Wheat bran: Composition, functionality and application in fried cereal snacks
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Oluwatoyin O Onipe, Afam I O Jideani and Daniso Beswa

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Production of wheat bran for human consumption is estimated to be about 90 million tonnes per year. Wheat bran is a cheap
and abundant source of dietary fiber which has been linked to improved bowel health and prevention of colon cancer. It also
contains minerals, vitamins, and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol, and phytosterols. These
compounds have been suggested to aid in prevention of non-communicable diseases like obesity and cardiovascular diseases. In recent
years, a link between health and nutrition has been established, because consumers are more aware of their diet and its relationship
to their health. Due to the high consumption of fried cereal snacks, various synthetic oil reducers and fat replacers have been used in
the food industry; but more natural and edible fat reducers are currently being opted for. Fried cereal snacks are consumed worldwide
and therefore a need to reduce oil content of these food products. Consumer acceptability of wheat bran enriched foods are still lower
than expected because of the gritty taste bran imparts on food; but investigations are currently on going to increase acceptability of
bran-enriched cereal snacks. Wheat bran can be tagged a potential functional food ingredient for fiber enrichment and oil reduction,
thus making fried cereal snacks healthier food option.