Amount Of Total Dietary Fiber Research Articles

Processing and Nutritional Evaluation of Amla (Phyllanthus emblica) Pomace

Background: Amla (Phyllanthus emblica), popularly known as the Indian gooseberry, belongs to Euphorbiaceae family is known for its cool, refreshing, pleasant taste and utilised for various products and beverages. During processing, massive amounts of amla pomace that is an abundant source of polyphenols, ascorbic acid, dietary fibre and tannins is discarded as waste. Methods: The research was undertaken to standardize the process of dehydration and nutritional evaluation of amla pomace. The physico-functional properties, sensory evaluation, particle size distribution and its effect on hydration properties, microbial load was carried out from initial to 45 days of storage at both ambient and refrigerated temperature conditions for amla pomace powder. Results: The physico-functional properties indicated pH 3.44, colour L* 86.47, a* -0.74 and b* 11.13, particle density 1.23 g/cm3, water holding capacity 12.30 g/g, water binding capacity 12.37 g/g and swelling capacity 13 mL/g. The nutrient composition was found to have good amount of total dietary fibre (41.7g) with abundant minerals like calcium (128mg), phosphorus (116mg) and magnesium (48mg) along with low fat (0.18g), low carbohydrate (7g) and low calorific value (36 Kcal) per 100g. The phytonutrients, viz., ascorbic acid, tannins and polyphenols were 432, 524 and 677 mg per 100g, respectively. The Sensory scores of Amla pomace were good and the microbial counts were within the permissible limits during 45 days of storage period. Hence, amla pomace powder, a nutritious by-product can be utilized effectively as a functional ingredient in value added products.

Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels.

The aim of this work was to determine the proximate, mineral, amino acid composition, antioxidant activity, anti-nutritional factors, total dietary fiber, total phenolic content and technological properties of C. limetta peels. Moreover, analytical techniques including FT-IR and SEM were also conducted to study the morphological and structural properties of C. limetta peels. Considering the proximate, mineral, and amino acid composition, C. limetta peels was found to be a good source of ash (3.06 ± 0.20%), crude fiber (10.13 ± 0.30%), carbohydrate (64.08 ± 0.55%), protein (7.56 ± 0.25%), potassium (125.9671mg/100g), calcium (112.5861mg/100g), magnesium (16.43mg/100g), asparagine (2111.06nmol/mg), glutamic acid (1331.96nmol/g), and aspartic acid (1162.19nmol/mg). Furthermore, they contain an appreciable amount of total dietary fiber (48.73 ± 0.45%), total phenolic content (14.30 ± 0.03mg GAE/g), and antioxidant activity (52.65 ± 0.10%). Moreover, the antinutritional factors present in C. limetta peels were observed to be within the threshold limit. The results of technological properties of peels suggested that they can be potentially utilized as good emulsifying, gelling, foaming, and bulking agents in food industries. Therefore, C. limetta peels can be successfully re-utilized as natural food additive with numerous nutritive and bioactive properties in food sector, thereby achieving zero waste generation.

Utilization of Melon Skin Waste (Cucumis Melo L.) in Syrup Preparations as an Immunostimulant to Prevent Covid-19

Today, the world is being shaken by a great pandemic called Covid-19 (Corona Virus Disease). The increase from day to day in the number of patients infected with the Covid-19 virus is already difficult to control. A clear and straightforward plan is needed from the government to tackle this problem. Efforts to increase the body's resistance so as not to be easily attacked by viruses are also important. The immune system can be increased by consuming nutritious foods and sources of bioactive components that have immunostimulant activity. Natural ingredients that can be used to prevent Covid-19 are melons. The utilization of melon peel waste is currently still not optimal, this melon skin actually contains a lot of substances that are useful for health. Melon peel is rich in nutrients such as carbohydrates (69.77%) and ash (3.67%). They contain a large amount of total dietary fiber (41.69%) and antioxidants as polyphenols and flavonoids (332mg/100g extract and 95.46mg/100g extract, respectively). Identification and quantification of melon peel phenolic compounds. showed that hydroxybenzoic acid and flavones constituted their main phenolic class. 3-Hydroxybenzoic acid was the main phenolic compound in melon peel at 33.45mg/100g, followed by apigenin-7-glycoside (29.34mg/100g. This research was conducted by formulating melon peel extract in three concentration variations, namely FI (extract 10) %) FII (15% extract) and FIII (20% extract). The syrup preparation of melon peel extract obtained was then subjected to accelerated stability test. The phagocytosis test was carried out by calculating the phagocytic activity of macrophage cells. Data analysis using the Graphad Prism® application. The results obtained the watermelon rind extract syrup formula is stable after storage and can act as an immunostimulant.

