Dietary Fiber Content Research Articles

Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of Fagopyrum tataricum (L.) Gaertn Under Drought Stress

Background: Tartary buckwheat is a plant recognized for its resistance to various environmental stresses. Due to its valuable source of phenolic compounds, Fagopyrum tataricum is also characterized as a medicinal plant; therefore, the aim of this study was to investigate the drought stress for the levels of phenolic compounds in the morphological parts of the plant. Methods: This experiment was conducted in 7 L pots under laboratory conditions. Phenolic compounds were identified using a UHPLC–MS chromatography system. Antioxidant activity was assessed using well-known methods, including the DPPH scavenging activity and ferrous ion chelating activity. Results: In Tartary buckwheat leaves, stems, seeds, and husks, 57 phenolic compounds were identified, with a predominance of quercetin 3-rutinoside, quercetin, kaempferol-3-rutinoside, kaempferol, and derivatives of coumaric acid. It was observed that the Tartary buckwheat samples subjected to drought stress exhibited a slight decrease in the majority of individual phenolic compounds. Conclusions: The measurement of biological parameters indicated that plant regeneration after drought stress demonstrated a rapid recovery, which can be a positive response to the progression of climate changes.

Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production

This study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex® Ultra Tropical, Viscozyme® L, and Celluclast® 1.5 L (Novozyme A/S, Bagsværd, Denmark), and the soluble and insoluble dietary fibre content was determined using the Megazyme kit (Megazyme International Ireland Ltd., Wicklow, Ireland), reducing sugar content using the 3,5-dinitrosalicylic acid assay. The technological properties of the modified AP, such as its swelling capacity, water-retention capacity, oil-retention capacity, bulk density, and static and thermal emulsion stability, were evaluated. Enzymatically modified AP hydrolysed with Celluclast® 1.5 L was used for the production of jelly candies supplemented with Bifidobacterium animalis DSM 20105. The survival of probiotics in the jelly candies during in vitro digestion, the viability of probiotics during candy storage, and candy quality characteristics were analysed. Enzymatically modified AP had different carbohydrate compositions and technological properties, depending on the enzyme preparation used. Although the viability of probiotics in the jelly candies decreased during storage, a significantly higher viability of B. animalis was determined in jelly candies supplemented with hydrolysed AP compared with control candies made without AP after digestion in the saline, gastric, and intestine phases. This study shows that Celluclast® 1.5 L can be used for increasing the soluble dietary fibre in AP (18.4%), which can be further applied, in conjunction with B. animalis, for added-value jelly candy production.

Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality

This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on the functional and nutritional enhancement of wheat bran (WB) and its impact on bread quality. MB was performed by using Saccharomyces cerevisiae with Levilactobacillus brevis LABE 32 (MB32) and Lactiplantibacillus plantarum LABE 29 (MB29). MB32 significantly increased soluble dietary fiber (SDF) and reduced phytic acid content by up to 25.7% when compared to the control. UT further decreased phytic acid content by 52.2% and enhanced phenolic compound release, contributing to improved antioxidant activity. The hybrid method (HM) demonstrated the strongest effect, reducing phytic acid content by 95% and enhancing antioxidant properties, including a 2.4-fold increase in bound antioxidant activity (bound-AA). Bread produced from modified WB showed improvements in specific volume (SV), texture, and nutritional composition. The HM-treated WB yielded bread with the highest SV, approximately 10% greater than the control, while MB29 produced significantly harder bread than other samples (p < 0.05). The HM-treated bread had the highest crust L* value and softest texture (p < 0.05). Nutritionally, only UT and HM treatments significantly increased the total dietary fiber (TDF) content, with the most pronounced increase observed in the HM treatment. Phytic acid degradation in the WB modified with MB32 and UT was in accordance with their breads, notably lowering phytic acid content. Additionally, MB32 and HM increased total phenolic content (TPC) and antioxidant activity, enhancing the bread’s overall nutritional quality. In conclusion, the hybrid application of MB and UT (HM) proved to be the most effective in improving the functional and nutritional properties of WB and the resulting bread, including increased dietary fiber content, reduced phytic acid levels, and enhanced antioxidant activity.

Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.

Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread. EQFs were obtained following two extrusion conditions with different ranges and ramps of temperature: (EQF1: from 77°C to 139°C, and EQF2: from 79°C to 145°C). Replacements (25, 35 and 45%) of a base premix (rice flour and corn and cassava starches) by EQFs were tested. Breads with EQFs showed a reduction in luminosity and specific volume (SV) with respect to control (bread without quinoa). While increasing levels of EQF1 led to a progressive decrease in SV, it remained constant when increasing levels of EQF2 were used. The crumb texture showed an increase in hardness, cohesiveness, chewiness, and resilience with respect to control, presenting EQF1 at 45% the highest increase in hardness (53%). The same tendency was observed in the crust since crust hardness was higher in formulations with EQF1. Finally, bread containing the EQFs showed higher protein, ash, and total dietary fiber content than the control bread. In conclusion, these results showed that the extrusion procedure impacted the flour aptitude for breadmaking. However, EQFs are suitable for developing bakery goods with improved nutritional properties and acceptable technological and sensory properties.

Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara

Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. Saccharomyces cerevisiae fermentation (YUO), Lactiplantibacillus plantarum fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.

Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron

Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0 – 23.1%), SDF (1.6 – 7.7%), OLIGO (1.5 – 3.4%), and TDF (20.6 – 31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as conventional yellow beans but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.

Cell wall polysaccharides from macauba pulp (Acrocomia aculeata L.): Fractionation and characterization of their chemical and rheological properties.

Macauba fruit pulp (Acrocomia aculeata) is an emerging oil source. After de-oiling, the macauba pulp meal (MPM) offers a dietary fiber content of 40-50 %, which mainly comprises cell wall polysaccharides (CWP). The present work aimed to assess the potential of MPM as an innovative source of sustainable food polysaccharides. To this end, the macauba CWP were fractionated into water-soluble galactoglucomannans (21.7 %), calcium- and ester-bound pectins (3.4 %), loosely-bound xyloglucans (27.6 %), strongly-bound xylans (6.5 %), and a cellulose-rich fraction (39.3 %). The galactoglucomannans produced shear-thinning aqueous dispersions with an increase in consistency index from 3.03·10-2 to 3.58·101 Pa·sn by increasing the concentration from 1.0 to 5.0 %. The galactoglucomannans dispersions showed semi-dilute behavior, evidenced by relaxation times ranging from 1.24·10-2 to 1.17 s for concentrations from 2.5 to 10.0 %. Macauba pectins and xyloglucans showed weak gel behavior, with an increase in yield stress from 3.20·10-1 to 1.04·102 Pa and from 7.01·10-2 to 1.35·102 Pa for dispersions at 2.5 to 10.0 %, respectively. 2.5 to 5 times higher concentration of macauba polysaccharides is needed to obtain rheological behavior similar to guar and xanthan gum. The thickening and gelling properties of macauba CWP highlight their potential as thickeners and stabilizers for the food industry.

