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

• Published in: International journal of food science & technology Vol. 56; no. 8; pp. 4017 - 4025
• Main Authors: Nguyen, Si Nhat, Vien, Man Dat, Le, Thi Thu Trang, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-08-2021
• Subjects: Cassava; Cellulase; cookie; Cookies; Dietary fiber; dietary fibre; Dosage; Dry matter; enzymatic treatment; Enzymes; Moisture content; Water content; Wheat; Wheat bran
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15022

Summary
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 cellulase‐treated 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.
Wheat bran was processed with a cellulase preparation and incorporated into cookie. The effects of treatment conditions on dietary fibre content were evaluated. Incorporation of cellulase‐treated bran augmented soluble fibre content of cookie. Hardness of cookie from treated bran was lower than that from untreated one.