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Production of tomato-based products generates 5% of waste, composed mainly of peel. This has a significant amount of carotenoids, such as lycopene, and an appropriate amount of total dietary fiber (TDF). Both carotenes and dietary fiber are known to have functional effects on the human body. Therefore, the aim of this research was mainly divided into two parts. First, organic tomato peel obtained by a local processing industry was characterized in terms of percentage of macronutrients such as dietary fiber, protein, and ash, as well as total carotenoid content. Second, two valorization alternatives of these compounds as potential functional additives in food processing were proposed. The first one included carotenoid extraction using ultrasound-assisted extraction (UAE), the encapsulation of the enriched carotenoid extract using spray-drying technology, and its subsequent analysis of powder properties. The second one evaluated the potential use of TDF tomato peel as a replacement for fat and flour in four formulations of cookies. Each formulation was assessed using physicochemical, texture, sensory, and theoretical proximal analyses. The results revealed that UAE optimization was performed using a solvent ratio of 80:20 ethyl acetate:ethanol and 2.5% w/v of solvent:biomass ratio. The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.

Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste.

In some coastal areas, large quantities of beach-cast macroalgae can accumulate and are usually considered waste and disposed of. However, due to their biofunctional and nutritional properties, they have great potential as a new source of raw materials. Increasing population growth has made the search for alternative raw materials with valuable nutritional properties urgent; here, beach-cast macroalgae could provide great potential. Our research goal was to characterize the nutritional profile of 12 beach-cast seaweed species from the Brazilian coast to assess their potential valorization. A considerable number of nutritional compounds was observed, such as ash (6.5–59.3%), total dietary fibers (22.1–65.8%), proteins (5.1–21.5%), and carbohydrates (31.4–81.0%), with an expressive abundance of minerals, free amino acids, and fatty acids. Spatoglossum schroederi and Alsidium seaforthii showed protein contents of 21.5 ± 0.2%, 19.7 ± 0.1%, and high amounts of total dietary fiber of 59.2 ± 0.4%, 61.7 ± 4.9%, respectively. The overall profile suggests that beach-cast seaweeds are suitable for nutritional and other bioeconomical purposes, to which different species with different characteristics contribute. Contamination of these seaweeds with unwanted toxic compounds like micropollutants was not studied. However, this must be considered before they are used for human consumption.

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products.

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined (L∗, a∗, b∗, C∗, and ho). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red (a∗) and yellow (b∗) were the dominant colors, with values of L∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry

Bamboo is a grass that has gained economic attention in the food industry as a source of dietary fiber, and the young bamboo culm may be an alternative to supply fibers to the market. The objective was to evaluate and characterize different portions (bottom, middle and top) of the young bamboo culm fibrous fractions from Dendrocalamus asper, Bambusa tuldoides and B. vulgaris regarding their color parameters, physicochemical composition and hemicellulosic polysaccharide characterization. Fibrous fractions were obtained after starch extraction and results showed high amounts of total dietary fiber (79–89%). The hemicellulosic polysaccharide contents (35.4–41.5%) demonstrated great potential for commercial extraction and so, we extracted them with alkali and fractionated regarding their solubility in cold-water. Insoluble polysaccharides (KP fractions) were obtained in higher yields (from 21.2% to 38.5%) than the soluble ones (KS fractions, yields from 2.3% to 5.2%). Monosaccharide composition showed mainly xylose and arabinose, with some minor amounts of mannose and galactose in some fractions. In a detailed NMR analysis, the presence of neutral xylans and arabinoxylans could be observed in all studied bamboo species, which can be used in food products and also in the production of xylooligosaccharides (XOS), biomaterials and biofuels.

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

AbstractBackground and objectivesMilling, polishing, and color selection are the basic unit operation steps during rice processing, which may remove much amounts of nutritional components, such as phenolics and dietary fiber. And for a long time, rice is often overprocessed which results in a serious loss of nutrients. However, the reduction of the nutritional components during rice milling process has not been evaluated. The aim of this study was to investigate the effect of different milling processes during industrial rice processing on the free and bound phenolic content, composition, dietary fiber, and antioxidant activity (DPPH, ABTS, T‐AOC) of two kinds of rice (Dao Huaxiang and Jiangxi Indica).FindingsAs the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively; it was similar for the reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively; the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice and from 5.14 to 2.84 g/100 g DW for Jiangxi Indica rice, respectively. Correspondingly, the content of individual phenolic, flavonoid, and anthocyanin compositions in both rice varieties decreased with the increase in milling degree during the rice processing. Antioxidant activities of T‐AOC, DPPH, and ABTS showed a same trend with phenolic profiles for the two rice varieties.ConclusionsThe phenolic profiles, dietary fiber, and antioxidant activities for Dao Huaxiang and Jiangxi Indica rice decreased significantly with milling degree increase during rice processing. Therefore, it is recommended that the milling and polishing degree should be reduced during rice grain processing, in order to achieve the purpose of not only satisfying the edible quality of rice but also retaining the nutritional characteristics as much as possible.Significance and noveltyThe rice samples in this study were from the actual industrial production industry, and the Dao Huaxiang rice and Jiangxi Indica rice were from northeast China and south China, respectively, which were representative and could provide specific and practical data for reducing milling degree in rice industry and reducing the removal of bran layer. These findings indicate that the milling degree should be reduced or controlled for retention of nutrients and acceptable sensory quality in rice.

Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

Development of healthy ready-to-eat (RTE) breakfast cereal from popped pearl millet

In the present investigation attempts have been made to develop nutrient rich Ready to Eat (RTE) breakfast cereal (BC) by the addition of standardized proportion of popped pearl millet. The breakfast cereal was prepared by mixing, baking and cooling popped pearl millet, popped amaranth, puffed wheat, flax seeds, sunflower seeds, raisins, honey, sugar, oil and water. Sensory attributes of breakfast cereal were highly acceptable and had a bowl life of 3 min. The pearl millet RTE-breakfast cereal contained high amount of proteins, dietary fibers, folic acid and minerals such as calcium, phosphorus and iron. The moisture content, protein, fat and crude fiber of breakfast cereal were 3.16±0.05, 9.34±0.12, 8.26±0.057 and 0.1g per 100 g, respectively. The minerals and vitamins like calcium, phosphorus, iron, folic acid and zinc estimated were: 62.79±0.06, 239.53±0.88, 5.02±0.02, 103.21±0.04 and 3.24±0.03 mg/100g, respectively. The analysis also revealed that RTE-BC contain good amount of total dietary fiber (6.13±0.14). On comparison with the market samples like Kellogg’s, Beggary etc., the developed breakfast cereal was at par with the market samples for protein, fat, energy, and carbohydrate and was on higher side for folate. The per serving nutrient adequacy of the developed breakfast cereal was 22.8% for energy, 12.80 % for protein, 13% for fat, 34.5% for calcium, 20.5% for iron, and 55.75% of the RDA. Thus, the nutritional superiority of this millet is an added advantage which will help in creation of its space and demand in the food industry.

Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp.

Green seaweeds are a potential source of proteins, minerals, fatty acids, and essential amino acids, and also often contain bioactive compounds with antioxidant activity. They have the potential to be a source of functional and nutraceutical ingredients. However, their elevated water content shortens shelf life; thus, a preservation method should be employed, such as drying. In the present article, Chilean green seaweed (Ulva spp.) was characterized and the effect of different drying methods (freeze-, vacuum-, solar-, and convective drying) on the quality of dried algae as functional ingredient, along with a description of the drying parameters for each method was evaluated. Proximate composition of fresh Ulva spp. indicated that, other than water, ash, protein, and crude fiber are the main constituents. Ulva samples also had a high amount of total dietary fiber (with an IFD/SFD ~ 1.5). The isotherm curve presented the typical type II sigmoid shape and the BET model gave the best fitting. There was a significant effect of drying method on proximate composition of dried Ulva and the convective drying the method that showed higher values for almost all parameters, except fat content. Color was not affected by drying and the typical green color was present in all samples. Total flavonoid content (TFC), total carotenoids and antioxidant capacity (DPPH and ORAC) were also higher in convective drying. In addition, other minor components with nutritional value were identified, such as essential polyunsaturated fatty acids (PUFAs with a ω3/ω6 ratio of 1:1) and amino acids. Among the different drying methods applied, convective drying (70 °C, 120 min) better retained the physicochemical parameters and antioxidant capacity of Ulva spp.

