Good Source Of Fiber Research Articles

Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained descriptive panelists evaluated 10 yogurt drinks on a 16-point category scale. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each present individually at an amount to claim an excellent source of fiber (5g of fiber/serving) or a good source of fiber (2.5g of fiber/serving) in 6 different yogurt drinks. Three additional yogurt drinks contained 5g of each of the separate prebiotics along with a mixture of the selected probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Data were analyzed by ANOVA, Fisher's least significant difference, and principal component analysis. Survival of the probiotics in the yogurt drinks during a 30-d refrigerated storage period was also analyzed. Results showed that clover honey aroma, buttermilk aroma, butter aroma, sweetness, sourness, chalky mouthfeel, and viscosity were identified as significant attributes in the yogurt drinks. Total variance explained by the principal component analysis biplot of factors 1 and 2 was 65%, which showed yogurt drinks with soluble corn fiber and inulin varying by the sweet versus sour attributes and yogurt drinks with polydextrose varying by the mouthfeel attributes. The viability study determined a 2- to 3-log decrease in the survival of probiotics in all of the yogurt treatments during a 30-d refrigerated storage period. Based on the results of the current study, only the polydextrose treatment would be an acceptable vehicle to deliver the probiotic health effects at the end of the 30-d storage period.

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour

Barley has long been known as a good source of fibre and in particular beta-glucan, but increased consumer awareness has meant that this is only now being exploited by food scientists and the food industry. In this study, doughs and breads were produced using pearled barley flour (PBF) in different ratios (30, 50, 70 and 100%) to wheat flour. A 100% wheat flour formulation was used as a control. The flour formulations were evaluated for protein content; the dough rheological properties of the formulations were evaluated using fundamental oscillatory tests and uniaxial extension tests. The baked breads were evaluated for volume, texture, moisture, dietary fibre and beta-glucan. Digital image analysis of the crumb grain was also carried out. Protein analysis revealed that increasing the amount of PBF in the formulation leads to a significant (p < 0.001) decrease in the protein content of the formulation. Starch pasting properties were also affected by an increase in PBF concentration, with an increase in PBF significantly increasing the peak viscosity, breakdown, setback and final viscosity of the starch slurries of the formulations. Extensional rheology revealed that increasing the PBF in the doughs leads to the doughs rupturing at lower extensions and with a lower force. Bread volume between treatments was found to be significantly (p ≤ 0.001) different, with an increase in PBF inclusion leading to smaller loaves. Texture profile analysis of the bread slices showed that breads containing higher ratios of PBF had a significantly harder (p ≤ 0.001) and less cohesive (p ≤ 0.001) crumb. Low levels of PBF (≤50%) did not significantly effect loaf volume or crumb texture, however, and the total dietary fibre and beta-glucan levels of the loaves were significantly increased (p ≤ 0.001) with increasing levels of PBF in the formulation, even at low levels of inclusion.

Semente de Araucaria Angustifolia: ASPECTOS MORFOLÓGICOS E COMPOSIÇÃO QUÍMICA DA FARINHA

Seeds of Araucaria angustifolia raw and cooked were subjected to air drying at 65oC, and after, crushed as flour. Analysis of the centesimal composition was made of seeds and flours and of morphology by scanning electron microscopy (Jeol KAL 6360LV). The results showed that the cooked flour showed major changes from cooking, grinding and drying. The obtained flours are a good source of fibers (5.11% for COZF65 and 6.45% for CRF65), protein (3.41% for COZF65 and 3.07% for CRF65) and lipids (5.14% for COZF65 and 6.39% for CRF65). The flours present a technology option for the seeds of Araucaria angustifolia in the chemical and nutritional aspects.

PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES

Hot flow air currents were used in sheld dryers to dehydrate some vegetables (squash, peas, green beans, potatoes, yellow carrot, tomatoes, onion, green pepper, yellow pepper, red pepper, cauliflower and eggplant) which were used to prepare 8 recipes of dehydrated vegetable mixture (vegi-mix). Sensory evaluation indicated that, 4 recipes of vegi-mix's recorded the highest scores of sensory evaluation and considered the prefer recipes and stored at ambient temperature up to 3 months during which, the physicochemical composition, the antioxidants and microbiological examination were assessed. Results revealed that the recipe composed of yellow, green and red paper, cauliflower and eggplant to prepare the vegi-mix caused to increase of total phenolic compounds, total flavonoids and total carotenoids content. The moisture contents were in the range of (8.62-9.78%); ether extract (10.23-16.76%); total carbohydrate (51.6-53.6%); crude fiber (9.62-10.61%) and total calories (340.43-375.36 kcal/100g dry weight basis respectively) for the selected 4 recipes. On the other hand, the tested vegi-mix's being also as a good source of fibers, minerals and antioxidants. Changes in moisture, crude fibers, total solids, total carbohydrate, chlorophyll a and b and total carotenoids, flavonoids and phenolic compounds as well as total bacterial counts, yeast and mould counts, sporeforming bacterial counts content were also studied during 3 months of storage at ambient temperature. A little decremental was observed in total phenolic compounds, total flavonoids content through 3 months of storage for the tested vegi-mix's. Results also showed that all tested vegi-mix's. were microbiologically safe up to 3 months of storage and maintained original sensory properties. Therfore, dehydrated vegi-mix's composed of squash, peas, green beans, potatoes, carrot, tomatoes, onion, green, red and yellow pepper, cauliflower and eggplant without herbs considered as a good source of antioxidants, minerals, high nutritional value, good palatability and healthy safe through three months of storage at ambient temperature.

Nutritional Quality and Antioxidant Activity of Selected Edible Wild Mushrooms

Five species of edible wild mushrooms were selected to determine the proximate composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic acid) and mineral contents (Fe, Zn, Co, Ca, Mg, K, and Na), antioxidant activity, and total phenolics. Hygrophorus sp. showed significant higher ( p&lt;0.05) fat content as compared to other wild mushrooms with the mean value of 6.57%. However, Polyporus tenuiculus was found to be a good source of fiber while Hygrocybe sp. was good in α-tocopherol among the mushrooms tested. The iron and calcium contents were the highest in Hyrocybe (175.64 μg/g) and Hygrophorus sp. (81.70mg/100g) respectively. The in vitro antioxidant activities of petroleum ether (PE) and methanolic extracts of the edible wild mushrooms were comparable to the cultivated oyster mushroom. The radical scavenging activity was highest for PE extract of Pleurotus sp. (85%) while methanolic extract of Hygrocybe sp. exhibited the highest (94%) chelating effect, in correlation with its significantly higher ( p&lt;0.05) phenolics content (42.21 mg GAE/g extract). In conclusion, edible wild mushrooms can be an excellent source of micronutrients and antioxidant components.

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS

ABSTRACT Blends of all-purpose wheat flour and coconut flour (ground residue of virgin coconut oil extraction) were prepared for the preparation of noodles. Mixing behavior (water absorption, arrival, dough development time and stability) of the blends was determined by farinograph. Noodles were evaluated for cooked weight, cooking losses, nutritional composition and sensory properties. Water absorption decreases with the substitution increases, whereas dough development time, arrival time and stability were increased up to 20% substitution level. However, at 30% level, an unstable farinogram was observed. Weight increase during cooking is not significantly different to that of noodles prepared with control (100% wheat flour) in all levels of substitutions tested, and solid losses remained less than 5% during cooking in all blends. Protein and fiber content of noodles increased when substitution level increased. Coconut flour addition up to 20% was not significantly different to noodles made with 100% wheat flour for all sensory properties, whereas 30% substitution affects negatively for appearance, texture and overall acceptability of the product. PRACTICAL APPLICATIONS Wheat flour is not a good source of fiber and protein, although wheat flour noodles are popular in the world. Coconut flour is considered as a good source of fiber (10.45%) and protein (21.65%). It has been estimated that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, so coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits.

