Insoluble Dietary Fiber Contents Research Articles

Dietary fibre profiling of various edible parts of winged bean (Psophocarpus tetragonolobus L.): Pods, whole seeds, endosperms, seed coats, and cooked seeds

This study aimed to identify the dietary fibre profiles of various winged bean components (green pods, whole seeds, endosperms, seed coats, and canned whole seeds). Soluble dietary fibre (SDF), insoluble dietary fibre (IDF) (hemicellulose, cellulose, and lignin), total dietary fibre (TDF), and oligosaccharide components (raffinose, stachyose, and verbascose), were analyzed. The various winged bean components had a higher IDF content than SDF content (21.12–50.11% and 0.83–1.25%, respectively), with the highest TDF content observed in the seed coat (51.81%). Raffinose was the most dominant oligosaccharide component in green pods (2.7 mg/g), while verbascose was the most dominant component in all seed form samples, including seed coats (1.41–3.65 mg/g). The IDF in all samples was dominated by cellulose (5.07–39.34%), followed by hemicellulose (1.5–27.19%), and lignin (0.09–0.98%). Seed dehusking led to significant decreases in all types of dietary fibre analyzed, except for stachyose. Soaking and sterilization processes resulted in an increase in SDF, but decreased IDF, stachyose, verbascose, and hemicellulose compared to raw whole seeds. Principal component analysis (PCA) revealed that raw whole seeds still exhibit similarities in dietary fibre composition with canned seeds, but differ from green pods, endosperms, and seed coats. These findings imply that all edible parts of winged beans offer a large quantity of dietary fibre, especially whole seeds, which have potential benefits as prebiotic sources to improve health.

Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties

Abstract In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P < 0.05), while the weakly bound water content decreased by 14.32 % (P < 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P < 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.

Biologically active substances and safety of apples of different varieties of the Ural selection

Fresh apple fruits contain various components, including mono-, di- and polysaccharides, organic acids, triterpenoids, phytosterols, polyphenols, protein, vitamins, and macro- and microelements humans need. The purpose of the research was to study the biologically active substances and safety of apples of five varieties of winter and autumn ripening: Pervouralskaya, Krasa Sverdlovskaya, Blagovaya Vesti, Sverdlovchanin, Ekrannoe - to identify the most valuable fruits from the standpoint of modern nutritionology. The apple trees grew in equal climatic and agrotechnical (drip irrigation and fertigation) conditions IP GK(F) H Filippova A.A. (Chelyabinsk region, Kaslinsky district, Grigoryevka village). It was found that the content of insoluble dietary fiber in apples of the studied varieties did not have sharp fluctuations; the variability of the indicator was 14.3%. On the contrary, the amounts of vitamin C, pectin, polyphenols, and flavonoids had significant variability - up to 275, 100, 61, and 50%, respectively, depending on the variety. Safety indicators (content of Hg, Pb, patulin, HCH, DDT) in apples did not exceed the standards of TR CU 021/20H. The nitrate content in fruits was typical for the products of intensive apple orchards. At the same time, Pb levels varied from 0.036 to 0.103 mg/kg, nitrates - from 23.4 to 35.4 mg/kg. Increased amounts of studied biologically active substances and low levels of contaminants make it possible to classify apples of the Pervouralskaya and Krasa Sverdlovsk varieties as the best fruits of this apple orchard.

Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health

Gnocchi is a type of homemade pasta made from potatoes, flour and eggs. Improving food product quality in terms of nutrition in gnocchi products it is possible now also use food waste. In addition to improvement of food product quality and human health, the addition of dragon fruit peel, which is considered as waste, can provide reasonable solutions or ideas about recycling of food waste. In this study, the produced food product was gnocchi with addition of by-product — dragon fruit peel, which was tested for fiber content and content of the following minerals: iron, potassium, calcium. The data obtained were then analyzed statistically by the SPSS program to determine the effect of variation using the T-test. Based on the results of the study it was concluded that the content of dietary fiber of dragon fruit peel in the sample of gnocchi denoted as F3 featured the highest water-soluble dietary fiber content with a score of 1.33%, water insoluble dietary fiber content with a score of 1.86%. and total dietary fiber content with a score of 3.19%. This also shows that the more dragon fruit peel is added, the higher is the total dietary fiber content in gnocchi with addition of dragon fruit peel. This high dietary fiber will be beneficial to humans, especially good for the digestive system. Meanwhile, the mineral content of gnocchi with dragon fruit peel also showed that the F3 sample had the highest mineral content, in particular — iron (Fe) in amount of 1.886 mg/100 g, potassium (K) 6.179 mg/100 g, and calcium (Ca) in amount of 25.339 mg/100 g. This also shows that the addition of dragon fruit peel is useful for improvement of human health and the quality of food product, i. e. gnocchi by increasing the total content of dietary fiber and improving the mineral composition of gnocchi due to addition of dragon fruit peel.

Investigation of the sensory quality, nutritional value and antioxidant capacity of flakes prepared using various pigeon pea-based flours

Pigeon pea (Cajanus cajan (L.)) is a potential source of nutritional and antioxidant compounds. Germination proved to improve the nutritional quality and antioxidant capacity of pigeon peas. The previous author’s study showed that pigeon pea flour prepared by NaCl elicitation before germination exhibits significantly higher antioxidant capacity and functional properties than that prepared without elicitation or germination. The study aimed to examine the sensory quality, nutrition value, and antioxidant capacity of flakes formulated using non-germinated pigeon pea flour, pigeon pea sprout flour, and NaCl-elicited pigeon pea sprout flour. The potential of the flours to be developed as commercial flakes was also determined using oat-based commercial flakes as a comparator. The NaCl-elicited pigeon pea flour-based flakes showed a higher quality score of both texture and overall qualities than the other pigeon pea flour-based flakes and the commercial ones. Regarding nutritional value, flakes formulated using NaCl-elicited pigeon pea sprout flour also showed better nutritional value, indicated by the lowest fat content and highest soluble, insoluble, and total dietary fiber contents. The highest values of total phenolics content (TPC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) were also observed in the NaCl-elicited pigeon pea sprout flour-based flakes, even though its DPPH radical scavenging activity was not significantly different to the commercial flakes. These results have significant consequences for developing legume-based flakes with higher levels of dietary fibers and antioxidant potential, and lower fat content.

Development of fibre-rich okara-based expanded snack via single screw extrusion

Okara is a by-product of the soymilk and tofu manufacturing industry. Recently, changes in lifestyle and eating patterns led to higher demands for snack foods produced via extrusion technology. Extruded products enriched with okara, which consists of high dietary fibre content, can increase the nutritional quality of extruded snacks with higher commercial values. This study aimed to determine the influence of okara levels; 0, 5, 10, and 15% (w/w) on properties of extrudates in terms of fibre content, water activity, bulk density, expansion ratio, colour, textural (hardness and crispness), and microstructure. The increment of okara level resulted in the reduction of water activity, expansion ratio, lightness, and crispness of extrudates while, soluble and insoluble dietary fibre content, bulk density, and hardness were increased. Extrudate produced at higher levels of okara had a rougher surface, smaller air cells, and thicker walls. A collapse in cell structure was observed at 15% okara. In conclusion, fibre-enriched extrudate with desirable characteristics can be obtained at a 5% okara level. This study provides a promising application in harnessing the nutritional benefits of okara.

