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Composition and functionality of wheat bran and its application in some cereal food products
Author(s) -
Onipe Oluwatoyin O.,
Jideani Afam I. O.,
Beswa Daniso
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12935
Subject(s) - food science , bran , dietary fibre , dietary fiber , health benefits , breakfast cereal , chemistry , microbiology and biotechnology , biology , traditional medicine , medicine , raw material , organic chemistry
Summary Production of wheat bran ( WB ) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.