Amount Of Soluble Dietary Fiber Research Articles

Extrusion: A Novel Technique for Improvement of Dietary Fiber Functionality in Oat Bran

Cereals are used as staple food in the world because they provide more energy and important source of vitamins, minerals, protein and carbohydrates. Oat is considered important cereal cultivated in different regions due to its ample source of soluble dietary fiber. Bran is the outermost layer of the grain which contains the appreciable amount of soluble dietary fiber called β-glucan helpful in lowering cholesterol and maintaining glucose level. Due to the health benefits of fibrous material from oat bran it gained more importance globally and has been added in different food items. But incorporation of fibrous material in food items negatively affects the characteristics of product ultimate acceptance. To improve the functionality of fibrous material, different methods are applied such as addition of chemicals and enzymes but they did not gain much popularity because people demand organic foods. So, the current study was designed to improve the functionality of fibrous material through extrusion cooking as it is more effective than other techniques. Proximate analysis expressed that oat bran had moisture, protein, fat, ash and fiber content as 8.25±0.04%, 14.15±0.07%, 6.12±0.05%, 2.50±0.10% and 3.55±0.23%, respectively. Extrusion of oat bran was done by using the barrel exit temperature 120˚C, 140 ˚C and 160˚C, screw speed 100rpm, 150rpm and 200rpm and feed moisture was 20%, 30% and 40%. Extruded bran was investigated for total dietary fiber, soluble dietary fiber and insoluble dietary fiber. Extrusion parameters had showed positively significant (P<0.01) effect on dietary fiber content, β-glucan content and extractable β-glucan content. In conclusion, current research showed that extrusion treatment of oat bran results in increased availability of fiber.

Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation

ABSTRACT In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of soluble dietary fiber by 187%. Bioaccessibility of amino acids, fatty acids, and vitamin K2 MK-7 is higher in the digestion supernatant of fermented okara. Bacillus subtilis also remained viable after digestion. Supernatants of fermented okara exhibited higher bio accessibility of total phenolic content and higher DPPH radical scavenging activity in the small and large intestines. Similarly, the concentrations of acetic acid, propionic acid, and butyric acid were 44.4%, 46.9%, and 51.8% higher, respectively. The gut microbiota was also found to be different in the fermentation supernatants between fermented and unfermented okara. Results demonstrated the potential of fermented okara as a functional food ingredient.

Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.

Physicochemical Properties and Pesticide Residues in Okra Fruits (Abelmoschus esculentus L.)

Vegetable acts as major valuable source of nutrients. Among different vegetables, okra was analyzed to study moisture content, ash content, soluble dietary fiber (SDF), total carbohydrates, and micro-minerals, fatty acid compositions and pesticide residues. Fatty acid compositions were studied by gas chromatograph equipped with a flame ionization detector (GC-FID) while, gas chromatograph equipped with electron capture detector GC-ECD was used for analysis of pesticide residues. Total carbohydrate content was determined by ultraviolet-visible spectrophotometer. The amount of soluble dietary fiber was estimated by acid extraction method. Fe, Cu and Zn content were analyzed by atomic absorption spectroscopy (AAS). The relative percentage of fatty acids were found to be palmitic, cis-9-oleic, linoleic, linolenic and arachidic acid in a range of 0.27-1.35, 3.78 - 6.32, 30.67- 38.44, 2.13 - 4.85 and 1.29 -3.17 %, respectively. Residual diazinon, chlorpyrifos, fenvalerate, cypermethrin and quinalphos were not found to be present in any sample. Total carbohydrate, SDF, moisture and ash content in fresh okra fruits were found to be 6.01- 6.09, 3.35 - 3.50, 88.02 - 91.84 and 1.72 - 2.04 %, respectively. The amount of Fe, Cu and Zn was 11.41-11.43, 1.78 -1.85 and 8.56 - 9.05 mg per 100 g sample, respectively.
 Dhaka Univ. J. Sci. 68(2): 155-160, 2020 (July)

Assessment of black gram milling by-product as a potential source of nutrients.

The present study was carried out to classify and explore the nutrient distribution of black gram milling by-product, with an intention to find value-added applications. The by-product was classified into two fractions, i.e., fraction BRGA (By-product Rich in Germ and Aleurone) and husk and their nutritional profiles were compared to cotyledon and whole seed (naive and germinated). BRGA found to be the richest source of protein (31.38%), minerals (Mg, Na, Fe, Zn and Mn) with appreciable amount of soluble dietary fiber (3.13%). Husk was the richest source of total dietary fiber (79.62%). Furthermore, both by-products were endowed with valuable essential amino acid and fatty acid profiles when compared to cotyledon and whole seeds. Overall, the present study revealed that the black gram by-product is a promising food ingredient that can be processed to obtain fractionsrich in protein, fiber, essential fatty acids and minerals, fordeveloping specialty foods for target population.

