Detalhes bibliográficos
| Autor(a) principal: |
ONIPE,Oluwatoyin Oladayo |
| Data de Publicação: |
2017 |
| Outros Autores: |
BESWA,Daniso,
JIDEANI,Afam Israel Obiefuna |
| Tipo de documento: |
Artigo
|
| Idioma: |
eng |
| Título da fonte: |
Food Science and Technology (Campinas) |
| Texto Completo: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300389
|
Resumo: |
Abstract The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU (highest level of addition). A negative correlation (r2 = –0.992) was found between farinograph water absorption and all extensograph indices measured; implying that an increase in water absorption of dough led to a significant decrease in extensibility, maximum resistance and energy recorded for the dough. WB can be used as potential additive in foods like bread/ doughnut with the aim of optimizing their quality parameters such as nutritional and textural properties. |