Fiber In Human Nutrition Research Articles

Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition.
 Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering & Technology (Pharmacy), Bareilly, India.
 Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated.
 Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05, 2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies.
 Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.

Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta

Wheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fibre in human nutrition. Despite its relatively low protein content the nutritional importance of wheat proteins should not be underestimated. Wheat flour quality, rheological and technological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and different interactions with each other, thus making them difficult to characterise. Despite from their key role in dough quality, gluten proteins can affect health in genetically susceptible individuals.

Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer

The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better flavour than all the low‐fat cheeses. However, inulin and oat β‐glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low‐fat dairy systems.

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial characteristics of the fermented mashes obtained from grounded debranned millet (Panicum miliaceum), different species of wheat (Triticum aestivum - two variety, Triticum durum - one varieties, Triticum spelta - one variety and Triticum turgidum - one variety) and well modified Pilsner barley malt. There have been two series of determinations: first series with ground millet with the disc mill set to 0.1 mm and a second series with ground millet with the disc mill set to 0.4 mm disc gap. For both series, the other grains used were milled to 0.4 mm disc gap. The mashes content is 1:12 = grounded mix (millet : wheat : barley malt = 1.33:1:1): water. After boiling, reconstruction of the initially content with water, filtering and adding of 7% w/w white crystalline sugar those two series of five sweet mashes was inoculated with a mixed culture (0,01% w/w - dry wheat beer yeast and 0,04% w/w - dry cheese lactic acid bacteria), incubated at 30 ºC for 15 h in the thermostat and then stored at 6ºC for 63 h. At beginning and follow-up of fermentation the mashes were analyzed (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration and dynamic viscosity). At the end of fermentation, it was done the sensory evaluation (colour, sweet, sour, taste, texture and stability). All determinations have made in triplicate and data are shown as mean ± SD. The best results have obtained for mashes containing T. Spelta wheat, followed by mashes with T. durum variety. Highest dynamic viscosity and total acidity was recorded for mashes obtained with Triticum turgidum variety of wheat.

In VitroBile Acid Binding and Short-Chain Fatty Acid Profile of Flax Fiber and Ethanol Co-Products

Fibers from flaxseed and co-products from ethanol production could be potential sources of dietary fiber in human diet. In vitro fermentation and bile acid binding models were used to investigate the metabolic effects of lignaMax (Bioriginal Food and Science Corp., Saskatoon, SK, Canada) flax meal, spent flax meal, soluble flax gum, wheat insoluble fiber (WIF), and rye insoluble fiber (RIF). Wheat and rye bran were used as reference samples. Bile acid binding of substrates was analysed at taurocholate ([(14)C]taurocholate) concentration of 12.5 mM. Soluble flax gum showed the highest bile acid binding (0.57 micromol/mg of fiber) (P <or= .05). There was no difference in bile acid binding between wheat bran (0.2 micromol/mg of fiber) and WIF (0.26 micromol/mg of fiber). RIF had higher (P <or= .05) bile acid binding (0.20 micromol/mg of fiber) than rye bran (0.13 micromol/mg of fiber). Substrates were hydrolyzed and incubated with pig fecal samples. Short-chain fatty acid (SCFA) profile and gas accumulation (G(f)) were compared. Soluble flax gum generated the highest amount of acetic and propionic acids. SCFA profiles of wheat/rye brans and WIF/RIF were similar (except for butyric acid). G(f) for soluble flax gum was greater (P < .001) than that of spent flax meal. G(f) values of the wheat samples were similar, whereas the G(f) of the rye bran was higher (P < .001) than that of RIF. Fractional degradation rate (micro(t = T/2)) (P < .001) was also recorded. The highest mu(t = T/2) was observed for the soluble flax gum. Oil-depleted flaxseed fractions and WIF/RIF (co-products from ethanol production) could be potential sources of dietary fiber in human nutrition.

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

ABSTRACTThe beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of β‐glucan, particularly from oats and barley, into foods. β‐Glucan with high solubility and high molecular weight distribution results in increased viscosity in the human intestine, which is desirable for increased physiological activity. Molecular weight, level, and solubility of β‐glucan are affected by genotype, environment, agronomic input, and the interactions of these factors and food processing methods. Available literature reveals that the level of β‐glucan in a finished product (e.g. bread, cake, muffins) depends upon several factors in the production chain, whereas food processing operations are major factors affecting molecular weight and solubility of β‐glucans. Therefore, to avail themselves of the natural bioactive compounds, food manufacturers must pay attention not only to ensure sufficient concentration of β‐glucan in the raw material but also to the processing methods and functional properties of β‐glucan, minimizing enzymatic or mechanical breakdown of the β‐glucans in end‐product and optimizing processing conditions. This review discusses the different sources of β‐glucan for use in human functional foods and factors affecting the levels and the molecular weight of β‐glucan at various pre‐ and postharvest operations.

