전곡립 유래 효소처리 식이섬유의 이화학적 특성 및 이를 첨가한 케이크의 품질 특성Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes
- Other Titles
- Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes
- Authors
- 윤지은; 이광연; 이현규
- Issue Date
- Oct-2022
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- antioxidant activity; cake; dietary fiber; in vitro digestibility; Whole grains
- Citation
- Korean Journal of Food Science and Technology, v.54, no.5, pp.490 - 497
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 54
- Number
- 5
- Start Page
- 490
- End Page
- 497
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/182527
- DOI
- 10.9721/KJFST.2022.54.5.490
- ISSN
- 0367-6293
- Abstract
- 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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