Transformation of rice bran into single-cell protein, extracted protein, soluble and insoluble dietary fiber, and minerals.

It is evident that, during the conversion of agricultural sidestreams into valuable substances, a complete utilization is necessary for economic reasons. The present study investigated the transformation of defatted rice bran into proteins (single cell and extracted protein), soluble and insoluble dietary fiber, and minerals. In a process chain, starch/glucose was enzymatically extracted and converted into single cell protein (Chlorella sorokiniana). Then, rice bran proteins were extracted and partially precipitated. The remaining liquid was ultrafiltered (3kDa) to obtain a further protein fraction and minerals. The protein fraction contained a considerable amount of soluble dietary fiber. With these steps, around 69% of the rice bran was transformed, resulting in three protein fractions with an average purity of approximately 45% and minerals with a purity of approximately 63%. In a subsequent process, the remaining cake was disintegrated at 95 °C and pH2. A further 12% of the rice bran could be liquefied. After centrifugation, the supernatant was subjected to ultrafiltration (3kDa) to obtain soluble dietary fiber in the retentate and minerals in the permeate. However, only around 2% of the rice bran was converted into soluble dietary fiber, whereas the remainder comprised a mixture of minerals and monomeric sugars. The process chain can be rearranged and optimized especially to increase the output of soluble dietary fiber and proteins as a result of using the digested monomeric sugars for algae cultivation. At the end of the process, 18% of rice bran remained as an insoluble dietary fiber fraction. © 2019 Society of Chemical Industry.

Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

This study investigated the effects of different particle sizes of sterilized wheat bran (100–200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 ± 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100–200 μm (p<0.05). Also, the highest amount of soluble dietary fiber (6.7 ± 0.4%) was observed in FSWB which had particle sizes of 200–300 μm (p<0.05). The largest increase in dough volume (284.0 ± 4.9%) was observed in dough sample containing the FSWB which had particle sizes of 100–200 μm at the 15% replacement level (p<0.05). The Tafton bread sample that had been prepared with FSWB (200–300 μm and 15% replacement level (7.50 ± 0.54), tasted fresher according to sensory attributes after 24 h, compared to the control sample (5.80 ± 0.79) which had no sterilized wheat bran.

Dietary fibres from cassava residue: Physicochemical and enzymatic improvement, structure and physical properties

In this study, an physico-chemical method and enzymatic improvement were used to extract cassava dietary fiber from cassava residue. α-amylase, glucoamylase, lipase, and protease were added to the physically comminuted cassava residue to remove starch, fat, and protein. Then, with the aid of ultrasound, dietary fiber was bleached with hydrogen peroxide to increase its whiteness. Finally, the cassava dietary fiber was treated with cellulase to increase the amount of soluble dietary fiber. The yield of dietary fiber was 75.63%, 37.55% of which was soluble dietary fiber. Water-holding capacity, water-swelling capacity, and oil-holding capacity of cassava dietary fiber were 4.020 g/g, 2.091 mL/g, and 2.891 g/g, respectively, which were 11.14%, 52.85%, and 9.55% higher than those of raw tapioca. Thus, the physical and chemical properties of the dietary fiber were improved.

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley

This study aimed to quantify the changes caused by varying germination conditions on the contents of some bioactive compounds in barley and oats. Samples of the two grains were germinated at temperatures between 10 and 20 °C for a period of 2–6 days, using a two-dimensional central composite design. The germination temperature had only minor effect in comparison with the germination time. Slight changes in the mineral content of the malts were observed, mainly caused by steeping. Phytate has been seen as an anti-nutritional compound, as it complexes minerals and lowers their bioavailability. The phytate content in barley malts was considerably lower than in the native kernels. Variations in the germination conditions did not have a significant effect on phytate content. In oats, degradation of phytate was significantly enhanced by prolonging the germination period. It was possible to retain the amounts of soluble dietary fibre, when short germination periods were applied. However, long germination periods caused an extensive breakdown of soluble dietary fibre, especially beta-glucan. The content of insoluble fibre, however, was increased by applying long germination periods for oat malts.

