期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 8, 页码 4017-4025出版社
WILEY
DOI: 10.1111/ijfs.15022
关键词
Cellulase; cookie; dietary fibre; enzymatic treatment; wheat bran
资金
- Vietnam National University-Ho Chi Minh City (VNU-HCM) [NCM2020-20-01]
Commercial cellulase treatment of wheat bran can effectively improve the ratio of insoluble to soluble dietary fiber, thus affecting the hardness and overall acceptability of cookies. Incorporating 50% cellulase-treated bran into cookies has the best effect, significantly improving the quality of cookies.
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.
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