Dietary fibre in human nutrition: the problem of providing nutrition advice

PurposeThe aim of this paper to explain the difficulties associated with applying the science of nutrition in formulating advice to protect public health, using the example of dietary fibre.Design/methodology/approachBased on this review of relevant literature published between 1953 and 2006, the first section traces the history of attempts at constructing useful definitions of dietary fibre. Then the problems of measurement of the fibre content of foods, measurement of fibre intake in individuals and with testing for correlations with disease, are outlined.FindingsThe equivocal nature of current definitions of dietary fibre, and the lack of accuracy, validity or reliability of methods of determination, have been major limitations to developing an understanding its role in protecting human health. Perhaps more than for any other dietary constituent, the elucidation of the science describing the role of dietary fibre in human nutrition has been confounded by both known and unidentified variables.Practical implicationsThis paper reflects an increasing scientific awareness that developments in nutrition are subject to the limitations of methods of analysis and research design. It explains why the processes of scientific investigation are often slow to reveal important relationships between dietary factors and health. This presents some difficulties for authorities charged with promoting health protective eating behaviours.Originality/valueAlthough it has not been possible to unequivocally quantify dietary fibre or its effects on human metabolism, the research provides strong support for choosing a wide range of fresh or minimally intact plant food sources to protect health, as recommended in the FBDG's promoted in many countries around the world. The health protective effects may be achieved with moderation of the information disseminated about dietary fibre, particularly via the marketing of manufactured foods supplemented with fibre isolates.

Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables

Vegetables are very important in the diet and provide minerals, vitamins, antioxidants and fiber. A beneficial role of dietary fiber in human nutrition is known but the data on the effect of maturity and processing of Indian vegetables on dietary fiber and its fractions are not available. Hence, the present study was undertaken to generate data on total (TDF), insoluble (IDF) and soluble (SDF) dietary fiber contents of green leafy vegetables (GLV) and to assess the effect of leaf maturity and cooking on these parameters. Sixteen GLV (namely, agathi, alternanthera, amaranth, basella, cabbage, colocasia, coriander, curry leaves, drumstick, fenugreek, hibiscus, mint, portulaca, rumex, spinach and tender tamarind leaves) were analysed for TDF, IDF and SDF by the enzymatic and gravimetric method of the Association of Official Analytical Chemists. Among the GLV analysed, the TDF and IDF contents were the lowest (2.5 g% and 1.6 g%) in basella and were the highest (16.3 g% and 13.4 g%) in curry leaves. The SDF content ranged from 0.7 g% in spinach to 2.9 g% in curry leaves. The SDF as a percentage of the TDF ranged from 11.3% in tender tamarind leaves to 36.0% in basella, but the majority of GLV had around 25% of the TDF as SDF. Significant (P<0.01) variation was observed between inter-species and intra-species in TDF, IDF and SDF contents of all the GLV. As the leaf matured from tender to mature and to coarse stage, the TDF and IDF contents of amaranth, basella, hibiscus, rumex and spinach increased significantly (P<0.05), The SDF content significantly (P<0.05) increased from tender to mature stage in all five GLV, but there was no further increase from mature to coarse stage except in rumex, where a significant (P<0.01) increase (25%) was observed. Processing/cooking of GLV had no significant effect on their TDF, IDF and SDF contents.

The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology

AbstractThe beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley β‐glucans, into foods. Barley β‐glucans are regarded as dietary fibre ingredients that are partially soluble in water. The aim of the present work was to investigate the possibility of using barley β‐glucan in milk systems in relation to the coagulation properties of milk containing β‐glucan, and to the rheology, texture and microstructure of fresh curds. The rate of coagulation and optimum coagulum cutting time were evaluated using rheological measurements. Results show that coagulation/gelation time of the milk can be reduced significantly with the incorporation of β‐glucan; curd yield increased and the viscoelastic properties of the curd were altered with β‐glucan additions. The relationships between curd rheological behaviour and its microstructure are discussed in relation to use of novel hydrocolloids in dairy processing. The results suggest that barley β‐glucan has the potential to be used as a fat replacer in low‐fat dairy systems. Copyright © 2004 Society of Chemical Industry

