EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGHRHEOLOGICAL AND QUALITY CHARACTERISTICSOF INSTANT VERMICELLIjtxs_329 1..8

M.L. SUDHA, G. RAJESWARI and G. VENKATESWARA RAO1

Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 020, CSIR, India

KEYWORDSAmylograph characteristics, farinographcharacteristics, high-fiber instant vermicelli,texture profile analysis

1Corresponding author. TEL: 0821-2517730;FAX: 0821 2517233; EMAIL: [email protected]

Accepted for Publication August 19, 2011

doi:10.1111/j.1745-4603.2011.00329.x

ABSTRACT

Wheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, wereblended separately with wheat flour at 0, 5, 10, 15 and 20%. The incorporation of WBand OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%,respectively. The dough stability decreased from 10 to 5.5 and 7.0 min. The increasein maximum pressure value was greater upon the addition of WB. The peak viscosityvalue decreased from 818 to 673 Brabender units (BU) upon the addition of WB. Theaddition of either WB or OB in the preparation of instant vermicelli made thestrands tough. The moisture content and oil uptake decreased from 6.5 to 5.1% andfrom 18.3 to 16.6%, respectively. The cooked weight decreased, while the cookingloss increased with increasing levels of either of the bran. Combination of WB (5%)and OB (10–15%) resulted in instant vermicelli of acceptable quality having totaldietary fiber content of 6.12%.

PRACTICAL APPLICATIONS

High-fiber ingredients exhibit many properties that influence the physiologicalfunctions of foods. Consumption of high-fiber products has shown several healthbenefits. There is a need to have products enriched with dietary fiber. Wheat branand oat bran, which are good sources of insoluble and soluble dietary fiber, respec-tively, have been used in the preparation of various bakery products. The utilizationof such sources has also helped in reducing the oil uptake during processing. Thisstudy would surely help the industry in developing fiber-rich instant vermicelli usingthe naturally available fiber-rich sources.

INTRODUCTION

The demand for instant noodles, one of the processed foodsfrom wheat, is tremendously increasing and its consumptionis next to bread (Ding and Zheng 1991; Shin and Kim 2003).Processing of instant noodles through frying makes theproduct porous and gives excellent flavor (Rho et al. 1986).Instant noodles enable quick serving due to steaming andfrying process mainly governing the quality of the product(Kim 1996). Generally, the protein in wheat is responsible forthe oil absorption (Moss et al. 1987). Finding more nutritiousand healthy substitutes has been a challenge for the food sci-entists as there is a continuous increase in consumers who areconscious about their diet. Among the health-oriented foods

is the high-fiber goods. Consumption of adequate dietaryfiber helps the primary physiological functions by increasingthe stool weight and improves the laxation, which are attrib-uted to the insoluble fiber present in the food material (Pilch1987). Dietary fibers promote beneficial physiological effects,including laxation, blood cholesterol attenuation and bloodglucose attenuation (Mann and Truswell 2002). Wheat bran(WB) contributing more than 95% of insoluble fiber (cellu-lose, pentosans, etc.) are slowly fermentable and increase thebulk weight and thus can act as a supplement in the prepara-tion of high-fiber baked goods, whereas b-glucan–rich fibers,which are easily fermentable, have the benefit of reducing theabsorption of glucose (Zhang and Lupton 1994; Zoran et al.1997). Chen et al. (1998) reported that WB increased the fecal

Journal of Texture Studies ISSN 0022-4901

1Journal of Texture Studies •• (2011) ••–•• © 2011 Wiley Periodicals, Inc.

