This study investigates the enhancement of insoluble dietary fiber from corn wheat through a synergistic adjustment using ultrasonic-microwave techniques. Insoluble dietary fiber is crucial for its various health benefits, including promoting digestive health and reducing the risk of chronic diseases. However, conventional methods for improving its utilitarian properties are often time-consuming and inefficient. In this research, we propose a novel approach that combines ultrasonic and microwave treatments to modify the structural and physicochemical properties of corn wheat fiber. The synergistic effects of these two techniques are explored to enhance the fiber's solubility, water-holding capacity, and functional properties. Our findings demonstrate significant improvements in the utilitarian properties of the corn wheat fiber, making it a promising ingredient for various food and pharmaceutical applications. This innovative approach not only provides a sustainable solution for enhancing dietary fiber but also contributes to the development of efficient processing techniques in the food industry.
