Sharifa Alkandari, Jiwan S. Sidhu, Mohammad M. Abdullah, Jameela Al-Ghanem, Hanan Al-Amiri, Mohammad Al-Foudari and Amani Al-Othman
Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P. O. Box 5969, Safat13060, Kuwait
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(Received : January 3, 2021; Accepted : February 12, 2021)
A different approach of using white flour with bran fractions at 10 and 20% level and a novel source of soluble dietary fiber, psyllium husk, were employed to produce high-fiber baked products which had specific loaf volume and sensory characteristics similar to even superior to the products made directly from whole wheat flour. The psyllium husk did not adversely affect the specific loaf volume of control pan bread made either from white flour (4.2±0.06 cm3/g) or whole wheat flour (3.4±0.14 cm3/g). With psyllium husk (5% level), in either coarse or fine bran at 10% level of addition, no significant reduction in specific loaf volume was observed, however at 20% levels of coarse-bran or fine-bran addition, reduction of 12.2 and 5.6% in loaf volume was observed. Compared with whole wheat flour baked products, the panelists did not find any significant difference in the sensory attributes and consumer acceptability of high-fiber products made with psyllium and bran fractions. The successful production of these optimized formulations on a pilot scale in a commercial bakery, with desirable loaf volume and sensory quality strongly supported the possibility of production of these baked goods through this newer approach for improving the dietary fiber intake among the consumers.
Key words : Psyllium husk, bread, buns, dietary fiber, wheat bran, sensory characteristics