Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

Zhang, Jian; Li, Mengqin; Li, Chaoran; Liu, Yanqi

doi:10.1016/j.gaost.2019.10.001

Cited by 54 publications

(22 citation statements)

References 31 publications

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“…It is composed of outer grain layers, including pericarp and aleurone which make it rich in dietary fibers and other bioactive compounds (Anson et al, 2012;Onipe et al, 2015;Rico et al, 2020). Cereal fiber show multiple physiological functions; soluble fiber delay gastric emptying, improve gut health, control serum total, and low-density cholesterol, as well as glycemic index, whereas insoluble fiber increase stool volume, reduce appetite, food intake and blood glucose levels, and protect against type-2 diabetes (Elleuch et al, 2011;Zhang et al, 2019). Moreover, different studies have shown that an adequate intake of cereal polyphenols including phenolic acids, lignans, flavonoids, and carotenoids leads to protection against colon cancer, neurological, and cardiovascular diseases (Anson et al, 2012;Brewer et al, 2014;Laddomada et al, 2015;Onipe et al, 2015;Rico et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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Wheat bran is a by-product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high-intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications Consumers show a growing awareness of health benefits of whole wheat and highfiber foods. Bran is a by-product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high-intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain. How to cite this article: Habuš M, Novotni D, Gregov M, et al. Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran.

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Section: Introductionmentioning

confidence: 99%

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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“…These polymers are classified as insoluble and soluble dietary fibre with partial or complete fermentation in caecum and colon (O’Grady, O’Connor, & Shanahan, 2019; Roberfroid, 1993). Wheat bran contains a high concentration of non‐soluble polysaccharides, especially water‐insoluble arabinoxylans, which can decrease gastric empty time and increase faeces bulk (Zhang, Li, Li, & Liu, 2019). Inulin, a soluble and high‐fermentable fibre, is fermented by gut microbiota into SCFAs, including acetate, propionate and butyrate (Shoaib et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary fibres on gut microbial metabolites and liver lipid metabolism in growing pigs

Chen

et al. 2020

Animal Physiology Nutrition

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This study was conducted to investigate the effects of dietary supplementation with wheat bran fibre, inulin and their combination on growth performance, short‐chain fatty acids (SCFAs) production in caecum and colon and liver lipid metabolism in growing pigs. A total of 48 Duroc × Landrace × Yorkshire cross‐bred growing pigs (73 ± 2 days of age; 24.37 ± 2.86 kg) were allocated to four groups randomly, each group consisting of six pens with two pigs each. The pigs were fed a control diet (CON), a diet containing 2% wheat bran fibre (WB), a diet containing 2% inulin (IN), and a diet containing both of 1% wheat bran fibre and 1% inulin (MIX), respectively. The trial lasted for 28 days. The results showed that MIX fed pigs had a higher percentage of fat in the liver than those fed the CON (p < .05). IN, WB or MIX feeding decreased the concentrations of acetate and total SCFAs in colon compared with CON (p < .01). Feeding WB or IN also decreased the colonic butyrate concentrations compared with CON (p < .01). However, the serum level of valeric acid was elevated in the IN, WB and MIX group (p < .01). MIX fed pigs tended to have lower levels of propionate in serum than the WB fed pigs (p = .098). MIX feeding enhanced the mRNA expression of lipid synthesis‐related genes in liver compared with CON (p < .05). Feeding IN decreased the expression of bile acids synthesis‐related genes in liver and increased mRNA expression of SCFAs transporter SLC16A1 in colon compared with CON (p < .05). In this study, these data indicated that the combined supplementation of wheat bran fibre and inulin decreased the SCFAs concentrations in the colon, enhanced the genes FAS and HNF‐4α mRNA expression in liver and induced liver lipid accumulation in growing pigs.

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“…As an explanation, it can be stated that the competitive hydration inclinations of fiber can cause degradation in the protein‐starch matrix, which provides an unequal distribution of water into the pasta matrix and the gluten network and is responsible for retaining the amylose (Foschia et al, 2013). In a study, in which 3% wheat bran insoluble dietary fiber was added into the noodle formulation, it was reported that the addition of dietary fiber increased the cooking loss value (Zhang et al, 2019). On the other hand, Brennan and Tudorica (2007) and Brennan, Kuri, and Tudorica (2004) reported that 19% inulin addition into semolina in pasta had no effect on the cooking loss.…”

Section: Resultsmentioning

confidence: 99%

“…In a similar study, the effects of fresh and dried pomelo fruit segments were examined and it was determined in general that the noodle samples in the control group had the highest scores in all the sensory properties (Reshmi et al, 2020). It is stated that the sensory analysis results are generally influenced by the hardness values (Zhang et al, 2019). On the other hand, especially for products such as noodles, it is thought that there is a relationship between the amount of material passing into the water, mouthfeel, and general acceptance values since the acceptance decreases as the amount of material passing into water increases (Ahmed, Qazi, & Jamal, 2015; Heo, Lee, Shim, Yoo, & Lee, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…At this point, it is known that the types and characteristics of uncooked materials used in noodle production affect the quality of the final product (Levent, Koyuncu, Bilgiçli, Adıgüzel, & Dedeoğlu, 2020). In order to make noodle samples more different, functional additives have been added into the product recipe such as bamboo leaf powder (Sook, 2004), apricot kernel flour (Eyidemir & Hayta, 2009), green banana flour (Saifullah, Abbas, Yeoh, & Azhar, 2009), sweet potato (Menon, Padmaja, Jyothi, Asha, & Sajeev, 2016), oat bran (Mitra, Cato, James, & Solah, 2012), milk protein (Li, Li, Gao, Hu, & Zan, 2017), linseed (Zhu & Li, 2019), green tea (Yu, Zhou, Zhu, Guo, & Peng, 2019), wheat bran (Zhang, Li, Li, & Liu, 2019), cereal bran (Levent et al, 2020), Artemisia sphaerocephala Krasch (ASK) gum (Jia, Ma, & Hu, 2020), and pomelo fruit segments (Reshmi, Sudha, & Shashirekha, 2020) in recent years. However, it was observed that, high amount of β‐glucan used in noodle production was found to increase the hardness value and it decreased the sensory quality (Nguyen, Gilbert, Gidley, & Fox, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Saraç

2021

Journal of Texture Studies

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In the present study, the effects of non‐starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish‐type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non‐starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite—elimination and choice translating reality (ELECTRE), one of the multi‐criteria decision‐making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

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Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

Cited by 54 publications

References 31 publications

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Effects of dietary fibres on gut microbial metabolites and liver lipid metabolism in growing pigs

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

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