Cereal bran and wholegrain as a source of dietary fibre: Technological and health aspects

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 7, 2012, Pages 882-892

  Alan, Pavlovich Abril ^a   Ofelia, Rouzaud Sández ^a   Patricia, Torres ^a   Rosario Maribel, Robles Sánchez ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Cereal bran; Consumer perception; Dietary fibre; Functional food; Healthy benefits

Indexed keywords

ATTITUDE TO HEALTH; BREAD; CEREAL; CHEMISTRY; CONSUMER; DIETARY FIBER; FOOD HANDLING; FOOD PREFERENCE; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMAN; REVIEW;

BREAD; CEREALS; CONSUMER SATISFACTION; DIETARY FIBER; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; FUNCTIONAL FOOD; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTH PROMOTION; HUMANS;

EID: 84867477361     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.676030     Document Type: Review

References (107)

1. AACC Report of the Dietary Fiber Definition Committee to the Board of Directors of the American Association of Cereal Chemist 2001. The definition of dietary fiber. Cereal Foods World 46: 112-129.
2. Abdul-Hamid A, Luan YS. 2000. Functional properties ofdietary fiberprepared from defatted rice bran. Food Chem 68: 15-19.
3. Alfredo VO, Gabriel RR, Luis CG, David BA. 2009. Physicochem-ical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci Technol 42: 168-173.
4. Amirkavei SH, Shahedi M, Kabir GH, Kadivar M. 2009. Effects of treated and untreated bran in dough dynamic rheology. Int J Food Sci Nutr 60(1): 190-198.
5. Amrein TM, Gränicher P, Arrigon E, Amado R. 2003. In vitro digestibility and colonic fermentability of aleurona isolated from wheat bran. Lebensm Wiss u Technol 36: 451-460.
6. Arvola A, Lähteenmäki L, Dean M, Vassallo M, Winkelman M, Claupein E, et al. 2007. Consumer's beliefs about whole and refined grain products in UK, Italy and Finland. J Cereal Sci 46: 197-206.
7. Autio K. 2006. Effects ofcell wall components on the functionality of wheat gluten. Biotech Adv 24: 633-635.
8. Bech-Larsen T, Grunert KG. 2003. The perceived healthiness of functional foods. A conjoint analysis of Danish, Finnish and American consumers' perception of functional foods. Appetite 40: 9-14.
9. Black PD, Lewis D. 2009. Dietary fiber: Consumer attitudes and preference. Cereal Food Word 54(5): 213-215.
10. Bridges A. 2011. Report on the Codex 2011 Meeting: AACC Intl. Methods and Codex are in sync. Cereal Foods World 56: 122-123.
11. Brown L, Rosner B, Willett WW, Sacks FM. 1999. Cholesterol-lowering effects ofdietary fiber: a meta-analysis. Am J Clin Nutr 69: 30-42.
12. Buri RC, von Reding W, Gavin MH. 2004. Description and characterization of wheat aleurone. Cereal Foods World 49: 274-282.
13. Bustos MC, Perez GT, León AE. 2011. Sensory and nutritional attributes of fibre-enriched pasta. Food Sci Technol 44: 1429-1434.
14. Chawala R, Patil GR. 2010. Soluble dietary fiber. Comprehensive Rev Food Sci Food Safety 9: 178-196.
15. Chen HD, Weiss JC, Shahidi F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol 60: 30-36.
16. Cho SS, Prosky L, Dreher M. 1999. Complex carbohydrates in foods. New York: Marcel Dekker, Inc.
17. Collar C. 2008. Novel high fiber and whole grain breads. Chapter 9 In: Hamaker B, editor. Technology offunctional cereal products. Cambridge: Woodhead Publishing Limited Abington Hall. p 184-214.
18. Courtin CM, Delcour JA. 2004. Arabinoxilans and endoxylanasas in wheat flourbread-making. J Cereal Sci 35(3): 225-243.
19. Cui SW, Roberts KT. 2009. Dietary fiber: fulfilling the promise of added-value formulations. In: Kapsis S, Norton I, Ubbink J, editors. Modern biopolymer science. Amsterdam: Elsevier. p 399-448.
