Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns | International..

Bran is a waste product that results from the primary processing of cereal grains. These brans are high in dietary fibre, nutrients, and phytonutrients, especially phenols and flavonoids, all of which contribute to their antioxidant properties. As a result of its nutritional properties, bran is gaining a lot of popularity as a functional ingredient in the bakery industry. Millets are tiny grains that are rich in nutrients and are referred to as nutri-cereals. But, due to their small size, their primary processing is time consuming. As a result, a large portion of the grain is lost, resulting in a large amount of bran and bran-rich fractions, which are typically discarded or used as animal feed. Millet brans are also understudied when it comes to adding value to bakery items. Thus, the aim of this study was to determine the functional properties of minor millet bran (proso and barnyard) enriched flour (0–30%) and formulate bakery products such as buns and muffins. The addition of bran increased the water absorption ability of flour, but it decreased the water solubility index, oil absorption, and foaming capacity. Increased bran inclusion resulted in lower sensory scores for muffins and buns, with control scoring best. According to the findings, muffins with 30% proso and barnyard bran and buns with 20% proso and barnyard bran had higher acceptability.

Please see the link :- https://www.journalirjpac.com/index.php/IRJPAC/article/view/30282