Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran

2015 ◽  
Vol 65 ◽  
pp. 74-80 ◽  
Author(s):  
Maria Irakli ◽  
Dimitris Katsantonis ◽  
Fotis Kleisiaris
Keyword(s):  
Rice Bran ◽  
Quality Attributes ◽  
Antioxidant Potential ◽  
Wheat Bread

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

2014 ◽  
Vol 50 (2) ◽  
pp. 290-297 ◽  
Author(s):  
Chiemela E. Chinma ◽  
Muna Ilowefah ◽  
Balakrishnan Shammugasamy ◽  
Makeri Mohammed ◽  
Kharidah Muhammad
Keyword(s):  
Rice Bran ◽  
Wheat Bread ◽  
Technological Properties ◽  
Protein Concentrates

scholarly journals Effect of Xylanase on Quality Attributes of Whole-wheat bread

2013 ◽  
Vol 36 (3) ◽  
pp. 172-180 ◽  
Author(s):  
G. Ghoshal ◽  
U.S. Shivhare ◽  
U.C. Banerjee
Keyword(s):  
Quality Attributes ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread

Physicochemical and microbial stability of wheat bread as influenced by the supplementation of radiofrequency stabilized rice bran

2020 ◽  
Vol 22 (2) ◽  
pp. 147
Author(s):  
Ambreena Nazir ◽  
Monika Sood ◽  
Julie D. Bandral ◽  
Nadia Bashir ◽  
Awsi Jan
Keyword(s):  
Rice Bran ◽  
Wheat Bread ◽  
Microbial Stability

scholarly journals Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran

2013 ◽  
Vol 04 (09) ◽  
pp. 43-48 ◽  
Author(s):  
Michael O. Ameh ◽  
Dick I. Gernah ◽  
Bibiana D. Igbabul
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
Wheat Bread ◽  
Physico Chemical

Antioxidant potential by arabinoxylan rice bran, MGN-3/biobran, represents a mechanism for its oncostatic effect against murine solid Ehrlich carcinoma

2008 ◽  
Vol 268 (2) ◽  
pp. 348-359 ◽  
Author(s):  
Eman Noaman ◽  
Nariman K. Badr El-Din ◽  
Mona A. Bibars ◽  
Ahlam A. Abou Mossallam ◽  
Mamdooh Ghoneum
Keyword(s):  
Rice Bran ◽  
Antioxidant Potential ◽  
Ehrlich Carcinoma ◽  
Solid Ehrlich Carcinoma

scholarly journals Effect of Bran Roasting Temperature and Time on Yield and Quality Attributes of Rice Bran Oil

2011 ◽  
Vol 54 (2) ◽  
pp. 106-110
Author(s):  
James Abiodun Adeyanjua ◽  
Emmanuel Adedapo Akande ◽  
Rahman Akinoso
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Quality Attributes ◽  
Oil Yield ◽  
Optimum Conditions ◽  
Chemical Parameters ◽  
Yield And Quality ◽  
Peroxide Values ◽  
Physico Chemical ◽  
Roasting Temperature

The effects of bran roasting temperature (160-200) °C and time (5-35 min) on the yield and quality attributes of 'Ofada' rice bran oil were studied so as to optimize the processing conditions for maximum oil yield with least deterioration of qualities. The physico-chemical parameters of oil studied included: yield, free fatty acids, peroxide value and colour, which were recorded as 14.50%, 5.80% (as oleic), 8.25 meq / kg and 1.51 abs, respectively. The optimum conditions were 200 °C roasting temperature and 15 min roasting time. With increasing the roasting temperature from 160-200 °C and the time 5-35 min, the oil yield and colour increased 11.31-14.50% and 1.51-1.58 abs, respectively, while free fatty acid and peroxide values decreased from 12.75-5.80% and 13.75-8.25 meq / kg, respectively.

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