Insoluble Dietary Fiber Contents Research Articles

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

AbstractBackground and objectivesNixtamalized dry masa flour was supplemented with 5% or 10% dry soybean bagasse (SB) and then processed into table tortillas. Proximate chemical composition, dietary fiber content, affective sensory analyses of corn tortillas prepared from dry masa flour enriched with 5% or 10% dried SB were determined. Also, the in vitro protein digestibility and protein digestibility‐corrected amino acid score (PDCAAS) of the tortillas were evaluated.FindingsTen per cent SB addition reduced masa hardness by about 32% and chewiness 47% without affecting adhesiveness. In terms of rapid viscosity analysis, the addition of incremental levels of SB decreased peak and final viscosities 42% and 49%, respectively. The tortilla insoluble and soluble dietary fiber contents increased 50% and fourfold, respectively, while the lysine daily requirement for preschool infants improved from 45.6% to 67.0% when 10% SB was used. Enriched tortillas showed a similar overall acceptance and had improved texture over storage time at room temperature (25% less force to rupture compared with the control tortilla stored for the same time).ConclusionsThe addition of 5% soybean bagasse to nixtamalized corn flour produced masa with good machinability and tortillas with better overall acceptance and textural shelf life and a product with four times more soluble dietary fiber, 10% less starch and with higher amounts of limiting amino acids lysine and tryptophan. The upgraded amino acid balance significantly improved PDCAAS from 41% to 59% in the tortilla containing 10% SB.Significance and noveltySoybean bagasse is a viable option to increased fiber and protein quality in nixtamalized corn flour tortillas, with a positive impact on texture during shelf life and consumer acceptance.

Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

This study investigated the effects of different particle sizes of sterilized wheat bran (100–200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 ± 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100–200 μm (p<0.05). Also, the highest amount of soluble dietary fiber (6.7 ± 0.4%) was observed in FSWB which had particle sizes of 200–300 μm (p<0.05). The largest increase in dough volume (284.0 ± 4.9%) was observed in dough sample containing the FSWB which had particle sizes of 100–200 μm at the 15% replacement level (p<0.05). The Tafton bread sample that had been prepared with FSWB (200–300 μm and 15% replacement level (7.50 ± 0.54), tasted fresher according to sensory attributes after 24 h, compared to the control sample (5.80 ± 0.79) which had no sterilized wheat bran.

Optimization of extrusion process parameters for preparing fiber‐rich oat flour

AbstractIn this study, the effect of extrusion temperature and screw speed on the nutritional properties of the extrudates was evaluated by using a response surface methodology. The total, soluble, insoluble dietary fiber, beta‐glucan, resistant starch, and total starch contents were evaluated through enzymatic assays. The processing parameters affected the content of all constituents of the flour mixture, except for beta‐glucan. The total starch content, insoluble dietary fiber, and resistant starch were significantly decreased with increasing temperature and screw speed (until 13, 12, and 97%, respectively). The extrusion parameters had a positive effect on total dietary fiber content (increased this parameter up to 29%) when compared with the raw material, that is, oat and rice blend, causing changes from the insoluble to soluble dietary fibers. In the electron microscopic analysis, the structure of all extrudates showed to be homogeneous and compact with irregular surfaces.Practical applicationsThe processing of oats by using extrusion‐cooking technique is challenging due to the high lipid and fiber content. For this reason, expansion agents such as rice or corn flours are commonly mixed to the oats before processing. In addition to changing rheological, physical and chemical properties of the raw materials, the extrusion operating conditions may lead to loss of food nutritional properties. In this study, we used the response surface methodology to understand which processing conditions maximize the food nutritional value. The selection of an optimum operating condition in terms of energy efficiency and thermal quality represent a relevant requirement for the current food industry. The content of β‐glucan was preserved regardless of the processing condition while the insoluble and soluble fiber ratio was significantly affected by screw speed. Once low temperatures could be used for preparing fiber‐rich oat flour, a reduction in energy consumption from the process is expected.

Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking

Rice bran (RB) is an underutilized by-product of rice milling industry that is rich in insoluble dietary fiber (IDF) but low in soluble dietary fiber (SDF). SDF has proven health benefits and potential to improve the sensory and physicochemical properties of foods. Thus, conversion of RB-IDF to RB-SDF would be beneficial in value addition to the rice bran as a functional food ingredient. The objective of this study was to maximize soluble pentosan content in RB, using physical (extrusion) and enzymatic (xylanase) technologies individually and/or in combination on water-washed RB. Water-washing was necessary to remove water soluble compounds, all in order to increase the proportion of total dietary fiber (IDF + SDF) that could be converted to SDF. Although water-washing led to loss of native SDF along with starch and other solubles, this step substantially increased the content of IDF. Both enzyme treatment and extrusion improved the solubility of RB dietary fiber and other soluble components, especially the sequential extrusion-enzyme treatment significantly increased the total soluble pentosan content compared to individual or simultaneous treatments. Warm-water (37 °C) soluble pentosan content of treated RB was 6.5% in the sequential extrusion-enzyme treatment, and 4% by either extrusion alone or xylanase treatment alone or simultaneous extrusion-enzyme treatment. The total hot-water (100 °C) solubility was 25% (including 10.5% soluble pentosans) in the sequential extrusion-enzyme treatment, which was approximately a four-fold increase compared to the untreated RB, superior to extrusion alone or xylanase treatment alone.

Extrusion cooking increases soluble dietary fibre of lupin seed coat

Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin seed coat which is soluble and modify its physicochemical properties (water binding capacity and water solubility). Fractional factorial design was used to identify which of the extrusion cooking factors most affected seed coat dietary fibre composition and physicochemical properties. Extrusion cooking significantly increased soluble dietary fibre content of lupin seed coat, from 29.03 g/kg dry basis to a maximum of 90.28 g/kg dry basis, while decreasing insoluble dietary fibre content from 898.91 g/kg dry basis to 828.85 g/kg dry basis. Water solubility increased (4.02–4.47% vs. 5.37–9.64% dry basis) whereas water binding capacity slightly decreased (3.84–3.88 g/g vs. 3.15–3.73 g/g dry basis) after extrusion cooking. The screw speed, total moisture content in barrel and barrel temperature were identified as the most important processing factors. These findings suggest that extrusion cooking could be a practical technology to increase the soluble dietary fibre content in lupin seed coat and enhance health benefits of the seed coat.

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.

Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber.

Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn

A combination of germination and extrusion was applied to whole grain corn to increase its nutritional composition, functional properties and non-anthocyanin polyphenol profile, especially related to in vitro hypoglycemic effects. Individual germination and extrusion both led to an increase in soluble dietary fiber and lysine, methionine, tryptophan content, while insoluble dietary fiber content decreased. Extruded germinated whole corn flour (EGWCF) had a higher water absorption and solubility index, showing 103 and 575% increases over untreated ones, respectively. Germination increased free, bound phenolic acid and bound flavonoid content to 169, 230 and 311%, respectively. The total phenolic acid and flavonoid content of EGWCF was 260 and 249% of WCF, respectively. Germination increased the polyphenol composition from 12 to 15 species. Phenolic profiles of EGWCF exhibited collective effects, showing three new phenolic compounds. Polyphenol extracts showed more potent activity against α-glucosidase rather than α-amylase. Free form polyphenols had stronger inhibitory activity than the bound forms. Compared with WCF, free and bound polyphenol extracts from EGWCF increased the anti-α-glucosidase activity by 221 and 40%, and increased the anti-α-amylase activity by 105 and 108%.

Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.

