Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars.

In this research paper, the proximate, antioxidant, functional, color, and scanning electron microscopy properties bran were screened in six different cultivars of wheat viz. HUW‐234, PBW‐373, WH‐1105, PBW‐502, HD‐2967, and PBW‐343. The results showed that carbohydrates ranged from 66.74% to 83.94%, proteins 3.45%–17.73%, fats 0.16%–3.16% among the wheat bran of different cultivars, and dietary fiber content ranged from 39.38% to 44.70%. The DPPH content of wheat bran ranged from 5.74% to 9.14% and the decreasing order for a radical scavenging activity was WH‐1105 > PBW‐502 > HUW‐234 > HD‐2967 > PBW‐373 > PBW‐343 between cultivars. The imperative of water absorption capacity was high in PBW‐373 and minimum in HUW‐234. Swelling capacity was found to increase with increasing temperature (50–90°C). The whiteness and yellowness Index values were found higher in cultivar HD‐2967. The bran is being used for the production of functional food products which able to prevent various degenerative diseases. Novelty impact statement: Bran from different wheat cultivars was found rich in protein, dietary fiber, total phenolic content, antioxidant activity, and also showed good functional properties which represent that bran has great potential toward new food formulation along with different flour, refers to a valuable application in food systems. [ABSTRACT FROM AUTHOR]