Incorporation Of Dietary Fiber Research Articles

Abstract 6680: High-fiber diet induces favorable gut microbiota, reduces immunosuppression, and inhibits lung cancer development

Abstract Emerging evidence suggests that resident microbial communities act as a central regulator of host homeostasis. The dynamic structure, composition, and function of gut microbiota can be influenced by numerous factors, among which nutritional profile act as most crucial determinant. Microbial consortia inhabiting the gut have been implicated in the etiology and pathogenesis of various cancers and are known to influence cancer immunosurveillance and response to immunotherapy. Despite these known associations, the underlying mechanisms by which dietary interventions such as those rich in fiber (high-fiber diet) regulate gut-immune axis in prevention of lung cancer are poorly defined. Here, we employed a human-relevant mouse model in which knockout of G-protein coupled receptor 5A (Gprc5a−/−) and exposure to tobacco lead to development of preneoplasia and lung adenocarcinoma (LUAD). Mice were randomly grouped based on dietary treatment: no fiber (control), 10% cellulose, 10% pectin-inulin following weaning (early life) or after transplant of MDA-F471 NNK-induced LUAD cells (dietary intervention). Tumor growth and volumes were most significantly reduced in mice fed a high-fiber pectin-inulin diet. Notably, anti-tumor effects of the high-fiber diet were observed in both early life and later dietary intervention settings. 16S rRNA-Seq analysis of fecal pellets revealed significant differences in gut alpha as well as beta diversity, the latter indicating clear separation of community structure between fiber-deprived versus high-fiber diet groups. Evidently, gut microbiota of pectin-inulin fed mice displayed significantly elevated relative abundance of Bacteroides sartorii, Bacteroides caecimuris, Akkermansia muciniphila and Bifidobacterium pseudolongum, taxa that have been reported to be strongly associated with favorable responses to immunotherapy. High-fiber fed mice also showed significantly reduced fractions of tumor-promoting genera such as Odoribacter and Alistipes. These effects were accompanied by widespread changes in the tumor immune microenvironment between fiber-rich and fiber-poor groups. Pectin-inulin fed mice displayed enhanced antitumor immune responses evident by remarkably increased fractions of B lineage cells, cDC1s and M1-likemacrophages and, conversely, reduced levels of activated cDC2s, M2 macrophages and polymorphonuclear myeloid-derived suppressor cells. Our findings inform on novel mechanisms by which dietary fiber robustly impacts gut consortia and immune milieu in the inhibition of LUAD. Our findings also suggest that the incorporation of dietary fiber in cancer treatment (e.g., immunotherapy) could improve outcomes for patients with LUAD. Citation Format: Manvi Sharma, Yuejiang Liu, Hannah Moreno, Inti C. Reischle, Mohamed A. Jamal, Tieling Zhou, Zahraa Rahal, Chidera O. Chukwuocha, Ke Liang, Robert R. Jenq, Matthew C. Ross, Kristi L. Hoffman, Humam Kadara. High-fiber diet induces favorable gut microbiota, reduces immunosuppression, and inhibits lung cancer development [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 6680.

High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product.

Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics

Instant noodles are a popular food consumed worldwide, lacking essential nutrients, particularly dietary fiber (DF). Therefore, in the present study, insoluble dietary fiber (IDF) extracted from two varieties of mango, i.e. Totapuri (A) and Safeda (B) and pomegranate, i.e. Bhagwa (C) and Daru (D) peel was incorporated into refined wheat flour at various concentrations as 1%, 3%, 5%, and 7% respectively to produce IDF rich instant noodles. The biophysical attributes that include nutritional and functional properties exhibited enhanced characteristics with the incorporation of IDF. The scanning electron microscopy revealed the rough and loosened structure of IDF-incorporated noodles. The textural analysis exhibited a significant (p<0.05) decrease in hardness with minimum content in all 7% formulations positively correlated to the cooking quality. Additionally, in vitro starch digestibility of all formulations exhibited minimum glucose release compared to control samples. Interestingly, the mineral content also exhibited a trending increase in all formulations, making it a potential mineral fortificant. Thereby, the study aimed to decipher knowledge about the incorporation of dietary fiber from waste peel sources substantiating valorization of waste to value-added food products.

Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough

Incorporation of dietary fibre in a bread recipe is a technological challenge. Therefore, the aim was evaluating the impact of substitution of wheat flour with extracted soluble dietary fibre from barley (BDF) at two levels (4.0% and 8.0%) on dough and bread characteristics. The percent water absorption and mixograph peak mixing time increased for both BDF substitution levels, while T22 relaxation time reduced significantly. In addition, 4.0 and 8.0% BDF substitution levels resulted in a 20.6% and 33.4% reduction in freezable water (FW) content, respectively, and increased G′ and G″ values. In creep tests, BDF dough showed reduced creep compliance values and recoverable strain percentages. BDF limits the water availability in dough for the other biopolymers as reflected in more β-sheet structures, reduced water mobility and lower FW content. The reduction in water availability results in impaired development of an elastic gluten network and an increased resistance to deformation, eventually translating in higher crumb hardness and lower loaf volume. These insights can serve as basis for targeted interventions to recipes and processing to counteract the adverse effects of BDF on bread properties. This study also revealed that 4.0% BDF substitution of wheat flour does not adversely affect bread quality.

Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits

ABSTRACT The incorporation of dietary fiber (DF) in biscuit dough could affect the quality of biscuit. Depending on the source of DF, it can positively or negatively affect the desirability of consumers. The present study evaluates the effect of added DF from chiku, Indian plum, beetroot leaves, and turnip leaves at levels of 0 (control), 4.5%, 7%, 9.5%, and 12% on the sensory properties of biscuits. The results showed that adding such DF into the biscuit formulation improved the nutritional value and affected the quality, primarily sensory and color parameters. Biscuits containing 7% chiku fiber gained the highest overall acceptability among other fiber-enriched biscuits, followed by biscuits containing 4.5% beetroot leaves powder with a total DF of 14.03% and 5.02%, respectively.

Physicochemical and functional characterization of dietary fibres from four Indian temperate rice cultivars

The health benefits associated with the consumption of fibre rich foods has diverted the focus of researchers towards development of functional foods with the incorporation of dietary fibre. Keeping this fact into consideration, dietary fibre was extracted from non-pigmented (SR-4, K-39, Mushq Budij) and pigmented (Zhag) rice cultivars of Kashmir and evaluated for physicochemical and functional properties. Zhag fibre revealed the highest total dietary fibre (76.90 g/100g), insoluble fibre (75.32 g/100g) and α-amylase inhibitory activity (61.73 g/100g). SR-4 dietary fibre had the highest soluble fibre content (1.40 g/100g), water holding (1.40 g/g) and oil holding (5.74 g/g) capacities. At neutral pH condition, cholesterol binding capacity was revealed to be the highest for SR-4 dietary fibre (9.30 mg/g). The Fourier transforms infrared spectra (FTIR) of dietary fibres revealed prominent peaks at 3250.0 cm−1, 2950.0 cm−1, 2846.0 cm−1 and 1600 cm−1 regions which were ascribed to stretching oscillations of –OH and –CH2 groups of cellulose or hemicelluloses and aromatic hydrocarbons of lignin polymer. The scanning electron micrographs of dietary fibres revealed presence of stripped fibrils. Results indicated that studied rice cultivars can be valuable sources of dietary fibres with several functional properties.

Comparative Evaluation of the Effects of Different Dietary Fibers as Natural Additives on the Shelf Life of Cooked Sausages

Background: The incorporation of dietary fibers in meat and processed meats has been introduced as an approach to amend the nutritional quality and technological properties of the products. Objectives: This study explores the effects of four dietary fibers, including orange fiber (OF), wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on shelf life of emulsion-type cooked sausages. Methods: Microbiological and sensory analyses were performed to evaluate the shelf life of the treated products during 60 days of storage under refrigeration condition (4°C). Results: The results showed that all tested fibers improved the shelf life of the samples. The microbiological examinations revealed that while all the fibers could hinder the growth of spoilage bacteria, OF sample with the mesophilic, psychrotrophic, and lactic acid bacteria counts of 5.95, 4.78, and 5.27 log10 colony-forming unit per gram (CFU/g), respectively showed the highest microbiological quality at the end of the storage. Taste, odor, and overall acceptability of the samples were not significantly affected by the fibers, and texture was the sole sensory attribute that improved in the dietary fiber incorporated products, especially in the OF sample. Conclusions: According to our results, among the various fibers, OF is recommended to the meat industry to extend the shelf life of cooked sausages.

