Increase In Soluble Fiber Research Articles

Postprandial Glycemic, Insulinemic, and Short-Chain Fatty Acids Responses Following the Consumption of Okara and Biovalorized Okara Incorporated Biscuits

Abstract Objectives Okara is a fiber-rich food processing by-product. However, it is underutilized as food due to its rapid putrefaction and poor sensorial properties. Valorization via fermentation (biovalorization) can alleviate its undesirable qualities while augmenting its soluble fiber content. The increase in soluble fiber may improve postprandial glycemic and insulinemic responses, potentially via generation of short-chain fatty acids (SCFAs) from colonic bacteria fermentation. This study aimed to assess the effect of consuming okara and biovalorized okara-containing biscuits on postprandial glucose, insulin and SCFAs responses in older Singaporeans. Methods Fifteen healthy middle-aged and older Singaporeans participated in a randomized controlled crossover trial. Subjects underwent a 4-hour mixed meal tolerance test with 100 g ingestion of 3 types of biscuits – control (C, no okara), biovalorised okara (RO) and autoclaved okara (AOK). RO and AOK biscuits were produced by 20% substitution of wheat flour with okara powder that was fermented with Rhizopus oligosporus (7% w/w) or autoclaved. The 4-hour incremental area under the curve (iAUC) of glucose, insulin and SCFAs (acetate, propionate and butyrate) were assessed. β-cell function was evaluated based on glucose stimulated insulin secretion, using a ratio of 4-hour AUC of insulin to glucose. Estimated insulin sensitivity (ISI) and metabolic clearance rate (MCR) were assessed with Stumvoll Index. Results Although no difference in glucose response was noted, RO showed significantly lower insulin iAUC (RO: 8931 ± 1058 mU/L × min, mean ± SE; C: 10271 ± 866 mU/L × min, p = 0.021) and improved β-cell function (p = 0.028) compared to C. AOK yielded significantly greater ISI and MCR compared to C (pISI = 0.016, pMCR = 0.009) while RO showed no difference against AOK or C. Significantly higher acetate and total SCFAs iAUC were evident for both RO and AOK relative to C (C vs RO: pacetate = 0.012, ptotal SCFA = 0.001; C vs AOK: pacetate = 0.015, ptotal SCFA = 0.001). AOK also had significantly greater propionate and butyrate iAUC compared to C (C vs AOK: pacetate = 0.002, pbutyrate = 0.001). Conclusions Consumption of okara and biovalorized okara-containing biscuits offers the benefit of attenuating postprandial insulinemic response possibly via SCFAs modulation. Funding Sources Singapore Ministry of Education

Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties

Okara is the edible food waste resultant from soymilk processing, with limited utilisation due to its rapid putrefaction, poor digestibility, and undesirable sensorial properties. Okara fermentation with Rhizopus oligosporus and application into food product can improve these properties and promote consumption. Our study developed biovalorised okara biscuits and assessed their nutritional, physical, and sensorial properties. Control (no substitution), dried okara (OK), autoclaved okara (AOK), and fermented okara (RO) incorporated biscuits (20/40% flour substitution) were prepared. Total fibre increased with substitution, with a 2 ~ 3-fold increase in soluble fibre for RO compared to OK and AOK biscuits. Greatest isoflavones aglycones: glycosides ratio, total phenolic content, and antioxidant capacity were observed for RO biscuits. Regardless of okara type, greater substitution progressively lowered incremental area under curve of in vitro digestion glucose release. Substitution induced greater spreadability and darker colour. RO and control biscuits had similar hardness while OK and AOK biscuits were significantly harder. Okara biscuits yielded lower hedonic scores than control for overall flavour and liking despite good colour and surface appearance, warranting flavouring improvements. Conclusively, okara substitution enhanced biscuit nutritional quality. Biovalorised okara incorporation further improved the biscuit textural properties compared to AOK incorporation, with key nutritional enhancement on soluble fibre content and antioxidant capacity.

Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

SummaryInstant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion parameters. From results, it was concluded that extrusion cooking had a positive effect on total and soluble dietary fibre. Whilst the insoluble dietary fibre decreased appreciably with the varying processing parameters, the decrease in insoluble fibre and increase in soluble fibre were probably due to disruption of covalent and noncovalent bonds in the carbohydrate and protein moieties leading to smaller and more soluble molecular fragments. Additionally, water solubility index was greatly enhanced by varying extrusion temperature and screw speed. Conclusively, the findings suggest the usefulness of extrusion cooking to beneficially modify the wheat bran for value addition.

Lifestyle Factors and 5‐Year Abdominal Fat Accumulation in a Minority Cohort: The IRAS Family Study

The objective of this study was to examine whether lifestyle factors were associated with 5-year change in abdominal fat measured by computed tomography (CT) in the Insulin Resistance and Atherosclerosis (IRAS) Family Study. We obtained abdominal CT scans at baseline and at 5 years, from African Americans (AA) (N = 339) and Hispanic Americans (N = 775), aged 18-81 years. Visceral (VAT) and subcutaneous (SAT) adipose tissue was measured at the L4/L5 vertebral level. Physical activity was documented by self-report of vigorous activity and a 1-year recall instrument. Dietary intake was assessed at follow-up using a semi-quantitative food frequency questionnaire referencing the previous year. Generalized linear models, accounting for family structure, were used to assess the associations between percent change in fat accumulation and smoking, physical activity, total calories, polyunsaturated, monounsaturated, protein, and saturated fat intake, percent of calories from sweets, and soluble and insoluble fiber. Soluble fiber intake and participation in vigorous activity were inversely related to change in VAT, independent of change in BMI. For each 10g increase in soluble fiber, rate of VAT accumulation decreased by 3.7% (P = 0.01). Soluble fiber was not associated with change in SAT (0.2%, P = 0.82). Moderately active participants had a 7.4% decrease in rate of VAT accumulation and a 3.6% decrease in rate of SAT accumulation versus less active participants (P = 0.003 and P = 0.01, respectively). Total energy expenditure was also inversely associated with accumulation of VAT. Soluble fiber intake and increased physical activity were related to decreased VAT accumulation over 5 years.

Double blind randomized clinical trial controlled by placebo with an alpha linoleic acid and prebiotic enriched cookie on risk cardiovascular factor in obese patients.

Inulin and FOS are prebiotics with potential benefit in cardiovascular risk factors. Alpha linolenic acid (ALA) is the metabolic precursor of the long chain n-3 fatty acid eicosapentaenoic acid (20: 5n-3), this fatty acid has anti-inflammatory properties. The aim of our study was to evaluate the response of the cardiovascular risk profile in obese patients after inclusion in the diet of an ALA, FOS and inulin enriched-cookie. 36 patients were randomized in both branches: group I (inulin, FOS and ALA enriched cookie) Gullon SL(®) and group II (control cookie). Previous and after 1 month of the treatment, a nutritional and biochemical study was realized. 15 patients finished the procotol in each group. In group I, a significantly increase in soluble fiber (2.3 ± 0.8 g/day vs 7.7 ± 0.8 g/day: p < 0.05) and ALA (0.6 ± 0.5 g/day vs 3.8 ± 0.5 g/day; p < 0.05) intakes was detected. In this group a significant decrease of total cholesterol (238.1 ± 45.3 mg/dl vs 210.5 ± 38.1 mg/dl: p < 0.05), LDL cholesterol (153.6 ± 23.2 mg/dl vs 127.1 ± 27.9 mg/dl: p < 0.05) and C reactive protein (6.6 ± 1.4 mg/dl vs 4.4+7-1.8 mg/dl: p < 0.05) was reached in males. Anthropometric parameters did not change in both groups. The increase in soluble fiber and ALA dietary intakes did not produce any gastrointestinal adverse effect. The increase of 2 grams per day of inulin, 3.1 grams per day of FOS and 3.2 grams per day of alpha linolenic (ALA) dietary intakes from an enriched-cookie, improved total cholesterol, LDL cholesterol and C reactive protein levels in obese males. As far as we know, this is the first study that has evaluated the effect on risk factors of an ALA enriched cookies.

