Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

Oluwatoyin Oladayo Onipe; Daniso Beswa; Victoria Adaora Jideani; Afam Israel Obiefuna Jideani

doi:10.1016/j.heliyon.2019.e01364

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

Heliyon. 2019 Mar 21;5(3):e01364. doi: 10.1016/j.heliyon.2019.e01364. eCollection 2019 Mar.

Authors

Oluwatoyin Oladayo Onipe¹, Daniso Beswa², Victoria Adaora Jideani³, Afam Israel Obiefuna Jideani¹

Affiliations

¹ Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
² 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.
³ Department of Food Science and Technology, Cape Peninsula University of Technology, Faculty of Applied Sciences, PO Box 1906, Bellville 7535, Western Cape Province, South Africa.

Abstract

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough (magwinya) was investigated. Magwinya 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 magwinya. 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, R² 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 magwinya. 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 magwinya 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.

Keywords: Food science; Food technology.