Effects Of Insoluble Dietary Fiber Research Articles

Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties

Abstract In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P < 0.05), while the weakly bound water content decreased by 14.32 % (P < 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P < 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.

Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats

Insoluble dietary fiber (IDF) has been characterized to prevent chronic diseases and improve gastrointestinal health, and it has been added to 3D printing plant-based meats (PM) to enhance texture and increase nutritional properties. Therefore, the aim of this study was to investigate the effects of IDF on 3D printing properties and molecular interactions of soy protein isolate (SPI) - wheat gluten (WG) PM. Without the participation of IDF, PM appeared to collapse. When the IDF concentration increased from 0 to 10 %, PM displayed good printing properties, water holding capacity, tensile strength, and elongation at break were increased. Tensile strength and elongation at break reached a maximum at 10 % IDF, and clearly similar results were found for texture attribute indices such as hardness, gumminess, chewiness, and cohesiveness after cooking. All printing inks exhibited shear-thinning behavior and solid-like viscoelasticity, but the structural recovery properties of 3D-printed PM deteriorated when the IDF content was over 10 %. Intermolecular forces indicated that the addition of IDF enhanced the disulfide bonds so that 10 % IDF presented better printing properties. These results indicated the potential for developing PM with dietary fiber functionality through 3D printing technology.

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

Background/objectivesThe health benefits provided by resistant starch have been well documented; however, few studies are available on the resistant starch content of wheat products in India. Moreover, few studies have examined the in vivo efficacy of resistant starch in wheat products in improving glucose levels. This study was conducted to evaluate the effect of cooking and storage temperature on the formation of resistant starch in Indian wheat products and its effect on blood glucose levels in humans and rats.MethodsWheat products were prepared by common cooking methods including roasting (Chapati), boiling (Dalia), Shallow frying (Paratha), and Deep frying (Poori). They were then stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3) and reheated after storing at 4°C for 24 h (T4). The products were then analyzed for proximate composition (moisture, crude protein, crude fat, ash crude fibre, and carbohydrates). The effect of different cooking methods and storage temperatures on Resistant, non-resistant and total starch, total dietary fibre (soluble and insoluble), in vitro starch digestion rate (rapidly and slowly digestible starch), amylose and amylopectin content were analysed using standard operating procedures. The effect of products found to have higher resistant starch was studied on the post prandial blood glucose response of 10 healthy individuals using change in by analysing their glycemic index and glycemic load of wheat products. Further, the effect of resistant starch rich chapati on the blood glucose level of rats was also studied. Tukey’s test in factorial CRD was used to assess the effect of cooking and temperature on various parameters.ResultsThe amount of resistant starch was found to be high in dalia (boiling, 7.74%), followed by parantha (shallow frying, 4.94%), chapati (roasting, 2.77%) and poori (deep frying 2.47%). Under different storage temperatures, it was found high in products stored at 4°C (T3), followed by products stored at room temperature (T2), reheated products (T4) and lesser in freshly prepared products (T1). The glycemic index and glycemic load were found low in chapati (43, 32.3) and dalia (41.1, 28.6) stored at 4°C (T3) compared to others. The resistant starch content found in chapati stored at T3 was found to be more effective at reducing blood glucose levels in rats from 291.0 mg/100 mL to 225.2 mg/100 mL in 28 days of study compared to freshly prepared chapati (T1) and stored at room temperature (T2).ConclusionCooking methods including boiling, roasting and shallow frying increased the amount of resistant starch in foods, but cooking methods such as deep frying decreased the amount of resistant starch in food. Products stored at 4°C and at room temperature for 24 h increased the amount of resistant starch whereas the products that were freshly cooked and reheated decreased the amount of resistant starch in foods. At 4°C the stored products have a high amount of insoluble dietary fibre, slowly digestible starch, high amylose and low glycemic index. They take time to digest, meaning that they slowly increase blood glucose levels. The effect of insoluble dietary fibre and resistant starch in the inhibition of glucose diffusion in the small intestine is suggested to be due to the absorption or inclusion of the smaller sugar molecules. In vivo research showed that fibre and resistant starch in the digestive system of rats acts as the main factors in slowing glucose absorption and reducing a rise in blood glucose levels by promoting glycogen synthesis and inhibition of gluconeogenesis.

Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase.

This study investigated effects of insoluble dietary fiber (IDF) from wheat bran on starch digestion in vitro, analyzed the inhibition kinetics of IDF toward α-amylase and discussed the underlying mechanisms. Digestion results showed IDF significantly retarded starch digestion with reduced digestion rate and digestible starch content. Enzyme inhibition kinetics indicated IDF was a mixed-type inhibitor to α-amylase, because IDF could bind α-amylase, as evidenced by confocal laser scanning microscopy. Fluorescence quenching and UV-vis absorption experiments conformed this, found IDF led to static fluorescence quenching of α-amylase, mainly through van der Waals and/or hydrogen bonding forces. This interaction induced alternations in α-amylase secondary structure, showing more loosening and misfolding structures. This may prevent the active site of enzyme from capturing substrates, contributing to reduced α-amylase activity. These results would shed light on the utilization of IDF in functional foods for the management of postprandial blood glucose.

Effects of Modified Dietary Fiber from Fresh Corn Bracts on Obesity and Intestinal Microbiota in High-Fat-Diet Mice.

The effects of insoluble dietary fiber from fresh corn bracts modified by dynamic high-pressure micro-fluidization (DHPM) on the pathological characteristics of obesity, intestinal microflora distribution and production of short-chain fatty acids in high-fat-diet C57BL/6 mice were evaluated. The results show that the DHPM-modified dietary fiber from fresh corn bracts significantly reduces weight gain, insulin resistance and oxidative damage caused by a high-fat diet, and promotes the production of SCFAs, especially acetic acid, propionic acid and butyric acid. These modified dietary fibers also change the proportion of different types of bacteria in the intestinal microflora of mice, reduce the ratio of Firmicutes and Bacteroidota and promote the proliferation of Bifidobacteriales. Therefore, the DHPM-modified dietary fiber from fresh corn bracts can be used as a good intestinal microbiota regulator to promote intestinal health, thereby achieving the role of preventing and treating obesity.

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.

Modulation effect of black rice dietary fiber on the metabolism and fermentation of cyanidin-3-glucoside in an in vitro human colonic model.

Black rice (Oryza sativa L.) is a great source of anthocyanins and dietary fiber and possesses various health-promoting properties. The modulating effect of insoluble dietary fiber (IDF) from black rice on the fermentation of cyanidin-3-O-glucoside (Cy3G) in an in vitro human colonic model, together with the possible microbiota-mediated mechanisms, was investigated. The combined Cy3G and IDF fermentation can promote the biotransformation of Cy3G into phenolic compounds such as cyanidin and protocatechuic acid with stronger antioxidant activities and increase the total production of SCFAs during the fermentation of Cy3G. 16S rRNA sequencing analysis revealed that the addition of IDF modulated the microbiota structure and bloomed Bacteroidota and Prevotellaceae-related genera, which were positively correlated with metabolites of Cy3G, thus potentially regulating the microbial metabolism of Cy3G. The work is of great significance for elucidating the material basis of the health benefits of black rice.

The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran

The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.

Insoluble dietary fiber (non-starch polysaccharides) from rice bran attenuates cadmium-induced toxicity in mice by modulating the gut microbiota and alleviating liver and kidney injury

