Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment

Nguyen, Si Nhat; Ngo, Thi Cam Tu; Tran, Thi Thu Tra; Ton, Nu Minh Nguyet; Le, Van Viet Man

doi:10.1016/j.fbio.2020.100782

Cited by 27 publications

(79 citation statements)

References 36 publications

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“…This implies that dragon fruit peels could be a good source of dietary fibres. Regarding the recommended ratio of the two fibre fractions (IDF/SDF) at lower than 3:1 (Nguyen et al ., 2020) to provide good physiological effects, dragon fruit peels have a better source of soluble dietary fibres than certain cereals like wheat bran (14.1:1) and oat bran (5.6:1) (Grigelmo‐Miguel & Martín‐Belloso, 1999). These data suggest that dragon fruit peels display a high content of dietary fibres, soluble dietary fibres and proper IDF/SDF ratio.…”

Section: Dietary Fibresmentioning

confidence: 99%

Functional compounds in dragon fruit peels and their potential health benefits: a review

2021

Int J of Food Sci Tech

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Summary Recovery of bioactive or functional compounds from fruit wastes is a current research trend, not only to lessen the waste disposal burden, but also to meet the increasing demand from the public for health‐beneficial plant‐based products. In this review, the main groups of functional compounds from dragon fruit peels including betalains, phenolics and dietary fibres are comprehensively scrutinised. The potential health benefits of these phytochemicals in individuals or in matrices are discussed, including antioxidant, anti‐inflammatory, anti‐angiogenic, prebiotic, antibacterial, antiproliferative and cytotoxic activities, and blood lipid profile improvement. These analyses provide insights in the development of the products and bioactive compounds derived from dragon fruit peels for human consumption to prevent chronic diseases such as cardiovascular disease, diabetes and cancer.

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Section: Dietary Fibresmentioning

confidence: 99%

Functional compounds in dragon fruit peels and their potential health benefits: a review

2021

Int J of Food Sci Tech

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“…Their findings revealed that the inclusion of steam-exploded and cellulase-treated bran into bread improved the soluble fibre content and specific volume, however, decreased the crumb hardness of product. Recently, Nguyen et al, (2020) treated wheat bran with cellulase preparation (Viscozyme Cassava C) under fixed treatment conditions prior to incorporating into pasta. The authors reported that the incorporation of cellulase-treated bran resulted in product with more balanced IDF/SDF ratio and lower in vitro glycaemic index compared to that of untreated bran.…”

Section: Introductionmentioning

confidence: 99%

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

Nguyen

Vien

et al. 2021

Int J of Food Sci Tech

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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.

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“…Fermentation activated the endogenous enzymes of WB, which, together with the exogenous enzymes, changed the state of fiber in WB, resulting in the dissolution of arabinoxylan and the slight degradation of insoluble fiber. Fermentation and enzyme treatment of WB make up for the increase in hardness and decrease in the volume of untreated WB (Nguyen et al, 2020). Solid-state fermentation of WB with Fomitopsis pinicola has been shown to improve the processing property of WB by fermentation.…”

Section: Microorganismsmentioning

confidence: 99%

“…The beneficial effects of enzymatic treatment on WB include a rise in antioxidant activity, an increase in the SDF content, an increase in the contents of folic acid and phenolic acids, a decrease in the phytic acid content, and a reduction in starch digestibility and blood sugar index (Ahmad et al, 2018; Nguyen et al, 2020; Nguyen et al, 2021). The most common commercially available enzyme preparations in the industry are cellulase, xylanase, and α‐amylase.…”

Section: Solutionsmentioning

confidence: 99%

“…Currently, cellulase improves bran with a higher SDF content and a more balanced insoluble/soluble fiber ratio. Treatment in combination with transglutaminase reduces cooking losses and improves the hardness tensile strength and overall acceptability of the pasta (Nguyen et al, 2020). The enzymatic approach, besides increasing the rheological qualities of dough, has an inhibitory impact on browning.…”

Section: Solutionsmentioning

confidence: 99%

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Wheat bran enrichment for flour products: Challenges and solutions

Yan

2022

Food Processing Preservation

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Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock feed and brewing material. Its development and application have attracted a great deal of interest in both scientific and industrial domains due to the increasing demand for more healthy foods. Hence, using WB‐added flours is seen as an effective means of improving the nutritional quality of flour products. However, the high insoluble dietary fiber content of WB may affect the quality of flour products during processing, mainly in terms of darker color, coarse texture (granular), and reduced volume, leading to limitations in its application. Moreover, some poor‐quality or diseased WB is prone to carrying fungal toxins, pesticides, and heavy metals. This review will summarize the challenges of WB for nutritional fortification in flour products and analyze the reasons for the issues encountered. Finally, it proposed practical solutions to the problems of dark color, coarse texture, small volume, and poor quality of WB, besides foreseeing the upcoming obstacles in WB use. Novelty impact statement This review focuses on the challenges of nutritional fortification of wheat bran in flour products and analyzes the reasons for the problems encountered. An overview of current modification methods is presented mainly from physical, chemical and biological perspectives to solve the problems of dark color, coarse texture, small volume, and poor quality of wheat bran.

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Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment

Cited by 27 publications

References 36 publications

Functional compounds in dragon fruit peels and their potential health benefits: a review

Functional compounds in dragon fruit peels and their potential health benefits: a review

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

Wheat bran enrichment for flour products: Challenges and solutions

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