Effect of Wheat Bran Incorporation on Physicochemical Properties of Sweet and Salty Biscuits

Abstract

Wheat bran, a by-product of wheat processing. It has relatively various applications in food industries due to its richness in polysaccharides carbohydrates, (dietary fiber), a protein which makes it a vital dietary element. Wheat bran and refined wheat flour were analyzed for their proximate composition, water and oil absorption capacity and emulsion capacity. Data showed that wheat bran had a high amount of moisture, ash, protein and carbohydrate (7.85, 5.53, 12.55 and 73.71 respectively). Biscuits prepared from blends containing different proportions (0, 6, 8 and 10%) of wheat bran were also evaluated for chemical, physical characteristics and sensory evaluation. Data revealed that incorporation of wheat bran in biscuit making increased moisture content from3. 14 to 4.94, ash content ranged from 2.73 to 3.91 and 7.26 to 8.03 for protein, while fat, carbohydrate and energy values decreased significantly as increase the level of incorporation. The thickness of wheat bran substituted biscuits not affected significantly, whereas diameter and spread ratio decreased with increasing levels of wheat bran. The highly acceptable biscuits could be obtained by incorporating 10% wheat bran in the formulation.