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:: Volume 8, Issue 3 (Autumn 2013) ::
2013, 8(3): 171-178 Back to browse issues page
Effect of hydrothermal treatment on decreasing the phytic acid content of wheat bran and on physical and sensory properties of biscuits
M Majzoobi *, Z Nematolahi, A Farahnaky
Abstract:   (5955 Views)
Background and Objective: Wheat bran is a common source of dietary fiber in food however, bran also contains an anti-nutrient component known as phytic acid, which should be reduced before consumption. This study determined the effect of hydrothermal treatment as a method of phytic acid reduction on the properties of wheat bran and its application in biscuits. Materials and Methods: Hydrothermal treatment was applied to reduce phytic acid content of wheat bran samples. Treated and untreated bran samples were then added to biscuit dough in the following amounts: 0%, 10%, 15% and 20% (flour basis). The effects of hydrothermal treatment on the phytic acid and mineral content of the bran and the effect of bran on the physical and sensory properties of biscuits were studied. Results: The results showed that the hydrothermal process decreased the mineral, protein, and ash content of the bran, but increased the fiber and fat content. Increasing the amount of bran increased firmness and decreased the volume and lightness of the samples. Hydrothermal treatment had no effect on volume. The addition of more than 10% bran before or after hydrothermal treatment had negative effects on the sensory properties of the samples. Conclusion: Since hydrothermaled bran had lower phytic acid content and higher fiber content, it is suggested for use in biscuit production. The addition of a maximum of 10% treated or untreated bran resulted in a product with acceptable sensory qualities. Keywords: Wheat bran, Hydrothermal treatment, Phytic acid, Biscuits
Keywords: Wheat bran, Hydrothermal treatment, Phytic acid, Biscuits
Full-Text [PDF 397 kb]   (2721 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/12/24 | Accepted: 2013/12/24 | Published: 2013/12/24
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Majzoobi M, Nematolahi Z, Farahnaky A. Effect of hydrothermal treatment on decreasing the phytic acid content of wheat bran and on physical and sensory properties of biscuits. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 8 (3) :171-178
URL: http://nsft.sbmu.ac.ir/article-1-1435-en.html


Volume 8, Issue 3 (Autumn 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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