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

SummaryThe growing recognition of the health benefits associated with dietary fibre and the deficit in its daily intake are propelling the food industry to develop a variety of fibre‐enriched products including puffed snacks. Incorporating rich sources of fibre into pulse‐based foods can supplement the insufficient daily dietary fibre intake. To produce fibre‐enriched puffed pulse snacks and ready‐to‐eat breakfast cereals, three different fibre sources, namely carrot powder (CP), wheat bran (WB) and red lentil hulls (LH), were added to red lentil (RL) flour at 0%, 10% and 20% levels (w/w) and extruded at three extrusion moisture contents (MC), i.e., 18%, 20% and 22% (db). Incorporation of all three fibres into RL flour significantly (P ≤ 0.05) increased the total and insoluble dietary fibre contents and hardness and decreased the expansion index, brightness and crispiness of extrudates. Scanning electron microscopy images revealed that the fibre‐enriched extrudates had thicker cell walls with smaller cells when qualitatively compared to RL extrudates with no fibre addition. CP containing extrudates had significantly (P ≤ 0.05) higher soluble dietary fibre (SDF) content compared to extrudates containing WB and LH. WB containing extrudates were significantly (P ≤ 0.05) harder and less expanded than CP and LH containing extrudates at the same MC. The increase in fibre incorporation level increased the hardness of CP and WB containing extrudates but did not affect LH containing extrudates. Fibre incorporation level also increased the colour differences between RL extrudates with and without fibre enrichment. Increasing MC significantly (P ≤ 0.05) increased the SDF and hardness and decreased the expansion index of extrudates. These results can potentially pave the way for the production of fibre‐enriched pulse‐based puffed products, namely, snacks and ready‐to‐eat breakfast cereals, that are texturally and structurally appealing to consumers.

Composition, structural, physicochemical and functional properties of dietary fiber from different milling fractions of black rice bran

Black rice bran is a superior dietary fiber (DF) resource. However, the lack of specific distribution and functionality of DF in black rice bran has constrained its refined processing. This study divided black rice bran into five equal bran fractions (BF) by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer). The contents, structure, physicochemical and functional properties of DF in each bran fractions were investigated. The results revealed that the insoluble, soluble and total dietary fiber (IDF, SDF and TDF) contents were 17.52 ± 0.48 to 31.14 ± 0.96, 2.03 ± 0.20 to 3.86 ± 0.01 and 19.57 ± 0.28 to 34.61 ± 1.10 g/100 g dry basis, respectively. Compared to BF1, the TDF content of BF2–BF5 was reduced by 3.90, 3.20, 21.74 and 43.46%, respectively. The main monosaccharides in both IDF and SDF were xylose, glucose, arabinose and galactose. The molecular weight of SDF samples ranged from 17.19 ± 1.95 to 36.32 ± 0.80 kDa. The outer bran fractions (BF1–BF3) IDF exhibited higher water swelling, water retention, oil adsorption capacity, together with cholesterol and sodium nitrite adsorption capacity than those of inner bran fractions (BF4–BF5), owing to their lower crystallinity and well-developed porous structure. These results provide essential data for the development of black rice DF-based food processing with enhanced functional benefits.

Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

AbstractBackground and ObjectivesGrain and oil processing by‐products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.FindingsSteam explosion treatment can transfer dietary fiber from insoluble to water‐soluble resulting in a high content of water‐soluble dietary fiber. The content of soluble dietary fiber in cereal processing by‐products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by‐products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.ConclusionsSteam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by‐products.Significance and NoveltyThis review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by‐products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.

Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of agro-industrial by-products would both improve economic benefits and reduce environmental emissions. The aim of this research is to examine the effect of the particle size of watermelon rind powder on the quality of high-fibre pasta. The nutritional, physical and physicochemical quality of three samples of watermelon rind powder, sieved through three sieves with aperture size of 400, 210 and 149 μm, were analysed. Durum wheat semolina with watermelon rind powder mass fraction of 10 % were mixed and used to make pasta. Nutritional, textural and cooking quality, sensory acceptability, in vitro glycaemic index and antioxidant bioaccessibility of high-fibre pasta with added watermelon rind powder of different particle sizes were evaluated and compared. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fibre and total phenolic contents of watermelon rind powder were increased by 35 and 15 %, respectively, while its insoluble dietary fibre content was decreased by 21 %. Decrease in sieve aperture size from 410 to 149 µm reduced phenolic bioaccessibility of the fortified pasta from 63 to 57 %, but enhanced its predicted glycaemic index from 50 to 69. It also decreased the pasta hardness by 13 %, but improved its elongation rate and tensile strength by 13 and 40 %, respectively. The finer the particles of the watermelon rind powder, the longer the optimal cooking time, the higher the water absorption index, and the lower the cooking loss of the supplemented pasta. Consumers did not notice any significant differences in the overall acceptability among all pasta samples. The particle size of the watermelon rind powder had a major effect on nutritional value, texture and cooking quality of the fortified pasta. In particular, the predicted glycaemic index and antioxidant bioaccessibility of high-fibre pasta were significantly affected by the particle size of the dietary fibre material used in the recipe.

