salma Farooq Alexandru Vasile Rusu Alexandru Vasile Rusu João Miguel Rocha João Miguel Rocha Monica Trif G. Jeevarathinam |
| author_facet | Wani Suhana Ayoub Insha Zahoor Aamir Hussain Dar Nadira Anjum R. Pandiselvam Salma Farooq Alexandru Vasile Rusu Alexandru Vasile Rusu João Miguel Rocha João Miguel Rocha Monica Trif G. Jeevarathinam |
| author_sort | Wani Suhana Ayoub |
| collection | DOAJ |
| description | 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 (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage. |
| first_indexed | 2024-04-13T09:03:16Z |
| format | Article |
| id | doaj.art-6bbbe0bca885473e99cda6d2d6c8b116 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T09:03:16Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-6bbbe0bca885473e99cda6d2d6c8b1162022-12-22T02:53:03ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-11-01910.3389/fnut.2022.10167171016717Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuitsWani Suhana Ayoub0Insha Zahoor1Aamir Hussain Dar2Nadira Anjum3R. Pandiselvam4Salma Farooq5Alexandru Vasile Rusu6Alexandru Vasile Rusu7João Miguel Rocha8João Miguel Rocha9Monica Trif10G. Jeevarathinam11Department of Food Technology, Islamic University of Science and Technology, Awantipora, IndiaDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, IndiaDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, IndiaDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, IndiaLife Sciences Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, RomaniaFaculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, RomaniaLaboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, PortugalAssociate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, PortugalDepartment of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, GermanyDepartment of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, IndiaVarious 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 (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.https://www.frontiersin.org/articles/10.3389/fnut.2022.1016717/fullbiscuitsbanana peel powderwheat branrice branoptical microscopystorage |
| spellingShingle | Wani Suhana Ayoub Insha Zahoor Aamir Hussain Dar Nadira Anjum R. Pandiselvam Salma Farooq Alexandru Vasile Rusu Alexandru Vasile Rusu João Miguel Rocha João Miguel Rocha Monica Trif G. Jeevarathinam Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits Frontiers in Nutrition biscuits banana peel powder wheat bran rice bran optical microscopy storage |
| title | Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| title_full | Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| title_fullStr | Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| title_full_unstemmed | Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| title_short | Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| title_sort | effect of incorporation of wheat bran rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits |
| topic | biscuits banana peel powder wheat bran rice bran optical microscopy storage |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1016717/full |
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