The content of insoluble fibre and crude protein value of the aboveground biomass of Amaranthus cruentus and A. hypochondriacus

Twenty samples of the aboveground biomass of &lt;i&gt;Amaranthus cruentus&lt;/i&gt; (varieties Olpir, Amar 2 RR-R 150, and A 200 D) and &lt;i&gt;A. hypochondriacus&lt;/i&gt; (variety No. 1008) were analysed to determine their nutritional value during the experimental period covering five growth stages from inflorescence emergence till full ripening of grain. During plant growth, from day 80 to day 120 of cultivation, the nutritional value decreased. This was demonstrated by an increase in insoluble fibre and a reduction in crude protein content. The content of neutral detergent fibre (NDF) in the dry matter increased from 356 to 420 g/kg (&lt;i&gt;P&lt;/i&gt; &lt; 0.01); acid detergent fibre (ADF) from 238 to 286 g/kg (&lt;i&gt;P&lt;/i&gt; &lt; 0.01); acid detergent lignin (ADL) from 22.9 to 53.4 g/kg (&lt;i&gt;P&lt;/i&gt; &lt; 0.01). The content of crude protein in the dry matter of the investigated amaranth varieties decreased from 174 to 109 g/kg (&lt;i&gt;P&lt;/i&gt; &lt; 0.01). In the Czech Republic the aboveground biomass of the cultivated &lt;i&gt;A. cruentus&lt;/i&gt; and &lt;i&gt;A. hypochondriacus&lt;/i&gt; could be used as a good source of fibre and protein in animal diets when harvested in the period from day 80 to 90 of cultivation.

Guest Editorial: Assessing Risks and Benefits of Genistein and Soy

Guest Editorial: Assessing Risks and Benefits of Genistein and Soy

Dietary fiber consumption and composition of foods in “by‐the‐kilo” restaurants

PurposeIn Brazil, studies on dietary fiber consumption are scarce. The greatest difficulty is to obtain reliable data on the fiber content of foods that are part of Brazilians’ eating habits, which involves adjusting laboratory methodology. It is extremely important to evaluate the average daily fiber intake on a regional basis, considering the heterogeneous eating habits of the Brazilians. The study aims to estimate the average dietary fiber content of meals eaten in “by‐the‐kilo” restaurants.Design/methodology/approachThe foods used in the preparation of 1,907 meals consumed during one month in four restaurants in the city of São Paulo were studied. Intake, nutritional composition, and fiber analyses focusing on average lunch intakes were performed based on the RDA and SBAN (Brazilian Food and Nutrition Society) recommendations. Intake and nutritional composition results were compared with the values of a control meal theoretically prepared. A total of 40 samples of preparations using fiber‐rich foods were analyzed and their dietary fibers and soluble and insoluble fiber fractions were determined by enzymatic‐gravimetric method.FindingsThe results showed that a lunch meal alone accounts for 69.2 per cent of the SBAN recommendation and 39.5 per cent of the maximum RDA for dietary fiber.Originality/valueFoods served in “by‐the‐kilo” restaurants proved to be good sources of fiber, and their insoluble‐to‐soluble fiber ratios were similar to the recommendations.

Perceived role of fibre in a healthy diet among Finnish consumers.

The aim was to study how Finnish consumers perceive the role of fibre in the diet, which foods are regarded as good sources of fibre and the relationship between the respondents' self-estimated fibre intake and their measured intake. A semistructured interview was conducted with 125 volunteers, including a background information questionnaire and an easy-to-use self-administered paper-and-pencil form estimating fibre intake. According to the self-administered form about half of the respondents had adequate fibre intake. Among those who estimated their fibre intake as adequate/maybe adequate, only 61% belonged to the highest fibre intake group. Most of the respondents defined their diet as being healthy. The key elements for a healthy diet were 'vegetables', 'low in fat', 'fruit and berries' and 'variety'. Only 5% of the respondents mentioned fibre spontaneously here. However, fibre was considered important for health because of its effect on bowel function and general well-being. The recommended intake of fibre could not be described in nutritional terms, but respondents could identify relevant sources of fibre in the diet. Finnish consumers considered fibre important for health and could recognize the sources of fibre correctly although they did not mention it spontaneously as a part of a healthy diet.

Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

The cactus pear has become an important fruit crop in many semi-arid lands of the world. The fruit and the young cladodes (‘nopalitos’) have commonly been consumed fresh, but the last decade's research studies on cactus pear processing have produced another alternative which prevents damage to the fruit and, in spite of technological characteristics that make processing a challenge (high soluble solids content, low acidity and high pH), adds value to this crop. The cladodes of the plant are a good source of fibre, an important element for the human diet and of considerable potential for medical use. The results of several of these research studies involving the production of juices, marmalades, gels, liquid sweeteners, dehydrated foods and other products are discussed.

On Consumers' Perception About the Reliability of Nutrient Content Claims on Food Labels

ABSTRACT This study examines the factors affecting consumers' confidence in the truthfulness of nutrient content claims such as “low fat,” “low cholesterol,” “good source of fiber,” “light,” “healthy,” and “extra lean” used on food labels as a reliable basis for choosing foods. Results generally suggest that older, less educated, male individuals as well as those who placed less importance on nutrition when food shopping are less likely to be confident about the reliability of nutrient content claims on food labels as a basis for choosing foods than do others. Income, race, and special diet status are also significant in some of the models.

Functional properties of dietary fibre prepared from defatted rice bran

Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer. Studies have repeatedly shown that rice bran gives interesting health benefits. Compositional analysis reveals that rice bran consists of almost 27% dietary fibre and has been reported to have positive effects, such as laxative and cholesterol-lowering ability. This suggests that rice bran is a good fibre source that can be added to various food products. This paper examines the use of a dietary fibre preparation, derived from defatted rice bran, as a functional ingredient added to bakery products. The results show that dietary fibre from defatted rice bran has comparable water-binding capacity to FIBREX, commercial fibre from sugar beet. Dietary fibre from rice bran exhibited higher fat binding and emulsifying capacity compared to FIBREX. However, rice bran fibre was found to be less viscous than FIBREX. Addition of 5 and 10% dietary fibre preparation reduced loaf volume significantly and increased the firmness of the breads. Sensory evaluations revealed that breads with 5 and 10% rice bran fibre were comparable to high-fibre bread available in the market. This confirms that the dietary fibre preparation from defatted rice bran has great potential in food applications, especially in development of functional foods.

Prospects for cancer prevention

As in many other countries, the New Zealand Cancer Society produces guidelines for cancer prevention. These recommend avoiding asbestos, smoking, sunlight, alcohol, fatty food and obesity. Women are advised to have a regular cervical smear test. Additional `probably helpful' suggestions include eating plenty of fresh fruit and vegetables and dietary fibre. However, considerable data from animal studies and more slowly accumulating data from human intervention studies suggest additional and more specific advice may be appropriate. Fruit and vegetable servings should total a minimum of five each day. Some specific fruits and vegetables (e.g., tomato, broccoli, onions) may have particular benefits against individual cancer types. Positive human evidence on potential benefits of increasing dietary fibre comes from studies where wheat bran was added to the diet. This is not a dietary fibre per se, but merely a good fibre source. Indeed, our own studies suggest that it could be various phytochemicals in the bran, rather than dietary fibre, which is beneficial. An increase either in whole wheat or wheat bran, rather than fibre, would be a sounder recommendation. Although there is some evidence that multivitamin supplementation can protect against cancer, this may be only in the special situation where the population is already significantly vitamin-deficient. For example, a combination of β-carotene, vitamin E and selenium significantly reduced cancer mortality in a Chinese population, whereas lung cancer risks (in already high risk groups) were increased in Finnish and American trials with high dose β-carotene. Various other chemopreventive drugs are being actively developed and at various stages in clinical trials. The enhanced cancer incidence in the β-carotene trial illustrates the potential benefit of utilising surrogate endpoints of malignant disease rather than incident cancer as a trial endpoint.

