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. 2019 Mar 21;5(3):e01364.
doi: 10.1016/j.heliyon.2019.e01364. eCollection 2019 Mar.

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

Oluwatoyin Oladayo Onipe  1 , Daniso Beswa  2 , Victoria Adaora Jideani  3 , Afam Israel Obiefuna Jideani  1
Affiliations

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

Oluwatoyin Oladayo Onipe et al. Heliyon. .

Abstract

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough (magwinya) was investigated. Magwinya is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB, fermentation and frying time was investigated on weight, diameter, volume, colour, hardness, fat, ash, and moisture, contents of magwinya. Further investigation on mineral and fibre contents as well as the consumer acceptance of optimised samples was also carried out. Predictive models were generated from responses with all lack of fit values >0.1, R2 values ≤0.99 and desirability function of 0.82 and 0.78 for fine and medium WB, respectively. Close agreement between experimental and predicted values for fat and ash was found. The linear, quadratic and interaction effects of process variables significantly (p < 0.05) increased ash, hardness, lightness and moisture and reduced volume and fat content of magwinya. incorporation of 15 g WB, dough fermentation time of 71.66 min (fine WB) and 76.43 min (medium WB) and 3 min frying time significantly (p < 0.05) reduced fat content of magwinya by 44.96% and 22.92%, respectively, and increased ash by 50.41% and 54.20%, respectively. Fine WB resulted in the least fat content while medium WB increased the ash and minerals.

Keywords: Food science; Food technology.

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Figures

Fig. 1
Fig. 1
Response surface plot of (A) volume, (B) hardness, (C) crumb ΔE, (D) moisture (E) oil, and (F) ash content of magwinya as affected by fine wheat bran, fermentation and frying time.
Fig. 2
Fig. 2
Response surface plot of (A) volume, (B) hardness, (C) crumb ΔE, (D) moisture (E) oil, and (F) ash content of magwinya as affected by medium wheat bran, fermentation and frying time.
Fig. 3
Fig. 3
Fibre content of magwinya samples. Different letters (a, b, c) indicates significant differences (p < 0.05) among the samples using Duncan multiple comparison test.
Fig. 4
Fig. 4
Scanning electron micrographs of dough and crumbs of magwinya with wheat flour- control (A and B) fine wheat bran [WB] (C and D) and medium WB (E and F). Arrows are pointing to: G: gas cells, S: starch, GS: gelatinized starch.
Fig. 5
Fig. 5
Crust and crumb photographs of magwinya with (A) no bran (control) (B) fine, and (C) medium wheat bran.
Fig. 6
Fig. 6
Consumer acceptability for magwinya samples using a 9-point Hedonic scale.
See this image and copyright information in PMC

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