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

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.