Functional enhancement of cantaloupe rind powder by enzymatic treatment and its application in fiber-enriched cookies.
Nguyen Thi Quynh Ngoc TQN, Dong Thi Ho Thanh THT, Tran Le Trong Nghia LTN, Nguyen Hai Duong HD et al.
Elevated postprandial blood glucose is a key contributor to metabolic disorders, including type 2 diabetes. Although dietary fiber is known to modulate glucose absorption and improve glycemic response, its intake remains below recommended levels in many populations. This has driven interest in fiber fortification of widely consumed foods such as cookies. This study investigated the effects of cellulase-xylanase treatment of cantaloupe rind powder on its composition and functional properties, and evaluated cookies formulated with 20% enzyme-treated cantaloupe rind powder (ETCP) substitution against those made with untreated cantaloupe rind powder (UTCP) and control formulations. The ETCP exhibited higher soluble dietary fiber level, increased water- and oil-holding capacities, improved glucose and cholesterol adsorption capacities, while promoting the enhanced growth of Lactobacillus acidophilus, along with a more porous microstructure. However, the total phenolic content and antioxidant capacity decreased. The ETCP-fortified dough showed improved viscoelasticity (higher G', lower tan δ) and greater hardness than the UTCP counterpart. Both ETCP and UTCP increased dietary fiber, antioxidant properties, and hardness of cookies, but UTCP showed a stronger effect. Although both powders reduced overall sensory acceptability relative to the control, the ETCP resulted in a milder decline. Importantly, both formulations reduced the estimated glycemic index (eGI), with ETCP showing a greater reduction. These findings demonstrate that enzymatic modification can valorize cantaloupe rind into a functional ingredient for fiber-enriched cookies with improved glycemic response.