Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice

Adding Fiber supplement to beverages can be a suitable choice for consumers to compensate for the lack of DF and have a positive impact on their health. Wheat bran, a by-product of wheat milling process is due to DF and its nutritional value is concerned. But it requires processing, because of nutritional and technological problems. There are some methods for wheat bran processing to reduce anti-nutritional compounds and increase its functional properties e.g. Fermentaion & Extrusion food extrusion. The objective of this study was to investigate the effects of adding 0.5, 0.7 and 1% of fiber supplements including fermented and extruded wheat bran compared to the commercial sample of orange fiber on the physicochemical properties of pineapple beverage. The results showed that adding different levels of fiber supplements and storage conditions over time led to a significant increase (P≤0.05) in specific gravity, turbidity, ash, brix and reducing sugar content and total sugar content, as well as brightness (L*), yellowness (b*) and redness (a*). However, there was no significant difference between the acidity of different treatments by adding three types of fiber supplementation (P≥0.05). The organoleptic properties of beverage treatment in this study also showed that, increas the amount of extruded wheat bran, led to promote the color index, flavor, and overall acceptance and its score was in an acceptable range. Due to the nutritional composition of extruded wheat bran and application modifying in comparison with fermented and non-extruded, its use in the formulation of beverages leads to a new functional beverage