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Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ-containing products.

In Journal of the science of food and agriculture

BACKGROUND : To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran-germ noodle (WBGN). The principal component analysis (PCA) was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning-based research was conducted to predict the quality of WBGN based on the features of WBG.

RESULTS : Results showed that three methods improved the antioxidant ability, the bound flavonoids, bound and total phenolic, and the processing properties in WBG(P<0.05). Extruded-WBG showed a lower PPO, lipase activity (35.02 ± 2.02 U and 20.29 ± 0.47 mg/g), particle size (54.08 ± 0.38 μm), higher water hold capacity (2.60 ± 0.68 %) and bound phenolic levels. The enhanced quantity of bound polyphenols had a major role in the increased antioxidant potential of WBGN. Extruded-WBGN showed higher antioxidant ability for DPPH (171.28±3.16 μmol Trolox eq kg-1 ). The Extruded-WBGN had high concentrations of WBG aroma compounds, and low contents of bitterness and raw bran-germ flavor compounds. Then, the enzymatic activity, powder properties, color, and antioxidant capacity of WBG were further utilized to predict the polyphenolic, flavonoids, flavor compounds, and antioxidant capacities of WBGN, where the model's R2 value exceeded 0.90. The best comprehensive quality modification method of the WBG and WBGN was extrusion, followed by baking and microwaving.

CONCLUSION : This study shows that extrusion is a promising way to improve WBG into a nutritious and flavorful cereal food ingredient. This article is protected by copyright. All rights reserved.

Liu Yanxiang, Meng Ning, Sun Yong, Wang Liping, Liu Ming, Qiao Congcong, Tan Bin

2023-Feb-10

Back propagation artificial neural network model, Functional properties, Principal component analysis, Processing properties, Thermal-treated methods, Wheat bran-germ