Excellent Source Of Dietary Fiber Research Articles

Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour

ABSTRACTBeans, an excellent source of dietary fiber and protein, have potential for lowering glycemic load. Prepared meals with high dietary fiber and low glycemic load were rare in a market survey in Baton Rouge, LA. The purpose of this research was to increase fiber and decrease glycemic load in ravioli through substitution with bean flour from pinto, navy, or black beans mixed with wheat flour. Navy bean flour mixed with wheat flour resulted in similar texture to wheat flour at up to 50% substitution level. Calculated proximate analysis of raviolis with 50% and 75% navy bean flour predicted a 14% to 21% DV increase in dietary fiber and a 7- to 10-gram decrease in glycemic load. Sensory evaluation found that the color, texture, aroma, appearance, and liking preferences were not significantly changed by 50% substitution of navy bean flour. An acceptable higher fiber, lower glycemic index ravioli was produced.

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oral glucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzyme inhibition assays (α-glucosidase, lipase, and lipoxygenase). Attempts were made to develop debittered and germinated fenugreek seed flour (DGFSF) by soaking in acesulfame (0.25%, 8 hr), curd (1:1 in water, 8 hr) and sucrose (5%, 8 hr) solution at 1:4 (wt/vol) ratio for debittering and then germinated, of which curd showed the maximum extent of debittering. The effect of substitution of wheat flour with 5, 10, 15, and 20% (wt/wt) of DGFSF on chemical characteristics and sensory properties was investigated; 10% fortified bread was organoleptically acceptable and had enhanced protein and fiber contents. Fortification increased the bulk density and crumb firmness, decreased the specific loaf volume, and darkened the crumb color. Glycemic index of the bread decreased with 10% DGFSF, which is indicative of desirable health benefits. Practical applications Fenugreek seeds are major constituent of Indian spices, bitter to taste and possess various medicinal properties. These seeds are an excellent source of dietary fiber and protein. Although incorporated into traditional foods, its bitterness limits its wide usage. In India, soaking and germination of seeds in water or curd was practiced traditionally since ancient days. Germination and debittering improved antioxidant activity, and various in vitro and in vivo bioactivities. Incorporation of debittered flour improved the polyphenolic, protein, and dietary fiber contents in bread which in turn demonstrated reduced rate of in vitro starch digestibility or lower glycemic index

Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.

The addition effect of Tunisian date seed fibers on the quality of chocolate spreads.

Tunisia is considered to be one of the dates-producing countries. The mean annual yield of date fruits is about 200,000 tons. From this, around 20,000 tons of date seeds could be collected. This by-product of date processing industries could be regarded as an excellent source of dietary fiber with interesting technological functionality and many beneficial effects on human health. Then, date seeds could present a value addition by extraction and use of date seed fiber concentrate in chocolate spread formulation.

Dietary fibre enrichment from defatted rice bran by dry fractionation

Defatted rice bran is excellent source of dietary fibre. The mostly used lab-scale method to extract dietary fibre is not very efficient; dry fractionation is a more energy efficient alternative at larger scale. Three separation routes were studied: two-step electrostatic separation, sieving and a combination of electrostatic separation and sieving. All yielded fibre-enriched fractions with similar yield (20–21%) and purity (67–68% dm), which recovered 42–48% of the fibre from original rice bran flour. The enriched fraction obtained by two-step electrostatic separation contained more small particles and possibly different DF composition compared to the other two, which resulted in different functional properties. Compared to dietary fibre extracted by enzymatic-gravimetric method, enriched fractions by dry fractionation have a similar water retention capacity and oil bind capacity. This suggests that fibre-enriched fractions by dry fractionation can be applied in foods and provide similar technological and physiological properties as wet-extracted dietary fibre does.

Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part‐Baked Frozen Bread

AbstractThe objective of this study was to improve the shelf life and nutrition quality of bread by combination of part‐baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part‐baked breads were produced at 200C for 7 min followed by freezing at −18C for 1, 7, 14, 21 and 28 days and re‐baking at 230C for 8.5 min. Increasing the level of WOF enhanced water absorption, dough development time and dough softening while reduced dough stability time. Peak viscosity, trough and final viscosities reduced while pasting temperature increased. Baking weight loss increased with frozen storage time but reduced with addition of WOF. Frozen storage time and flour replacement enhanced bread density and firmness. Inclusion of maximum 10% WOF resulted in bread with similar sensory properties to those of control with a minimum shelf life of 28 days at −18C.Practical ApplicationsOat grains are well known for their health benefits and have been used in bread and other foods to improve their nutritional value. Oat bread has been produced already by conventional methods, while there is little information to show the possibility of production of oat bread using part‐baked frozen breads technology. This technology has a growing market as it can enhance the quality and shelf life of the bread. The results of this research indicated that replacement of maximum 10% wheat flour with whole oat flour can result in satisfactory part‐baked bread with frozen shelf life of 28 days. This study can provide further information on application of whole oat flour as an excellent source of dietary fiber (mainly β‐glucan) and bioactive compounds with health benefits in bread production industry in order to respond to the increasing demand for a wider variety of healthy breads with longer shelf life.

‘Araçá of Cerrado’ from the Brazilian Savannah: physical characteristics, chemical composition, and content of carotenoids and vitamins

Introduction. La savane bresilienne est l'une des biodiversites les plus riches au monde ; elle contient des fruits indigenes presentant une haute valeur nutritionnelle. Ces fruits permettent a la faune de se nourrir et ils servent egalement de source de nourriture pour les populations. Parmi ceux-ci, la presence d' araca du Cerrado (Psidium firmum O. Berg), un fruit naturellement present dans la savane bresilienne, est a souligner. De ce fait, nous avons evalue les caracteristiques physiques, la composition chimique, la frequence et la teneur en vitamine C, carotenoides, vitamine E et folates dans le fruit d' araca du Cerrado de la savane de Minas Gerais, au Bresil. Materiel et methodes. L'acidite titrable ete determinee par neutralisation volumetrique ; le pH par potentiometrie ; les solides solubles par refractometrie ; l'humidite a l'aide d'un four ; les cendres a l'aide d'un four a moufle ; les proteines par le procede micro- Kjeldhal ; les fibres alimentaires totales par un procede de gravimetrie non enzymatique ; les lipides avec un extracteur Soxhlet. La vitamine C (acides ascorbique et dehydroascorbique) et les carotenoides (?-carotene, ?-carotene, ?-cryptoxanthine et lycopene) ont ete analyses par HPLCDAD ; la vitamine E (?, ?, ? et ?-tocopherols et ?, ?, ? et ?-tocotrienols ) et les folates (tetrahydrofolate, 5-methyltetrahydrofolate et 5-formyltetrahydrofolate) par HPLC avec detection par fluorescence. Resultats et discussion. Le fruit de l'araca a presente un fort rendement en pulpe (81,43 %) et des teneurs elevees en solides solubles (11,93 °Brix), humidite (77,46 %), fibres alimentaires (12,32 g·100 g-1) et folates (47,25 mg·100 g-1). Il a montre une faible valeur energetique totale de 43,19 kcal·100 g-1, et de faibles teneurs en carotenoides (0,32 mg·100 g-1) et en vitamine E (336,43 mg·100 g-1). La vitamine C n'a pas ete trouvee dans ce fruit. Conclusion. Le fruit araca du Cerrado se distingue par son rendement eleve ; etant considere comme une excellente source de fibres alimentaires et une source de folates, il se revele avoir une bonne valeur nutritive. Sa consommation doit donc etre encouragee.