Ensayo clínico aletorizado doble ciego controlado con placebo con una galleta enriquecida en ácido alfa linoleico y prebióticos en el patrón de riesgo cardiovascular de pacientes obesos

Introduction: Inulin and FOS are prebiotics with potential benefit in cardiovascular risk factors. Alpha linolenic acid (ALA) is the metabolic precursor of the long chain n-3 fatty acid eicosapentaenoic acid (20:5n-3), this fatty acid has anti-inflammatory properties. The aim of our study was to evaluate the response of the cardiovascular risk profile in obese patients after inclusion in the diet of an ALA, FOS and inulin enriched-cookie. Material and methods: 36 patients were randomized in both branches: group I (inulin, FOS and ALA enriched cookie) Gullon SL ® and group II (control cookie). Previous and after 1 month of the treatment, a nutritional and biochemical study was realized. Results: 15 patients finished the procotol in each group. In group I, a significantly increase in soluble fiber (2,3+/-0,8 g/day vs 7,7+/-0,8 g/day: p<0,05) and ALA (0,6+/-0,5 g/day vs 3,8+/-0,5 g/day;p<0,05) intakes was detected. In this group a significant decrease of total cholesterol (238,1+/-45,3 mg/dl vs 210,5+/-38,1 mg/dl:p<0,05), LDL cholesterol (153,6+/-23,2 mg/dl vs 127,1+/-27,9 mg/dl:p<0,05) and C reactive protein (6,6+/-1,4 mg/dl vs. 4,4+7-1,8 mg/dl: p<0,05) was reached in males. Anthropometric parameters did not change in both groups. The increase in soluble fiber and ALA dietary intakes did not produce any gastrointestinal adverse effect. Conclusion: The increase of 2 grams per day of inulin, 3,1 grams per day of FOS and 3,2 grams per day of alpha linolenic (ALA) dietary intakes from an enriched-cookie, improved total cholesterol, LDL cholesterol and C reactive protein levels in obese males. As far as we know, this is the first study that has evaluated the effect on risk factors of an ALA enriched cookies

Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods

AbstractA rheological study was conducted to determine the functional properties of a hydrocolloidal blend of soybean flour and oat bran, called Soytrim. Soytrim was prepared by thermomechanically processing soybean and oat products. After finding that Soytrim had similar rheological characteristics to coconut and soybean milk products, two studies were conducted to investigate its use in improving the nutritional value of some Asian foods by reducing the saturated fat content and increasing the soluble fibre content. In the first study, four Thai foods were prepared using a 60 g kg−1 Soytrim suspension to replace some of the coconut milk, with subsequent sensory, chemical and physical analysis. A 750 g kg−1 substitution of Soytrim for coconut milk in green chicken curry gave a 74.7% reduction in saturated fat content and a 142.8% increase in soluble fibre content. Total substition of Soytrim for coconut milk in fermented soybean dip gave a 96.2% reduction in saturated fat and a 10.6% increase in soluble fibre. Total substitution in mungbean conserve gave a 97.0% reduction in saturated fat and a 19.0% increase in soluble fibre. A 500 g kg−1 substitution of soytrim for coconut milk in sweetened condensed cassava paste gave a 48.7% reduction in saturated fat and 37.5% increase in soluble fibre. Sensory evaluation of these foods revealed no distinguishable changes in acceptability at the 500 g kg−1 replacement level, but unacceptability with total substitution. In the second study, more widely consumed Asian foods, soymilk and tofu, were combined with Soytrim. These foods could also be made more nutritious when combined with Soytrim at rates of substitution up to 300 g kg−1, with satisfactory acceptability at this replacement level. In all the Asian foods studied, the hydrocolloidal blend of soybean flour and oat bran could add nutritional value by reducing saturated fat and increasing soluble fibre.© 2002 Society of Chemical Industry

EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURS

Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours.