Please use this identifier to cite or link to this item:
https://hdl.handle.net/1959.11/48182
Title: | Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta | Contributor(s): | Alzuwaid, Nabeel T (author); Fellows, Christopher M (author)![]() |
Publication Date: | 2020-09 | Early Online Version: | 2020-06-23 | DOI: | 10.1016/j.jcs.2020.103033 | Handle Link: | https://hdl.handle.net/1959.11/48182 | Abstract: | In this study 7 bran fractions were produced by grinding coarse durum wheat bran followed by sieving to achieve median particle size ranges between 115 and 1497 μm. These bran fractions were incorporated into pasta at 1, 5, 10 and 20% and the phytochemical and technological properties evaluated. Higher incorporation of bran, especially at 20%, reduced pasta quality, but a reduced impact was seen at the same degree of incorporation using finer bran. Bran increased antioxidants (by up to 65%), ferulic acid (up to 400%) and phytosterols (up to 130%) in pasta, parameters which were insensitive to bran particle size above 10% incorporation except for ferulic acid, which was higher in particles between 248 and 1497 μm. It is recommended to use finer fractions if bran is added to pasta at 20% and higher, since they provide a better quality pasta while still delivering enhancements in phytochemical content above regular semolina pasta. | Publication Type: | Journal Article | Source of Publication: | Journal of Cereal Science, v.95, p. 1-11 | Publisher: | Academic Press | Place of Publication: | United Kingdom | ISSN: | 1095-9963 0733-5210 |
Fields of Research (FoR) 2020: | 300602 Food chemistry and food sensory science 300603 Food nutritional balance |
Socio-Economic Objective (SEO) 2020: | 241304 Flour mill and cereal food 200410 Nutrition |
Peer Reviewed: | Yes | HERDC Category Description: | C1 Refereed Article in a Scholarly Journal |
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Appears in Collections: | Journal Article School of Science and Technology |
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