채취시기별 방사무늬김(Porphyra yezoensis)의 식이섬유, 아미노산 및 지방산 함량 변화

Porphyra yezoensis is potentially an excellent source of dietary fiber, amino acids, and eicosapentaenoic acid (EPA) because this red seaweed is available in large quantities and is rich in polysaccharides, proteins, and n-3 fatty acids. This study determined the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), neutral detergent fiber (NDF), acid detergent fiber (ADF), amino acid, and fatty acid contents of P. yezoensis harvested monthly from November 2011 to March 2012. The total dietary fiber (TDF) and IDF contents ranged from 27.2-34.9% and 18.5-26.9%, respectively, and were greater in March than November. The SDF content ranged from 4.9-8.4% and did not differ significantly during growth. Galactose and 3,6-anhydro galactose were the major sugars in IDF and SDF. The higher levels of galactose and 3,6-anhydro galactose in IDF might be due to associated porphyran-type polysaccharides. Mannose and xylose were also major sugars in IDF. The total amino acid contents decreased gradually from November to March. The total amino acid composition of Porphyra was dominated by alanine, glutamic acid, arginine, and aspartic acid. No significant changes in the fatty acid profile were observed throughout the study period. The dominant fatty acid during all seasons was EPA, which comprised as much as 50% of the total fatty acid content.

Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product.

Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30% was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20% roselle seed powder cookie (F3), followed by 10% roselle seed powder cookie (F2) and 30% roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20% roselle seed powder added showed higher content of total dietary fibre (5.6g/100g) as compared with control cookie (0.90g/100g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.

Diversity of Unavailable Polysaccharides and Dietary Fiber in Domesticated Nopalito and Cactus Pear Fruit (Opuntia spp.)

The aim of this study was to quantify mucilages, pectins, hemicelluloses, and cellulose of nopalitos (edible, as vegetable, young cladodes of flat-stemmed spiny cacti) of most consumed Mexican cultivars, and sweet and acid cactus pear fruits of Opuntia spp. The hypothesis is that, regardless of their unavailable polysaccharides diversity, nopalitos and cactus pear fruits are rich sources of soluble and insoluble dietary fiber. Twelve cultivars of Opuntia spp. were used. Nopalitos had a significant variation in structural polysaccharides among the cultivars: mucilages (from 3.8 to 8.6% dry matter (DM)) averaged near a half of pectins content (from 6.1 to 14.2% DM) and tightly bound hemicelluloses (from 2.2 to 4.7% DM), which were the less abundant polysaccharides, amounted 50% of the loosely bound hemicelluloses (from 4.3 to 10.7% DM). Acid fruits (or 'xoconostle') had significantly higher unavailable polysaccharides content than sweet fruit, and contain similar proportions than nopalitos. Unavailable polysaccharides represent a high proportion of dry tissues of nopalitos and cactus pear fruits, composition of both of these soluble and insoluble polysaccharides (total dietary fiber) widely vary among cultivars without an evident pattern. Nopalitos and cactus pear fruit can be considered an excellent source of dietary fiber.

CRUDE AND ETHANOL EXTRACTS OF PROPOLIS AS NATURAL GROWTH PROMOTERS (NGPS) IN MEAT POULTRY PRODUCTION

s. PHYTOPHARM 2012 M 56 Obzory po kliniceskoj farmacologii i lekarstvennoj terapii [Reviews of clinical pharmacology and drug therapy] ТОМ 10/2012/2 The macromolecular larch arabinogalactan (lAG) is a highly branched polysaccharide consisting of a 1,3-linked galactan backbone with side-chains of 1,6-linked galactose and arabinose residues (1). lAG is an excellent source of dietary fiber and has been approved as such by the US food and drug CRUDE AND ETHANOL EXTRACTS OF PROPOLIS AS NATURAL GROWTH PROMOTERS (NGPS) IN MEAT POULTRY PRODUCTION © Gheisari Abbasali , Ghalamkari Gholamreza , Amini Hamid Reza , Shahrvand Shekofa , Rezayat Ehsan , Mohammadrezaei Mohammad 2 Department of Animal Science, Khorasgan Branch, Islamic Azad University, Isfahan, Iran Young Researchers Club, Khorasgan Branch, Islamic Azad University, Isfahan, Iran LIFE WITH LARCH — ISOLATED ARABINOGALACTANS AND THEIR IMMUNOLOGICAL ACTIVITIES