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Dietary fiber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fiber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fiber (TDF), insoluble dietary fiber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran significantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in significant increase in cooking yield, firmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

Chemical and Physicochemical Characterization of Agrowaste Fibrous Materials and Residues

The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.

Dietary Fiber in Brewed Coffee

Coffee beans are rich in nondigestible polysaccharides (dietary fiber), which may partially pass into brewed coffee; however, to the authors' knowledge, there is not enough literature on dietary fiber in brewed coffee. A specific method to determine dietary fiber in beverages (enzymatic treatment plus dialysis) was applied to the coffees brewed by the most common methods (espresso, filter, soluble); results showed that brewed coffee contained a significantly higher amount of soluble dietary fiber (0.47-0.75 g/100 mL of coffee) than other common beverages. Coffee dietary fiber contains a large amount of associated antioxidant phenolics (8.7-10.5 mg/100 mL of brewed coffee).

Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa ( Theobroma cacao L.)

The proximate composition and dietary fibre (DF) content of a fibre-rich product obtained from cocoa were studied. This product contained 60.54% (dry matter basis) of DF, made of mainly insoluble fibre although with appreciable amounts of soluble dietary fibre (10.09% d.m.). The presence of associated polyphenolic compounds (1.32% and 4.46% of soluble polyphenols and condensed tannins, respectively) provides this fibre material with intrinsic antioxidant capacity as determined by the FRAP and TEAC methods. Hydration properties (swelling and water holding capacity) and the glucose retardation index of cocoa fibre were similar to other natural commercial insoluble fibres. The antioxidant capacity of this fibre-rich cocoa powder and its physico-chemical properties render it a suitable product to be used in the preparation of low-calorie, high-fibre foods.

Treatment of Cereal Products with a Tailored Preparation ofTrichodermaEnzymes Increases the Amount of Soluble Dietary Fiber

Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF) and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened, and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability.

Effects of wheat-flour and oat mill fractions on jejunal flow, starch degradation and absorption of glucose over an isolated loop of jejunum in pigs

The effect of cereal-based diets varying in dietary fibre (DF) on gastric emptying and glucose absorption over an isolated loop of jejunum was studied in four pigs fitted with two sets of re-entrant cannulas. The pigs were fed on either a wheat-flour diet or three diets based on oat flour (endosperm), rolled oats or oat bran containing different amounts of soluble DF. Mean transit time (MTT) of liquid estimated from the output from the first jejunal cannula was significantly higher with the two diets having the highest DF content, but MTT of dry matter (DM), starch, xylose and neutral non-starch polysaccharides (nNSP) was not correlated directly to the DF content of the diet. DF had a stimulatory effect on secretion of gastrointestinal juices, but the effect was not linearly correlated with the DF content of the diet. Starch was significantly degraded in digesta collected within 30 min after feeding with malto-oligosaccharides accounting for 140-147 g/kg total starch. The degradation was more extensive with higher DF and lower starch content of the diet. However, taking into account the differences in jejunal flow, the amount of malto-oligosaccharides available for absorption in the first 0.5 h decreased with higher levels of DF in the oat-based diets. The absorption of glucose from the isolated loop was 18-34 g/m intestine over an 8 h period with no significant differences between diets. This corresponded to a non-significant decrease in recovery of starch from 0.91 to 0.82 with increasing levels of DF and decreasing levels of starch in the diet. This suggests that the capacity for absorption of large doses of starch entering the proximal small intestine after ingestion of a carbohydrate-rich cereal-based diet has a major influence on the absorption at this site. Consequently any effect of DF on glucose absorption may be exerted either through the rate of gastric emptying or by impaired rate of absorption more distal in the small intestine and not by displacement of the site for starch absorption.

乾のりの加工工程における成分変化

The changes in the contents of dietary fibers, minerals, and free amino acids, and the fatty acid compositions of dried “nori” Porphyra yezoensis were examined during processing such as by cutting, mincing, mixing, and softening. The amount of soluble dietary fiber in nori cultivated at Chiba Prefecture was larger than that in Hyogo Prefacture; however, insoluble dietary fiber was reversed in each manufacturing process. Sodium and calcium contents of nori cultivated in Hyogo were larger than those in Chiba. Free amino acid contents such as taurine, alanine, and glutamic acid were higher in Chiba than in Hyogo during processing. Fat contents and the rate of icosapentaenoic acid in total lipid in the nori from Chiba were high, when compared with the counterpart in the process. There were no significant changes in any of the components during processing, when the results were expressed as g or mg per 100g of dry matter in each process. Therefore, we concluded that the specified components of nori were not lost to any significant degree in laver fronds during the processing of dried nori.