Quality characteristics of functional chicken patties incorporated with round cabbage powder

In this study, the potential of cabbage powder as a source of dietary fibre source when used for producing functional chicken patties. For this purpose, different concentrations (0%, i.e., control sample; 6%; 9% and 12% w/w) of Cabbage Powder (CP) incorporated into the chicken patties. Thereafter, all sensory and physicochemical parameters of these formulations were tested. Results indicated that pH, brightness (L* value), and springiness (kg) values of the chicken patties were significantly decreased (p < .05) when the CP concentration was increased. On the other hand, the redness (a* value), hardness (kg) and yellowness (b* value) of the patties showed a significant increase (p < .05) with the increasing percentage of round cabbage powder. Based on the sensory score and physical properties of the CP-incorporated in chicken patties, 6% w/w concentration of CP were optimal. The chicken patties which consisted 6% CP showed a significantly higher (p < .05) concentration of carbohydrates, ash and dietary fibre compared to the control sample. The incorporation of dietary fibre in the chicken patties significantly improves the sample emulsion stability. Furthermore, the chicken patties which contained 6% CP displayed a gradual increase in hardness and pH values as compared to the control samples. In addition, the colour and visual parameters of treated patties with CP (L*, a* and b* values) showed a slow decrease during storage. Results indicated that the chicken patties containing 6% CP showed a better storage life compared to the control patties. Novelty impact statement This study highlights the potential of developing chicken patties incorporated with cabbage leaf powder (CP). The incorporation of CO was able to enhance the dietary fiber content and effectively improved the chicken patties’ emulsion stability, cooking yield, and shrinking ratio. The results indicated that 6% w/w of CP was an optimal concentration that could be added to the chicken patties based on the sensory scores. Furthermore, the addition of CP reduced lipid oxidation during storage. Thus, CP is a promising ingredient as the source of dietary fiber in chicken patties.

The Hypocholesterolemic and Glucose Modulatory Effect of Fibre Enriched Snack in Hyperlipidemic/Hyperglycemic Rat Model Induced by High Cholesterol and High Fructose Diet

Dietary interventions have been used in the management of hyperlipidemia. Incorporation of dietary fibre into food products enhances their nutritional value. This study was done to investigate the effect of a fibre enriched snack on the blood glucose level and lipid profile in hyperlipidemia-hyperglycemia - induced wistar albino rats. The rats (n=25) were divided into 5 groups, 1 - fed standard laboratory diet (Control), 2 - fed hyperlipidemic diet and 10% fructose solution, 3 - fed hyperlipidemic diet, 10% fructose solution alongside fibre enriched snack, 4- fed hyperlipidemic diet which was withdrawn before feeding fibre enriched snack, 5 - fed standard laboratory diet and fibre enriched snack, 6 - fed hyperlipidemic diet, 10% fructose solution and a conventional antilipemic drug (CAD). The duration of the experiment was for 6 weeks. Statistical analysis was done using graph pad prism 6.01 version. At the end of the experiment, it was found that the fibre enriched snack stabilized blood glucose levels, reduced serum total cholesterol (TC) (p&lt;0.01) and low density lipoproteins (LDL) (p&lt; 0.01) in the hyperlipidemic diet fed group. There was, however, no significant change in the triglycerides (TG) as well as the high-density lipoproteins (HDL) in the hyperlipidemic group fed with the fibre enriched snacks. The results indicate that the fibre enriched snack has hypoglycemic and hypolipidemic potential and could, therefore, serve as an effective dietary intervention in the management of diabetic dyslipidemia

Effect of Incorporation of Corn Bran, Dried Carrot Pomace and Dried Tomato Pomace on Quality Attributes of Chicken Nuggets

A study was conducted to improve dietary fibre content of chicken nuggets by incorporating corn bran (CB), dried carrot pomace (DCP) and dried tomato pomace (DTP) as dietary fibre sources. Lean meat was replaced with each dietary fibre source at 3%, 6% and 9% level. One product from each fibre source was selected on the basis of sensory evaluation. Sensory acceptability of 3% fibre treated nuggets was comparable with control and further increase in fibre level resulted in a decline in sensory acceptability. All CB and DCP treated nuggets were harder and firmer than control while 3% DTP treated nuggets were harder than control. Fibre addition resulted in less springier and less cohesive nuggets. Yellowness increased in DCP added nuggets while both redness and yellowness increased in DTP added nuggets. Fibre treated nuggets had less moisture and cholesterol content and higher protein, ash, crude fibre, emulsion stability and cooking yield. pH of DCP and DTP treated nuggets was lower than control. Drastic increase in total dietary fibre and insoluble dietary fibre content was observed in treated nuggets. Sensory scores of nuggets declined significantly while thiobarbituric acid reacting substance value (TBARS) and microbial counts increased significantly during refrigerated storage. It is concluded that incorporation of dietary fibre at 6% level resulted in healthier and fibre enriched nuggets with higher cooking yield and acceptability upto 15th day of refrigerated storage.

