A review on the use of bran in food to improve food safety

Subject Areas : Journal of Food Safety and Processing

SEYEDE SARA HOSEINI MIRMOHAMMADI ¹ ( Bachelor's student, Department of Food Science and Industry, Basir Higher Education Institute, Abeyek )
Asieh Hassanzadeh ² ( Assistant Professor, Department of Food Science and Industry, Basir Higher Education Institute, Abeyek )

Received: 2021-10-24 Accepted : 2022-04-07 Published : 2022-08-23

Keywords: Rice, Wheat, Grain, bran, bran products,

Abstract :

Food security is the basis of economic, political and social development of human societies. The relatively high annual production of wheat and rice in the country causes a large amount of bran to be collected. One of the suitable solutions for natural food enrichment is the use of different fiber sources such as bran. Wheat and rice bran is rich in fat, carbohydrates, protein and nutrients and can be used as a food supplement. The use of bran in bakery products increases the percentage of fiber, protein and group B vitamins in the products, and its consumption reduces the risk of gastrointestinal cancer, cardiovascular diseases, and diabetes. In this research, we investigate the characteristics of bran and its use in food to improve food safety