Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies

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dc.contributor.authorErtas, Nilgun
dc.date.accessioned2024-02-23T14:24:29Z
dc.date.available2024-02-23T14:24:29Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractWheat bran (WB) stabilized with hot-air oven; microwave and autoclave, and all three stabilized WB (SWB) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were evaluated. Addition of 30% SWB increased the ash and protein content of cookies from 1.47 to 2.44%, and from 18.06 to 19.30%, respectively. The lowest phytic acid content of cookie sample was obtained with autoclave SWB-added cookies (758.92mg/100g) among the various stabilization methods of WB. Cookie samples with added SWB were darker in color than the control cookie sample with no added WB. Microwave irradiated WB fortification at 30% level resulted in the best mineral and ash content while hot-air oven SWB fortification at 10% level gave the best sensory properties such as color/appearance, taste/flavor and overall acceptability. Practical ApplicationsThe main utility of this study was the determination of the applicability of different stabilization methods in wheat bran and its uses in cookie making without an adverse effect. Wheat bran contains lipase and high-lipase activity in bran quickly hydrolyzes the oil into fatty acids, and bran become rancid and perishable during storage period. When these processes occur in bran, undesirable odors and flavors can result. Heat treatment of wheat bran had pronounced effect on lipid oxidation inhibiting enzymes. Additionally, this improves the sensory characteristics and preservation conditions of the wheat bran cookies and allows us to successfully develop preserved wheat bran.en_US
dc.identifier.doi10.1111/jfq.12130
dc.identifier.endpage191en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84930275199en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage184en_US
dc.identifier.urihttps://doi.org/10.1111/jfq.12130
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13954
dc.identifier.volume38en_US
dc.identifier.wosWOS:000355750800004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal Of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEffect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookiesen_US
dc.typeArticleen_US

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