Onipe Oluwatoyin Oladayo, Beswa Daniso, Jideani Victoria Adaora, Jideani Afam Israel Obiefuna
Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, Private Bag X6, Florida 1710, Gauteng Province, South Africa.
Heliyon. 2019 Mar 21;5(3):e01364. doi: 10.1016/j.heliyon.2019.e01364. eCollection 2019 Mar.
The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough () was investigated. 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 . 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, R 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 . 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 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.
研究了细粒度和中粒度小麦麸皮（WB）对谷物油炸面团（）工艺和质量参数的影响。是一种类似甜甜圈但又有所不同的零食，在大多数撒哈拉以南非洲国家都很常见。研究了WB、发酵时间和油炸时间对的重量、直径、体积、颜色、硬度、脂肪、灰分和水分含量的影响。还对优化样品的矿物质和纤维含量以及消费者接受度进行了进一步研究。从响应中生成了预测模型，细粒度和中粒度WB的所有失拟值均>0.1，R值≤0.99，合意函数分别为0.82和0.78。发现脂肪和灰分的实验值与预测值之间具有密切一致性。工艺变量的线性、二次和交互作用显著（p<0.05）增加了的灰分、硬度、亮度和水分，并降低了其体积和脂肪含量。加入15 g WB、面团发酵时间71.66分钟（细粒度WB）和76.43分钟（中粒度WB）以及3分钟油炸时间显著（p<0.05）分别降低了脂肪含量44.96%和22.92%，并分别增加了灰分50.41%和54.20%。细粒度WB导致脂肪含量最低，而中粒度WB增加了灰分和矿物质。
