Cargando…

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this se...

Descripción completa

Detalles Bibliográficos
Autores principales: Ni, Qianqian, Ranawana, Viren, Hayes, Helen E., Hayward, Nicholas J., Stead, David, Raikos, Vassilios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555644/
https://www.ncbi.nlm.nih.gov/pubmed/32872269
http://dx.doi.org/10.3390/foods9091192
_version_ 1783594055465172992
author Ni, Qianqian
Ranawana, Viren
Hayes, Helen E.
Hayward, Nicholas J.
Stead, David
Raikos, Vassilios
author_facet Ni, Qianqian
Ranawana, Viren
Hayes, Helen E.
Hayward, Nicholas J.
Stead, David
Raikos, Vassilios
author_sort Ni, Qianqian
collection PubMed
description The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.
format Online
Article
Text
id pubmed-7555644
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-75556442020-10-19 Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties Ni, Qianqian Ranawana, Viren Hayes, Helen E. Hayward, Nicholas J. Stead, David Raikos, Vassilios Foods Article The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume. MDPI 2020-08-28 /pmc/articles/PMC7555644/ /pubmed/32872269 http://dx.doi.org/10.3390/foods9091192 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ni, Qianqian
Ranawana, Viren
Hayes, Helen E.
Hayward, Nicholas J.
Stead, David
Raikos, Vassilios
Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title_full Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title_fullStr Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title_full_unstemmed Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title_short Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
title_sort addition of broad bean hull to wheat flour for the development of high-fiber bread: effects on physical and nutritional properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555644/
https://www.ncbi.nlm.nih.gov/pubmed/32872269
http://dx.doi.org/10.3390/foods9091192
work_keys_str_mv AT niqianqian additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties
AT ranawanaviren additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties
AT hayeshelene additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties
AT haywardnicholasj additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties
AT steaddavid additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties
AT raikosvassilios additionofbroadbeanhulltowheatflourforthedevelopmentofhighfiberbreadeffectsonphysicalandnutritionalproperties