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Development of minerals‐enriched brown flour by utilizing wheat milling by‐products

M.S. Butt (Associate Professor, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
M. Ihsanullah Qamar (Student, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
F.M. Anjum (Professor and Director, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Abdul Aziz (Agricultural Research Officer based at Ayub Agricultural Research Institute, Faisalabad, Pakistan)
M. Atif Randhawa (PhD student and Lecturer, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 2004

Abstract

Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling by‐product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6mg/kg whereas iron content in different treatments of brown flour ranged from 16.8 to 29.2mg/kg. Phytic acid content ranged from 0.72 to 1.09g/100g in different flour treatments. Chapatties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10 percent bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover, the same sample (T3) had better iron content than whole wheat flour. Chapatties prepared with brown flour containing 10 percent followed by 15 percent bran were of best quality and quite comparable with chapatties prepared from whole wheat flour.

Keywords

Citation

Butt, M.S., Ihsanullah Qamar, M., Anjum, F.M., Aziz, A. and Atif Randhawa, M. (2004), "Development of minerals‐enriched brown flour by utilizing wheat milling by‐products", Nutrition & Food Science, Vol. 34 No. 4, pp. 161-165. https://doi.org/10.1108/00346650410544855

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited