Insoluble Dietary Fiber Contents Research Articles

Fiber-rich ingredients obtained from agroindustrial residues through combined hydrothermal-chemical processes

The objectives of this study were to evaluate the composition and techno-functional properties of fiber-rich ingredients that were obtained from three agroindustrial residues (oat, soybean, and coffee hulls) through a one-step hydrothermal-chemical combined process. The residues were subjected to an alkaline hydrogen peroxide treatment (2%, pH 11.5) combined with a hydrothermal treatment in an autoclave (121 °C/30 min/1.5 atm). Ash, protein, and lipid contents decreased for all residues, and total (up to 86 g/100 g) and insoluble dietary (up to 83 g/100 g) fiber contents increased for all processed residues. All treated samples exhibited an increase in hydration capacity, with values ranging from 5.2 to 6.6 g/g of water absorption capacity and 5.6 to 5.7 g/g of swelling capacity. The one-step process was efficient in improving the nutritional and techno-functional quality of the residues of oat, soybean, and coffee, and it can be considered a promising alternative for future obtaining of new fiber-rich ingredients.

Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies.

Deoiled coconut cake powder (DCCP) was hydrolyzed to reduce the ratio of insoluble/soluble dietary fiber (RIS) by partially converting insoluble dietary fiber to soluble using Celluclast 1.5 L, a commercial cellulase preparation in citrate buffer medium. Firstly, the influence of citrate buffer amount, enzyme concentration, pH, and retention time on the enzymatic hydrolysis efficiency was investigated. Then, response surface methodology (RSM) was employed to optimize the process in which the insoluble and soluble dietary fiber contents were the responses. The results revealed that 10.3 g buffer/g of materials, 3.7 U/g of the materials, and 60 min of retention time were the optimal conditions for the enzymatic hydrolysis to obtain the insoluble and soluble contents of 68.21%db and 8.18%db, respectively. Finally, DCCP or hydrolyzed DCCP (HDCCP) was partially substituted for wheat flour at different replacement ratios in a cookie recipe at 0, 10, 20, 30, and 40%. The cookies with a 10% replacement ratio of hydrolyzed deoiled coconut cake powders had a lower RIS by more than two folds those of DCCP and had the same sensorial score as the control sample. This study proposed that Celluclast 1.5 L effectively reduced RIS by partially converting insoluble to soluble dietary fiber, improving the soluble dietary fiber content in fiber-enriched cookies.

Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation

The present study was aimed to obtain powder from potato peels and analyze its techno-functional, antioxidant, antinutritional, structural, and rheological properties. Furthermore, the potato peel powder (PPP) was incorporated at varying levels (1%–7%) in cookie formulation and evaluated for their nutritional, physical, textural, and sensory attributes. The fat, protein, and ash content of PPP were found to be 6.54%, 13.02%, and 4.28%, respectively. PPP had higher insoluble dietary fiber (21.72 g/100 g) and total dietary fiber (26.42 g/100 g) content. Moreover, level of antinutrients such as oxalates, phytates, tannins, hydrogen cyanide, and alkaloids in PPP were found to be within the threshold value for safety limits. Frequency sweep tests revealed that PPP suspensions had higher storage modulus than loss modulus. The sensory scores showed that cookies containing 1% and 2% of PPP were more acceptable whereas, cookies with 7% PPP addition gave a bitter after-taste which was not desirable. Novelty Impact Statement Peels are the most predominant waste obtained after processing of potatoes and are generally discarded. In the baking industry, potato peel can function as a low-cost raw ingredient being potential source of fiber and antioxidants in comparison to fiber from other sources.

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour.

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57–39.23% and 86.99–92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace.

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.

Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies

The aim of this study was to analyze the chemical composition of leaves, stems and inflorescences obtained from broccoli by-products in order to develop the improvement of the composition and functional properties of DF from broccoli by-products through treatment with different degradation methods, such as modifications with supercritical fluids, enzymatic, autoclave and ultrasound treatment. The results showed that the chemical composition of the different parts of the broccoli by-products, leaves, stems and inflorescences was significantly different, highlighting that the content of insoluble and soluble dietary fibre was higher in the stem. The enzymatic treatments decreased the content of neutral sugars and increased the content of uronic acids, which was related to the increase of specific functional activities. Cellulase and the multi-enzymatic visconzyme complex improved the solubility and glucose adsorption capacity, whereas supercritical fluids treatment improved the swelling, water retention and lipid absorption capacities. The value of non-extractable phenolic compounds was higher in the inflorescences and increased with enzyme and supercritical fluid treatments, as well as the antioxidant capacity. Enzyme treatment also had a greater effect on the stimulation of the growth of the lactic acid bacteria studied and, therefore, reached the highest values in the production of all short-chain fatty acids analysed. Therefore, the use of enzyme treatments of dietary fibre obtained from broccoli by-products improves the functional properties of broccoli fibre.

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis.

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).

A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)

Thirty-two traditional and newly improved pigmented and non-pigmented rice varieties were evaluated for their eating and cooking quality and dietary fiber (DF) content. Seasonal variability of DF content, in–vitro starch digestion rate (DR) and expected glycemic index (eGI) were evaluated using selected representative samples. Rice varieties were categorized either high or intermediate amylose content but with hard, medium or soft gel consistency. Average insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) content ranged between 1.13–6.76% and 0.03–1.00%, respectively. Pigmented rice reported significantly higher IDF content compared to non–pigmented rice and also showed a significant statistical correlation (r > 0.56, P < 0.01) between IDF and pigmentation. There was no seasonal variation observed in rice DF content between two cropping seasons. Pigmented rice varieties showed significantly lower (P < 0.05) starch digestibility and glycemic index values (DR:58.8–66.5; eGI:71.9–76.2) than non–pigmented rice (DR:69.1–71.5; eGI:77.6–79.0). Pigmented rice showed significantly higher negative correlation (r > -0.68, P < 0.01) with DR.

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Ultrasonic-assisted extraction technique by means of response surface methodology was used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat bran varieties, namely Zincol-2016 (ZL), Borlaug-2016 (BG), NARC (NC), and Pakistan-2013 (PN). Optimized parameters for time, temperature, and amplitude ranged from 10 to 11 min for 30–40°C, and 64%–65% for all varieties with extracted IDF (39%–41%). FTIR spectra confirmed the presence of IDF in extracted material. DSC showed endothermic behavior near 100°C during the melting process. TGA showed stability at 99°C and complete degradation at 372°C. Chemical characterization of IDF extract showed a reduction in protein and fat, thus improving purity and IDF content. Tested technique also improved functional properties like cation exchange capacity (meq/kg) 16.30–17.66, emulsifying capacity (%) 32.1–32.98, and swelling capacity (ml/g) 4.43–5.98 to a high level. Briefly, under-tested extraction parameters, the IDF has improved chemical and functional characteristics. Practical applications The study concludes that ultrasonic extraction, under-explored moderate, and optimized conditions will prove an efficient extraction technique yielding considerable quantity and quality of IDF from wheat bran. The above results show the possibility for the application of all tested samples of IDFs in the food industry, especially to expand the thermal stability of food for various purposes. The ultrasonically extracted IDFs have better structural integrity and functional characteristics which play an important part in preparation and quality maintenance of food products, especially cereal food products.

Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel.

To investigate the composition, physicochemical, functional, and structural properties of citrus insoluble dietary fiber concentrate from citrus peel affected by different particle sizes, citrus insoluble dietary fiber concentrate was modified by coarse crush and superfine grinding treatments. The results showed that the contents of hemicellulose and lignin significantly decrease and a significant increase in cellulose and insoluble dietary fiber contents with the reduction in particle size. In addition, the markedly decreased particle size and obviously microstructural changes of citrus insoluble dietary fiber concentrate powder were observed. The color value of citrus insoluble dietary fiber concentrate was observably improved, crystallinity and thermal stability of modified fiber slightly increase with the decrease in particle size, which is due to the partial elimination of hemicellulose and lignin after the treatments. However, water holding capacity, water swelling capacity, and oil holding capacity were found to be lower with the reduction in particle size, which might be attributed to the fact that superfine grinding treatment destroyed the structure integrity, thus causing some soluble components to break away from the cellulose backbone, or due to aggregation of smaller granules. The present study suggested that decreasing the particle size could effectively change some properties of citrus insoluble dietary fiber concentrate, which will provide new perspectives for the application of citrus insoluble dietary fiber concentrate in food products.

Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat

Dietary fiber in wheat is highly variable in whole grain and bran and is strongly dependent on species, variety, milling procedure, and processing. Contradictory information has been reported on the variation of dietary fiber in hulled wheats, and detailed analysis of fiber components is rare. This study was conducted to analyze different dietary fiber fractions of hulled wheat flour and bread. Non-starch polysaccharides such as arabinoxylans and β-glucans were localized using staining and immunolabelling techniques. The experimental design was separately analyzed randomized complete block designs for einkorn, emmer, and spelt with four field replicates. Imaging dietary fibers revealed the differences in the distribution of non-starch polysaccharides in the kernels depending on the species. Different dietary fiber fractions of flour and bread were analyzed by AOAC 2011.25 integrated dietary fiber assay. Einkorn and spelt wholemeal flour reported significantly (p < .05) lower insoluble dietary fiber and total dietary fiber contents compared to hard red spring wheat. A similar trend was observed for the bread. A few genotypes of einkorn and emmer had a higher content of low molecular weight soluble dietary fibers (SDF-LM). Further research studies are needed to evaluate the health benefits of SDF-LM in these wheat species.

ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА И СРАВНИТЕЛЬНАЯ ОЦЕНКА БИОХИМИЧЕСКОГО СОСТАВА ВЯЛЕНЫХ ЯГОД, РЕАЛИЗУЕМЫХ НА ПРОДОВОЛЬСТВЕННОМ РЫНКЕ

The results of studies currently being carried out by state veterinary laboratories indicate a significant level of contamination of domestic products with various biological agents and chemical compounds, which leads to a decrease in its quality and safety. In this regard, the assessment of sanitary, hygienic, biochemical indicators of berries sold on the food market is of particular relevance. According to the results of the veterinary and sanitary examination, samples of dried raspberries and strawberries were recognized as complying with the regulated requirements of the «Rules for veterinary and sanitary examination of plant foods in laboratories of veterinary and sanitary examination of markets», SanPiN 2.3.2. 1078-01 and TR CU 021/2011. At the same time, strawberries had a competitive advantage in the content of organic acids (by 22-23%), sugars (glucose – by 26.6%, fructose – by 19.9%), flavonoids (by 50%), niacin (by 9, 5%), vital (Cr – 4 times, Ca – 1.9 times, Fe – by 42.7%, Mg, Mn and Na – by 23-24%) and conditionally necessary for human life (Sr – 2.5 times, Ti – by 29.3%) of mineral elements. Raspberries had a higher content of insoluble dietary fiber (2.1 times), protein (1.7 times), mineral components: B – 2.9 times, Ni – 2.2 times, K – 2 times, Si – by 40.5%, Cu – by 27.3%, Al – by 14.6%, Zn – by 10.8%, Sn and Te were additionally included.

Optimization of superheated steam treatment conditions for wheat aleurone layer flour

Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05).

