EFFECT OF SUPPLEMENTATION OF WHEAT BRAN ON NUTRITIONAL, FUNCTIONAL AND SENSORY QUALITY OF BREAD

In present study supplementation of wheat bran with refined wheat flour was done at various levels (control to 30%) for preparation of bread which were subjected to morphological, sensory and nutritional analysis to obtain the best formulation. Nine-point hedonic test was used for sensory evaluation of prepared bread which showed increasing trends on increasing the level of wheat bran. Bread obtained by incorporating 25% wheat bran showed highest scores in terms of overall acceptability. Nutritional evaluation of supplemented bread shows the increasing trends that were ranged from 3.46-8.4% moisture, 2.5–6 % crude fat, 1.13–9.81 % crude fibre, and 0.66–4.1% ash content, while protein content (10.5–4%) was decreased with increasing of wheat bran. The functional properties of the bread were analyzed in terms of water holding capacity (3.14–5.59 ml/g), oil holding capacity (2.20–4.34 ml/g), and swelling capacity (0.68–2.45ml/g) were increase from control to 30 % supplementation of bran while bulk density (13.34-9.57 g/ml) was reduced with increasing of bran. Antioxidant compounds and their properties (Total Phenolic content, metal ion chelating activity, free radical activity and reducing power) of prepared bread were also increased as the supplementation of wheat bran was increased. Texture analyses of bread were analyzed by texture analyzer TA-XT2i in terms of hardness, cohesiveness, chewiness, gumminess and springiness. Thus supplementation of wheat bran up to 20% level would improve the nutritional quality of bread without adversely affecting the sensory parameters.