The influence of various cereal brans, stabilized through hot air, microwave, and autoclave methods, on the physicochemical properties of cookies

This study aimed to evaluate the effects of stabilizing wheat, rye, and oat brans using hot air, microwave, and autoclave methods. The stabilized brans were incorporated into cookies at 20% (w/w) based on wheat flour. The impact of bran type and stabilization method was assessed in terms of proximate composition, color, bioactive components, dietary fiber, mineral content, and texture. The results showed that both bran type and stabilization method significantly influenced the color characteristics of the cookies (p < 0.05). Wheat bran increased ash content, while oat bran enhanced protein, total phenolic content (TPC), and antioxidant activity (AA). Autoclaving yielded the highest TPC and AA, and the lowest phytic acid level. Cookies with wheat and rye bran had higher soluble dietary fiber (SDF) and total dietary fiber (TDF), although TDF decreased in all stabilized samples. Hot air improved insoluble dietary fiber (IDF), while microwave treatment enhanced SDF. The physical dimensions (diameter, thickness, spread ratio) and textural properties (hardness, fracturability) of cookies were only slightly affected. Wheat bran increased calcium, magnesium, and zinc levels by 1.5-, 1.9-, and 1.9-fold, respectively. Microwave and autoclave treatments further elevated potassium, concentrations. These findings suggest that stabilized cereal brans can be effectively utilized to formulate fiber- and mineral-rich cookies with improved antioxidant capacity. Microwave and autoclave treatments, in particular, show promise for developing functional bakery products targeted at health-conscious consumers. The application of these techniques also aligns with sustainable and value-added food production strategies, supporting broader industrial use.