Physiological and behavioral response of sows fed with different levels of dietary fiber during gestation

Abstract Efficiency is not the only goal in animal production. Nowadays, consumers are very concerned about animal welfare and can decide their preferences based on this aspect. The present study evaluated the effect of variation in the amount of total dietary fiber (TDF) in sow diets, provided from 74 to 102 days of gestation, on the physiological and behavioral responses of the sows. Thirty-three sows were used in a randomized experimental design. The amounts of TDF in 3 treatment diets were 15.6%, 22.3%, and 28.2%. To increase the amount of dietary fiber, rice grain and soybean meal were partially substituted for defatted rice bran and soybean hulls. The daily consumption of nutrients and energy was similar for all diets during the entire period of gestation, differing only in the volume of ration consumed, which was 2.10, 2.21, and 2.40 kg day−1 (days 74-90) and 2.47, 2.65, and 2.85 kg day−1 (days 91-102) for the 15.6%, 22.3%, and 28.2% TDF diets, respectively. During gestation, the increase in TDF influenced the behavioral responses of the sows, resulting in a significant difference in total stereotypies, trough licking, and floor snout rubbing. Those behaviors indicate a reduction in stress and an improvement in animal welfare. The respiratory rates and rectal temperature were affected only by the different times of observation during the day. In conclusion, increasing the amount of TDF leads to a decrease in stereotyped behaviors, primarily after feeding, indicating that this type of diet may be used as a strategy to improve sows welfare.

Phytochemical characterization of Izote (Yucca elephantipes) flowers.

Flowers of the Izote (Yucca elephantipes) are traditionally consumed in different dishes in the Mexican cuisine. Although the use of the flowers in Salvador, Guatemala and Mexico is quite popular, there are no scientific reports of their physicochemical properties and phytochemical composition of petals, carpels and stamens. As part of our research program on characterization of edible wild plants, we have analysed the composition and content of phenolic com-pounds in methanol crude extracts of petals, carpels and stamens from Y. elephantipes. The petals exhibited eighteen phenolic compounds, including 4-coumaric acid, rutin, ferulic acid, 4-hydroxybenzoic acid, caffeic acid, quercetin 3-glucoside, trans-cinnamic acid, among others. The principal phenolic compound found in petals, carpels and stamens was 4-coumaric acid, with 1154.20, 526.19 and 484.50 μg/g, respectively. In addition, carpel and petals were found to be rich in fatty acids, including linoleic, oleic, and palmitic acid. The petals also contained the highest amount of total dietary fiber. Based on these results, the flowers of Y. elephantipes appear to be a good source of phenolic compounds. This information may be useful in identifying these types of flowers and contribute in future research related to their use in the food area.

Effect of different levels of total dietary fiber on the performance of sows in gestation and lactation

ABSTRACT The present study evaluated the effect of variation in the amount of total dietary fiber (TDF) in sow diets, provided from 74 to 114 days of gestation, on the digestibility of nutrients and energy during gestation, as well as productivity and metabolism during gestation and lactation. Thirty-three sows were used in a randomized experimental design. The amounts of TDF in three treatment diets were 156, 223, and 282 g kg−1. The daily intake of nutrients and energy was similar for all diets the entire period of gestation, differing only in the volume of ration consumed, which was 2.1, 2.2, and 2.4 kg day−1 (days 74 to 90) and 2.5, 2.6, and 2.8 kg day−1 (days 91 to 111) for the 156, 223, and 282 g kg−1 TDF diets, respectively. During gestation, the increase in TDF resulted in a significant linear decrease in the digestible energy and apparent total tract digestibility of dry matter, gross energy, crude protein, non-fibrous carbohydrates, and organic matter. During gestation, blood concentrations of protein and globulins exhibited a quadratic response to the amount of TDF in the diet, whereas cholesterol exhibited a significant linear increase. The productivity and reproductive performance of the sows during gestation and lactation or the birth weight of the piglets were not affected by the amount of TDF, but the average daily weight gain of the litter during nursing increased linearly with increasing levels of dietary fiber. Increasing the amount of TDF reduces the digestibility of nutrients and energy, without affecting the performance of the sows during gestation and lactation or that of the piglets at birth and increasing TDF during gestation improves the weight gain of piglets during lactation.