The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

AbstractImmature rice grain, which is one of the by‐products of paddy milling process, was used in gluten‐free bread production at the levels of 0% (control) 30%, 50%, 70%, and 100% after being stabilized using infrared radiation (at 1,600 W for 4 min). The effects of the infrared stabilized immature rice grain flour (IRGF) substitution on proximate composition, cooking properties, crumb and crust color, mineral composition, B1 and B2 vitamins, tocopherols, gamma‐oryzanol, texture, and sensory properties of the breads were evaluated. Insoluble dietary fiber, Mg, Mn, K, and Fe contents of the breads remarkably increased with IRGF incorporation (p &lt; 0.05). Tocopherol content of the breads substituted with IRGF at the level of 100% was 77% higher than that of the control bread, whereas no notable variation was observed for vitamin B1 with regard to IRGF substitution (p &gt; 0.05). Gamma‐oryzanol content of the breads made from IRGF (100%) was about three times higher than that of the tocopherol content. Hardness, adhesiveness, gumminess, and chewiness of the breads pronouncedly increased with the incorporation of IRGF at the level of 50% or higher. Gluten‐free bread substituted with IRGF at the level of 30% was the most preferred bread with respect to consumers’ overall acceptance.

Potential of date seeds as a functional food components

The aim of this study was to determine proximate compositions, dietary fiber contents, technological properties and bile acid binding capacity of the date seeds of three cultivars (Safawi, Suhgai, and Mebruum) and to suggest their potential utilization as dietary fibre sources and bile acid binders. Total dietary fiber content of date seeds was in the range of 85.6–87.4% where the insoluble and soluble dietary fiber contents were in the range of 82.1–84.4% and 2.8–3.5%, respectively. Water-holding capacity ranged between 5.96 and 6.87 g/g DM for the all samples. Safawi seed contain the highest amount of total phenolic compounds (TPC) and the highest antioxidant activity. The bile acid bound by Safawi (94.11%) was significantly higher (p < 0.05) than the others. The higher bile acid binding capacity attributed to the hydrophobic interactions between dietary fiber fractions and bile acids. The results indicate that date seeds are more bound bile acids by providing more dietary fiber in the diet. The physicochemical and antioxidant properties of date seeds may also promote a valuable source to use as a novel food ingredient and supplemental product for health.

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

The composition, in vitro bioaccessibility and antioxidant activities of the phenolic compounds in defatted rice bran (DRB) and its soluble and insoluble dietary fibres were systematically evaluated in this study. The total phenolic content of insoluble dietary fibre from DRB (IDFDRB) was much higher than that of the soluble dietary fibre from DRB (SDFDRB) but was 10% lower than that of DRB. Bound phenolics accounted for more than 90% of the total phenolics in IDFDRB, whereas they accounted for 34.2% and 40.5% of the total phenolics in DRB and SDFDRB, respectively. Additionally, the phenolic profiles and antioxidant activities were significantly different in DRB, SDFDRB and IDFDRB. The phenolic compounds in IDFDRB were much less bioaccessibility than those in DRB and SDFDRB due to the higher proportion of bound phenolics in IDFDRB. Considering that bound phenolics could be released from food matrices by bacterial enzymes in the large intestine and go on to exert significant beneficial health effects in vivo, further studies on IDFDRB are needed to investigate the release of the phenolics from IDFDRB via gut microbiota and the related health benefits.

Study on the Content of Dietary Fiber in Barley Leaf Powder

Barley leaves are rich in dietary fiber, vitamins, proteins, minerals and other nutrients. They are the most popular functional foods in Hongkong, Japan, North America and Southeast Asia in recent years. The dietary fiber has become a hot subject for the research of the food industry with its physicochemical property and the prevention of high blood fat, diabetes, obesity and other physiological functions. Therefore, this paper aims to study the content of dietary fiber in barley leaf powder and determine the content of soluble dietary fiber and insoluble dietary fiber by enzymatic-gravimetric method using the total amount of Megazyme dietary fiber test kit. Samples of five kinds of common barley(Yannong No. 1, Subei 4, Subei 9, Siyin 3 and Dongxin 1) were prepared. The results were as follows: the content range of insoluble dietary fiber was 1.71%-6.69%, the content range of soluble dietary fiber was 0.60%-2.26%, and the range of RSD value was 0.62%-7.97%. These experimental data and testing methods can provide reference for the scholars who study the nutritional efficacy of barley leaf powder, and further promote the market development of this kind of products in China.