concentration of sugars and mass of plant material more thanoat bran (OB), whereas OB increased the fecal bacterial mass.Citrus pectin, one of the polysaccharides found in citrusplants, was used as an ingredient in instant noodle prepara-tion for weight reduction. The addition of citrus pectinhelped in reducing the calorific value by 31.44 kcal (Somrutaiand Amarawadee 2001). Wheat flour used to make instantnoodles is not only poor in fiber and protein contents but alsodeficient in essential amino acid called lysine. The addition of20% lupin flour improved the nutritional value of theproduct by increasing protein by 42% and dietary fiber by200% (Vijay et al. 2008). The use of rye flour in noodle for-mulation (Kruger et al. 1998) and the use of Amaranthus andbuck wheat helped in modifying the nutritional quality andformulation variation (Bejosano and Corke 1998). Inglettet al. (2005) studied the use of oat hydrocolloid calledNutrim-5 in making Asian noodles. Psyllium having 87%dietary fiber when used at 2% level did not affect the texturalquality or the taste (Czuchajowska et al. 1992). Studies on therelationship between protein (Park and Baik 2004), the effectof ingredients and the quality of instant noodle have beenconducted.Very little information is available on the incorpo-ration of either cereal fibers, namely WB or OB in the prepa-ration of instant noodles. The purpose of this study was toincorporate sources rich in insoluble dietary fiber (IDF) andsoluble dietary fiber (SDF) in the formulation of instant ver-micelli and study its influence on the rheological characteris-tics and product quality.

MATERIALS AND METHODS

Materials

Commercial refined wheat flour from aestivum wheat wastaken as the basic raw material for the preparation of instantfried vermicelli. Coarse WB was collected from a rollerflourmill of 20 tons per day (Buhler Mill; Buhler AG, Uzwil,Switzerland), wherein 71% of flour was extracted. Coarsebran was powdered to pass through 150-mm sieve andsteamed at atmospheric pressure for 15 min to improve theshelf life (Sudha et al. 2011b). Commercially available OB(Bagrrys India Ltd., Delhi, India) was powdered to passthrough 150-mm sieve. All chemicals were of analyticalgrade unless otherwise stated. Dry gluten powder (BurnsPhilp, Bangalore, India) and emulsifiers, such as glycerolmonostearate (GMS) and sodium stearoyl lactylate fromBiocon India, Pvt., Ltd. (Bangalore, India), were used asadditives.

Chemical Characteristics

Refined wheat flour, wheat bran – ground and steamed(WB) – and ground oat bran (OB) flours and optimized

high-fiber instant vermicelli samples were analyzed formoisture, ash content, crude protein and crude fat contentaccording to standard methods (08-01, 30-25, 44-15A,46-10) of AACC (2000). Total dietary fiber (TDF), SDF andIDF contents were estimated according to AOAC methods(AOAC 2005). All analyses were carried out in triplicate,which is expressed as the mean value, and the standarddeviation was calculated. Blends were prepared by replacingwheat flour at 0, 5, 10, 15 and 20% levels with WB or OB.Dough rheological characteristics of these blends werecarried out in Brabender farinograph and Chopin alveo-graph according to standard methods of AACC (54-21,54-30A, 2000). Farinograph characteristics of doughs atconstant water absorption (32%) at 1:3 position were alsostudied (Irvine et al. 1961). Pasting characteristics of theblends were determined using micro viscoamylograph(model 803201; Brabender, Duisburg, Germany) asdescribed by Sudha et al. (2011a).

Preparation of Instant Vermicelli

Instant vermicelli was prepared from wheat flour–WB/OBblends (0–20%) individually and also in combination asdescribed by Sudha et al. (2011a). Flour (300 g) was mixedthoroughly with water (35.5–46%) containing dissolved saltsin a Hobart mixer (Spar Mixer; Spar Food Machinery Mfg.Co., Ltd., Ta-Li City, Taichung, Taiwan). The dough wasextruded using a laboratory pasta-making machine (La Mon-ferrina, Model – Dolly, Italy) fitted with vermicelli die. Theextruded vermicelli strands were steamed for 5 min at openatmosphere, cooled and fried at 140–145C for 90 s. Fried ver-micelli was drained, cooled to room temperature and storedin polypropylene bags for further analysis. Instant vermicelliwas prepared using a combination of WB (5%) and OB (10/15%) along with additives, namely vital gluten powder (1%)and GMS (0.5%).

