Search on the production techniques of wheat and red lentil brans low calorie dietary fiber

Awareness of the importance of healthy and low calorie diets is increasing overall the world due to its nutritional and functional effects on the healthy body. Enrichment dietary products with dietary fibers become common a lot nowadays. In this study, physical and chemical changes of wheat and red lentil dietary fiber were determined for soaking, cooking, microwave and ultrasound treatments. The moisture (%, w.b.), protein (%, d.b.), ash (%, d.b.), fat (%, d.b.), starch (%, d.b.), sugar (%, d.b.), carbohydrates (%, d.b.), total dietary fiber (%, d.b.), calorie and color values (L*, a*, b* and YI) were determined. It was found that the chemical properties of wheat and red lentil brans significantly (p≤0.05) changed based on production methods, soaking, cooking, microwave and ultrasound. According to the results of analyses, the fat content of wheat and red lentil dietary fibers did not change (p< 0.05) in all treatments. The dietary fibers calorie content decreased (p≤0.05) in all different treatments and the dietary fiber content increased (p≤0.05) in all different treatments except soaked wheat bran. Key Words: Wheat Bran, Red Lentil bran, Soaking, Cooking, Microwave, Ultrasound, Physical and Chemical Properties, Dietary Fibers.