Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.
Dietary fiber plays a crucial role in human diet due to their health-promoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the nutritional value of the end-product. Therefore, the functional and physicochemical properties of two aleurone-free brans, bulgur and chickpea brans, were investigated as alternative fiber sources. Furthermore, effect of particle size reduction by means of milling and the microfluidization on these properties were determined. The results indicated that these two by-products of milling industry are valuable fiber sources with high amounts of phytochemicals and low phytic acid content. The applied microfluidization process enhanced physicochemical properties along with their functional properties, altered the ratio between insoluble and soluble fiber, dramatically increased phenolic compounds content and antioxidant activity; however, more importantly, it showed that it is possible to degrade phytic acid with microfluidization process.
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