Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits

Abstract The adequate intake of dietary fibre is linked to several health benefits, for example, reducing the risk non-communicable diseases, such as cardiovascular disease and diabetes. However, population’s below dosage recommended by World Health Organisation. incorporation ingredients, bran, in cereal based products affects techno-functional sensory properties, resulting inferior product quality. To compensate quality loss, wheat bran (WB) oat (OB) were fermented using lactic acid bacterium strain Leuconostoc citreum TR116 prior application a biscuit system. Two types fermentation, one without any addition sugars (FB) with supplementation 5% fructose sucrose trigger production mannitol (FB +), conducted sugar profiles well pH total titratable acids (TTA) evaluated. Fermented WB showed higher TTA (+ 58%) compared OB. Furthermore, FOB + resulted microbial cell count residual after 48 h fermentation. brans system decrease dough stickiness (− 41.7%) an increase hardness 32%). type (WB OB) fermentation or FB +) influenced results ( p < 0.005). Fermentation increased spreading, snap force, enhanced crunchiness colour formation, lowered predicted glycaemic index. OB (FOB profile comparable control.