ENZYMATIC TREATMENT OF GRAIN BRAN AS A SOURCE OF DIETARY FIBRE

Abstract

Creation of waste-free technology in the grain processing industry is one of the urgent directions of our time. In this regard, there is a need to develop scientifically based approaches for the processing of by-products of the grain processing industry to obtain useful food ingredients.

Innovative development of production of biologically active additives on the basis of by-products from grain products allows to solve a number of important problems. Let's consider the issue of obtaining dietary fibres from bran of grain products. Dietary fibres obtained from grain bran are necessary both for improvement of technolo- gical properties of food products and as a functional ingredient.

In recent decades, dietary fibre has attracted considerable attention from the scientific community and the public due to its important role in health maintenance. Dietary fibres, mainly found in fruits, vegetables, cereals and legumes, play a key role in maintaining a healthy digestive process [1, 2, 3]. Studies show that dietary fibre helps in regulating sugar levels in cro- vi, lowering cholesterol levels, maintaining normal weight and preventing the development of various diseases such as diabetes, cardiovascular diseases and even cancer. Consequently, research on dietary fibre and its sources continues to evolve and its potential to improve health and sustainable development is attracting increasing attention and interest [4, 5, 6].