Quinoa - a treasure trove of nutrients

Sensitivity to gluten results in a wide spectrum of manifestations triggered by ingestion of the gluten-containing grains such as wheat, barley and rye. Celiac Disease, also known as gluten sensitivity enteropathy , is characterized by inflammation of the small –intestinal mucosa that results from a genetically based immunologic intolerance to ingested gluten. Rising demands for gluten free products parallels the increase in celiac disease. Humans have many options when it comes to fueling their bodies, but the benefits of some options are so nutritious that they are labeled as “Superfoods”. The new emerging super food quinoa (chenopodium quinoa) was the international food of the year 2013 and it is a staple food got originated in the Andean region of South America. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. It is a small seed which look like a cross between sesame seeds and millets. It has exceptionally high protein containing balanced set of essential amino acid such as methionine, cysteine and lysine as compared to wheat .Quinoa protein is free of gluten with a low Glycemic Index, and thus it is ideal for celiac patients. Quinoa contained good amount of total dietary fibre consisting of both insoluble fibre and soluble fibre, essential fatty acids such as linoleic and linolenic acid. The use of quinoa in diet can be considered beneficial in the prevention and treatment of risk factors related to celiac disease, cardiovascular diseases, gastrointestinal problems and reducing lipid peroxidation. Quinoa can be cooked as a cereal such as porridge, add it to salads, dessert and can be used as flour for preparation of gluten free bread and bakery products. Thus, variety of products can be developed from Quinoa alone or in combination with other food material and therefore, Quinoa is considered to be an excellent novel source of natural health promoting food and can be used for prevention of many diseases. Keywords: Chenopodium quinoa, celiac disease, superfood, nutrients, product.

The Chemical Composition of Grape Fibre

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 - 10.8%), mineral (1.3 - 3.8%) and fat (2.8 - 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content.

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.

Jaboticaba Pomace Powder Obtained as a Co-product of Juice Extraction: A Comparative Study of Powder Obtained from Peel and Whole Fruit

This study presents the evaluation of an emergent co-product generated during the production of jaboticaba juice by steam drag: the jaboticaba pomace. A comparison of physicochemical, technological and morphological properties of the jaboticaba powders obtained from the pomace, from the whole fruit and from the peel was performed. All the powder samples underwent the same processing: freeze-drying, milling and sieving. The powders appeared reddish, with an average diameter of approximately 64.83–103.51μm and pH values of 3.45–3.74, water activity of 0.3133–0.3270, water holding capacity of 2.63–4.28g H2O/g and oil holding capacity of 2.79–2.98g oil/g. Differential scanning calorimetry analysis showed that the endothermic peak temperature was 158.9–164.4°C. Proximate composition analysis showed a large amount of total dietary fibre and insoluble dietary fibre in jaboticaba pomace (20.54 and 16.42g/100g, respectively), while jaboticaba peel had a good amount of soluble dietary fibre (10.72g/100g). Jaboticaba pomace had a large quantity of phenolic compounds (43.39mg GAE/g d.w.), especially monomeric anthocyanin (3.92mg cyanidin-3-glucoside/g d.w.), compared to the whole fruit. Jaboticaba pomace is valuable due to its high phenolic content (2.5 times higher than the whole fruit) and total dietary fibre content (2.2 times higher than the whole fruit). The results obtained in this study reinforce the idea that this co-product could be re-used in the development of functional ingredients and show that the industrialisation of these materials is one possible alternative for food diversification. Pomace powder could be added to many types of foods, such as cereals, snacks, drink mixes, and breads, or could be used for pharmaceuticals, such as slow-release antioxidants in packaging films.