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Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran

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Abstract

The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (No. U1604235), the Special Fund for Henan Agriculture Research System (No. S2017-01-G06) and the Key Scientific and Technological Research Projects of Henan Education Department (No. 13B550948).

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Authors and Affiliations

  1. College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, People’s Republic of China

    Chong Liu, Yanyan Zhang, Huan Li, Limin Li & Xueling Zheng

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  1. Chong Liu
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  2. Yanyan Zhang
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  3. Huan Li
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  4. Limin Li
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  5. Xueling Zheng
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Correspondence to Xueling Zheng.

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Liu, C., Zhang, Y., Li, H. et al. Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran. J Food Sci Technol 57, 3893–3902 (2020). https://doi.org/10.1007/s13197-020-04421-6

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  • DOI: https://doi.org/10.1007/s13197-020-04421-6

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