Effects of diet and lifestyle changes on atherosclerotic risk factors after 24 weeks on the Indian diet heart study

In a randomized, single-blind, controlled trial, 621 patients were assigned either intervention diet A (group A, 310 patients) or control diet B (group B, 311 patients) for a period of 24 weeks. After 24 weeks as revealed by dietary questionnaires, group A patients received (1) a diet with a higher percentage of calories from fruits and vegetables and complex carbohydrates; (2) a higher polyunsaturated/saturated fat ratio diet; and (3) a larger amount of soluble dietary fiber, antioxidant vitamins and minerals and low saturated fat and cholesterol than group B. Group A patients also did more physical and yogic exercises than group B. Adherence to diet and exercise was obtained through questionnaires and information obtained was quantified into a formula. After 24 weeks, the overall score of diet and exercises was significantly higher in group A than in group B. There was a significant decrease in serum total cholesterol (13.3%), low-density lipoprotein cholesterol (16.9%), triglycerides (19.2%), fasting blood glucose (19.5%) and blood pressures ( 11.5 6.2 mm Hg ) in the intervention group compared with initial levels and changes in group B. The effect of exercise on the decrease in risk factors was additive. Within group A, overall score for diet and exercise was greater in 1 subset of 116 patients in the intervention group which had maximal lifestyle changes. A separate analysis of data in this subgroup revealed a greater decrease in risk factors compared with risk factor changes in the remaining 194 patients with less higher overall score; this indicated that the relation of lifestyle changes with reduction in risk factors may be of causal nature. It is possible that diet and physical inactivity may be important in the development of risk factors for coronary artery disease, and lifestyle changes may reverse these risk factors within 24 weeks.

Dietary modulators of blood lipids in free living persons with high risk of coronary disease

To study the role of diet, 463 adults (25 to 65 years of age, males) with either risk factors or coronary heart disease (CHD) were allocated to either group A (231 cases) receiving a cardiovasoprotective (CVP) diet, or group B (232 cases) receiving normal diet in a randomized, single blind fashion. Age, sex, risk factors and incidence of CHD were comparable between two groups. Group A received significantly higher percentage of calories in relation to complex carbohydrates (in the form of fruits and vegetables), vegetable proteins, polyunsaturated fatty acids and higher P:S ratio diet compared to control group B which received higher saturated fat and cholesterol. Group A also received higher amount of soluble dietary fiber, magnesium and copper than group B. Dietary adherence was obtained by a questionnaire. After four weeks of dietary trial, there was a significant decrease in mean serum total cholesterol (4.2 vs 0.9%), low density lipoprotein (LDL) cholesterol (7.5 vs 2.4%) and triglyceride (6.6 vs 2.3...

Comparison of Different Methods for Determination of Dietary Fiber

Abstract Several methods are available for determination of dietary fiber. To increase insight into the relative merits of these methods, the acid-detergent fiber (ADF) and neutral-detergent fiber (NDF) methods of Van Soest et al., the Hellendoorn method, the method of Prosky et al. (AOAC method), and the Englyst method were compared with respect to the amount and the nonstarch polysaccharide (NSP) composition of dietary fiber determined in 4 food products. Our results show that the ADF/NDF detergent methods are inaccurate for the determination of cellulose, hemicellulose, and lignin, and that the NDF and Hellendoorn methods are less-suited for the determination of insoluble dietary fiber. There is a discrepancy between the amount and the NSP composition of the dietary fiber determined by the AOAC and Englyst methods. This is because of either overestimation of the amount of dietary fiber in the AOAC method (coprecipitation of oligosaccharides or Maillard reaction products) or to underestimation of the amount of dietary fiber in the Englyst method (loss of polysaccharides during hydrolysis or derivatization), or both. Differences in isolation methods lead to differences in amounts of soluble and insoluble dietary fiber found by different methods. For both the Englyst and the AOAC methods, calculation of the amount of soluble dietary fiber from the difference between total and insoluble dietary fiber is preferable, because large errors may occur in determining the soluble portion. We have shown that although different methods can yield comparable dietary fiber values, the NSP composition can vary greatly. Therefore, we recommend using those methods that determine specifically well-defined components of the dietary fiber. The chromatographic Englyst method is preferred for this reason, and because it gives insight into the type of polysaccharides present.