ABSTRACT
This chapter discusses the significance of bran fortification, off-flavor components in cereal-based food products and techniques employed to increase the palatability of the bran-fortified cereal-based functional food products. Cereal brans were the rich source of several bioactive constituents, but the presence of several non-volatile components contributes to bitter flavor. Off-flavor components were derived as a result of lipid hydrolysis. Among all cereal grains, oat grain needs special processing care to devoid off-flavor taste formation during product development. Fortification of wheat flour with bran produces bread with a bitter taste, further affecting the color and texture. Spreadability is one of the important quality parameter for biscuit. Many researchers reported that bran-fortified pasta products were not liked by several consumers because of typical flavor, color and texture. Porridge prepared from pigmented pericarp sorghum varieties pronounced bitter porridge with off aroma. Raw material plays a prominent role in contributing flavor aspect to the processed product.
