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Storage stability,micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread |
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| Institution: | 1. Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;2. Dept. of Experimental Design, ICAR-Indian Agricultural Statistical Research Institute, New Delhi 110012, India;1. Department of Food Product Development, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, India;2. Department of Food Science and Nutrition, School of Professional Studies, Periyar University, Salem 636011, Tamil Nadu, India |
| Abstract: | This study aimed to valorise the underutilised by-product of proso millet decortication. Millet bran was sieved into three fractions with substantially different nutritional profile. The fraction with diameter <500 μm had the highest nutrient density (14% protein, 26% starch, 36% dietary fibre, 9% fat, and 3 mg GAE/g phenolics (d.w.)) and was analysed for oxidative stability, micronisation effect under cryogenic or ambient conditions (2, 4, 8, 12 min), and baking applicability. The bran was oxidatively stable under refrigerator conditions for 150 days. Micronisation slightly increased the antioxidant activity measured by FRAP and ABTS assays as well as the content of fibre soluble in water and 78% ethanol as the bran particle size decreased from 171 μm to 26–46 μm. Gluten-free bread containing 10% of the nutrient-dense fraction of millet bran had higher dietary fibre (76%) and phenolics content (117%), improved volume and crumb softness, regardless of the bran particle size (diameter of 50th percentile 171 vs. 26 μm). |
| Keywords: | Micronisation Gluten-free bread Bioactive compounds ABTS"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"2 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid AO"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"antioxidant activity yellowness d(50)"} {"#name":"keyword" "$":{"id":"kwrd0075"} "$$":[{"#name":"text" "_":"diameter of 50th percentile DPPH"} {"#name":"keyword" "$":{"id":"kwrd0085"} "$$":[{"#name":"text" "_":"2 2-diphenyl-1-picrylhydrazyl FRAP"} {"#name":"keyword" "$":{"id":"kwrd0095"} "$$":[{"#name":"text" "_":"Ferric Reducing/Antioxidant Power GAE"} {"#name":"keyword" "$":{"id":"kwrd0105"} "$$":[{"#name":"text" "_":"gallic acid equivalents GF"} {"#name":"keyword" "$":{"id":"kwrd0115"} "$$":[{"#name":"text" "_":"gluten-free IDF"} {"#name":"keyword" "$":{"id":"kwrd0125"} "$$":[{"#name":"text" "_":"insoluble dietary fibre lightness PBF"} {"#name":"keyword" "$":{"id":"kwrd0145"} "$$":[{"#name":"text" "_":"proso bran fraction r"} {"#name":"keyword" "$":{"id":"kwrd0155"} "$$":[{"#name":"text" "_":"coefficient of correlation SDF"} {"#name":"keyword" "$":{"id":"kwrd0165"} "$$":[{"#name":"text" "_":"soluble dietary fibre SDFP"} {"#name":"keyword" "$":{"id":"kwrd0175"} "$$":[{"#name":"text" "_":"dietary fibre soluble in water but precipitated in 78% aqueous ethanol SDFS"} {"#name":"keyword" "$":{"id":"kwrd0185"} "$$":[{"#name":"text" "_":"dietary fibre soluble in water and not precipitated in 78% aqueous ethanol TPC"} {"#name":"keyword" "$":{"id":"kwrd0195"} "$$":[{"#name":"text" "_":"total phenolic compounds |
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