PMID- 36466403
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20231103
IS  - 2296-861X (Print)
IS  - 2296-861X (Electronic)
IS  - 2296-861X (Linking)
VI  - 9
DP  - 2022
TI  - Effect of incorporation of wheat bran, rice bran and banana peel powder on the 
      mesostructure and physicochemical characteristics of biscuits.
PG  - 1016717
LID - 10.3389/fnut.2022.1016717 [doi]
LID - 1016717
AB  - Various types of natural fiber-rich ingredients are added into bakery-based 
      products to improve their fiber content for health promotional purposes. But the 
      majority of these products usually include exotic dietary fiber components. The 
      aim of this study was to develop biscuits incorporated with wheat bran, rice bran 
      and banana peel powder and to evaluate the effects on physicochemical properties 
      and sensory acceptability of these different biscuit samples. Wheat bran, rice 
      bran and banana peel powder was used to substitute refined wheat flour in biscuit 
      samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat 
      bran, rice bran and banana peel powder incorporation on proximate composition, 
      physical characteristics, texture profile, color and sensory evaluation of 
      biscuit samples were investigated. The moisture content of the product showed a 
      significant (p </= 0.01) decreasing trend while as protein showed increasing trend 
      with increasing level of incorporation of wheat bran, rice bran and banana peel 
      powder. Also there was a considerable effect on L*(darkness to lightness), 
      a*(greeness to redness), and b*(blueness to yellowness) values of biscuit 
      samples. Among the physical parameters diameter and thickness decreased 
      non-significantly (p </= 0.01) with the addition of different fibers whereas spread 
      ratio and weight increases. Sensory attributes showed a significant (p </= 0.01) 
      increasing trend with an increase in the level of incorporation of different 
      fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% 
      rice bran, and 10% banana peel powder were rated best. The biscuits were packed 
      in high density polyethylene (HDPE) boxes and were analyzed on different 
      intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash 
      content, protein, fat and color exhibited a non- significant tendency of 
      declining over storage. It was discovered that the ash content dropped from0.86 
      to 0.67% in Wb(4), 0.95 to 0.75% in Rb(4), and 1.15to 0.92% in Bpp(3). However 
      there was a considerable increase in moisture content during storage.
CI  - Copyright (c) 2022 Ayoub, Zahoor, Dar, Anjum, Pandiselvam, Farooq, Rusu, Rocha, 
      Trif and Jeevarathinam.
FAU - Ayoub, Wani Suhana
AU  - Ayoub WS
AD  - Department of Food Technology, Islamic University of Science and Technology, 
      Awantipora, India.
FAU - Zahoor, Insha
AU  - Zahoor I
AD  - Department of Food Technology, Islamic University of Science and Technology, 
      Awantipora, India.
FAU - Dar, Aamir Hussain
AU  - Dar AH
AD  - Department of Food Technology, Islamic University of Science and Technology, 
      Awantipora, India.
FAU - Anjum, Nadira
AU  - Anjum N
AD  - Division of Food Science and Technology, Sher-e-Kashmir University of 
      Agricultural Sciences and Technology, Jammu and Kashmir, India.
FAU - Pandiselvam, R
AU  - Pandiselvam R
AD  - Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central 
      Plantation Crops Research Institute (CPCRI), Kasaragod, India.
FAU - Farooq, Salma
AU  - Farooq S
AD  - Department of Food Technology, Islamic University of Science and Technology, 
      Awantipora, India.
FAU - Rusu, Alexandru Vasile
AU  - Rusu AV
AD  - Life Sciences Institute, University of Agricultural Sciences and Veterinary 
      Medicine Cluj-Napoca, Cluj-Napoca, Romania.
AD  - Faculty of Animal Science and Biotechnology, University of Agricultural Sciences 
      and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
FAU - Rocha, Joao Miguel
AU  - Rocha JM
AD  - Laboratory for Process Engineering, Environment, Biotechnology and Energy, 
      Faculty of Engineering, University of Porto, Porto, Portugal.
AD  - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University 
      of Porto, Porto, Portugal.
FAU - Trif, Monica
AU  - Trif M
AD  - Department of Food Research, Centre for Innovative Process Engineering (CENTIV) 
      GmbH, Stuhr, Germany.
FAU - Jeevarathinam, G
AU  - Jeevarathinam G
AD  - Department of Food Technology, Hindusthan College of Engineering and Technology, 
      Coimbatore, India.
LA  - eng
PT  - Journal Article
DEP - 20221117
PL  - Switzerland
TA  - Front Nutr
JT  - Frontiers in nutrition
JID - 101642264
PMC - PMC9714488
OTO - NOTNLM
OT  - banana peel powder
OT  - biscuits
OT  - optical microscopy
OT  - rice bran
OT  - storage
OT  - wheat bran
COIS- Author MT was employed by Centre for Innovative Process Engineering (CENTIV) 
      GmbH. The remaining authors declare that the research was conducted in the 
      absence of any commercial or financial relationships that could be construed as a 
      potential conflict of interest.
EDAT- 2022/12/06 06:00
MHDA- 2022/12/06 06:01
PMCR- 2022/01/01
CRDT- 2022/12/05 04:02
PHST- 2022/08/11 00:00 [received]
PHST- 2022/10/06 00:00 [accepted]
PHST- 2022/12/05 04:02 [entrez]
PHST- 2022/12/06 06:00 [pubmed]
PHST- 2022/12/06 06:01 [medline]
PHST- 2022/01/01 00:00 [pmc-release]
AID - 10.3389/fnut.2022.1016717 [doi]
PST - epublish
SO  - Front Nutr. 2022 Nov 17;9:1016717. doi: 10.3389/fnut.2022.1016717. eCollection 
      2022.