Cadmium (Cd) is a toxic heavy metal and leads to various altered physiological functions, which are harmful to health. This study aimed to evaluate the protective effect of insoluble dietary fiber from rice bran (RBIDF, non-starch polysaccharides) against Cd-induced toxicity in mice. The results showed that Cd exposure caused a significant decrease in body weight and that RBIDF recovered the body weight gain of mice (P < 0.05). Moreover, RBIDF reversed the decrease of liver and kidney weight, and the increase of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), creatinine (CREA) and urea (UREA) levels. The histopathological results showed that RBIDF alleviated severe liver damage induced by Cd exposure, and improved liver cell injury and glomerulus destruction. RBIDF also decreased the Cd accumulation in the intestine and Cd absorption and increased Cd content in mouse feces (P < 0.05). In addition, at phylum level, RBIDF increased Bacteroidetes abundance, while decreased Firmicutes and Proteobacteria abundances. At genus level, it increased Lactobacillus abundance as well. It could be seen that RBIDF ameliorated the Cd-induced decrease in gut microbiota disorders. The results indicated that RBIDF was an effective component in the daily diet against Cd toxicity.

Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation.

Tea residue is a by-product of tea processing and contains∼60% insoluble dietary fiber. We investigated the physicochemical properties and structure of the insoluble dietary fiber of tea (T-IDF), and its defecation function was evaluated. The physical and chemical indexes of the T-IDF, including its water holding, oil holding, swelling, cation exchange, and cholesterol exchange capacities, were measured, while its structure was analyzed by a range of analytical techniques. Furthermore, the related indexes of the animal defecation function were determined, and the in vitro detection of fermented short chain fatty acid was conducted. We found that T-IDF exhibits excellent physical and chemical properties. Moreover, the consumption of T-IDF significantly promoted defecation in slow transit intestinal dyskinesia mice and enhanced the production of short chain fatty acids. Overall, we demonstrated a good correlation between the physicochemical properties and the structure/function of T-IDF.

Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch

This study aimed to evaluate the effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on the properties of rice starch (RS), including gelatinization, thermodynamic, rheological parameters, and freeze-thaw stability. Rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), rheological analysis, and freeze-thaw stability analysis were performed. The results showed that the presence of IDF and FA could significantly delay the short-term retrogradation of RS, especially at high FA concentrations. Rheological tests showed that IDF was not conducive for the elasticity, viscosity enhancement, and system stability of the starch gels. However, FA could offset the deterioration of the system caused by IDF and further improve the gel properties. The presence of IDF and FA weakened the freeze-thaw stability of the starch gel, unlike their single action on the starch gel, correspondingly. The results show that FA could alleviate the degradation of RS gel performance caused by IDF in the ternary system. The findings provide potential possibilities for improvements in the quality of rice starch gel-based products.

Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats.

Increasing dietary fiber intake is considered to be an effective way to prevent and relieve the diseases associated with high-income lifestyles. Compared with soluble dietary fiber, comprehensive evaluation about the effects of insoluble dietary fiber on hyperlipidemia is rarely studied. In the present study, the insoluble dietary fiber was extracted from defatted rice bran by enzymatic treatments (IDF-dRB), followed by investigation about the adsorption and antioxidant activities in vitro. Moreover, the alleviating effects of IDF-dRB on hyperlipidemia were evaluated and analyzed. As a result, IDF-dRB possessed good adsorption capacities of glucose and cholesterol, and also exhibited excellent properties in scavenging radicals. Furthermore, intervention with IDF-dRB significantly improved lipid and glucose metabolism and alleviated inflammation and oxidative stress in rats fed high-fat diet. It was also observed that IDF-dRB treatment could recover the decline in species of gut microbiota caused by high fat diet, increase the community richness, and modulate the metabolic function of gut microbiota. In conclusion, the results indicated that IDF-dRB could ameliorate hyperlipidemia from many aspects and offered some perspectives about the effects of diet intervention with insoluble dietary fiber. PRACTICAL APPLICATION: Rice bran and defatted rice bran are coproducts in the rice processing industry and potentially valuable for the preparation of insoluble dietary fiber. Here an insoluble dietary fiber IDF-dRB was extracted from defatted rice bran and showed good properties in improving lipid and glucose levels, alleviating inflammation and oxidative stress, and modulating gut microbiota in rats fed high-fat diet, suggesting the potential application in ameliorating hyperlipidemia.

Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

This study sought to investigate the effects of insoluble dietary fiber (IDF), ferulic acid (FA), and a combination of the two (IDF + FA) on the rheological properties of dough. When the amount of IDF was increased from 2 g to 12 g, the water absorption rate of the dough increased by 14.33%. However, when FA within the dough was in the range of 61.6%–63.1%, the dough's water absorption rate was lower than that of the control sample, which might be related to FA inducing the breakdown of the dough. The dough that included IDF was associated with a higher stability time, a higher C2, and a lower development time due to the dilution effect of IDF, which weakened the gluten but increased the mechanical resistance of the dough. FA not only reduced the dough's development time and stability, but also reduced its C2 due to the crosslinking reaction with gluten. Moreover, IDF reduced the gelatinization properties of the starch and the stability of the hot-formed gel. In addition, it inhibited starch retrogradation in the dough. Due to the strong water absorption and filling effects of IDF, the elastic modulus (G′) and viscous modulus (G″) of the dough increased, although the creep strain decreased. The effects of the IDF + FA combination might be due to the crosslinking reaction of IDF-FA and IDF-FA-gluten, which reduced the plasticizing effect of the water, further increased the viscoelasticity and reduced the creep strain of the dough.

Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties

The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and gluten aggregation properties were investigated. IDF and FA increased the hardness and decreased the specific volume of steamed bread, except for 0.3 g of FA. Compared to the control sample, the hardness of steamed bread with 0.3 g of FA decreased by 36%, and the specific volume increased by 10.91%. FA promoted gluten aggregation through a cross-linking reaction because the sodium dodecyl sulfate extractable protein (SDSEP) of gluten with 1.8 g of FA decreased by 61.32% compared to the control sample under non-reducing condition. The ζ-potential of gluten during the proofing and steaming stages decreased by 46.64% and 68.10% with the increase in IDF, which showed that IDF promoted gluten aggregation by reducing the electrostatic repulsion. Gluten aggregation caused by IDF and FA could be the main reason for steamed bread deterioration.

Effects of insoluble dietary fiber from wheat bran on noodle quality

Benefiting from its favorable effects in promoting intestinal peristalsis, increasing satiety and reducing postprandial blood sugar, wheat bran insoluble dietary fiber (IDF) could be added to noodles to improve the nutrition value of noodle products. However, the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products, leading to unfavorable texture and consumption drop. It was found that IDF could weaken dough characteristics, thereby causing the quality deterioration of noodles, but the mechanism is unclear as yet. This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles. The water distribution, rheological properties, pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance (LF-NMR), dynamic rheometer, and rapid visco-analyzer. The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water. At a high amount of IDF, the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased, with a downward trend in peak viscosity, final viscosity and setback values. Moreover, IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles. Furthermore, the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed, and the results confirmed that noodles with the IDF amount of 2%–4% had higher nutrition and quality. This study provides the basis for future development and improvement of IDF-enriched health foods. • The decreased creep recovery of IDF sheeted dough was associated with an increased proportion of loosely bound water. • Low added amount (≤4%) of insoluble dietary fiber could inhibit the retrogradation degree of cooked noodles. • The storage modulus and loss modulus of sheeted dough were improved by the addition of IDF. • The water absorption and tensile distance of the noodles were decreased at a high amount of IDF.

Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs.

As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9m2kg-1. The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose-response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs (P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall.

The FiberTAG project: Tagging dietary fibre intake by measuring biomarkers related to the gut microbiota and their interest for health.