UNCOMMON APPROACHES FOR NATURAL PRODUCTS ANALYSIS — CAPILLARY ELECTROPHORESIS AND CAPILLARY ELECTROCHROMATOGRAPHY

s. PHYTOPHARM 2012 M 56 Obzory po kliniceskoj farmacologii i lekarstvennoj terapii [Reviews of clinical pharmacology and drug therapy] ТОМ 10/2012/2 The macromolecular larch arabinogalactan (lAG) is a highly branched polysaccharide consisting of a 1,3-linked galactan backbone with side-chains of 1,6-linked galactose and arabinose residues (1). lAG is an excellent source of dietary fiber and has been approved as such by the US food and drug CRUDE AND ETHANOL EXTRACTS OF PROPOLIS AS NATURAL GROWTH PROMOTERS (NGPS) IN MEAT POULTRY PRODUCTION © Gheisari Abbasali , Ghalamkari Gholamreza , Amini Hamid Reza , Shahrvand Shekofa , Rezayat Ehsan , Mohammadrezaei Mohammad 2 Department of Animal Science, Khorasgan Branch, Islamic Azad University, Isfahan, Iran Young Researchers Club, Khorasgan Branch, Islamic Azad University, Isfahan, Iran LIFE WITH LARCH — ISOLATED ARABINOGALACTANS AND THEIR IMMUNOLOGICAL ACTIVITIES

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g –1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY

ABSTRACT Defatted palm date seeds (date seed fiber concentrate: DSFC) of two varieties, Allig and Deglet Nour, were milled into two fractions: fine (particle size ≤ 280 µm) and coarse (280 µm < particle size ≤ 600 µm). DSFC was used to replace wheat flour in bread at 1 and 3% replacement levels. Dough and bread evaluation revealed that the addition of DSFC with fine size caused the decrease of bread volume, the change of crumb color and slightly increase bread crumb firmness. On the other hand, the addition of DSFC with a coarse size affected the mixing characteristics, decreased significantly the specific volume exceptionally at 3% and the bread crumb firmness (P < 0.05). An enrichment of bread with DSFC at 1 or 3% increased the dietary fiber contents in bread with lightly adverse effects on bread quality.PARACTICAL APPLICATIONTunisia is considered to be one of the dates‐producing countries. The mean annual yield of date fruits is about 125,000 tons. From this, around 12,500 tons of date seeds could be collected. This by‐product of date processing industries could be regarded as an excellent source of dietary fiber with interesting technological functionality and many beneficial effects on human health.Then, date seeds could present a value addition by extraction and use of date seed fiber concentrate in bread formulation.

A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.)

Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. The fruits are a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. The date pits are also an excellent source of dietary fiber and contain considerable amounts of minerals, lipids and protein. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. Phytochemical investigations have revealed that the fruits contain anthocyanins, phenolics, sterols, carotenoids, procyanidins and flavonoids, compounds known to possess multiple beneficial effects. Preclinical studies have shown that the date fruits possess free radical scavenging, antioxidant, antimutagenic, antimicrobial, anti-inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. This review presents a comprehensive analysis of the phytochemistry and validated pharmacological properties of date fruits and the seeds.

