Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

Abstract

Corncob (Zea mays L.) is a rich dietary fiber source, however, it is often neglected and has been mainly used as animal foodstuffs. In this study, corncob powder (CCP) was treated with Filtrase Sprint—a commercial enzyme preparation containing Talaromyces emersonii endo-1,3(4)-β-glucanase and endo-1,4-β-xylanase, to converse insoluble dietary fiber (IDF) into soluble dietary fiber (SDF), and then was added in a biscuit formulation. The suitable conditions for the enzymatic treatment were water content of 85% w/d.w., enzyme amount of 54 μl/g d.w., and 3 h incubation time. Biscuits cooperated with CCPs and increased significantly dietary fiber, total phenolic content, and antioxidant activity compared to the control sample. Enzyme-treated products resulted in lower hardness, higher fracturability, and higher overall acceptability than those incorporated with untreated counterparts. Novelty impact statement The results demonstrated a practical example of using enzymatic processing of corncob as a readily available high-fiber supplement for the human diet, which supports the concept of valorization of by-products from agriculture into high-value products and contributes to the sustainable development and the food security.