20. Dalgetty DD, Baik B-K. 2006. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas. Cereal Chem 83: 269-274.
21. Davidson MH, Dugan LD, Burns JH. 1991. The hypo-cholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. J Am Med Assoc 265: 1833-1839.
22. Dean M, Shepherd R, Arvola A, Vassallo M, Winkelmann M, Claupein E, et al. 2007. Consumer perception ofhealthy cereal products and production methods. J Cereal Sci 46: 188-196.
23. De Munder JSL, Hu FB, Spingelman D, Franz M, van Dam RM. 2007. Whole grain, bran, germ intake and risk oftype 2 diabetes: a prospective cohort study and systematic review. PLoS Med 4(8): e261.
24. Denova-Gutierrez E, Castañon S, Talavera JO, Gallegos-Carrillo K, Flores M, Dosamantes-Carrasco D, et al. 2010. Dietarypatterns are associated with metabolic syndrome in an urban mexican population. J Nutr 140: 1855-1863.
25. DeVries JW. 2003. On defining dietary fibre. Proc Nutr Soc 62: 37-43.
26. Dexter JE, Izydorczyk MS, Marchylo BA, Schlichting LM. 2005. Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content ofamylase and fibre. In Cauvain SP, Salmon SE and Young LS, editors. Using Cereal Science and Technology for the Benefit of Consumers. Proc. 12th ICC Cereal and Bread Congress, Cambridge, UK, Woodhead Publishing Ltd. p 488-493.
27. Dikeman CL, Murphy MR, Fahey GC, Jr. 2006. Dietary fibers affect viscosity of solutions and simulated human gastric and small intestinal digesta. J Nutr 136: 913-919.
28. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. 2011. Dietary fibre and fibre-rich by-products of food proces-sing: characterization, technological functionality and comme-rcial applications: a review. Food Chem 124: 411-421.
29. EFSA. 2010a. Dietary fibre related health claims, www.efsa. europa.eu./efsajournal.htm
30. EFSA. 2010b. Scientific Opinion on the substantiation of health claims related to whole grain. Available at www.efsa.europa.eu/efsajournal.htm
31. Eugster W 2005. Advantages commerciaux réalisés grâce au process de décorticage 'Peeling'. Industrie des Céré ales 143: 31-32.
32. Fleurat-Lessard F, Chaurand M, Marchegay G, Abecassis J. 2007. Effects of processing on the distribution of pirimiphos-methyl residues in milling fractions of durum wheat. J Stored Prod Res 43: 384-395.
33. Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, Perez-Alvarez JA. 2010. Resistant starch as functional ingredient: A review. Food Res Int 43(4): 931-942.
34. Fulcher RG, Miller SS. 1993. Structure of oat bran and distribution of dietary fiber components. In: Wood PJ, editor. Oat bran. St. Paul, MN: American Association ofCereal Chemists. p 1-24.
35. Gan Z, Galliard T, Ellis PR, Angold RE, Vaughan JG. 1992. Effect of the outer bran layers on the loaf volume of wheat bread. J Cereal Sci 15: 151-163.
36. Gómez M, Moraleja A, Oliete B, Ruiz E, Caballero PA. 2010. Effect of fibre size on quality on fibre-enriched layer cake. Food Sci Technol 43: 33-38.
37. Guenther PM, Juan WY, Lino M, Hiza HA, Fungwe T, Lucas R. 2008. Diet quality of low-income and higher income Americans in 2003-04 as measured by the Healthy Eating Index-2005. U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Nutrition Insight 42 (Online). Available at: http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight42.pdf(Accessed on 28 March 2012).
38. Hauge D, McCurry S, Englson J, Fulcher G, Hesse D, Marquart L. 2010. Grains for health: a look to the past and insights into the future. Cereal Chem 87: 155-158.
39. Hemery Y, Rouau X, Lullien-Pellerin V, Barron C, Abecassis J. 2007. Dry processes to develop wheat fraction and products whit enhance nutritional quality. J Cereal Sci 46: 327-347.
40. Hemery Y, Chaurand M, Holopainen U, Lampi A-M, Lehtinen P, Piironen V, et al. 2011a. Potential of dry fractionation of wheat bran for the development of food ingredients, part I: influence ofultra-fine grinding. J Cereal Sci 53: 1-8.
41. Hemery Y, Holopainen U, Lampi M-A, Lehtinen P, Nurmi T, Piironen V, et al. 2011b. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electrostatic separation ofparticles. J Cereal Sci 53: 9-18.
42. IGD. 2007. UK whole grain guidance, www.igd.com/index. Accessed on 19 September 2011.
43. Institute of Medicine. 2001. Dietary reference intakes proposed definition ofdietary fiber. Washington, DC: National Academy Press. p 1-64.
44. International Food Information Council Foundation. 2010. Food & Healthy Survey: consumer attitudes toward food, nutrition and health. Available at www.ific.org/reasarch/2010foodand healthsurvey.cfm (acceded on 10 November 2010).
45. Isken F, Klausc S, Osterhoff M, Pfeiffer AFH, Weickert MO. 2010. Effects of long-term soluble vs. insoluble dietary fiber intake on high-fat diet-induced obesity in C57BL/6J mice. JNutr Biochem 21: 278-284.
46. Jacobs SJ, Izydorzyk MS, Preston KR, Dexter JE. 2008. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. J Sci Food Agric 88: 558-568.
47. Jayadeep A, Singh V, Sathyendra Rao BV, Srinivas A, Ali SZ. 2009. Effect ofphysical processing ofcommercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components. Food Bioprocess Technol 2: 57-67.
48. Jones JM. 2008. Whole grains-Issues and deliberation from the whole grain task force. Cereal Food Word 53(5): 261-265.
49. Jones JM. 2010. Regulatory aspects ofwhole grain and whole grain foods: definitions and labeling. Cereal Chem 87: 150-154.
50. Kahlon TS, Woodruff CL. 2003. In vitro binding ofbile acids by rice bran, oat bran, barley and ß-glucan enriched barley. Cereal Chem 80: 260-263.
51. Kahlon TS, Edwards RH, Chow FI. 1998. Effect of extrusion on hypocholesterolemic properties ofrice, oat, corn, and wheat bran diets in hamsters. Cereal Chem 75: 897-903.
52. Kahlon TS, Chiu MM, Chapman MH. 2009. In vitro bile-acid binding of whole vs pearled wheat grain. Cereal Chem 86: 329-332.
53. Krebs-Smith SM, Guenter PM, Subar AF, Kirkpatrick SI. 2010. Americans do not meet federal dietary recommendation. J Nutr 140: 1832-1838.
54. Krutulyte R, Grunert KJ, Scholderer J, Lähteenmäki L, Hagemann KS, Elgaard P, et al. 2011. Perceived fit ofdifferent combinations of carriers and functional ingredients and its effect on purchase intention. Food Qual Prefer 22: 11-16.
55. Laca A, Mousia Z, Diaz M, Webb C, Pandiella SS. 2006. Distribution of microbial contamination within cereal grains. J Food Eng 72: 332-338.
56. Lagassé SL, Hatcher DW, Dexter JE, Rossnagel BG, Izydorczyk MS. 2006. Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content. Cereal Chem 83: 202-210.
57. Lai CS, Davis AB, Hoseney RC. 1989. Production ofwhole wheat bread with good loafvolume. Cereal Chem 66(3): 224-227.
58. Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault M-C. 2005. Dietary fibre intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr 82: 1185-1194.
59. Lebesi DM, Tzia C. 2009. Effect of the addition ofdifferent dietary fiber edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol 4: 710-722.
60. Lee S, Inglett GE, Carriere CJ. 2004. Effect ofnutrium oatbran and flaxseed on rheological properties of cakes. Cereal Chem 81: 637-642.
61. Lopes-Almeida E, Chang YK, Steel CJ. 2010. Effect of adding different dietary fiber sources on Farinographic parameters of wheat flour. Cereal Chem 87: 66-573.
62. Lupton JR, Turner ND. 2003. Dietary fiber and coronary disease: does the evidence support an association? Curr Atheroscler Rep 5: 500-505.
63. Marconi E, Graziano M, Cubadda R. 2000. Composition and utilization of barley perlearling by-products for making functional pasta rich in dietary fibre and beta-glucan. Cereal Chem 37: 133-139.
64. Marquart L, Chan M, Orsted KA, Schmitz EAA, Jacobs RD. 2006. Gradual incorporation of whole grain flour into grain based products. Cereal Foods World 51: 114-117.
65. Marquart L, Faubion J, Liu RH, Smail S, Fulcher G, Scheideman M. 2007. Moving whole grain forward: the case for whole grain collaborative. Cereal Foods World 52: 196-200.
66. McCleary BV. 2010. Development of an integrated total dietary fiber method consistent with the Codex Alimentarius definition. Cereal Food Word 55(1): 24-28.
67. Mckeown MN, Troy LM, Jacques PF, Hoffmann U, O' Donnell CJ, Fox CS.2010. Whole-and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: the Framingham Heart Study. Am J Clin Nutr. 92: 1165-1171.
68. Moder GJ, Finney KF, Bruinsm BL, Ponte JG, Bolte LC. 1984. Bread-making potential of straight-gradeand whole-wheat flours of triumph and eagle-plainsman hard red winter wheats. Cereal Chem 61: 269-273.
69. Noort MWJ, van Haaster D, Hemery Y, Schols HA, Hamer RJ. 2010. The effect ofparticle size of wheat bran fraction on bread quality-evidence for fibre-protein interaction. J Cereal Sci 52: 59-64.
70. Peressini D, Sensidoni A. 2009. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J Cereal Sci 49: 190-201.
71. Pimentel-Trevizan LR, Casadei de Baptista G. 2000. Resíduos de deltrametrina em graos de trigo em seus produtos procesados, determinados por cromatografia gasosa. Sci Agric 2: 199-203.
72. Pomeranz Y. 1988. Chemical composition of kernel structure. In: Pomeranz Y, editor. Wheat: chemistry and technology. Vol. 4. St Paul, MN: AACC. p 97-158.
73. Position of the American Dietetic Association: Health Implications of Dietary Fiber 2008. J Am Diet Assoc 108: 1716-1731.
74. Prosky L, Asp NG, Scheweizer TF, DeVries JW, Furda I. 1988. Determination of insoluble and soluble, and total dietary fibre in foods and food products: interlaboratory study. J Assoc Off Anal Chem 71: 1017-1023.
75. Rakha A, Aman P, Andersson R. 2010. Characterization ofdietary fibre components in rye products. Food Chem 119: 859-867.
76. Roberfroid MB. 2000. Global view on functional foods: European perspective. Br J Nutr 2: S133-S138.
77. Rodríguez R, Jiménez A, Fernández-Bolaños J, Guillén R, Heredia A. 2006. Dietary fibre from vegetable products as source of functional ingredients. Food Sci Technol 17: 3-15.
78. Romero AL, Romero JE, Galaviz S, Fernandez ML. 1998. Cookies enriched with psyllium or oat bran lower blood LDL cholesterol in normal and hypercholesterolaemic men from Northern Mexico. JAm Coll Nutr 17(6): 601-608.
79. Rondanelli M, Opizzi A, Monteferrario F, Klersy C, Cazzola R, Cestaro B. 2011. Beta-glucan-or rice bran-enriched foods: a comparative crossover clinical trial on lipidic pattern in mildly hypercholesterolemic men. Eur J Clin Nutr 65: 864-871.
80. Rosell CM, Santos E, Collar C. 2009. Physico-chemical properties of commercial fibres from different Sources: a comparative approach. Food Res Inter 42: 176-184.
81. Rosell CM, Santos E, Collar C. 2010. Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. Eur Food Res Technol 231: 535-544.
82. Sangnark A, Noomhorm A. 2004. Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Res Inter 37: 66-74.
83. Schaafsma G. 2004. Health claims, options for dietary fibre. In: Van der Kamp JW, Asp NG, Miller Jones J, Schaafsma G, editors. Dietary fibre: bioactive carbohydrates for food and feed. Wageningen, The Netherlands: Wageningen Academic Publishers. p 27-38.
84. Schaafsma G, Kok F. 2005. Nutritional aspects offood innovations: a focus on FFs. In: Jongen WMF, Meulenberg M, editors. Innovation in agri-food systems. Product quality and consumer acceptance. Wageningen, NL: Wageningen Academic Publishers, p 207-220.