The scientific rationale for dietary fibre intake recommendations comes from the recognition of their benefits for health based on studies first published many years ago. It remains unclear which are the key physiological effects generated by dietary fibre in view of the diversity of the food components considered as dietary fibre, of the relevance of their classification (soluble and insoluble) and from the recent discoveries putting forward their interactions with the gut microbiota. The project FiberTAG (Joint Programming Initiative ‘A Healthy Diet for a Healthy Life’ 2017–2020 https://www.fibertag.eu/) aims to establish a set of biomarkers (markers of gut barrier function and bacterial co‐metabolites including volatile compounds and lipid derivatives), measured in different biological compartments (faeces, blood or breath) linking dietary fibre intake and gut microbiota‐related health effects. The FiberTAG consortium brings together academic and industrial partners from Belgium, France, Germany and Canada to share data and samples obtained from existing as well as new intervention studies in order to evaluate the relevance of such biomarkers. The FiberTAG consortium is currently working on five existing cohorts (prospective observational or nutritional interventions in healthy or obese patients), and a number of new intervention studies to analyse the effect of insoluble dietary fibre (wheat bran and chitin‐glucan, provided by the industrial partners) in healthy individuals or in obese patients at high cardiometabolic risk.

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

The effects of insoluble dietary fiber (IDF) on myofibrillar protein (MP) emulsion gelations were investigated through a model system. Steady shear tests indicated an increase of molecular interaction/friction in composite solutions with IDF inclusion. It was noted that IDF addition prevented oil dispersion and resulted in the average enlargement oil globules volume diameter (d4,3) from 145.25 (control) to 200 μm (2% IDF), in emulsified systems. In dynamic rheology, the final G′ of the emulsion gelations significantly increased from 203 (control) to 462 Pa (2% IDF), while the T21 relaxation time of immobilized water, in emulsion gels containing 2% IDF (202.44 ms), was significantly shorter than in control gels (244.25 ms). In addition, the water- and fat-binding capabilities, and the gel strength of emulsion gelations, significantly increased with IDF addition. The aforementioned results indicate that IDF addition could promote the formation of a stronger gel network. As a result, the MP gel microstructure was further studied. The MP gel microstructure of gels containing IDF had reduced formation of interconnected water with a gel network possessing more integrity and overall compactness, especially 2% IDF addition. In conclusion, IDF addition was shown to play an important role in the physicochemical properties of low-fat emulsion gels through the enlargement of oil particle size and through the modification of the overall MP gel network.

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

The effects of insoluble dietary fiber (IDF) on heat-induced gelation properties, such as microstructural changes and the molecular conformation of myofibrillar proteins (MP), were analyzed by image analyses and Raman spectroscopy. Scanning electron microscopy revealed that pure MP gelation contained a loose and dispersed network with interconnected water channels. With IDF addition, the lacunarity and the particle size of water pores both significantly decreased (P < 0.05) and fractal dimension significantly increased (P < 0.05), which indicated the formation of a homogenous and compact three-dimensional network. Through Raman spectra, IDF addition resulted in modification of amide I and III regions, by a significant decrease in α-helix content, accompanied by an increase of β-sheets, β-turns, and random coil content (P < 0.05); the intensity of CU+005CH stretching vibrations bending vibrations bands were significantly decreased (P < 0.05). Principal component analyses showed significant correlations between textual property, microstructure and molecular conformations. Cluster analyses indicated IDF improved the functionality of MP gel by 1): IDF stable the moisture phase 2) “concentrated” MP promoted structural integrity and compact gelation.

ВЛИЯНИЕ НЕРАСТВОРИМЫХ ПИЩЕВЫХ ВОЛОКОН ИЗ СЕМЕННЫХ ОБОЛОЧЕК ГОРОХА НА ПИЩЕВУЮ ЦЕННОСТЬ И БЕЗОПАСНОСТЬ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The effect of insoluble dietary fibre (DF) from pea seed shells on the nutritional value and safety of bakery products was studied. It is noted that bakery products with DF obtained from pea seed shells, according to organoleptic and physico-chemical indicators, meet the requirements of GOST 31805-2012 for bakery products from wheat flour. In the study of the chemical composition it was revealed that bakery products with the addition of PV contain a larger amount of calcium, phosphorus and vitamin B in the composition than in the control sample. It was also noted that bakery products with PV from shells of pea grain have a lower energy value than the control sample. In terms of safety indicators, bakery products with DF from pea seed shells meet the requirements of SanPiN 2.3.2.1078-01.