Fat Extraction

Vermicelli samples (5 g) were ground and dried in a mois-ture oven at 105 � 1C for 5–6 h (until constant weight). Themoisture-free samples were further used for estimating thefree lipids with petroleum ether. Three replications weremade for each measurement and expressed as the average.

Cooking Quality

Fried vermicelli (25 g) was added to 250 mL of boiling watertaken in a 500-mL beaker and cooked for 5 min according tothe method of Oh et al. (1983). The cooked weight and lossduring cooking were determined according to Sudha et al.(2011a). To run the texture profile analysis (TPA) using atexture analyzer (Lloyds Instruments LR-5 K, Hampshire,

HIGH-FIBER INSTANT VERMICELLI M.L. SUDHA, G. RAJESWARI and G. VENKATESWARA RAO

2 Journal of Texture Studies •• (2011) ••–•• © 2011 Wiley Periodicals, Inc.

U.K.), a set of five strands of cooked vermicelli was placedon a flat metal plate and compressed crosswise to 70% of itsoriginal height using a 3.175-mm metal blade at a speed of1 mm/s. The force–time curves of TPA were carried outand different parameters such as hardness, springiness andcohesiveness were determined as described in Park et al.(2003).

Sensory Evaluation

Freshly rehydrated vermicelli was subjected to sensory evalu-ation. Coded samples were served to six panelists. A scorecarddescribing the desirable (creamish white – color; crisp –texture; wholesome sweetish – taste) and undesirable (dull ordark color; soft or hard – texture; unpleasant taste) qualitycharacteristics for color, texture and taste were given to thepanelist. The panelist was asked to assign the scores for eachparameter against the maximum scores given in the paren-thesis using a 9-point hedonic rating scale (Rathi et al. 2004).

Statistical Analysis

Statistical analysis of the data was carried using Duncan’s newmultiple range test. A significance level of 5% was adopted forall comparison (Steel and Torrie 1960).

RESULTS AND DISCUSSION

Proximate Composition of Raw Materials

Refined wheat flour used in the study had moisture content of10.9%, 0.49% of ash, 0.48% of fat content and 9.9% of protein(Table 1). WB and OB had lower moisture content (6.5–8.7%) but higher ash and protein content (1.5–5.9%, 12.5–15.2%) than refined wheat flour. The SDF and IDF for WBwere 5.01 and 42.3%, whereas OB had 8.9 and 11.3%, respec-tively, indicating that WB is rich in IDF, whereas OB is rich inSDF. These results are in agreement with the results obtainedby Sudha et al. (2011b). Thus, WB and OB seem to be goodsources of dietary fiber and replacing wheat flour with thesewould enable an increase in the fiber content of instantvermicelli.

Rheological Characteristics

The incorporation of WB and OB from 0 to 20% in the blendsincreased the water absorption significantly from 58.3 to64.1% (Fig. 1). The dough stability values also decreased from10 to 5.5 min, whereas the mixing tolerance index valuesincreased from 30 to 60 Brabender units (BU).The addition ofthe fiber sources have shown a weakening effect of gluten. Theuniqueness of wheat protein,gluten, is to form a matrix,whichhelps in forming the internal spaghetti network (Irvine 1971).The addition of nongluten flours interrupt the gluten networkand weakens the overall structure of spaghetti (Duarte et al.1996).The incorporation of either WB or OB had a weakeningeffect on the alveograph characteristics, as indicated by thedecrease in the dough energy (W) values. However, maximumpressure values (P) increased to a greater extent upon the addi-tion of WB when compared with OB. The extensibility values(L) decreased from 61 to 19 mm and the dough behaved likestiffdough.Theinfluenceof thesefibersourcesondoughchar-acteristics may be due to the presence of pectins and hemicel-luloses, including pentosans (Aykroyd and Doughty 1982).The gelatinization temperature increased from 64 to 66.3Cwith an increase in the WB level in the blends, whereas withincreasing levels of OB, the increase in the gelatinization tem-perature was marginal (Table 2). The difference in pastingtemperature may be due to the effect of varying gelatinizationtemperaturesof thefiberfractions(Naruenartwongsakulet al.2004). The peak viscosity values decreased from 850 to 673 forWB blends, whereas there was no significant change in OBblends (Fig. 1), indicating that the swelling power,which is theability of the starch granules to swell freely (Tipples et al.1980)before their breakdown, decreased in the case of WB blends.Similarly, the cold-paste viscosities decreased with an increasein the level of eitherWB or OB.The reduction in peak viscositymight be due to the dilution of gluten.

