전곡립 유래 효소처리 식이섬유의 이화학적 특성 및 이를 첨가한 케이크의 품질 특성

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.