Evaluation of buckwheat flour addition on the sensory, nutritional and materialistic properties analysis of Indian flat bread

Whole buckwheat (WBW) flour was added (0 to 50 g/100 g) in wheat flour to develop different blends of the flour. The physicochemical and functional properties of WBW flour added chapatis were studied. The protein, soluble and insoluble dietary fibre content was increased from 13.31 to 21.03, 2.20 to 2.88 and 8.69 to 15.69 respectively in control to WBW-50 samples. In addition, the increase in WBW flour incorporation (WBW-50) in chapatis showed an increase in the level of total phenolics (53.33%), flavonoids (67.5%) and antioxidant capacity (46.8%). Additionally, 8.9% inin-vitroprotein digestibility was noted at 30 g/100 g WBW chapati. 30% WBW flour added chapatis showed better sensory acceptability, nutritional and functional properties. The underutilized flour of buckwheat can improve the nutritional properties of chapati and other staple foods by increasing plant-based protein content.

Bran characteristics impact the whole wheat noodle quality

In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.

Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.

By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe. The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0-25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed. The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel. For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.

Use of wheat flour and sugarcane bagasse in the production of fiber-rich biscuit: Effects of sugarcane bagasse ratio on the product quality

Nowadays, sugarcane is used as main material to manufacture crystal sucrose and packaged sugarcane juice. The sucrose production generates sugarcane bagasse with sugarcane peel while the sugarcane juice production releases sugarcane bagasse without its peel. There have been many reports on the use of sugarcane bagasse with peel to produce various value-added products. Nevertheless, the application of sugarcane bagasse without peel to food processing has not been widely considered. In this study, the peeled bagasse from the sugarcane juice manufacturing process was employed as a dietary fiber source. The peeled bagasse was dried, ground, sifted and added to the biscuit formulation; the supplementation ratio was 0 (control), 5, 10, 15 and 20% (w/w) of the blend of wheat flour and sugarcane bagasse. Increase in sugarcane bagasse ratio reduced the protein content of the biscuit but improved its soluble and insoluble dietary fiber and ash contents. Use of sugarcane bagasse did not dramatically alter diameter and thickness of the biscuit but significantly increased its hardness and brightness. The biscuit samples with 5, 10 and 15% sugarcane bagasse powder were considered as high-fiber food products and had similar overall acceptability to the control sample. The peeled sugarcane bagasse powder can be a potential source of dietary fiber in the production of fiber-rich biscuits.

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

AbstractThis study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder‐enriched oat‐wheat bread compared to plain wheat bread, oat‐wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat‐wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat‐wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat‐wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder.

The content of dietary fiber in cereal-based complementary foods

The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».

Effects of cellulolytic treatment conditions on dietary fiber content of grape pomace and use of enzyme-treated pomace in cookie making

Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bakery products to enhance their dietary fiber content and antioxidant activity. Nevertheless, the Insoluble Dietary Fiber (IDF) content of grape pomace is significantly higher than the Soluble Dietary Fiber (SDF) content, the IDF/SDF ratio of bakery products was much higher than the recommended value of 3:1 from the dietetic associations. In this research, grape pomace was treated with cellulase preparation to partially convert IDF to SDF. The appropriate conditions of the cellulolytic treatment were as follows: initial moisture content of grape pomace of 7.5 g water/g dry basis, cellulase concentration of 6 U/g dry basis and treatment time of 1 h. Under these conditions, the SDF content increased by 20% and the IDF/SDF ratio decreased by 23.2%. Then, the enzyme-treated grape pomace (ETGP) and untreated grape pomace (UGPM) were separately mixed with wheat flour for cookie formulation; the grape pomace ratio was 20% of the composite flour weight. The use of ETGP or UTGP significantly improved the content of total, insoluble and soluble dietary fiber, total phenolics, anthocyanin of cookies as well as their antioxidant activity measured by DPPH and FRAP assays. Cookies supplemented with ETGP or UTGP had increased hardness and reduced brightness. The enzymatic treatment of grape pomace did not affect the total dietary fiber and antioxidant activity of cookies; however, their IDF/SDF ratio decreased to 12% and the value of 3.7 was close to the recommended ratio from the dietetic associations. Furthermore, the preference scores of ETGP added cookies and UTGP added cookies were higher than that of the control cookies without grape pomace addition.