Enzymatic degradation of pea fibers changes pea protein concentrate functionality

Pea proteins are gaining increased interest from both the food industry as well as from consumers. Pea protein isolates (PPI) excel at forming meat-like textures upon heating while pea protein concentrates (PPC) are more challenging to transform into highly sought-after foods. PPCs are richer in dietary fibers (DF) and are more sustainable to produce than PPI. In this work, degradative enzymes were used to modify the functionality of PPC-water blends with a focus on texturization upon heating. Three enzyme solutions containing β-glucanases, hemicellulases, pectinases, xylanase, and cellulases were added to 65 wt% PPC blends. The effect of these enzymatic pretreatments was measured by monitoring the torque in a mixing reactor during blending, differential scanning calorimetry (DSC), high-pressure shear rheology (HPSR), and DF content and size analysis. Four endothermic peaks were detected in the DSC thermograms of PPC, namely at 63 °C, 77 °C, 105 °C and 123 °C. The first three peaks were attributed to phase transition and gelation temperatures of the starches and proteins constituting PPC. No endothermic peaks were measured for PPI blends. Enzyme solutions containing β-glucanases, hemicellulases, pectinases, and xylanases increased the endothermic energy of all peaks, hinting at an effect on the gelation properties of PPC. The same enzymes decreased the resistance to flow of PPC blends and induced a shift of the weight average molecular weight (Mw) distribution of soluble dietary fibers (SDF) towards smaller values while increasing the fraction of SDF by decreasing the insoluble dietary fiber (IDF) content. The solution containing cellulases did not change the DSC results or the viscosity of the PPC mixture, nor did it affect the IDF and SDF contents. On the other hand HPSR measurements of heated PPC samples up to 125 °C showed that all tested enzyme solutions decreased the complex viscosity of PPC-water blends to values similar to PPI-water blends. We demonstrated that degradative enzymes can enhance the functionality of less refined protein-rich ingredients based on pea and other vegetal sources. Using optimized enzyme blends for targeted applications can prove to be a key changer in the development and improvement of sustainable protein-rich foods.

Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats

Insoluble dietary fiber (IDF) has been characterized to prevent chronic diseases and improve gastrointestinal health, and it has been added to 3D printing plant-based meats (PM) to enhance texture and increase nutritional properties. Therefore, the aim of this study was to investigate the effects of IDF on 3D printing properties and molecular interactions of soy protein isolate (SPI) - wheat gluten (WG) PM. Without the participation of IDF, PM appeared to collapse. When the IDF concentration increased from 0 to 10 %, PM displayed good printing properties, water holding capacity, tensile strength, and elongation at break were increased. Tensile strength and elongation at break reached a maximum at 10 % IDF, and clearly similar results were found for texture attribute indices such as hardness, gumminess, chewiness, and cohesiveness after cooking. All printing inks exhibited shear-thinning behavior and solid-like viscoelasticity, but the structural recovery properties of 3D-printed PM deteriorated when the IDF content was over 10 %. Intermolecular forces indicated that the addition of IDF enhanced the disulfide bonds so that 10 % IDF presented better printing properties. These results indicated the potential for developing PM with dietary fiber functionality through 3D printing technology.