Paliurus spina-christi Mill.: A New Alternative Flour on Gluten-Free Bread

Gluten is an essential protein in bakery products made from wheat flour. Gluten fraction forms skeletal structures in bakery products, especially bread. However, some people can cause problems called gluten intolerance or celiac disease. For this reason, research on products that are alternatives to gluten-free foods continues daily. In this study, fruits of Paliurus spina-christi Mill. species were used. This plant has been studied as an alternative to gluten-free bread (less than 5 ppm gluten). The bread was produced from the flour obtained by grinding the ripe fruits of the P. spina-christi. Quality parameters and heavy metal contents of these flour and bread samples were investigated. Comparisons were made with commercially available gluten-free breads. Energy, protein, moisture, ash, dietary fiber, carbohydrate, gluten, fat, heavy metal contents in bread of P. spina-christi were investigated. The results showed that the ash, protein, and dietary fiber content of the bread obtained from P. spina-christi were higher than the other gluten-free breads. It has been shown that the amounts of heavy metals are lower than the amounts tolerated by humans. The study revealed that bread made from flour obtained from P. spina-christi could be an alternative to gluten-free products. In this study, a method of flour and bread production and quality parameters of P. spina-christi was tried for the first time. In addition, it will likely be an alternative to the studies on gluten-free bakery products.

The Influence of the Farming System and Forecrop on the Yield and Chemical and Health-promoting Composition of Spring Wheat Grain

Spring wheat was grown on a loess-derived Luvisol under the conditions of two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, and oat) over the period 2021–2023. In the conventional system, mineral NPK fertilization and pesticides (herbicides, fungicide, insecticide, and retardant) were applied at the recommended rates for wheat. Mechanical weed control was also used (double harrowing). In the organic system, the organic fertilizer Humac Agro was applied and the fields under the wheat were harrowed twice. No plant protection products were used under organic farming conditions. The organic system was proven to have an effect on reducing spring wheat yield, on average by 23%, compared to the conventional system (the grain yield was, respectively, 4.59 t ha−1 compared to 5.96 t ha−1). In spite of the lower yield potential, the organic cultivation of spring wheat significantly improved the quality and health-promoting parameters of this cereal grain. Except for the total nitrogen and potassium content, the organic system contributed to a significant increase in the grain content of total dietary fiber (by 0.89 p.p.), o-dihydroxyphenols (by about 19%), and polyphenols (by about 12%), and increased the content of the following elements: Se, Mg, Ca, Cu, Mn, Fe, and Zn. Among the forecrops, red clover and sugar beet had the most beneficial effect on grain quality (including the amino acid composition and EAAI index), followed by oat (especially under organic farming conditions). The other wheat forecrops (spring barley and winter wheat) clearly deteriorated the yield and quality of spring wheat grain. To sum up the obtained research results, appropriate management of organic spring wheat cultivation (forecrop sugar beet or red clover, Humac Agro fertilizer) contributes to high grain nutritional quality relative to the conventional system and also reduces the yield gap relative to conventional farming.

Study on the chemical composition of gluten-free cereal bars and application of the calculation method for assessing the glycemic index and glycemic load

When developing food products for children, along with the balanced composition in terms of macro- and micronutrients, the presence of biologically active minor components, a large role is played by the indicators of digestion, absorption and assimilation of nutrients. Glycemic index (GI), as well as glycemic load (GL), which represents the value of GI actual impact taking into account the portion of the product and the content of carbohydrates in it are such indicators. The aim of the study is to study the chemical composition of the gluten-free cereal bars “Morkovnyj” and “Yagodnyj” developed on the basis of expanded grain as well as to determine the GI and GL values. Standard methods were used to study the chemical composition, and a calculation method was used to assess the GI and GL, taking into account the content of essential nutrients in the product, as well as their ability to influence the GI values. It has been established that the protein content in the studied bars averages 5.4 g/100 g of product, and the dietary fiber content ranges from 10.2 g/100 g to 11.9 g/100 g, mainly represented by soluble dietary fiber, which accounts for up to 86.3 %. Carbohydrates are mainly represented by starch - an average of 65.9 % of the total content. The content of mono- and disaccharides averages 17.5 %, of which 50.5 % is glucose. Average glycemic index values of the developed bars are 63 and 64, average glycemic load values of a 30 g portion are 13.6 and 14.3, respectively, despite the fact that in their composition expanded grain accounts up to 62 %, and starch syrup up to 39.6 %. This is probably due to the presence of protein and dietary fiber sources in the recipe, which reduce the degree of absorption of carbohydrates, which is taken into account in the used method of calculating GI and GL. Thus, the obtained data indicate that the gluten-free cereal bars based on expanded grain for children nutrition, intended as a safe snack, are capable of sating the body quickly and for a relatively long time and restoring energy reserves. Adding mandatory labeling with GI and GN values will allow consumers to take a more informed approach to choosing food products, which is especially important for children with dietary restrictions.

Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour

Red rice flour (RRF) is renowned for its nutritional richness, particularly in terms of total dietary fiber and essential minerals. This flour is derived from red rice, a variety of rice known for its distinctive red husk and bran layer. The study aimed to identify the best formulation through sensory evaluation, determine nutritional composition, physical characteristics, and assess shelf life compared to a control cookie. Five formulations of red rice cookies were prepared with RRF substitution levels ranging from 20% to 100%. The F2 red rice cookie with 40% RRF substitution was chosen as the best formulation based on sensory evaluation. It showed similarities to the control cookie in terms of sensory attributes. Nutritional analysis revealed lower moisture and crude protein content but higher crude fiber and total dietary fiber in the F2 compared to the control. Physical analysis showed lower hardness and different color characteristics for the F2. Consumer study results indicated high acceptability for the F2 red rice cookie. In conclusion, this study offers a promising strategy to improve the nutritional profile of cookies by boosting their dietary fiber content, effectively addressing a common deficiency observed in cookies made with conventional wheat flour.

Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application.

In this study, carrot (orange and black) powder substitution (0-15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

For the development of a high-quality functional bread, it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of carob pulp powder (CP; 10–20% on flour basis) on the rheological behavior of dough and quality parameters of bread. The introduction of CP caused a major increase in dough resistance to extension while significantly decreasing dough extensibility, resulting in a lower volume with a denser crumb structure of the obtained bread samples. The negative effects of the CP on the dough and bread characteristics were partially compensated by the addition of dry sourdough (DS) as an improver at the level of 5–10% (flour basis). It was determined that by combining 15% CP and 10% DS, bread of very good sensory quality can be produced. The content of total dietary fiber (6.48 g), Mn (0.76 mg) and Cu (0.21 mg) per 100 g of the mentioned bread was sufficient for the nutritional claims “high in fiber”, “high in manganese” and “source of copper”. The obtained bread had a content of total phenols 10 times higher than the control and 5.5, 12 and 26 times higher antioxidant activity determined by FRAP, DPPH and ABTS tests, respectively. Moreover, microbiological tests confirmed the durability of the bread with 15% CP and 10% DS of up to seven days. Therefore, carob pulp powder can be successfully applied in the production of bread whose characteristics are adapted to modern trends in nutrition.

Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review

Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on how composite flours can increase the nutritional content of pastries while preserving their sensory qualities. The review synthesises findings from published research articles on composite flours, analysing macro and micronutrient profiles, dietary fibre content, antioxidant capacity, glycaemic index, and sensory evaluations of pastries made from these flours. The nutritional value of pastries is significantly enhanced by incorporating composite flours, which blend wheat flour with flours made from legumes, tubers, pseudocereals, and ancient grains. This review showcases improvements in mineral and vitamin content, including B vitamins, iron, zinc, and magnesium, as well as higher levels of unsaturated fatty acids and essential amino acids. The dietary fibre content similarly increases substantially, contributing to improved satiety and digestive health. In addition, pastries made with composite flours exhibit higher antioxidant activity, suggesting potential benefits in combating oxidative stress. These findings indicate composite flours enhance pastries' nutritional and bioactive profiles and maintain acceptable sensory properties. Incorporating alternative flours introduces new flavours and textures, enhancing consumer appeal while promoting a balanced diet. Therefore, composite flours offer a viable strategy for enhancing the nutritional quality of pastry foods. Their utilisation in the pastry industry could support public health initiatives to reduce non-communicable diseases associated with poor dietary choices. By carefully selecting and blending alternative flours, it is possible to produce healthier pastries that appeal to consumers.

