Sensory, antioxidant, and textural properties of extruded puffed snack products with added wheat bran

Emily Frances Fleischman

At nearly 270 billion bushels of annual production, wheat represents a ubiquitous global commodity. While various industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets discarded. Since wheat bran carries nutritional value, the objective of this study was to incorporate it into an extruded snack. Bran varieties from hard red spring (Jefferson, SY3001-2, and SY40292R), white club bruehl (T. aestivum ssp. Compactum), and purple AnthoGrainTM (T. aestivum L. cv. Konini) wheat lines were added to waxy pen wheat flour (T. aestivum L) at replacement concentrations of 12.5, 25, and 37.5% (w/w) (n=9). White (12.5%) represented the control. Two batches of extrudates were produced, with batch 2 used for two large consumer panels (n=180). Antioxidant capacity (expressed as Trolox equivalents using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay), color (lightness (L*), redness (a*), and yellowness (b*)), and physical measurements (water absorption and solubility indices, density, expansion ratio, force-time curve area, and hardness) were evaluated for each batch. Batches were combined for data analysis unless a batch effect was observed. All red and purple bran treatments within batch 1 had higher Trolox equivalents and less lightness than white bran extrudates (p< 0.05). Within batch 2, white bran (37.5%) carried more yellowness than the remaining eight treatments (p< 0.05). Expansion ratios decreased as bran concentrations increased from 12.5% to 37.5%. Across two evaluation days, consumers (n=180) used a 9-point hedonic scale (1-9 = dislike extremely to like extremely) to evaluate nine samples for appearance, flavor, texture, and overall liking. White (12.5%), red (12.5%), and purple (37.5%) bran extrudates were more accepted for hardness, crunchiness, and overall liking than red bran (37.5%) (p< 0.05). While acceptance of crunchiness (r=-0.709) and hardness (r=-0.765) contrasted with redness, measured hardness (N) contrasted with acceptance of bitterness (-0.922) and appearance (-0.750), as well as lightness (r=-0.616). The control, red (12.5%), and purple (37.5%) bran may add textural appeal to extrudates. Future studies could evaluate how the shape and flavor of these products impact their texture, antioxidant capacity, and consumer acceptance. Enhancing the antioxidant activity, flavor, and texture of these extruded snacks may help consumers enjoy bran-fortified foods while reducing bran waste.

Sensory, antioxidant, and textural properties of extruded puffed snack products with added wheat bran

Files and links (1)

Abstract

Metrics

Details