Effects of Triticum aestivum L. and Triticum durum Desf. Bran Processing on Fiber Content and Consumer Acceptance of Bran-Containing Cookies

Abstract

Triticum aestivum L. and Triticum durum Desf. bran is a by-product of milling with valuable dietary fiber content, yet its incorporation in food products often affects sensory acceptability. The present study aimed to determine how various processing techniques affect the amount of fiber in wheat bran and how these changes affect the overall quality, sensory qualities, and consumer acceptance of cookies made with bran. Untreated and cellulase-treated brans were incorporated into cookies to evaluate compositional changes and consumer acceptance. The results showed that soft wheat bran contained higher levels of cellulose (350 g/kg) and hemicellulose (270 g/kg) compared to durum wheat bran (300 g/kg and 230 g/kg, respectively), whereas durum bran had greater amounts of lignin (80 g/kg vs. 50 g/kg) and ash (120 g/kg vs. 90 g/kg). Enzymatic treatment reduced cellulose and hemicellulose contents to 324.5 g/kg and 150 g/kg in soft bran and to 280 g/kg and 125 g/kg in durum bran, respectively. Reducing sugar release increased more in treated durum bran (3.10 mg/g) than in soft bran (1.00 mg/g). Coarse bran retained more fibrous structures, while fine bran released more reducing sugars. No significant differences (p > 0.05) in water-holding or oil-holding capacity were observed across particle sizes. Sensory analysis slightly favoured cookies with coarse durum bran (taste: 15.7 ± 2.8; appearance: 14.6 ± 2.9), though not all differences were statistically significant. Demographic variables had a limited impact, though gender influenced appearance scores, and field of study affected taste ratings. The findings suggest that enzymatic treatment and optimal particle size can enhance the acceptability of bran-enriched products.