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KMID : 0380620220540050490
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.490 ~ p.497
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Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes
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Yoon Ji-Eun
Lee Kwang-Yeon
Lee Hyeon-Gyu
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Abstract
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Dietary fiber (DF) from cereal whole grain (rice, barley, wheat, and buckwheat) was treated with different concentrations (1, 5, and 10%, w/w) of cellulase and xylanase, and the effects on the DF content and composition, antioxidant properties, and cake qualities of DF extracted from wholegrain were studied. Consequently, 1% enzyme treatment increased the total DF content and soluble/insoluble DF ratio. Furthermore, total phenolics and antioxidant properties increased with enzyme levels, and xylanase treatment was more effective than cellulase treatment. When xylanase-treated barely DF (XBDF) was incorporated into the cake formulation (1-3%, wheat basis, w/w), the addition of XBDF improved the antioxidant properties of the cakes and depressed starch hydrolysis compared to that with the wheat control or native barely DF-added cake, while their texture became hard. This confirms that wholegrain DF treated with xylanase has excellent potential for food applications, including functional bakery products.
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KEYWORD
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whole grains, dietary fiber, cake, antioxidant activity, in vitro digestibility
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