Dietary Corn Bran Fermented by Bacillus subtilis MA139 Decreased Gut Cellulolytic Bacteria and Microbiota Diversity in Finishing Pigs.

Solid-state fermentation of feedstuffs by Bacillus subtilis MA139 can reduce insoluble dietary fiber content in vitro and improve growth performance in pigs. This study was conducted to investigate the effects of dietary corn bran (CB) fermented by B. subtilis on growth performance and gut microbiota composition in finishing pigs. A total of 60 finishing pigs were allocated to 3 dietary treatments consisting of a control (CON) diet, a 10% CB diet, and a 10% fermented CB (FCB) diet in a 21 d feeding trial. Growth performance and nutrient digestibility were evaluated. Fecal samples were determined for bacterial community diversity by 16S rRNA gene amplicon sequencing. The dietary CB and FCB did not affect growth performance of finishing pigs. The digestibility of organic matter was decreased in both CB and FCB treatments compared with CON group (P < 0.05). The α-diversity for bacterial community analysis of Chao 1 in FCB treatment was lower than CON treatment (P < 0.05). The Fibrobacteres phylum belongs to cellulolytic bacteria was isolated, and their relative abundance in CB group showed no difference between CON and FCB treatments. The abundance of Lachnospiraceae_NK4A136_group in CB treatment was higher than CON and FCB groups (P < 0.05), whereas the population of norank_f_Prevotellaceae was higher in FCB group compared to CON and CB groups (P < 0.05). In conclusion, dietary FCB decreased the abundance of bacterial communities, particularly the population of bacteria related to cellulolytic degradation.

Macronutrient contents of potato genotype collections in the Solanum tuberosum Group Phureja

Macronutrient contents of 94 genotypes from the Colombian Central Collection (CCC) and 13 genotypes from the Native Collection (NC) of diploid potatoes (Solanum tuberosum Group Phureja) were evaluated, considering six genotypes, four diploid and two tetraploid potato commercial cultivars, as control. Dry matter, protein, soluble dietary fibre (SDF) and insoluble dietary fibre (IDF), fat, and ash contents were determined in entire boiled tubers. Macronutrient contents varied widely among the 113 genotypes. Protein contents found in CCC and NC (1.8–17.2 g/100 g dry weight, DW) were greater than those in commercial cultivars (3.1–9.5 g/100 g DW). Total dietary fibre (TDF), SDF, and IDF were greater in CCC and NC (9.4–27.1 g/100 g DW, 1.6–6.6 g/100 g DW, and 6.4–20.9 g/100 g DW, respectively) than in the commercial cultivars (9.0–15.3 g/100 g DW, 2.7–4.4 g/100 g DW, and 6.4–12.3 g/100 g DW, respectively). Several genotypes from CCC and NC are good candidates as parental materials for developing new cultivars, with the highest protein content in CCC-76 (17.2 ± 0.3 g/100 g DW) and NC-8 (16.7 ± 0.7 g/100 g DW) and the highest TDF in CCC-110 (27.1 ± 4.0 g/100 g DW).

Cider Lees: An Interest Resource From the Cidermaking Industry

Lees are an important waste product of the cidermaking industry. In this paper, nutritional, functional and microbiological characterization of cider lees, from two consecutive years, is described. Total dietary fiber (61.3%), protein (19.4%) and total fat (4.7%) were the major components from a functional and nutritional point of view. Among the fatty acids analyzed, linoleic acid was the major unsaturated one (31.2%) and palmitic acid was the major saturated fatty acid (27.9%). Other interesting constituents of lees were squalene (2.19 mg/g), extractable polyphenols (17.5 mg/g), hydrolysable tannins in insoluble dietary fibre (92.9 mg/g) and total phenolic content in soluble fibre (48.4 mg/g). From a microbiological point of view, the presence of lactic acid bacteria makes lees an important source of micro-organisms with potential interest in biotechnological applications.

