Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran

This study aimed to evaluate the quality characteristics and antioxidant activity of crackers formulated with re:nergy wheat bran, an upcycled dietary fiber ingredient derived from wheat bran, and to explore its potential as a functional food material. Re:nergy wheat bran was processed through drying, roasting, and powdered to improve flavor, particle uniformity, and reduce moisture content. The processed powder exhibited a larger particle size (144.60 μm), lower bulk density (1.00 g/mL), and higher water holding capacity (207.5%) compared to commercial flour. Re:nergy wheat bran was incorporated into crackers at substitution levels of 0%, 5%, 10%, 15%, 20%, 25%, and 30% and its effects on physical and functional properties were examined. Moisture content and baking loss decreased with higher substitution, while hardness and chewiness significantly increased. The color profile of the crackers changed with increasing substitution, showing decreased lightness (L*) and increased redness (a*) and yellowness (b*). In addition, total polyphenol content, as well as antioxidant activities measured by ABTS, DPPH, and FRAP assays, significantly increased in a dose-dependent manner. These findings suggest that re:nergy wheat bran is a dietary fiber-rich ingredient that can enhance the nutritional profile and processing functionality of crackers, supporting the value-added utilization of food by-products.