Optimization of Wheat Bran and Refined Flour for The Development of Fiber Rich Pasta

Optimization of Wheat Bran and Refined Flour for The Development of Fiber Rich Pasta

Running Title: Development of fiber rich pasta by using response surface methodology

Nidhi, Reshma Saroj, Monika Singh and Devinder Kaur*

Center of Food Technology, University of Allahabad, Allahabad, 211002

*Email Id.: devi_sonu@yahoo.com

Background- As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods.

Objective- In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic  acid, free radical scavenging capacity, color value, overall acceptability and flavour.

Methods- In present study, the methods used i.e., TPC and FRAP content for antioxidant properties, dietary fiber determined by enzyme-gravimetric method.

Results- This study was found out that an increase in bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. Percentage of wheat bran can also affected the color value of pasta in which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could be decrease and the flavour of pasta was reduced with the increasing of wheat bran.

Conclusion- The functionality of wheat bran enriched pasta has observed more high dietary fiber and health benefits. In future, the wheat bran enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart diseases, diabetics, etc.

Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology