SummaryProduction of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients. Watermelon contains phytochemicals such as lycopene, vitamin C, β-carotene, and Total polyphenolic content that possess anti-inflammatory, anticancer, and antioxidant properties. Dietary intake of these products with antioxidants properties is important in maintaining human health and well-being. These reduces incidence of chronic diseases such as hypertension, diabetes, cancer, and some coronary heart diseases, through inhibiting formation of free radicals and reactive oxygen species. The presence of these phytochemicals enhances its potential use as a functional ingredient in food application. This paper aims to characterize the phytochemicals found in watermelon, and emphasis is directed toward the role of natural antioxidants in reducing the risk of chronic diseases to discourage the use of synthetic antioxidants. Moreover, another focus is on seeking the recognition of watermelon as a potential snack and to support its traditional consumption.

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 DHC (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 (r 2 = -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.Keywords: wheat bran; rheology; colour profile; hydration properties; mixing tolerance; particle size.Practical Application: Impact of size reduction of wheat bran on colour and rheological attributes is potentially applicable in development of existing and new cereal products.

No abstract

No abstract