Farinograph Characteristics at ConstantWater Absorption

The farinograph characteristics of WB/OB–wheat flourblends at constant water absorption rate of flours at 1:3 posi-tion are presented in Fig. 2. The farinograms obtained for 5

TABLE 1. PROXIMATE COMPOSITION OF RAW MATERIALS USED IN THE PREPARATION OF INSTANT VERMICELLI

Sample Moisture (%) Asha (%) Proteina (%) Fata (%)

Dietary fibera (%)

IDF SDF

Wheat flour 10.90 � 0.08 0.49 � 0.02 9.90 � 0.08 0.48 � 0.04 2.45 � 0.19 1.61 � 0.13Wheat bran 8.74 � 0.04 5.90 � 0.02 15.20 � 0.12 6.10 � 0.10 42.30 � 0.36 5.01 � 0.19Oat bran 6.50 � 0.07 1.50 � 0.01 12.5 � 0.11 9.81 � 0.05 11.31 � 0.19 8.92 � 0.24

a On dry basis.Values are means � standard deviation (n = 4).IDF, insoluble dietary fiber; SDF, soluble dietary fiber.

M.L. SUDHA, G. RAJESWARI and G. VENKATESWARA RAO HIGH-FIBER INSTANT VERMICELLI


and 10% WB/OB blend were similar to that of the control.There was a variation in the farinograms upon addition ofbeyond 10% either WB or OB. The maximum consistencyvalues decreased. The dough development time values

FIG. 1. EFFECT OF WB AND OB ON THE RHEOLOGICALCHARACTERISTICS OF WHEAT FLOUR DOUGHWB, wheat bran; OB, oat bran; CON, control; 1, 5%; 2, 10%; 3, 15%;4, 20%; WA (%), farinograph water absorption; MTI (Brabender units[BU]), mixing tolerance index; DS (min), dough stability; P (mm),maximum pressure; L (mm), extensibility; W (¥10-4 J), energy; GT (C),gelatinization temperature; PV (BU), peak viscosity; CPV (BU),cold-paste viscosity.

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increased from 6 to 20 and 12 min with an increase in WB orOB in the blend, respectively. This could also be due to theaddition of nonglutinous material, which might have reducedthe wheat protein strength and slowed down the rate ofhydration and development of gluten. Chen et al. (1988)reported that the interaction between fibrous materials andgluten affected the dough mixing properties.

Moisture and Free Lipid Content

The characteristics of instant noodles as influenced by WBand OB are presented in Table 2. The moisture content ofinstant noodles decreased gradually with an increase in WBand OB in the blend from 6.5 to 5.9 and 5.1%, respectively.Free lipid content decreased from 18.3 to 16.6–16.9% with anincrease in the bran content in the blend. Lee and Inglett(2007) reported that b-glucan reduced the oil uptake ofbatters during frying. This is because the b-glucans have highwater-holding capacity and viscosity development and arethus helpful in reducing the oil uptake. Somrutai andAmarawadee (2001), who added citrus pectin as a source of

dietary fiber in the preparation of instant noodles, also foundreduction in fat content. Thus, it was able to reduce the calo-rific value and was useful in weight reduction program.

Properties of Cooked Vermicelli

The effect of replacement of wheat flour by WB and OB onthe quality characteristics of instant vermicelli is presented inTable 2. A cooking time of 5 min was given for all samples.The cooked weight, which was 273 g for the control,decreased to 236 g upon WB replacement, whereas itdecreased to 234 g upon the addition of OB. The cooking lossincreased with an increase in WB from 8.2 to 11.7% and theincrease in cooking loss for OB blends was comparativelylower (8.2–8.9%). This is also reflected in the reduction inpeak viscosity values and also reduction in the breakdownvalues, indicating the fragile nature of the strands.

