{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T15:11:57Z","timestamp":1788966717640,"version":"build-2803163510"},"reference-count":92,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T00:00:00Z","timestamp":1788912000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007414","name":"Qassim University","doi-asserted-by":"publisher","award":["(QU-APC-2026)."],"award-info":[{"award-number":["(QU-APC-2026)."]}],"id":[{"id":"10.13039\/501100007414","id-type":"DOI","asserted-by":"publisher"}]},{"award":["(QU-APC-2026)."],"award-info":[{"award-number":["(QU-APC-2026)."]}],"id":[{"id":"https:\/\/ror.org\/01wsfe280","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Conventional wheat flour burger buns are often energy-dense but deficient in essential nutrients. This study investigated their fortification with Fermented\u2013Freeze-Dried Sesame Bran Powder (FFSBP), a sustainable, nutrient-rich by-product. FFSBP was produced via solid-state fermentation using Lactobacillus plantarum, followed by freeze-drying, and incorporated into refined wheat flour at 0% (control), 1%, 2%, 3%, 4%, and 5% (w\/w). Proximate composition, functional properties, physical characteristics, instrumental color, bioactive content, antioxidant activity, and sensory attributes were evaluated. FFSBP significantly (p &lt; 0.05) and dose-dependently improved nutritional quality, increasing crude protein to 13.92% (a relative increase of approximately 9% compared with the control), dietary fiber by 238% (from 0.76% to 2.57%), ash mineral content, and total phenolic\/flavonoid compounds. Antioxidant activity, measured via DPPH radical scavenging, increased nearly fourfold. Instrumental color analysis revealed dose-dependent darkening of the crust and crumb, with decreased lightness (L) and increased yellowness (b). However, specific volume decreased by approximately 7% at the 5% level. Sensory evaluation showed that buns with up to 3% FFSBP maintained overall acceptability comparable to the control, benefiting from enhanced taste and odor, whereas 4\u20135% levels negatively impacted appearance, crumb color, and mouthfeel texture, correlating with color shifts. The results demonstrate that 3% FFSBP optimally enhances nutritional and bioactive properties without compromising sensory acceptance or physical structure.<\/jats:p>","DOI":"10.3390\/foods15183191","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T14:02:48Z","timestamp":1788962568000},"page":"3191","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development and Characterization of Wheat Burger Buns Fortified with Fermented\u2013Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3781-1064","authenticated-orcid":false,"given":"Rehab F. M.","family":"Ali","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9585-4735","authenticated-orcid":false,"given":"Ayman M.","family":"El-Anany","sequence":"additional","affiliation":[{"name":"Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raed","family":"Alayouni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Peris, M., Rubio-Arraez, S., Castell\u00f3, M.L., and Ortol\u00e1, M.D. (2019). 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