Nutraceutical Enrichment of Cracker with Incorporation of Bamboo Shoot and Green Gram Flour

Functional food products in the form of ready to eat (RTE) foods are gaining attention in recent years. Consumers are looking for the RTE with enhanced nutritional components and nutraceutical properties. In the present study, a functional food of cracker (RTE) is formulated by combination of Joha rice, bamboo shoot and green gram flours as main ingredients. The results revealed that protein and dietary fiber contents of the cracker were found to be 17.05 and 15.77 g/100g, respectively. The B-group vitamins of B3, B5, B6 and B9 in cracker were found to be 2.04, 2.50, 0.57 and 12.59 mg/100 g, respectively. Among the fat-soluble vitamins, the predominant vitamin in the cracker was vitamin E (11.655 µg/1000g) followed with vitamin A (24.09 µg/1000g) and vitamin K (0.59 µg/1000g). The predominant fatty acids in crackers were linoleic acid (46.28%) and palmitic acid (22.34%). Polyphenolic profile analysis revealed the higher content of gallic acid followed with protocatechuic acid, ferulic acid and luteolin in the cracker. The phenolic composition was analyzed for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), total proanthocyanidin content (TPAC) and total carotenoid content (TCC). Antioxidant activity was analyzed by the DPPH, ABTS, FRAP and ORAC assays. Enzyme inhibition activity for α-amylase and α-glucosidase enzymes was found to be 62.43 and 47.97 of IC50 μg GAE/mL in the cracker, respectively. The developed functional food (cracker) was found with higher retention percentage of prime nutrients including protein, dietary fiber and vitamins along with vital polyphenols.

Nutritional, Nutraceutical, and Medicinal Potential of Cantharellus cibarius Fr.: A Comprehensive Review.

Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such as cancer and other serious life-threatening conditions include neurodegeneration, hypertension, diabetes, and hypercholesterolemia. The Cantharellus cibarius, also known as the "Golden chanterelle" or "Golden girolle," is a significant wild edible ectomycorrhizal mushroom. It is renowned for its delicious, apricot-like aroma and is highly valued in various culinary traditions worldwide. It is well known for its nutritional, nutraceutical, and therapeutic properties. The high nutritional value of C. cibarius is attributed to its abundant carbohydrates, proteins, β-glucans, dietary fiber, and low-fat content. It also contains medicinal polysaccharides (β-glucans), proteins (lectins and selenoproteins), important fatty acids (linoleic and omega-6), vitamins, and minerals (N, P, K, Ca, Zn, Ag, Se, etc.). The sporocarp of C. cibarius contains a diverse array of bioactive metabolites, including flavonoids, phenolics, sterols, fatty acids, organic acids, indole groups, carbohydrates, vitamins (tocopherols), amino acids, enzymes, bioelements, carotenoids, and 5'-nucleotides. C. cibarius has a wide array of biological properties, such as antioxidant, anticancer, anti-inflammatory, antifungal, antibacterial, anthelmintic, insecticidal, antihypoxia, antihyperglycemic, wound-healing, cytotoxic, and iron-chelating activity. Thus, the present review gives an overview of C. cibarius, covering its chemical composition, ecological significance, postharvest preservation strategies, and potential applications in dietary supplements, nutraceuticals, and pharmaceuticals. It also dives into the etymology, taxonomy, and global distribution of the renowned "Golden Chanterelle." Furthermore, there is a need to valorize waste materials created during production and processing, as well as to acquire a thorough understanding of the mechanisms of action of bioactive compounds in mushrooms.

Gluten-free Diet, a Friend or a Foe, an American Perspective.

Gluten proteins in cereal grains are often considered unsafe for health. Indeed, the dissemination of misinformation through various sources has led to a widespread misconception that the consumption of gluten by healthy individuals results in adverse health consequences and contributes to obesity. In recent years, many health-conscious consumers have started reducing or avoiding gluten consumption without a medical recommendation. Consequently, the adoption of gluten-free diets has expanded significantly. This study compared 39 gluten-free products and their gluten-containing counterparts for energy, sugar, dietary fiber content, and price. We found that, on average, gluten-free products available to United States consumers contained significantly less protein and more sugar and calories. Furthermore, on average, gluten-free products are more expensive than gluten-containing products. Our finding may serve as a guide for dietitians, nutritionists, and legislators in introducing a gluten-free prescription list for individuals with celiac disease, wheat allergy, and non-celiac wheat sensitivity.

In Vivo Bioavailability and In Vitro Bioaccessibility of Iodine in Edible Seaweeds: Method Development and Health Implications.

Both iodine (I) deficiency and I excess can adversely affect human health. Seaweed consumption is one of the most important natural sources for I. This study assessed I relative bioavailability (RBA) in seaweed using an in vivo mouse model and compared it with I bioaccessibility measured by three in vitro methods (Physiologically Based Extraction Test (PBET), the Solubility Bioaccessibility Research Consortium (SBRC), and the Unified Bioaccessibility Research Group of Europe Method (UBM)). Total I concentrations in 26 seaweed samples from four species ranged from 52.4 to 1322 mg/kg of dry weight. The I RBA varied from 18.5% to 89.0%, significantly influenced by inorganic I percentage (r = 0.50, p < 0.01) and total dietary fiber contents (r = -0.28, p < 0.05) in seaweeds. The I bioaccessibility varied among species and methods and were affected by the pH of gastric solution, as well as the structural changes in seaweed during in vitro extraction. Correlation analysis demonstrated that PBET was the best predictor for I RBA (R2 = 0.64). These results developed an appropriate in vitro method for predicting I bioavailability in seaweeds, which is highly beneficial for the accurate assessment for I dietary intake.

Impact of Cooking on Starch Digestibility in Foxtail Millets.

While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking its correlations with the changes in composition (moisture, total starch, protein, lipids, total dietary fiber, and phenolics), structure, and physicochemical properties. Compared to raw flours, cooked flours had a similar content of total starch and protein, a lower content of moisture, lipids, and total phenolic content, and a higher content of total dietary fiber. Cooking disrupted starch granules and crystalline structures in all eight millets, promoting the formation of starch-lipid complexes and reducing the paste viscosity (except for CS07). The in vitro starch digestion of eight millet flours were lower than that of rice flour. Correlation analysis results revealed that in vitro starch digestibility in cooked millet flours was related to the amounts of starch-lipid complexes and the total dietary fiber content. These findings demonstrated that interactions between starch and other components during cooking are the key determinants for the digestion of starch in cooked foods.

Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread.

Incorporating extruded pea hulls (EPH) into wheat bread increases its nutritional value by increasing dietary fiber content, which in turn influences the physicochemical properties and sensory attributes of bread. This study aimed to assess the effect of varying EPH levels on the rheological properties of wheat dough, as well as on the physical and sensory attributes of wheat bread, providing insight into the optimal EPH inclusion level. Farinograph analysis indicated that the inclusion of extruded pea hulls progressively increased the water absorption capacity. At higher EPH replacement levels, bread exhibited decreased specific volume, increased hardness, reduced porosity, darker color, and pronounced sensory attributes of pea aroma and pea taste. Bread with 5-15% EPH retained physical qualities comparable to bread without EPH, with 5% EPH replacement particularly improving specific volume, porosity, and texture. However, 20-30% EPH significantly impaired bread quality, resulting in denser crumb, darker crumb color, and intensified pea aroma. These findings suggest that moderate EPH inclusion (up to 15%) is optimal for enhancing fiber content without compromising bread quality, while higher levels (20% and more) may negatively affect both physical and sensory attributes.