Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

Nesli Sozer Aykal (Corresponding Author), Lucio Cicerelli, Raija-Liisa Heiniö, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

44 Citations (Scopus)

Abstract

Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5-15% DF were produced. Two different particle sized wheat brans were used: coarse (450 µm) and fine (68 µm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15% increased hydrolysis index by 16%, from 32 to 37
Original languageEnglish
Pages (from-to)105 - 113
JournalJournal of Cereal Science
Volume60
Issue number1
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

biscuits
Dietary Fiber
bran
wheat bran
Starch
mechanical properties
Hardness
sensory properties
digestibility
starch
hardness
Elastic Modulus
Particle Size
dietary fiber
Elastic moduli
Particle size
modulus of elasticity
Food
particle size
Dietary Proteins

Keywords

  • Biscuit
  • particle size
  • starch digestibility
  • wheat bran

Cite this

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title = "Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits",
abstract = "Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5-15{\%} DF were produced. Two different particle sized wheat brans were used: coarse (450 µm) and fine (68 µm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15{\%} increased hydrolysis index by 16{\%}, from 32 to 37",
keywords = "Biscuit, particle size, starch digestibility, wheat bran",
author = "{Sozer Aykal}, Nesli and Lucio Cicerelli and Raija-Liisa Heini{\"o} and Kaisa Poutanen",
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TY - JOUR

T1 - Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

AU - Sozer Aykal, Nesli

AU - Cicerelli, Lucio

AU - Heiniö, Raija-Liisa

AU - Poutanen, Kaisa

PY - 2014

Y1 - 2014

N2 - Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5-15% DF were produced. Two different particle sized wheat brans were used: coarse (450 µm) and fine (68 µm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15% increased hydrolysis index by 16%, from 32 to 37

AB - Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5-15% DF were produced. Two different particle sized wheat brans were used: coarse (450 µm) and fine (68 µm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15% increased hydrolysis index by 16%, from 32 to 37

KW - Biscuit

KW - particle size

KW - starch digestibility

KW - wheat bran

U2 - 10.1016/j.jcs.2014.01.022

DO - 10.1016/j.jcs.2014.01.022

M3 - Article

VL - 60

SP - 105

EP - 113

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -