RETRACTED: Extraction and enrichment of maize bran cell wall in bread and its textural, and microbial assessment (Retracted Article)

作者：Ahmad, Nazir; Hussain, Muzzamal; Sameen, Aysha; Saeed, Farhan; Hussain, Abid; Imran, Ali; Ahmed, Zahoor; Rehman, Abdur; Manzoor, Muhammad Faisal^*; Karrar, Emad^*

来源：Food Science & Nutrition, 2021, 9(5): 2785-2785.

DOI：10.1002/fsn3.2147

• bread
• cell wall
• ferulic acid
• maize bran

In this study, we isolated the cell wall from maize bran and then ascertained the attributes of bread with the addition of the isolated material at different levels. The work was divided into two phases. In Phase-I, the cell wall was isolated from maize bran with sequential extraction method, while in Phase-II bread was prepared with the enrichment of extracted cell walls at different concentrations and characterized for its physicochemical and textural, and microbial properties. Results from Phase-I expressed that the amount of cell wall content in maize bran varieties was 37.78 +/- 0.08 g/100g and 33.12 +/- 0.35 g/100g in Buffalo MB-135000 and Pearl-11, respectively. Whereas, Phase-II results showed an increase in moisture contents, loaf volume, and fracturability of bread while water activity and hardness decreased with the addition of maize brain cell wall (MBCW) level. Moreover, the loaf volume and fracturability of bread also reduced with storage intervals. Also, due to the presence of bioactive components specifically ferulic acid (antimicrobial) in MBCW, mold growth is reduced with increasing MBCW levels. Conclusively, it can be declared that Buffalo MB-135000 and Pearl-11 MBCW have a positive effect on bread water activity that decreases microbial growth and thus increases bread shelf life.

• 单位
  江苏大学; 江南大学