Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity) and sensory properties of pretzel. Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). Present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake.