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

    64 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

    Keywords

    • Biscuit
    • particle size
    • starch digestibility
    • wheat bran

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