The cooked strands were subjected to TPA (Fig. 3). Hard-ness values decreased from 3.5 to 3.1–3.3 N with an increasein either WB or OB content from 5 to 20 in the blend. Simi-larly, the stiffness, which was 0.38 for the control, decreased to0.23 and 0.25 with an increase in WB and OB in the formula-tion, respectively. Cohesiveness is also reduced with anincrease in the addition of either of the fiber sources.

Sensory Characteristics

The sensory parameters of the cooked vermicelli evaluatedfor different parameters are presented in Table 2. The resultsshowed that the addition of 5% WB or OB did not signifi-cantly change the color and appearance scores. However, withthe addition of 20% WB, the color and appearance scores arelowered. This may be due to the golden brown color of WB.

FIG. 2. FARINOGRAMS OF WHEAT FLOUR–WB/OB BLENDS ATCONSTANT WATER ABSORPTION (32%)WB, wheat bran; OB, oat bran; a, control; b, 5%; c, 10%; d, 15%;e, 20%.

FIG. 3. EFFECT OF WB AND OB ON THE TEXTURE PROFILE ANALYSIS OFCOOKED VERMICELLIWB, wheat bran; OB, oat bran; CON, control; 1, 5%; 2, 10%; 3, 15%;4, 20%.



The addition of increasing levels of OB showed marginalreduction in the color and appearance scores. The taste andflavor scores were higher for WB-incorporated instant vermi-celli than that for OB-incorporated instant vermicelli. Thesamples containing WB had typical aroma of wheat. Thetexture scores, which indicate the firmness, were higher for15% OB-incorporated instant vermicelli. This shows thatfiber-enriched instant vermicelli seems to be firmer than thecontrol vermicelli.

Combined Effect of WB and OB

Vermicelli was prepared using WB and OB in combination atdifferent levels along with additives, namely gluten (1%) andGMS (0.5%). The moisture content in the vermicelli was inthe range of 6.5–6.9% (Table 3). The free lipid content wasreduced for the combination vermicelli compared with thecontrol vermicelli from 18.3 to 16.3%. The ash content in thevermicelli increased from 1.52 to 1.91%. The protein contentdid not change significantly. The TDF content increased from1.75 to 6.12%. The cooking characteristics of instant vermi-celli prepared in combination of WB and OB indicated that inboth combinations, there was a marginal decrease in thecooked weight from 272.8 to 259.0 g and a reduction incooking loss from 8.2 to 6.5%, respectively. There were mar-ginal changes in the hardness and cohesiveness values. Theaddition of high-fiber material, namely WB and OB, in eitherof the combination improved the quality of instant vermi-celli, which is mainly due to the addition of additives such asgluten and GMS in combination. Additives such as gluten hasshowed a reduction in the cooking loss and helped in increas-ing the cutting stress (Kim et al. 1989). The addition ofmonoglycerides in combination has shown a reduction in thestickiness of spaghetti (Grant et al. 1993). The addition ofGMS as additive improved the quality of vermicelli byincreasing the cooked weight and decreasing the cooking loss.It also improved the color and reduced stickiness(Prabhasankar et al. 2007)

CONCLUSION

Fiber sources, namely WB that is rich in IDF and OB that con-tains high amounts of SDF, can be used in the preparation ofhigh-fiber instant vermicelli. Both fiber sources influence thedough and pasting characteristics to a varying extent. Theyalso influence the water absorption during dough prepara-tion and also during cooking. The oil uptake of instant vermi-celli is reduced upon the incorporation of either of the fibersources. Instant vermicelli prepared in combination of WBand OB can be of better nutritional characteristics because ofhigh amounts of dietary fiber content. TA

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ACKNOWLEDGMENTS

The authors are thankful to Mr. Lokesh, CIFS, CFTRI,Mysore, for his help in carrying out color measurement andTPA of instant vermicelli.

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EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI