ArticleFrontiers in nutrition2022
Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Nutrition, phytochemical profile, bioactivities and applications in food industry of banana peels: a comprehensive review.Food chemistry. Molecular sciences · 2026Review
- Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.NPJ science of food · 2026Article
- Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation.Foods (Basel, Switzerland) · 2025Article
- Biosourcing and optimization of fungal lipase production from cheap agro waste via solid state fermentation.Scientific reports · 2025Article
- Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications.Foods (Basel, Switzerland) · 2025Review
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 - Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits.Ultrasonics sonochemistry · 2025Article
- Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.Food chemistry: X · 2024Article
- Predicting the properties of wheat flour from grains during debranning: A machine learning approach.Heliyon · 2024Article
- Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.International journal of food science · 2024Article
- Stabilization of Rice Bran: A Review.Foods (Basel, Switzerland) · 2023Review
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10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (
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