Laminarin in the dietary fibre concept

AbstractDietary fibres consist of edible plant polysaccharides that are resistant to digestion and absorption in the human small intestine but undergo complete or partial fermentation in the colon. Seaweeds, notably Laminaria spp, are particularly rich in polysaccharides resistant to hydrolysis in the upper gastrointestinal tract and are, in consequence, considered as dietary fibres. Most of the carbohydrates from Laminaria spp are thought to be indigestible by humans. The main storage polysaccharide of these algae is laminarin, a β‐polymer of glucose. The aims of this work were, on the one hand, to compare various methods of extraction of laminarin by partial characterisation of the product obtained and, on the other hand, to study the fate of this polysaccharide and its effects in the gastrointestinal tract in order to determine its potential as a dietary fibre in human nutrition. Among four methods tested to extract laminarin, the best appeared to be a hot HCl‐based method. Human digestive enzymes did not hydrolyse laminarin, so this polysaccharide can be considered as a dietary fibre. After ingestion by rats, this polysaccharide was not found in faeces of these animals. It did not increase the intestinal transit and stool output in vivo, but it increased the contractile response of the stomach to acetylcholine in vitro. Copyright © 2004 Society of Chemical Industry

Dietary Fibre Content and Composition of Some Edible Fungi Determined by Two Methods of Analysis

Six common edible fungi from four orders of Basidiomycetes, namely Agaricus bisporus (Agaricales), Auricularia auricula and Auricularia polytricha (Auriculariales), Tremella fuciformis (Tremellates), Ganoderma lucidum and Poria cocos (Aphyllophorales), were analysed for their total dietary fibre (TDF) content using the Association of Official Analytical Chemists (AOAC) method and for dietary fibre content and composition using the Uppsala method. The non-protein nitrogen contributed from fungal chitin was corrected in the fibre residue obtained by the AOAC method. The TDF content measured by the AOAC method was always greater than that of the Uppsala method. The TDF content determined by the AOAC and Uppsala methods ranged from 182 and 132 g kg-1 (dry matter) in A bisporus to 735 and 711 g kg-1 (dry matter) in P cocos, respectively. Neutral and amino sugars were the dominant sugars in all the fungi. Sugar composition of the TDF reflected that the major cell wall polysaccharides in most fungi were hemicelluloses, such as β-glucan and glucuronoxylomannan, pectic substances and chitin. Judging from their high fibre content and unique fibre composition, edible fungi have considerable value as sources of dietary fibre in human nutrition. © 1997 SCI.

Dietary Fibre Content and Composition of Some Edible Fungi Determined by Two Methods of Analysis

Six common edible fungi from four orders of Basidiomycetes, namely Agaricus bisporus (Agaricales), Auricularia auricula and Auricularia polytricha (Auriculariales), Tremella fuciformis (Tremellates), Ganoderma lucidum and Poria cocos (Aphyllophorales), were analysed for their total dietary fibre (TDF) content using the Association of Official Analytical Chemists (AOAC) method and for dietary fibre content and composition using the Uppsala method. The non-protein nitrogen contributed from fungal chitin was corrected in the fibre residue obtained by the AOAC method. The TDF content measured by the AOAC method was always greater than that of the Uppsala method. The TDF content determined by the AOAC and Uppsala methods ranged from 182 and 132 g kg-1 (dry matter) in A bisporus to 735 and 711 g kg-1 (dry matter) in P cocos, respectively. Neutral and amino sugars were the dominant sugars in all the fungi. Sugar composition of the TDF reflected that the major cell wall polysaccharides in most fungi were hemicelluloses, such as β-glucan and glucuronoxylomannan, pectic substances and chitin. Judging from their high fibre content and unique fibre composition, edible fungi have considerable value as sources of dietary fibre in human nutrition. © 1997 SCI.

CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed.

(1994). CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed. Journal of the American College of Nutrition: Vol. 13, No. 4, pp. 398-398.

CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed.

CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed.

Book Review: Handbook of Dietary Fiber in Human Nutrition

Book Review: Handbook of Dietary Fiber in Human Nutrition

Principles, Products and Practice:Dietary fibre in human nutrition

Principles, Products and Practice:Dietary fibre in human nutrition

Dietary Fibre In Human Nutrition: A Bibliography For 1981

Dietary Fibre In Human Nutrition: A Bibliography For 1981

Dietary Fibre In Human Nutrition: A Bibliography For 1980

(1983). Dietary Fibre In Human Nutrition: A Bibliography For 1980. Journal of Plant Foods: Vol. 5, No. 2, pp. 81-113.

Dietary Fibre In Human Nutrition: A Bibliography For 1979

Dietary Fibre In Human Nutrition: A Bibliography For 1979

Dietary Fibre In Human Nutrition: A Bibliography For 1978

Dietary Fibre In Human Nutrition: A Bibliography For 1978