The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta

Today, pasta is one of the most popular foods, and the addition of bran into its formulation provides the possibility of producing a healthy, high-fiber food product. As some micronutrients may become unavailable due to complex formation by phytic acid, which is present in bran, reducing the amount of this ingredient may eliminate this limiting factor and improve its applications in foods. The raw bran used in this study was first ground into two mesh sizes, 90 and 120 micrometers and then, processed by two stages of dry/humid thermal processes, accomplished in an autoclave and oven, at temperatures of 121°C and 150°C for 90 and 20 minutes, respectively. The bran sample mixed with the pasta flour in proportions of 2.5, 5, and 7.5(gr/100gr flour).  The rheological characteristics of the mixed- flour pastes were analyzed by Mixolab test to determine the best formulation for the Sedani-type bran-enriched pasta. Van Soest and the high-performance liquid chromatography methods were used to evaluate the insoluble portion of fiber in acidic detergent and phytic acid, respectively. According to the results, two paste formulations containing 5 and 7.5% of the bran exhibited the best rheological properties. In conclusion, the pasta sample formulated with 5% of the processed bran showed the lowest cooking loss and the highest sensory scores compared to control and may be recommended as the best treatment.