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October 10, 2025FoodsOpen Access

Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation

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Authors

ZWZhan WangDTDaniel Leslie TanKZKemeng Zhao

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Overview

This analysis demonstrates how extrusion processing enhances wheat bran's properties in biscuits, suggesting a novel approach to treating constipation.

Key Points

  • E-WBDF-enriched biscuits improved physical properties while reducing their digestion rate, aiding constipation relief.
  • Mouse model results show that E-WBDF biscuits increased fecal volume by promoting faster intestinal transit.
  • Extrusion processing altered the texture and color of biscuits, making them less hard and darker than conventional options.
  • Using E-WBDF in biscuit formulations could lead to novel functional foods that support digestive health.

Cite This Study

Wang et al. (2025) studied this question.

synapsesocial.com/papers/68e861857ef2f04ca37e3b10https://doi.org/10.3390/foods14193436
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Also Consider

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  3. 3Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics2026 · 1 citations
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  5. 5Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments2025