Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

Abstract

A commercial cellulase preparation (Viscozyme Cassava C) was employed to process wheat bran to improve the ratio of insoluble to soluble dietary fibre. The effects of initial moisture content, enzyme dosage, and incubation time on the content of soluble and insoluble fibre during the enzymatic treatment were investigated. The appropriate conditions for the cellulase treatment were initial moisture content of 0.75 g water g −1 dry matter, enzyme dosage of 9 U g −1 dry matter and incubation time of 120 min under which the ratio of insoluble to soluble fibre of wheat bran was lowered by 42%. Untreated and cellulasetreated wheat bran was incorporated into cookies at levels of 0%, 20%, 30%, 40% and 50%. Cookie with 50% cellulase-treated bran showed 21% lower ratio of insoluble to soluble fibre as well as 14% lower hardness and 13% higher overall acceptability than sample with the same amount of untreated bran.

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

“…The biscuit samples were provided to panelists one at a time, in a randomized order using Compusense Inc. software (Guelph, ON, Canada). A 9‐point hedonic scale with ratings ranging from 1 (extremely dislike) to 9 (extremely like) was used to evaluate the acceptability of the biscuits incorporated with CCPs (Nguyen et al, 2021).…”

“…The enzymatic hydrolysis reaction was previously described (Nguyen et al, 2021). Typically, 10 g of CCP was stirred with Filtrase Sprint solution in capped flasks in a water bath at 50°C.…”

“…In the last few decades, there has been a great interest from food scientists and technologists to modify the dietary fiber content and functionality using different methods (physical, chemical, biological and combined approaches) (Gan et al, 2021). Enzymatic modifications have been demonstrated as an ecofriendly and valuable option with high specificity for targeted functionalization of dietary fibers (Spotti & Campanella, 2020), particularly in the conversion of IDF into SDF (Liu et al, 2020; Nguyen et al, 2021).…”

Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies

“…Increasing citrate buffer addition showed higher SDF content and lower IDF content, indicating that citrate buffer solution facilitates the conversion of IDF to SDF. This improvement in enzymatic hydrolysis can be attributed to the citrate buffer solution, facilitating the cellulase dispersion on the cellulose surface of DCCP and partially preventing lignin from absorbing the cellulase [ 26 , 28 ]. However, a further increase in added citrate buffer caused a shrinkage in the SDF content from 7.48 ± 0.08 to 5.67 ± 0.17%db, while TDF and SDF kept dropping.…”

“…The diameter and thickness of cookies were quantified by the Arti Chauhan method [ 25 ], and the spread factor was the ratio of diameter/thickness. The hardness of cookies was determined by three-point breaking methods using Model 5543, Instron, USA, with a speed of 0.5 mm/s [ 26 ]. The color machine measured the color of cookies, Model CR-300 (Konica Minolta, Japan), using the CIE Lab system (L representing brightness, a representing redness to greenness, b representing blueness to yellowness, ΔE being the color differences) [ 25 ].…”