:: Volume 17, Issue 3 (Autumn 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(3): 57-66 Back to browse issues page
Effects of Wheat Bran (Unprocessed and Hydrothermal) and Replacement Level on Quantitative and Qualitative Characteristics of Kashk-e-Zard
S Khavari , MA Najafi * , MA Miri , M Tavakoli , T Hadadi
Associate Professor, Dept. of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran , najafi413@yahoo.com
Abstract:   (1267 Views)
Background and Objectives: Fermented foods include a long history in human nutrition. Kashk-e-Zard is a fermented product based on cereals and yogurt. The aim of this study was to assess effects of replacing unprocessed and hydrothermal wheat bran on the improvement of nutritional and sensory characteristics of Kashk-e-Zard.
 Materials & Methods: In this study, effects of wheat bran types (unprocessed and hydrothermal) and replacement levels (0, 10, 20, 30 and 40%) on pH, acidity, protein, digestible protein, phytic acid, zinc, zinc bioavailability, total phenol, antioxidant properties (DPPH) and overall acceptance of Kashk-e-Zard samples were assessed.
Results: All the highlighted parameters were affected by the types and levels of bran replacement (p < 0.05). Addition of wheat bran increased the total fiber and improved the absorption capacity of zinc at all replacement levels, compared to the control sample (p < 0.05). Increasing unprocessed bran replacement increased hydrothermal decreased the protein contents (p < 0.05). Furthermore, addition of hydrothermal bran improved protein digestibility (p <0.05).
Conclusion: Based on the indicators of protein content, protein digestibility, zinc bioavailability, fiber content and overall acceptance of the samples, substitution of hydrothermal wheat bran at the level of 10% is recommended to improve the nutritional Characteristics of Kashk-e-Zard.
Keywords: Antioxidant, Fiber, Protein digestibility, Kashk-e-Zard
Full-Text [PDF 578 kb]   (391 Downloads)    
Article type: Research | Subject: Food Science
Received: 2022/03/16 | Accepted: 2022/08/9 | Published: 2022/10/8
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