In vivo effect of two different dietary fiber blends on the milk calcium bioavailability.

Milk is a valuable source of dietary calcium and it becomes important to establish whether incorporation of dietary fiber (DF), a health promoting food constituent, would lead to any undesirable impact on the bioavailability of milk calcium or not. The DF fortified spray dried partly skimmed milk powder with prestandardized fiber Blend-I (psyllium husk, oat fiber, MCC, inulin) and fiber Blend-II (psyllium husk, oat bran, wheat fiber and inulin) was subjected to rat-feeding studies to examine the possible effects on the bioavailability of milk calcium. The differences for calcium absorption and retention among diets containing DF Blend-I, DF Blend-II and cellulose (control) were found to be non-significant. It was evident that the milk calcium bioavailability of the diets containing two fiber formulations tested (at the levels studied) was at par with that of control standard diet containing only cellulose as DF. Therefore, it is reasonable to incorporate these DF blends into dairy products, and thereby add value.

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.

Gluten-free bread was fortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effects on water mobility, friction coefficient, thermal behavior, crystalline pattern and textural properties were evaluated. Moreover, time-intensity evaluation was used to study temporal dynamics of sensory attributes of fortified-breads. Dietary fibers increased gelatinization temperature while decreasing gelatinization enthalpy, more notably when inulin was used. X-ray diffraction patterns of bread showed the appearance of new peaks after addition of resistant starch and wheat bran, coinciding with an increase in crumb hardness. In contrast, inulin considerably decreased starch crystallinity in the bread, resulting in a softer crumb. Faster decay and shifting of protons to shorter times were found with incorporation of dietary fibers. Friction coefficient determined by tribology measurement was higher in the breads containing resistant starch and wheat bran compared to other samples. Pearson's correlation analysis indicated the sensory attributes of firmness, chewiness and dryness were positively correlated with instrumental findings. Time-intensity evaluation revealed inulin-fortified bread had the lowest firmness and chewiness with less dryness, whereas resistant starch-fortified bread showed the highest intensity of these descriptors.

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

In the present work it was analyzed the water mobility by characterizing the thermo-gravimetric analysis of the cookie dough with the incorporation of dietary fibers. The fibers analyzed were: inulin (IN), oat fiber (OF), high amylose maize starch (RSII) and phosphate distarch-phosphate (RSIV). Four tests were performed: thermo-gravimetric analysis (TGA), pasting profile analysis using water and a solution of 50% sucrose as a solvent, and the study of the ultrastructure of the flour and fiber by SEM and particle size distribution. Changes in the thermo-gravimetric profile were explained by the pasting profile of composites and the ultrastructure of the wheat flour and fibers. OF and IN incorporation changed substantially dough water loss profile and rate. The addition of fibers produced a decrease in the starch pasting profile and inulin showed the highest reduction since less water was available for the hydration of wheat flour starch granules.

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.

Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16days of storage at 4°C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets

The present study was carried out to evaluate the antioxidant potential of bael (Aegle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of goat meat nuggets. The antioxidant potential (total phenolics, radical-scavenging activity and ferric reducing antioxidant power) and dietary fiber content of BPR were evaluated. The results showed that BPR contained good amount of total phenolics (15.16 mg GAE/g dry weight) and dietary fiber (56.91%). The addition of BPR significantly improved the emulsion stability, cooking yield, ash, total phenolics and dietary fiber of the meat products. BPR decreased (P < 0.05) the hardness, gumminess and chewiness and improved (P < 0.05) the products’ lightness and redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and nonsignificant (P > 0.05) increase in the score of other attributes. BPR decreased lipid peroxidation and microbial counts in meat products during 21 days of storage period. The results demonstrated that BPR, which is rich in bioactive components such as phenolic compounds and dietary fiber, could be used as an antioxidant dietary fiber in muscle food products without affecting its quality and acceptability. Practical Applications In the food sector, processing of healthier meat products is one of the fastest growing components. Numerous studies have shown that incorporation of dietary fibers in meat products improves various physicochemical and functional characteristics as well as physiological value. The influence of dietary fiber on human health is now widely acknowledged by various researchers and health agencies. Supplementation of antioxidant dietary fiber in meat products can be helpful in improving their various quality characteristics and oxidative stability, besides furnishing the bioactive components to the consumers. Therefore, bael pulp residue, a valuable bioactive ingredient, could be used in meat product processing to satisfy both nutritionists and consumers. Additionally, it can be worthy in maintaining the product quality during storage for a longer period of time.

