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

Wheat 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.