READY-TO-EAT (RTE) WHEAT BRAN BREAKFAST CEREAL AS A HIGH-FIBER DIET

ABSTRACT Bran is an excellent source of dietary fiber; for addition to food, it offers all the nutritional and nutraceutical benefits of whole grain. Ready-to-eat breakfast cereal is in line with dietary fiber recommendations; therefore, a process on wheat bran-based breakfast with fruits has been formulated with a unique formulation, following the toasting of raw wheat bran at 170–175C for 40–45 min to inhibit rancidity, then the mixing and wetting of wheat bran preserve with other nutritional ingredients, i.e., fruit banana preserve and binding syrup, according to formulation in order to enhance the nutritional importance of the product from the health point of view. The products were the most acceptable in terms of color, texture and having a concentrated flavor of wheat bran and fruit with a natural color, and no off-taste was observed in these products. Sensory evaluation, shelf-life studies and microbiological examination show that wheat bran products (products A and B) are fit for human consumption, can be utilized throughout the year in the form of preserve especially with fruit (banana), is a possible breakfast diet for obesity and diseases, such as diabetes, and is useful in the prevention and treatment of constipation, cardiovascular diseases and hypertension. PRACTICAL APPLICATIONS The study shows the importance of dietary fiber as an important component of a healthy diet. Ready-to-eat (RTE) wheat bran breakfast cereal was manufactured with and without the addition of fruit (banana). The resultant products obtained after processing had a pleasant taste, texture and original color, and had a shelf life of more than one year when packed in a moisture vapor-proof packing material and stored under a reasonable cool and dry condition. These products will capture the attraction in local markets and abroad because of their natural nutritional ingredients such as vitamins, minerals, proteins and fibers. The nutritive values and physiological properties of these products have been enhanced with the addition of soluble fiber gum arabic (Acacia) and banana fruit for proper functions of nerves and muscles. RTE products will remain crisp without developing an off-flavor during storage, and will remain crisp in milk for at least 3–5 min. These products have the first and unique formulation of high dietary fiber, and are well suitable for the health conscious and for patients because adults who consume breakfast especially incorporated RTE cereals will have a better overall diet quality than those who skip breakfast.

Date flesh: Chemical composition and characteristics of the dietary fibre

The date by-products of two date palm ( Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also conducted on the physicochemical properties (colour, water and oil-holding capacity and rheological behaviour) of dietary fibre (DF) extracted from date flesh. The following values (on a dry matter basis: DM) were obtained for fleshes of Deglet-Nour and Allig cultivars, respectively: sucrose 52.7% and 13.9%, glucose 13.7% and 29.9%, fructose 12.6% and 29.0%, total dietary fibre 14.4% and 18.4%, protein 2.1% and 3%, ash 2.5% and 2.52%. Insoluble DF, the major fraction of total DF, constituted 9.19–11.7% DM for Deglet-Nour and Allig, respectively. The elaboration of DF concentrates from date fleshes was characterised by an extraction yield of 67%. The chemical composition of these DF concentrates showed high total DF contents (between 88% and 92.4% DM) and low protein and ash contents (8.98–9.12% and 2.0–2.1% DM, respectively). The DF concentrates showed a high water-holding capacity (∼15.5 g water/g sample) and oil-holding capacity (∼9.7 g oil/g sample) and pseudoplasticity behaviour of their suspensions. Thus, date DF concentrates may not only be an excellent source of DF but an ingredient for the food industry.

Characterization of dietary fiber from orange juice extraction

Residues from orange juice extraction are potentially an excellent source of dietary fiber (DF), because this material is rich in pectin and may be available in large quantities. Chemical and physical characteristics of DF obtained from orange pulp were determined for three varieties of oranges. Total DF content reached quite high values: 35.4–36.9% dry matter (DM). Orange DF was rich in pectins (15.7–16.3% DM), as well as cellulose and hemicellulose (16.6–18.1% DM) and lignin (2.2–3.0% DM). The product showed a relatively high water holding capacity (7.3–10.3 g water/g fiber), high oil absorption property (0.9–1.3 g oil/g fiber) and low caloric value (3519–3735 cal/g). Chemical analyses of orange DF concentrate showed low contents of protein, fat and ash (8.1–10.1%, 1.5–3.0% and 2.6-3.1% DM, respectively). The orange DF color ranged from yellow to light orange. These characteristics suggested many potential applications such as, clouding agent in beverages, thickener and gelling agent as well as binder, texturizer and low calorie bulk ingredient.