Novel trends in development of dietary fiber rich meat products-a critical review.

Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36g/day, 70-80% of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES

ABSTRACT Blends of amidated low methoxyl (ALM) pectin and xanthan gum (XG) were added to fresh (F) and frozen/thawed (F/T) mashed potatoes. Product was tested by instrumental texture profile (TPA), color, expressible water (Ew) and sensory analyses. A central composite rotatable experimental design was used to study the effects of variation on ALM pectin (1.5–4.5 g/kg) and XG (0.5–2.5 g/kg) concentrations. The effects were highly dependent on the levels of ALM and XG added, although XG influenced the mechanical behavior, color and water‐holding capacity of the mashed potatoes more than ALM pectin. F and F/T mashed potatoes with 3 g/kg added ALM pectin and 2.91 g/kg added XG exhibited the greatest consistency, adhesiveness and gumminess, which could be associated with an increase in the amount of XG–water interactions. Instrumental and sensory tests showed that, when 3 g/kg of ALM pectin and 1.5 g/kg of XG were included in the formulation, the mechanical and functional properties of F/T product were very acceptable, with almost no detectable changes in color attributes, and very good overall acceptability (OA) associated with a pronounced creamy sensation conferred by the XG.PRACTICAL APPLICATIONSMost frozen products exhibit some loss of quality due to freezing, frozen storage and thawing. In the case of mashed potatoes, freezing and thawing has a detrimental effect on physical properties and water‐holding capacity (WHC). The results show that the quality after freezing and thawing may be improved by the addition of 3 g/kg of amidated low methoxyl pectin and 1.5 g/kg of xanthan gum, incorporation of dietary fiber, improvement of mashed potatoes texture by retarding starch retrogradation and increasing WHC, and enhancing the principal characteristics determining consumer acceptance. These results have important implications for the production of frozen/thawed mashed potatoes with improved sensory quality and freeze‐thaw stability over time.

TEXTURE OF EXTRA VIRGIN OLIVE OIL‐ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS

ABSTRACTThe aim of this work was to study the effect of the addition of extra virgin olive oil (EVOO) on instrumental textural properties, sensory texture profile analysis, and microstructure of fresh and frozen/thawed mashed potatoes formulated without and with added cryoprotectants (kappa‐carrageenan [κ‐C] and xanthan gum [XG]). EVOO behaves as soft filler due to droplet aggregates, whereas addition of cryoprotectants led to more structured mashed potatoes (MP) thanks to the gelling properties of κ‐C. Both the percentage of added EVOO and processing had a much less significant effect on the texture of the MP containing κ‐C and XG, evidencing the ability of this biopolymer blend to impart freeze/thaw stability. All samples with added EVOO were perceived as significantly softer and creamier than the samples without EVOO, whereas all MP samples with added cryoprotectants were perceived as significantly thicker and creamier than those without hydrocolloids.PRACTICAL APPLICATIONSPrevious studies showed that the quality after freezing and thawing may be improved by the addition of 1.5 g/kg of kappa‐carageenan and 1.5 g/kg of xanthan gum, and/or incorporation of dietary fiber, improvement of mashed potatoes texture by retarding starch retrogradation and increasing water‐holding capacity. Growing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health‐enhancing properties. Extra virgin olive oil (EVOO) has important nutritional characteristics linked to its biophenol content and has very important antioxidant properties. The results have shown that although instrumental textural data were able to explain differences in consistency perceived, structural information is needed to understand differences in creaminess. Back extrusion test is recommended to industry as practical quality control tool in the commercial production of mashed potatoes with added EVOO.