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.

Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.

Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation

Orange peel is an interesting by-product because of its composition, particularly its dietary fibre and flavanones. The aim of this work was to extract different fibre fractions from orange peel to obtain potential added-value ingredients and evaluate how the presence of fibre may interfere with (poly)phenol metabolism. Using an aqueous extraction, as a green extraction method, an insoluble fibre fraction (IFF) and a water-soluble extract (WSE) were obtained. Those fractions were analysed to determine the proximate and dietary fibre composition, hydration properties, (poly)phenol composition and antioxidant capacity, comparing the results with the orange peel (OP). The IFF presented the highest content of insoluble dietary fibre and the WSE showed the highest content of (poly)phenols, these being mainly flavanones. An in vitro faecal fermentation was carried out to evaluate the production of short-chain fatty acids (SCFAs) and lactate as prebiotic indicators; the IFF gave the highest production, derived from the greater presence of dietary fibre. Moreover, catabolites from (poly)phenol metabolism were also analysed, phenylpropanoic acids being the major ones, followed by phenylacetic acids and benzoic acids. These catabolites were found in higher quantities in WSE, because of the greater presence of (poly)phenols in its composition. IFF also showed a significant production of these catabolites, which was delayed by the greater presence of fibre. These results reveal that the new ingredients, obtained by an environmentally friendly water extraction procedure, could be used for the development of new foods with enhanced nutritional and healthy properties.

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was identified by 16S rDNA molecular biology. The contents of dietary fiber, reducing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavonoid, phenolic compounds composition, microstructure and antioxidant activity in bran before and after fermentation were studied. Eight strains producing feruloyl esterase were screened, among which strain P1 had the strongest ability to decompose hydroxycinnamoyl esters. The strain was identified and named L. fermentum NB02. Compared with unfermented bran, fermented bran exhibited higher contents of soluble dietary fiber, reducing sugar, water-extractable arabinoxylans, total phenolics, total flavonoid, and lower insoluble dietary fiber and phytic acid content. The dense surface structure of bran was destroyed, forming a porous structure. The release of phenolic compounds increased significantly. L. fermentum NB02 fermentation improved the antioxidant capacity of bran.

Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis.

This study aimed to compare the nutritive value and obesity prevention of ordinary Cordyceps militaris (CM) and selenium-enriched CM (SeCM). The results indicated that Se enrichment significantly increased the total carbohydrate and soluble dietary fiber content, while the protein and insoluble dietary fiber content decreased. Although the fat content was not affected, the medium and long-chain fatty acids content significantly changed. Moreover, Se enrichment significantly elevated the secondary metabolites belonging to terpenoids and alkaloids, which are linked with the enhanced biosynthesis of secondary metabolites. Both CM and SeCM reduced body weight, adipose accumulation, impaired glucose tolerance, and lipid levels in high-fat diet (HFD)-fed mice, and there was no significant difference between them. Network pharmacological analysis revealed that dietary CM and SeCM prevented HFD-induced obesity and associated metabolic diseases with multi-ingredients acting on multi-targets. Overall, Se enrichment improved the nutritive value of CM without altering its role in preventing obesity.

Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours

Four underutilized legumes comprised of mung bean, long bean, dwarf long bean and French bean were investigated for their total starch, dietary fibre, amylose, amylopectin and resistant contents along with proteins and lipids profiles employing standard methods in order to explore appropriate end uses. Results showed significant variations (p<0.05) in the fat, protein, moisture, ash, total dietary fibre, carbohydrate, starch, amylose and amylopectin contents of all the four legume seeds Flours. Mung bean, long bean, dwarf long bean, and French bean showed carbohydrates contents of 55.24, 49.63, 48.12 and 45.56 g/100 g, respectively. Dwarf long bean, long bean and mung bean recorded total starch of 38.39, 49.78 and 57.68 g/100 g, respectively. Whereas French bean had the highest total dietary fibre of 16.91 g/100 g and dwarf long bean the highest amylopectin (86.67 g/100 g), both dwarf long bean and long bean recorded insoluble dietary fibre and soluble dietary fibre in the range of 7.25 to 14.58 g/100 g and 0.05 to 1.25 g/100 g, respectively, however, all the seed flours showed higher content of insoluble dietary fibre than soluble dietary fibre. Significant differences (p<0.05) observed in the total starch, resistant starch and non-resistant starch content of all the 4 samples. Non-resistant starch was the predominant constituents of the total of all the seed flours with mung bean showing the highest value (54.16 g/100 g) followed by long bean, dwarf long bean and French bean with 48.74, 37.73 and 16.88 g/100 g, respectively. Though the beans had low amylose contents, their amino acids score and patterns surpassed the FAO reference proteins and their saturated and unsaturated fatty acids ratio falls within FAO allowed limits. This study highlights the hidden potentials of these non-conventional legumes as sources of quality proteins, functional foods, healthy fats and dietary fibres.

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by separate and co‐fermentation with lactic acid bacteria and Kluyveromyces marxianus

SummaryOkara, a natural source of dietary fibre (DF), is recognised as an edible and safe material. In this study, lactic acid bacteria (LAB) and Kluyveromyces marxianus were used to ferment okara in separately or in combination, and the physicochemical and functional characteristics of obtained insoluble dietary fibre (IDF) excluded from okara were compared. The result showed that compared with non‐fermented okara, the content of IDF from co‐fermented okara by LAB and K. marxianus increased by 6.8%, while separate fermentations were 2.4% and 4.0%. Scanning electron microscopy result showed that the structure of co‐fermented okara IDF was looser and porous with the edge disappeared compared to separate and non‐fermented okara. All the fermentation treatment groups effectively reduced the particle size and affected the cellulose and hemicellulose functional groups of IDF. Furthermore, compared with non‐fermented okara, processing performance, and the activities of hypoglycaemic and hypolipidaemic of IDF were greatly improved in fermented okara.

Productive, Qualitative, and In Vitro Fermentation Traits of Amaranthus Grains as Potential Ingredients for Pig Diet

The present work compared the agronomic traits, chemical composition, fatty acid profile, and in vitro fermentation characteristics of twelve accessions of Amaranthus spp., belonging to A. cruentus, A. hybridus, A. hypochondriacus, and A. tricolor, grown in a semiarid Mediterranean area. Among accessions, Benin and Arizona (A. cruentus) and Pennsylvania (A. hypochondriacus) showed the highest seed yield (on average, 322.1 g m−2), while Taiwan (A. tricolor) and India and Iowa (A. hypochondriacus) the highest thousand seed weight (on average, 0.81 g). Among the species, A. hypochondriacus showed the highest crude protein (16 g 100g−1), starch (51.5 g 100g−1), and soluble detergent fiber (2.03 g 100g−1) contents and the most favorable in vitro fermentation characteristics with the highest short-chain fatty acid (SCFA 52.6 mmol g−1) and butyric acid (20.7% SCFA) production together with the lowest crude fiber (4.93 g 100g−1) and insoluble dietary fiber (12.5 g 100g−1) content. Arizona (A. cruentus) showed the highest level of monounsaturated fatty acids (32.67 g 100g−1), Ohio (A. hybridus) had the highest levels of polyunsaturated fatty acids (44.62 g 100g−1) and n6-PUFA (44.21 g 100g−1), and India (A. hypochondriacus) had the highest level of n3-PUFA (0.63 g 100g−1). A. hypochondriacus exhibited not only desirable nutritive characteristics, agronomic traits, and suitability to Mediterranean growing conditions, but also a potential beneficial effect. Nonetheless, it is recommended to run longer-term field trials to confirm these findings and to assess the genotype by environment interaction either with current accessions or others from the wide Amaranth germplasm available.

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

AbstractBackground and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p &lt; .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p &gt; .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.