85. Scientific Advisory Committee on Nutrition (SACN). 2008. Draft SACN position statement on dietary fibre & health and the dietary fibre definition-August 2008. Available at http://www. sacn.gov.uk/pdfs/final-sacn- position-statement-for-website- dietary-fibre.pdf (accessed on 12 August 2011).
86. Seyer ME, Gélinas P. 2009. Bran characteristics and wheat performance in whole wheat bread. Inter J Food Sci Technol 44: 688-693.
87. Skendi A, Papageorgiou M, Biliaderis CG. 2009. Effect ofbarley b-glucan molecular size and level on wheat dough rheological properties. J Food Eng 91: 594-601.
88. Slavin JL. 2004. Whole grains and human health. Nutr Res Rev 17: 99-110.
89. Slavin JL. 2005. Dietary fiber and body weight. Nutrition 21: 411-418.
90. Streppel MT, Ocké MC, Boshuizen HC, Kok FJ, Kromhout D. 2008. Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: the Zutphen Study. Am J Clin Nutr 88: 1119-1125.
91. Sudha ML, Vetrimani R, Leelavathi K. 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100: 1365-1370.
92. Tate and Lyle 2008. Consumerpreference and attitudes toward fiber in the US, México, and Brazil. Tate and Lyle Annual Report, London: St Ives Westerham Press Ltd.
93. Topping D. 2007. Cereal complex carbohydrates and their contribution to human health. J Cereal Sci 46: 220-229.
94. Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM. 2009. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nano scale fragmentation. J Agric Food Chem 18: 8467-8473.
95. Verardo V, Riciputi Y, Messia MC, Vallicelli M, Falasca L, Marconi E, Caboni MF. 2011. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products. Int J Food Sci Nutr 62(3): 262-269.
96. Vuksan V, Rogovik AL, Jovanovski E, Jenkins AL. 2009. Recommendations for individuals with type 2 diabetes. Curr Diab Rep 9: 405-411.
97. Wang MW, Hamer RJ, van Vliet T, Gruppen H, Marseille H, Weegels PL. 2003a. Effect on water unextractable solids on gluten formation properties: mechanistic consideration. J Cereal Sci 37: 55-64.
98. Wang MW, Oudgenoeg G, van Vliet T, Hamer RJ. 2003b. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. J Cereal Sci 38: 95-104.
99. Wang MW, van Vliet T, Hamer RJ. 2004a. Evidence that pentosan and xilanasa effect the re-agglomeration of gluten network. J Cereal Sci 39: 341-349.
100. Wang MW, van Vliet T, Hamer RJ. 2004b. How gluten properties are affected by pentosan. J Cereal Sci 39: 395-402.
101. Weickert MO, Pfeiffer AFH. 2008. Metabolic effects of dietary fiber consumption and prevention of diabetes. J Nutr 138: 439-442.
102. Willis HJ, Thomas W, Eldridge AL, Harkness L, Green H, Slavin JL. 2011. Glucose and insulin do not decrease in a dose-dependent manner after increasing doses of mixed fibers that are consumed in muffins for breakfast. Nutr Res 31: 42-47.
103. Wisker E, Feldheim W 1992. Faecal bulking and energy value of dietary fibre. In: Dietary Fibre: A Component ofFood, Schweizer TF and Edwards CA, editors. London: Springer Verlan. p 233-246.
104. Yadav DN, Rajan A, Sharma GK, Bawa AS. 2009. Effect of fiber incorporation on rheological and chapatti making quality of wheat flour. J Food Sci Technol 47: 166-173.
105. Zhang F, Jiang Y, Wang L, Kang S, Pan C. 2011. Residue dynamics studies of aluminum phosphide and magnesium phosphide in store rice utilizing a sulphuric acid-toluene extraction coupled withgaschromatographyanalysis. Cereal Chem 88(5): 441-444.
106. Zhang D, Moore W 1999. Wheat bran particle size effects on bread baking performance and quality. J Sci Food Agr 79: 805-809.
107. Zitterman A. 2003. Bran. V: Encyclopedia of food science and nutrition. In: Caballero B, Trugo LC, Finglas PM, editors, Amsterdam: Academic Press, Elsevier. p 1844-1850.