Vol. 5, Issue 6 (2017)
Rheological profile and quality assessment of cereal Brans enriched buns, pizza base and flatbread
Author(s): Bhupinder J Kaur, Antima Gupta, Hanuman Bobade, Baljit Singh and Savita Sharma
Abstract: Cereal bran, a functional by-product obtained from cereal industries is a rich source of proteins, vitamins, minerals, dietary fiber and bioactive compounds. In this study, physicochemical and rheological analysis of wheat bran (WB), oat bran (OB) and rice bran (RB) were evaluated and their utilization in the preparation of baked products viz., buns, pizza base and flat bread were studied. Baked products are considered as an excellent vehicle for fortification, value addition and feeding at mass scale. The effect of incorporation of cereals brans- WQ, OB and RB singly or in combination at varying levels (5, 10 and 15%) on the quality characteristics of baked products viz., buns, pizza base and flatbread including Loaf weight, Loaf volume, color, texture and overall acceptability were evaluated. On the basis of quality characteristics no significant difference was observed between the buns and pizza base prepared with 10 per cent supplementation of WB and OB whereas 5 per cent for RB and bran in combination respectively when compared with control with no cereal bran. Results reveals that cereal bran can be used as functional food ingredient being rich source of vitamins, minerals, dietary fiber and bioactive compounds in baked products at a level 5-10 per cent.
Pages: 1144-1152 | 837 Views 109 Downloads
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How to cite this article:
Bhupinder J Kaur, Antima Gupta, Hanuman Bobade, Baljit Singh, Savita Sharma. Rheological profile and quality assessment of cereal Brans enriched buns, pizza base and flatbread. Int J Chem Stud 2017;5(6):1144-1152.
