Wheat bran as potential source of dietary fiber: Prospects and challenges

Saini, Praveen; Islam, Makdud; Das, Rahul Peter; Shekhar, Shubhra; Sinha, Akhouri Sanjay Kumar; Prasad, Kamlesh

doi:10.1016/j.jfca.2022.105030

Cited by 39 publications

(13 citation statements)

References 151 publications

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“…These findings are comparable with previous research conducted by Rachon et al (2015), which reported similar mineral compositions for Amber wheat. Additionally, previous studies have also reported Fe content ranging from 3.52 to 5.02 mg/100 g and Zn content varying from 1.64 to 3.98 mg/100 g for different colored wheat varieties (Saini, Islam, et al, 2022; Tian, Chen, & Qiao, 2018; Tian, Chen, & Wei, 2018).…”

Section: Resultsmentioning

confidence: 90%

“…These exceptional qualities highlight the commercial potential of purple wheat and its bran in the development of high‐value products (Sharma et al, 2018). Also, the utilization of wheat bran in different food products has a wide scope due to their potential after different modifications (fermentation and enzymatic modifications) as listed in the literature (Oplatowska‐Stachowiak & Elliott, 2017; Saini, Islam, et al, 2022). These modification treatments can significantly improve the bran's functional and nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

“…Also, moisture content has a substantial role in the properties of agricultural grains, and selecting appropriate moisture conditions is crucial for achieving desirable physical characteristics during processing (Saini, Kumar, Kumar, Mwaurah, & Singh, 2021). However, no data is available for their engineering properties and milling characteristics, despite wheat being consumed as a milled product, that is, flour (Saini, Islam, et al, 2022). Perceiving the opportunity, the study focuses on evaluating the engineering and milling parameters of colored wheat, considering the effect of moisture variation and determining the optimal moisture content for efficient bran recovery.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Saini,

Kumar,

Kumar

et al. 2023

Food Bioengineering

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With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple P1, and Purple P2) as well as their bran fractions. Moisture levels (12%, 14%, and 16%) were investigated for their effects on engineering and debranning characteristics. The bran and flour samples of the selected wheat samples were examined for their nutritional and antioxidant characteristics. Purple P1 wheat demonstrated the highest protein, fiber, ash, and phytic acid content. Purple P2 had elevated crude fat content, while Amber exhibited increased starch content in both whole wheat flour and pearled bran. Bran consistently contained nearly double the anthocyanin content compared to flour, with Purple P1 wheat exhibiting the highest levels. Purple P1 also displayed superior polyphenol content, total flavonoids, and total antioxidant activity, while Amber samples showed minimum antioxidant activity. Considering the high nutritional and antioxidant qualities of wheat bran, their utilization as functional food seems promising. Also, there is good scope to incorporate wheat bran into different food products (like cookies, bread, noodles, etc.). The application of different modification treatments especially biological modification can further enhance their health‐promoting and functional properties.

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Section: Resultsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Saini,

Kumar,

Kumar

et al. 2023

Food Bioengineering

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“…In recent years, research on arabinoxylan (AX) has revealed that it is a polysaccharide composed primarily of arabinose and xylose, along with small amounts of other carbohydrates, and is commonly derived from a variety of sources such as wheat, oats, rye, and corn (Praveen et al ., 2023). It is notable that AX from different sources exhibits varied physicochemical, structural, and biological properties.…”

Section: Introductionmentioning

confidence: 99%

Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans

Geng,

Li,

Luo

et al. 2024

Int J of Food Sci Tech

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SummaryA significant volume of gluten production wastewater, containing arabinoxylan, is generated during wheat processing, presenting an underutilised resource. In this study, water‐extractable arabinoxylan (WEAX) was obtained from this wastewater through water extraction and alcohol precipitation, followed by purification, and its chemical and rheological properties were subsequently investigated. The analysis revealed a mean molecular weight of 4.57 × 104 Da for WEAX, with arabinose (38.08%) and xylose (43.77%) as the predominant monosaccharides. Notably, the sample exhibited characteristic structural properties of arabinoxylan, as confirmed by FT‐IR spectra. Scanning electron microscopy further revealed a heterogeneous solid morphology, comprising filamentous flake and spherical structures. Moreover, WEAX demonstrated favourable thermal stability and revealed shear‐thinning behaviour, as well as weak gelation, as evidenced by thermogravimetry, differential scanning calorimetry, and rheological analysis. This study not only presents a novel approach for the resource treatment of wheat gluten production wastewater but also contributes new insights into the characterisation of arabinoxylan.

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“…The majority of DF presents in the outer layers of cereal grains, for instance within the bran fraction, which comprises of the pericarp, testa, aleurone, germ, and part of the starchy endosperm (Ciudad‐Mulero et al., 2019). Wheat bran (WB) is a low‐cost by‐product and abundantly produced during wheat roller milling (Saini et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

Liu

Brennan

et al. 2023

Journal of Food Science

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The present study investigates the effects of α‐amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.

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Wheat bran as potential source of dietary fiber: Prospects and challenges

Cited by 39 publications

References 151 publications

Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

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