Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Oat and rice bran were treated with different levels (0, 70 and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. The water binding and holding capacity of brans were decreased while their soluble dietary fiber content was increased. This enzyme treatment was found to be effective in reducing the initial crumb firmness and water activity and in increasing the batter viscosity, gelatinization temperature, specific volume, porosity and sensorial characteristics of the cakes. No differences were observed in the batter's specific gravity and the cake crumb's moisture content and Browning Index (BI). The level of endoxylanase treatment did not alter significantly (P<0.05) the functional properties of the brans and the quality characteristics of the cakes probably because the treatment time (30 min) was too short to indicate a significant effect. The optimum cake characteristics were obtained when oat bran treated with 70 ppm endoxylanase was used. Overall, endoxylanase treated brans could be incorporated into cakes and improve their nutritional and quality characteristics. Industrial relevance: The objective of the present study was to evaluate the effect of the enzyme (xylanase) treatment of 2 commonly used cereal brans (oat and rice) in order to develop a functional bakery product. By using cereal bran one can upgrade agricultural products and by-products for use as food ingredients without any additional cost. Furthermore, the treatment of raw cereal brans with xylanase alters the composition and functional properties of brans, influencing the characteristics of the final product as well. Endoxylanase treated brans were found to have improved functional properties that are essential for a successful incorporation, as well as higher nutritional value. The results cif the study show the potential of using enzymes to modify underutilized sources of raw materials that can be properly incorporated in baked goods, improving their nutritional value and quality characteristics. The developed procedure and results can be used by the bakery industry to make high fibre and low cost bakery products with improved sensorial characteristics that are appealing to the consumers. (C) 2011 Elsevier Ltd. All rights reserved.