Nutritional evaluation of products prepared from fresh beans

The objective of this study was to determine the nutritional composition of products prepared from fresh beans. Four types of fresh beans powder viz. cluster bean (Cyamposis tetragonaloba), cowpea bean (Vigna unguic-ulata), french bean ( Phaseolus vulgaris) and sem bean (Dolichhos lablab) were used for dry vegetable preparation. Moisture content of beans vegetable prepared using fresh beans ranged from 76.49 to 82.25 per cent. The cowpea bean vegetable had the highest (17.19%) and sem bean vegetable had the lowest (12.67%) amount of crude pro-tein. Crude fiber content was found to be highest in cowpea bean vegetable (6.69%) followed by cluster bean vege-table (6.60%), french bean vegetable (6.41%) and sem bean vegetable (5.54%). Among the four types of beans vegetables, total, insoluble and soluble dietary fiber content was found to be highest in cluster bean vegetable and the lowest in sem bean vegetable. Sem bean vegetable contained the maximum (135.81 mg/100g and 251.46 mg/100g) amount of calcium and phosphorus while french bean vegetable contained the minimum (51.03 mg/100gand 243.55 mg/100g) amount. Iron content was significantly (P&lt;0.05) higher in cluster bean vegetable and cowpea bean vegetable as compared to french bean vegetable and sem bean vegetable. Cowpea bean vegetable contained the maximum (101.51mg/100g) while sem bean contained minimum (61.19mg/100g) amount of magnesium-um. It was observed that all the four types of beans vegetable differed significantly (p?0.05) among themselves for their potassium content. Earlier studies were conducted on raw seeds or pods of beans but information on cooked beans was scanty. This study explains about the effect of cooking on different nutritional components of fresh beans pods.

Physicochemical and nutraceutical properties of moringa (Moringa oleifera) leaves and their effects in an in vivo AOM/DSS-induced colorectal carcinogenesis model

Moringa (Moringa oleifera) is a plant that has generated great interest in recent years because of its attributed medicinal properties. The aim of this study was to characterize the bioactive compounds of moringa leaves (MO) and evaluate their effect on a colorectal carcinogenesis model. Twenty-four male CD-1 mice were divided into 4 groups: Group 1 fed with basal diet (negative control/NC); Group 2 received AOM/DSS (positive control); Groups 3 and 4 were fed with basal diet supplemented with moringa leaves (2.5% w/w and 5% w/w, respectively) for 12weeks. Moringa leaves exhibited a high content of dietary fiber (~18.75%) and insoluble dietary fiber (2.29%). There were identified 9 phenolic compounds whereas the chlorogenic and ρ-coumaric acid showed the higher contents (44.23–63.34μg/g and 180.45–707.42μg/g, respectively). Moringa leaves decreased the activity of harmful fecal enzymes (β-glucosidase, β-glucuronidase, tryptophanase and urease up to 40%, 43%, 103% and 266%, respectively) as well tumors incidence in male CD1-mice (~50% with 5% w/v of moringa dose). These findings suggest that the bioactive compounds of moringa such as total dietary fiber and phenolic compounds may have chemopreventive capacity. This is the first study of the suppressive effect of moringa leaves in an in vivo model of AOM/DSS-induced colorectal carcinogenesis.

