Abstract:
Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related noncommunicable
diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall
degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on
the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour
and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded
using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran
showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the withoutbran
snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those
made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture
and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment
also increased the water solubility index and decreased the water absorption index compared to snacks
with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture
puffed-extruded snacks comparable to those made with sorghum flour.
