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    The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II
    (Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, Aysen
    The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.
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    Öğe
    The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I
    (Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, Aysen
    Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread. (C) 2014 Elsevier Ltd. All rights reserved.