Apple Fiber Research Articles

Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study

The addition of dietary fibre has become a trend in the food sector and, as it changes some physical properties like flow parameters, knowing these changes is essential for food process design. In this work, the influence of both the temperature (5-60 °C) and the fibre content (0–16%, w/w) on the flow behaviour of apple juice were studied. The apple juice presented thixotropic behaviour above a fibre content of 10% for all the range of temperatures tested. The thixotropy followed the kinetic model of Figoni and Shoemaker. Flow behaviour was found to vary depending on the fibre content: the Newtonian model for 0–8%, the power law model (with pseudoplastic behaviour) for 10–12% and the Herschel-Bulkley model for 14–16%. The temperature effect was found to agree with the Arrhenius - equation. The iso-consistency temperatures were 79.6 and −135.9 °C for the Newtonian and non-Newtonian models, respectively. The compensation for the Newtonian juices was found to be no more significant than the propagation of the experimental errors. Nonetheless, the compensation for the non-Newtonian juices was found to be real, the control being entropic for all the working temperatures.

Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2–4 g/100 g), SBF and AF quantity (3–7 g/100 g) and water quantity (180–230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56–6.07 g/100 g).

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.

Qualitative parameters of protein gels from albumen base

The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 °C. The highest strengths of egg albumen gel were achieved at 90 °C in the albumen gel with the addition of 1% citric acid and 3.5% sugar with a strength of 7.38 N, with the lowest strength of 1.61 N being achieved with the albumen gel with 0.1% salt. For an egg albumen gel prepared at 70 °C, the strength ranged from 1.34 N (0.1% salt) to 6.63 N (1% citric acid + 3.5% sugar). On average, the pH of egg albumen gels ranged from 4.67 (1% citric acid + 3.5% sugar) to 9.05 (0.1% salt). For the strength of egg albumen gel and pH with additives of various additives at a given concentration, a statistically significant difference was found.

Cashew apple fiber prevents high fat diet-induced obesity in mice: an NMR metabolomic evaluation.

Dietary fiber intake plays an important role in the prevention of obesity. This study aimed at investigating the effect of cashew fiber without low molecular weight compounds (CABwc) on obesity prevention and metabolomics in a murine model of diet-induced obesity. Mice were fed a chow diet (CD), a high-fat diet (HFD) or a high-fat diet supplemented with CABwc (10%) (HFD-CABwc) for 15 weeks. The body weight, abdominal fat, serum glucose levels, insulin and lipid profiles, satiety hormones such as leptin and ghrelin, digestive enzymes such as amylase and lipase, and inflammatory mediators such as TNF-α, IL-6, and adiponectin were measured, in addition to performing serum and hepatic tissue analyses. The metabolomic analysis was based on nuclear magnetic resonance (NMR) spectroscopy of serum and feces. The effects observed with ingestion of CABwc were appetite control and prevention of hyperglycemia, hyperinsulinemia and hypertriglyceridemia, as well as the prevention of the inflammatory process and reduction of liver injury caused by the HFD. In addition, NMR evidenced the presence of SCFAs in serum and feces of mice fed with HFD-CABwc. These findings suggest that CABwc promoted satiety in mice, improving the metabolism of glucose and lipids. Positive effects of obesity prevention may be associated with SCFA production.

Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes

AbstractApple fiber (2g/L) was incorporated along with vanillin (2.5g/L) and geraniol (0.6mL/L) into gellan coatings and their effects on the microbiological, physicochemical, nutritional and sensory quality of fresh‐cut apple (12 days at 5±1 °C) were studied. Also, the impact of coatings on the evolution of Escherichia coli O157:H7 and Listeria innocua inoculated on apples was evaluated. Geraniol enhanced antioxidant properties of apples and allowed growth rate reduction of native microbiota. Vanillin minimized color changes, improved firmness, reduced yeasts/molds growth and prolonged sensory shelf‐life by 4 days. Moreover, both biopreservatives exerted initial bactericidal effects on E. coli and geraniol reduced E. coli counts. Also, a bacteriostatic effect against L. innocua was found during the first 4 days. Therefore, these functional coatings might be good alternatives for enhancing quality and assuring safety of apples cubes. Vanillin showed the greatest potential to be applied technologically for improving the overall quality of apple cubes.Practical applicationsThe use of natural and functional coatings to enhance the quality of minimally processed fruits constitutes a novel technological alternative to respond to the growing rejection of consumers of foods that contain chemical preservatives that could damage their health. Apple fiber enriched‐gellan coatings added with vanillin provide a safe product with high nutritional quality and a prolonged shelf life.

