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Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
Author(s) -
Li Qian,
Sun Haoran,
Zhang Min,
Wu Tao
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14965
Subject(s) - bran , flavor , food science , maillard reaction , chemistry , ingredient , organic chemistry , raw material
Wheat bran, an abundant and low‐cost by‐product from agricultural processing, can be used as an alternative food resource. Biochemical conversion of wheat bran to food ingredient involves pretreatments of bran to enhance its acceptability. In this work, the effects of the Maillard reaction and enzymolysis on flavor properties of wheat bran and sensory evaluation of steamed buns fortified with wheat bran were analyzed using GC‐MS combined with sensory evaluation. The results showed that the Maillard reaction and enzymatic hydrolysis, as well as flavoring process, could effectively improve the flavor profiles of wheat bran. The flavor compounds in modified wheat bran products as well as its fuzzy sensory score increased significantly ( P < 0.05) compared with those in commercially available dry malt extract. Additionally, steamed buns fortified with wheat bran had enhanced flavor and overall acceptability. The study can be useful in valorization a plethora of grain bran (waste) into valuable resources.