EFFECT OF COLOURED WHEAT BRAN ADDED TO BISCUITS ON PHYSICAL AND CHEMICAL CHANGES DURING STORAGE

Abstract

Increasing the fibre content in food has various forms, one option is to increase the content by adding fibre (bran) to bakery products such as biscuits. The aim of this study is to investigate the impact of bran from coloured wheat flour on the storage time and the physical, chemical, and sensory properties of biscuits. Bran of coloured wheats (AF Jumiko, AF Oxana, Citrus x Bona Dea N-34 and AF Zora) was added in an amount of 20% to the standard wheat flour. Physical, chemical, and sensory characteristics of the biscuits produced were monitored, namely the dry matter, FRAP, polyphenols, DPPH, colour, and texture. These parameters were measured on day 1, after 14 days and after 28 days of storage. Supporting characterization of the biscuits was performed by determining the fibre, fat, protein, and ash content on day 1. Compared to the control the results confirmed a change in colour depending on the colour variety of wheat used and an increase in antioxidant properties and for some varieties also increasing of polyphenol content. As expected, there was also an increase in the fibre content of biscuits with the addition of bran.