High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

Fruit by-products, such as orange peels, are non-conventional sources of dietary fiber (DF) suitable for developing food ingredients with novel applications. Orange peels were processed at 600 MPa (come up time–CUT, 2, 5, 10, or 20 min) and two temperatures (55 or 70 °C) with the aim to study changes in total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber contents, water-/oil-holding capacity (WHC/OHC), solubility, swelling capacity (SC), pH, tap density, and hygroscopic properties. Increments of 1.9 times on the SDF content were observed after HHP treatment at 55 and 70 °C, compared to the untreated sample content (7.17% dw). Constant values of TDF (51.2–54.6% dw) suggested the significant conversion of assayable IDF to SDF. An increase on SC (6.5%) and OHC (20.1%) values were observed in samples treated with CUT at 70 and 55 °C, respectively. Compared to control samples, HHP (55 °C/5 min) exerted changes on moisture isotherms expressed as relative water sorption content. HHP improved the adsorption and desorption water retention of samples in the 0.1–0.93 a w range studied. Results indicate that HHP combined with heat treatment has potential to modify the functionality of orange peels with short processing times.

Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara.

Okara (soybean residue) is a highly perishable food processing by-product from soymilk and tofu manufacture. It contains a large proportion of insoluble dietary fibre (40-60% on a dry basis), as well as digestion-resistant proteins, trypsin inhibitors and phytic acid. These factors contribute lead to the under-utilisation of okara. To improve the overall nutritional quality of okara, sequential saccharification of okara by Celluclast® 1.5L (cellulase) or Viscozyme® L (cellulase and hemicellulase) and fermentation by the yeast Yarrowia lipolytica were performed. The changes in the antioxidant capacity, amino acids, phenolic acids, isoflavones, phytic acid and dietary fibre during biotransformation were studied. Carbohydrase pre-treatment increased the amounts of monosaccharides, trans-cinnamic acid and aglycone isoflavones in okara. After fermentation, the okara had higher antioxidant activity and greater amounts of total amino acids and ferulic acid. Some positive interactions between the carbohydrase and Y. lipolytica were hypothesised: the carbohydrase and Y. lipolytica proteases could have synergised with each other to break down the okara secondary cell wall more efficiently. After 52 h, Celluclast® 1.5 L and Viscozyme® L significantly reduced the insoluble dietary fibre content from 61.9 ± 0.6 to 45.6 ± 3.0% and 24.7 ± 0.3%, respectively (all w/w, dry basis), while increasing the soluble dietary fibre content by about onefold. Both carbohydrases also increased the amounts of monosaccharides, trans-cinnamic acid, and aglycone isoflavones in okara. The addition of Y. lipolytica led to a higher antioxidant capacity and greater amounts of total amino acids and ferulic acid in okara. The overall improvements in the digestibility and potential health benefits of okara highlight the promising applicability of biotransformation in okara valorisation.

Apple juice nutritional profile

Fruits and vegetables are an important component of proper nutrition, but its consumption in Russia is below the recommended levels, and fruit and vegetable juices can partially fill the lack of fruits and vegetables in the diet. Russian Union of Juice Producers (RSPS) has been accumulating data on nutritive and biologically active substances of juices during five years to assess the contribution of juices to the diet. RSPS has organized research in accredited laboratories of more than 500 samples of reconstituted and direct juices available on the shelves of Russian stores since 2010 with the aim to specify and supplement the data listed in the various reference books. Analysis of literature data on the content of nutritive and biologically active substances is performed in the article together with the results of studies of various samples of apple juice of domestic industrial production. The nutrient profile of apple juice is given on this basis and contains 30 nutritive and biologically active substances. The most significant from the point of view of providing human body with micronutrients and minor biologically active substances for apple juice of industrial production are Potassium, Chromium and hydroxycinnamic (mostly chlorogenic) acids. A glass of apple juice (250 ml) contains, on average, about 8% of the daily requirement for potassium, 12.5% for chromium and about 150% of adequate daily intake of hydroxycinnamic acids. Additionally apple juices (except clarified ones) contain pectins - in a glass (250 ml) of juice on average there is 15% of daily requirement in pectins, and the total content of soluble and insoluble dietary fiber in apple juices with pulp on averages make 5% of daily human requirement in a dietary fiber.