Evaluation of the Contamination of Marine Algae (Seaweed) from the St. Lawrence River and Likely to Be Consumed by Humans

The goal of the study was to assess the contamination of marine algae (seaweeds) growing in the St. Lawrence River estuary and Gulf of St. Lawrence and to evaluate the risks to human health from the consumption of these algae. Algae were collected by hand at low tide. A total of 10 sites on the north and south shores of the St. Lawrence as well as in Baie des Chaleurs were sampled. The most frequently collected species of algae wereFucus vesiculosus,Ascophyllum nodosum,Laminaria longicruris,Palmaria palmata,Ulva lactuca, andFucus distichus. Alga samples were analyzed for metals (As, Cd, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb, and Zn), iodine, and organochlorines. A risk assessment was performed using risk factors (e.g., RfD of the U.S. EPA, ADI of Health Canada, etc.). In general, concentrations in St. Lawrence algae were not very high. This was especially true for mercury and the organochlorines, concentrations of which were very low or below detection limits. Consequently, health risks associated with these compounds in St. Lawrence algae were very low. Iodine concentration, on the other hand, could be of concern with regard to human health. Regular consumption of algae, especially ofLaminariasp., could result in levels of iodine sufficient to cause thyroid problems. For regular consumers, it would be preferable to choose species with low iodine concentrations, such asU. lactucaandP. palmata, in order to prevent potential problems. Furthermore, it would also be important to assess whether preparation for consumption or cooking affects the iodine content of algae. Algae consumption may also have beneficial health effects. Scientific literature has shown that it is a good source of fiber and vitamins, especially vitamin B12.

A Dietary Education Module for Low Income Elderly Clients With Diabetes

LEARNING OUTCOME: To describe a method of dietary education for low income elderly clients with diabetes. Diabetes education can increase the knowledge and promote long-term benefits in self-care and metabolic control for the 18% of Americans between the ages of 65 and 74 who have diabetes. We developed a diabetes education module for low income older adults with diabetes. Educational materials consisted of simple handouts with large bold print, and a food guide pyramid rather than the exchange system for recommending appropriate servings from each food group. Nutrition education consisted of two 40-minute sessions completed two days apart. The first focused on diabetes, the goals of controlling it through nutrition, the food guide pyramid, and serving sizes. Activities included categorizing real foods into each food group and demonstrating portion sizes using these foods. The second class focused on figuring calorie needs and servings per day, and it included activities to develop meal patterns and sample diets based on calorie needs. Good sources of fiber and its importance in the diet were also discussed during this session. Materials were pilot tested on a small sample in 1996 by the presenting author as part of a senior Coordinated Undergraduate Program experience and are now being revised for further outcome-based testing in a larger sample of low income older adults.

Dietary Fiber-Reply

In Reply. — The main emphasis of the Council's recommendation for adequate fiber intake is on eating a variety of fiber-rich foods. Nuts are listed along with many other foods as good sources of dietary fiber. The National Institutes of Health considers foods with 1 to 3 g of fiber per serving to be moderately rich sources of food fiber and includes almonds and peanuts in a list of foods that are good sources of fiber. 1 Any food may have a place in the diet of healthy persons. It is a basic principle of nutrition that it is the composition of the total diet over an extended period, and not individual foods or ingredients per se, that determines nutritional status and contributes to health.

Account of the apparatus for cleaning paddy, or rough rice

Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer. Studies have repeatedly shown that rice bran gives interesting health benefits. Compositional analysis reveals that rice bran consists of almost 27% dietary fibre and has been reported to have positive effects, such as laxative and cholesterol-lowering ability. This suggests that rice bran is a good fibre source that can be added to various food products. This paper examines the use of a dietary fibre preparation, derived from defatted rice bran, as a functional ingredient added to bakery products. The results show that dietary fibre from defatted rice bran has comparable water-binding capacity to FIBREX, commercial fibre from sugar beet. Dietary fibre from rice bran exhibited higher fat binding and emulsifying capacity compared to FIBREX. However, rice bran fibre was found to be less viscous than FIBREX. Addition of 5 and 10% dietary fibre preparation reduced loaf volume significantly and increased the firmness of the breads. Sensory evaluations revealed that breads with 5 and 10% rice bran fibre were comparable to high-fibre bread available in the market. This confirms that the dietary fibre preparation from defatted rice bran has great potential in food applications, especially in development of functional foods.