Use of wheat bran processed with different dephytinization methods in the production of expanded cereal-based snacks and their effects on product quality

Abstract

This study investigated the effects of different dephytinization methods (autoclaving, fermentation, and enzymatic phytase treatment) on wheat bran and the subsequent impact of the modified brans on the quality of expanded cereal-based snacks. Dephytinized brans were incorporated into formulations at substitution levels of 0–15% and evaluated in terms of color parameters, physical properties (diameter and spread ratio), phytic acid content, and sensory attributes. Bran modified by autoclaving at 121 °C for 30 minutes led to a significant reduction in product diameter, decreased expansion capacity, and darker surface color as the substitution level increased. Bran fermented with Saccharomyces cerevisiae at 37 °C for 24 hours produced the most favorable sensory outcomes, particularly improving crispiness and overall acceptability. Enzymatically modified bran obtained by phytase treatment at 37 °C for 24 hours improved structural properties, especially at the 5% substitution level, achieving a spread ratio as high as 4.12. Regarding phytic acid content, initial values of 655–773 mg/100 g in raw materials shifted considerably in the snack products. The highest phytic acid level (~900 mg/100 g) was observed in snacks enriched with untreated bran, whereas phytase-treated samples exhibited markedly lower levels (~600 mg/100 g). Fermented and autoclaved groups presented intermediate phytic acid contents (650–750 mg/100 g). The greatest consumer acceptance was obtained in snacks containing fermented bran. Overall, the findings highlight fermentation as a promising approach to enhance consumer acceptance, while phytase treatment effectively improves the nutritional quality of functional expanded snacks.

Keywords

• Wheat bran
• Dephytinization
• Expanded cereal product
• Phytase
• Fermentation
• Autoclaving

Farklı defitinizasyon yöntemleriyle işlenmiş buğday kepeğinin genleştirilmiş tahıl bazlı atıştırmalık üretiminde kullanımı ve ürün kalitesi üzerine etkileri

Abstract

Bu çalışmada, farklı defitinizasyon yöntemlerinin (otoklavlama, fermentasyon ve enzimatik) buğday kepeği üzerinde yarattığı etkiler ve bu kepeklerin genleştirilmiş tahıl bazlı ürünlerin kalitesi üzerine yansımaları araştırılmıştır. Defitinize edilmiş kepekler formülasyona %0–15 oranlarında ikame edilmiş ve renk parametreleri, fiziksel özellikler (çap ve yayılma oranı), fitik asit içeriği ve duyusal özellikler açısından değerlendirilmiştir. 121 °C’de 30 dakika otoklavlanmasıyla elde edilen modifiye kepeğin artan oranı, ürün çapını belirgin şekilde azaltmış, genleşme kapasitesini düşürmüş ve daha koyu yüzey rengine yol açmıştır. Saccharomyces cerevisiae ile 37 °C’de 24 saat fermente edilerek elde edilen modifiye kepek, özellikle gevreklik ve genel beğeni skorlarını artırarak duyusal kalite açısından en olumlu sonucu sağlamıştır. Fitaz ile 37 °C’de 24 saat enzimatik olarak modifiye edilen kepek ise özellikle %5 ikame düzeyinde yayılma oranının 4.12’ye kadar yükselmesiyle yapısal özelliklerde iyileşme sağlamıştır. Fitik asit içeriği açısından değerlendirildiğinde, hammaddelerde 655–773 mg/100 g aralığında bulunan başlangıç değerleri genleştirilmiş tahıl bazlı atıştırmalık ürünlerinde farklı seviyelere ulaşmıştır. İşlem görmemiş kepek katkılı genleştirilmiş tahıl bazlı atıştırmalıklarda fitik asit miktarı ~900 mg/100 g ile en yüksek seviyeye çıkarken, fitaz uygulamasıyla üretilen örneklerde bu değer 600 mg/100 g seviyelerine kadar düşmüştür. Fermentasyon ve otoklavlama gruplarında ise fitik asit düzeyleri orta seviyelerde kalmıştır (650–750 mg/100 g). En yüksek tüketici kabulü fermente kepek katkılı örneklerde elde edilmiştir. Bulgular, özellikle fermentasyonun fonksiyonel atıştırmalıkların tüketici kabulünü artırmada, fitazın ise besinsel değerini geliştirmede umut vadeden yaklaşımlar olduğunu ortaya koymaktadır.

Keywords

• Buğday kepeği
• Defitinizasyon
• Fitaz
• Fermentasyon
• Otoklavlama
• Genleştirilmiş tahıl ürünü

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