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

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran's functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited lower brightness, deeper color, reduced hardness, and a significant decline in digestion rate compared with conventional biscuits. In the mouse model, E-WBDF biscuits increased fecal volume and moisture, shortened defecation time, and accelerated small intestine transit. The results indicate that E-WBDF can enhance the physical properties of biscuits while reducing their digestion rate, thereby exhibiting a potential therapeutic effect in alleviating constipation in the mouse model. This study provides novel insights into using E-WBDF in biscuit formulations, offering a promising strategy for developing functional foods that promote digestive health.