Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified wit
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ORIGINAL ARTICLE
Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran Chong Liu1 • Yanyan Zhang1 • Huan Li1 • Limin Li1 Xueling Zheng1
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Revised: 21 December 2019 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran. Keywords Wheat bran Ozone treatment Storage Microbial content Volatile substance Noodles quality
Introduction Wheat is one of the earliest cultivated cereal crops in the world. Among the world’s total grain output, wheat ranks first. China is the major producer of wheat and the amount of wheat per year has been exceeded 120 million tons at
& Xueling Zheng [email protected] 1
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, People’s Republic of China
present. Wheat bran is the main processing by-product of wheat flour mills, and its annual output can reach more than 20 million tons, but most of the wheat bran has been used for feed (Hemdane et al. 2016), which reduced the value-added of the wheat bran (Pru¨ckler et al. 2014). Wheat bran is rich in dietary fiber, protein, vitamin, minerals and bioactive compounds, so it has important nutritional and health functions (Hemdane et al. 2016). Therefore, the investigation of the quality of pan bread (Go´mez et al. 2003), steamed bread (Shu-Guo et al. 2008), biscuits (Sudha et al. 2007), spaghetti (Chillo et al. 2008) and Asian noodles (Inglett et al. 2005) after addition of the wheat bran are increasing. As the outer epidermis of wheat grains, bran contacted more closely with the environment compared to other part of grains. Therefore, the microorganisms count currently found in wheat bran are relatively high. The microorganisms currently found in wheat are mainly bacteria of the genera Pseudomonas, Micrococcus, Lactobacillus and Bacillus, and molds such as Aspergillus, Penicillium, Streptomyces and their mycotoxins. These microorganisms are mainly found on the surface of the grains, and only a few microbial species appear in the interior of grain seeds via embry
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