The intake of dry cashew apple fiber reduced fecal egg counts in Haemonchus contortus-infected sheep

Helminthiasis is a common disease in which parasite resistance is frequently caused by inadequate administration of anthelmintics in small ruminant production. Since phytotherapy may be an adjuvant for parasite control, we assessed whether the ingestion of cashew apple fiber (Anacardium occidentale) would reduce Haemonchus contortus infection in Santa Inês sheep. Twenty-one male sheep with mean age of 240 ± 9.7 days were dewormed, infected with 4000 L3 of H. contortus Embrapa2010 (day 0 – D0) and on D28 were divided into three equally sized experimental groups: 1) control (no treatment), 2) treated with anthelmintic (monepantel, 2.5 mg/kg PV) and 3) cashew apple fiber (0.3% BW) for 7 days of adaptation plus 28 days (D63). The animals were weighed weekly for diet adjustment and individual EPGs were performed twice a week. Corn silage was given ad libitum after each animal had eaten all the cashew apple fiber, which always occurred due to its palatable flavor. The silage, cashew apple fiber and leftovers were weighed daily and the samples were analyzed for dry matter. In cashew apple fiber, the total polyphenol contents were determined spectrophotometrically and the phenol compounds were identified by LC-MS. Cashew apple fiber contained 93.6% DM, 13.0% CP, 68.7% NDF, 47.6% FDA, 1.3% MM, 1.9% EE and 22.3% LIG. Twenty phenolic compounds were detected, among them phenolic acids and flavonoids, including glycosylated ones. The general EPG averages were statistically different among control, anthelmintic and cashew groups (3449, 14 and 2070, respectively), while the mean total weight gain did not differ (3.21, 3.20 and 1.94 kg, respectively) (p < 0.05). In relation to the control group, the anthelmintic showed efficacy of 99.6% and the cashew apple fiber 40.8%. Phenolic compounds appear to play an important role in the anthelmintic activity of cashew apple fiber. Thus, its use as an adjuvant in the control of H. contortus can be encouraged in regions where it is available at low cost, mitigating the use of veterinary drugs, reducing environmental contamination by agroindustrial residues and promoting the more sustainable production of small ruminants.

Effect of additives to microbiological quality of yogurts

The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

Effects of food allergy prescription diet on intestinal microflora and efficacy of apple fiber addition in healthy dogs

Effects of food allergy prescription diet on intestinal microflora and efficacy of apple fiber addition in healthy dogs

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat) on the physicochemical, rheological, and textural characteristics; sensory properties; and culture viability of probiotic ice cream stored at -18°C for 180 d. The presence of orange and apple fibers increased the titratable acidity, decreased the lightness (color) value of the ice creams, and enhanced the red and yellow coloration. Compared with the control sample, the consistency indices and apparent viscosities of the experimental samples increased with the addition of all dietary fibers except oat fiber. The highest viscosity was obtained in the sample fortified with apple fiber, whereas the ice cream containing orange fiber showed the highest hardness after d 60 of storage. The addition of orange and apple fibers significantly increased melting resistance; however, panelists did not generally like these samples in terms of taste-flavor. All ice creams had viable counts of Lactobacillus acidophilus of ≥7 log cfu/g during storage except the samples with orange and bamboo fiber. Bifidobacterium lactis counts were also found to be >6 log cfu/g in those samples until d 150 of storage.

Consumption of apple-boysenberry beverage decreases salivary Actinomyces naeslundii and their adhesion in a multi-species biofilm model

We hypothesised that consumption of beverage rich in both fibre and polyphenols, rather than each bioactive alone, will modulate populations of selected salivary bacteria, and their adhesion characteristics and that some of these effects may be due to the anti-microbial activity of the beverage bioactives. We investigated the effect of 4 weeks' consumption of beverages, rich in apple fibre, boysenberry polyphenols, or both on salivary bacteria in healthy subjects. In this placebo-controlled crossover study, saliva samples were collected at the beginning and end of each treatment period, and used for qPCR quantitation of Lactobacillus spp., Actinomyces naeslundii and Streptococcus mutans. The counts of salivary A. naeslundii decreased after the consumption of the apple-boysenberry beverage (P<0.05, Student's t-test). We also examined the effect of the subjects' saliva on bacterial adhesion using a mixed species biofilm model. The salivary pellicles prepared before and after each treatment were inoculated with laboratory strains of A. naeslundii, Lactobacillus rhamnosus and S. mutans and tested for biofilm formation. The post appleboysenberry beverage salivary pellicle significantly decreased the adhesion of A. naeslundii at the end of both 3 and 24 h, in the in vitro biofilm. A 1/16 dilution of the apple-boysenberry beverage itself decreased the proliferation of test strains of A. naeslundii and S. mutans by 51 and 55%, respectively (P<0.005), indicating the antimicrobial activity of its bioactives. This study demonstrated that consumption of apple-boysenberry beverage, rather than apple or the boysenberry beverage alone or the placebo, decreased salivary A. naeslundii and their adhesion under laboratory conditions. These changes are factors that influence oral microecology and potentially oral health.

The use of apple fiber as a fat substitute in the manufacture of bakery products

The aim of the study was to reduce the fat content in bakery products by adding apple fiber. Two types of fat differing in the content of trans-fatty acid isomers (<1 g TFA/100 g FA and >58 g TFA/100 g FA) were used during this study. On basis of physical properties of the bakery product, limited potential to substitute fat with apple fiber in bakery products was found, with a maximum level of 24%. Independently of the kind of eliminated fat, the apple fiber had a negative influence on most physical and sensory parameters of products. The influence of this ingredient on the quality of the products was dependent on the kind of eliminated fat. With the increase of the substitution of fat with high TFA content a distinct decrease of the quality of bakery products occurred. It was easier to eliminate fat with TFA content < 1 g/100 g FA. Practical application The obtained products with decreased fat content may be an alternative to classical bakery products, and at the same time they can be a factor supporting the prevention of numerous diet-related diseases. Manufacture of this kind of product enables the utilization of “valuable” by products of the fruit and vegetable industry.

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

Optimization of modified atmosphere gases composition used for storage of high‐fiber muffins

AbstractFour different dietary fibers were studied: oat fiber (AS), apple fiber (MD), carrot fiber (DC), and cocoa fiber (TC) and control sample. The muffins were produced to achieve more than 6 g/100 g of the final product. Each muffin with dietary fiber was packed in MAP with an initial gas mixture: 25% CO2, 50% CO2, 75% CO2, 100% CO2 using nitrogen as an inert gas in MAP system. The quality of muffins was examined on the 1st and 15th day of packaging. We have observed that the firmness of the control sample was mainly dependent on CO2 concentration in the MAP. The interaction between the CO2 and days most significantly affected the firmness of DC samples. The firmness of MD samples was mostly affected by the CO2 level. The opposite was with AS samples, where the springiness was significantly dependent on the interaction between the CO2 and N2 interaction, similar to TC. DC samples were affected slightly by the interaction between the CO2 and the day. The optimized composition of gases to MAP for each of the muffins with dietary fiber was developed. The verification of the model stated that for the control sample, the CO2 was 98.2%, AS—62.7%, DC—87.0%, TC—92.0%, and MD—76.5%.Practical applicationAccording to WHO Report 2015 about obesity, around 17% of children and more than 30% of adults are currently considered obese so the obesity epidemic remains one of the nation's most severe health crises. One way to prevent this disease is to reduce the intake of fat or sugar and be comparable to conventional products according to consumer acceptance. Therefore, in the present work, we have developed an innovative packaging system in which the dough (i.e., muffins) is loaded with increased dietary fiber content and increased antioxidant status to maintain their healthy value. For this purpose, an effective statistical method—response surface methodology, which is appropriate for optimization of processes or formulations, was used. The technology of storage of high‐fiber muffins was developed to prevent deterioration and prevent a decrease in quality.

Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

Dried apple pomace contains 36.8% fiber composed of water soluble and insoluble fractions, but is treated as a waste in apple processing industries. The present study was conducted to prepare fiber-enriched yoghurt by using 2.5, 5, 7.5 and 10% apple pomace fiber in whole milk and milk without fiber was kept as the control. All the treatments were inoculated with combined culture (1%) of Lactobacillus acidophilus and Bifidobacterium longum. The yoghurts were evaluated in terms of sensory quality, pH, acidity, total solids and fiber contents. The addition of fiber in yoghurt resulted in a decrease of acidity (0.15–0.09%) and fat contents (1.65–1.59%) with increase in fiber concentration. Further, on the basis of sensory analysis, yoghurt containing 5% apple fiber was judged as the best and hence optimized for preparation of fiber-enriched acidophilus yoghurt with desirable quality and sensory attributes. Practical Applications The diets with high content of fiber have been reported to have a positive effect on health. The importance of food fibers has led to the development of a large and potential market for fiber-rich products and ingredients. Recently, there is a trend to find new sources of dietary fiber that can be used in the food industry. Supplementation has been used to enhance fiber content of foods. Addition of fiber in breakfast cereals, bread, cookies, cakes, yogurt, beverages and meat products has been reported with favorable qualities. The present manuscript was carried out keeping in view the positive effect of fiber on human health.

Effect of Packaging and Storage on Dried Apple Pomace and Fiber Extracted from Pomace

Apple pomace and fiber extracted from dried pomace were evaluated for its storage stability. The dried pomace obtained after washing and blanching followed by drying in polytunnel drier (45 ± 8C) was packed in gunny and polyethylene (PE) bags and was stored at low (0-4C) and ambient temperature (13–26C). Storage of dried pomace in PE bags at low temperature was adjudged best and thus preferred with minimum quality changes. Dried pomace stored in PE bags exhibits 4.40% weight loss even after 9 months storage at low temperature as compare to 9.60% weight loss at ambient temperature. Fiber contents (%) were also reported higher in pomace stored in PE bags i.e.; 39.16% as compare to gunny bags 38.98 percent. Fiber contains moisture contents of 15.64% and also exhibited good hydration properties viz., 5.91g/g Water holding capacity (WHC) and 10.33cc swelling capacity even after 6 months of storage irrespective of packaging material and storage temperature. Further, packaging of fiber in glass jars and aluminium laminated bags followed by storage at low temperature shows significant results and thus optimized for storage of apple fiber. Practical Application The utilization of apple pomace for the preparation of products, not only brings additional income but also reduces the environmental pollution, which is a pre-requisite for any new enterprise dealing with food processing industry. Further, apple fiber can be used to prepare low calorie products because of the ability of all polysaccharides to bind water due to their good water-holding capacity. Fibers are known to act as cholesterol lowering agent due to binding of bile acids in the intestine. The fiber extracted from dried apple pomace can successfully be utilized for preparation of fiber-enriched products like acidophilus yoghurt, fiber-enriched mango drink, apple beverage etc. The technology thus would be helpful for the industry for commercial exploration.

Effect of apple fibre on textural and relaxation properties of wheat chips dough

In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dou...

Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

In this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4–6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.

Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties

The consumer increasing concern about food quality especially the nutritive value of foodstuff, such as fat content, stimulated the food industry to research and develop novel processing and ingredients. The aim of this study was to evaluate the influence of washed cashew apple fiber (wCAF) as a fat replacer on physicochemical, instrumental texture and sensory parameters of chicken meat patties. Five formulations were prepared: control (C) was added 5 g/100 g of vegetable fat, obtained from hydrogenated soybean oil, whereas, in F60, F70, F80 and F90 the vegetable fat was replaced at 60%, 70%, 80% and 90% by wCAF, respectively. The replacement of fat by the fiber did not affect (P > 0.05) the moisture, protein and ash contents however, as expected it decreased (P < 0.05) the lipid content on chicken patties. Moreover, wCAF addition increased (P < 0.05) the cooking yield and did not negatively (P > 0.05) affect shortening and shear force values. Furthermore, appearance, texture, flavor, juiciness, and overall impression values of wCAF-added chicken patties were not different (P > 0.05) from control counterpart. Therefore, wCAF is a viable fat replacer for the manufacture of chicken patty.