Functional and physical properties of cookies enriched with dephytinized oat bran

Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioavailability of minerals and proteins. Therefore, our aim was to produce oat bran cookies with low PA content. Oat bran was dephytinized with two different methods (fermentation and hydrothermal). Cookies were prepared by substitution of flour with dephytinized oat brans (0%, 7%, 14% and 21%) and evaluated in terms of physical characteristics, functional and sensory properties. Dephytinized oat brans supplemented cookies had significantly low PA content. Additionally, this supplementation enhanced DF content, phenolic compounds content and antioxidant activity of corresponding cookies much more than untreated bran. Oat bran and dephytinized oat bran addition has similar effects on cookies, resulted in higher spread ratios, harder texture and darker color. Their sensory evaluation scores are promising, especially fermented oat bran's. These results show dephytinized oat brans have a great potential use in bakery industry, does not have to be limited with cookies but also could be suitable for different types of baked goods. (C) 2018 Elsevier Ltd. All rights reserved.