Potential Source Of Dietary Fiber Research Articles

Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds.

Hemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side-products derived from lignocellulose degradation. Different process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo-oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro-sugars, and furans was observed. Modulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature-based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side-compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Inhibitory Effect of Dietary Defatted Rice Bran in an AOM/DSS-Induced Colitis-Associated Colorectal Cancer Experimental Animal Model

Defatted rice bran (DRB) is gaining immense popularity worldwide because of its nutritional and functional aspects. Emerging evidence suggests that DRB is a potential source of dietary fiber and phenolic compounds with numerous purported health benefits. However, less is known about its chemoprotective efficacy. In the present study, we determined and examined the nutrient composition of DRB and its chemopreventive effect on azoxymethane and dextran sulphate sodium (AOM/DSS)-induced colitis-associated colorectal cancer (CRC) in rats. The results showed the presence of several bioactive compounds, such as dietary fiber, phytic acid, and phenolic acids, in DRB. In addition, DRB supplementation reduced the progression of CRC symptoms, such as colonic shortening, disease activity index (DAI), and histopathological changes. Interestingly, a significant decrease was observed in total numbers of aberrant crypt foci (ACFs) and tumors with DRB supplementation. Furthermore, DRB supplementation suppressed the expression of pro-inflammatory cytokines (IL-6) and inflammatory mediators (NF-κB and COX-2) through the inactivation of the NF-κB signaling pathway. The administration of DRB revealed a negative effect on cancer cell proliferation by repressing the expression of nuclear β-catenin, cyclin D1, and c-Myc. These findings suggest that DRB supplementation mitigates chronic inflammation and cancer cell proliferation and delays tumorigenesis in rat AOM/DSS-induced colitis-associated CRC. Therefore, the establishment of DRB as a natural dietary food-derived chemopreventive agent has the potential to have a significant impact on cancer prevention in the global population.

Polymeric Compounds of Lingonberry Waste: Characterization of Antioxidant and Hypolipidemic Polysaccharides and Polyphenol-Polysaccharide Conjugates from Vaccinium vitis-idaea Press Cake.

Lingonberry (Vaccinium vitis-idaea L.) fruits are important Ericaceous berries to include in a healthy diet of the Northern Hemisphere as a source of bioactive phenolics. The waste generated by the V. vitis-idaea processing industry is hard-skinned press cake that can be a potential source of dietary fiber and has not been studied thus far. In this study, water-soluble polysaccharides of V. vitis-idaea press cake were isolated, separated, and purified by ion-exchange and size-exclusion chromatography. The results of elemental composition, monosaccharide analysis, ultraviolet–visible and Fourier-transform infrared spectroscopy, molecular weight determination, linkage analysis, and alkaline destruction allowed us to characterize two polyphenol–polysaccharide conjugates (PPC) as neutral arabinogalactans cross-linked with monomeric and dimeric hydroxycinnamate residues with molecular weights of 108 and 157 kDa and two non-esterified galacturonans with molecular weights of 258 and 318 kDa. A combination of in vitro and in vivo assays confirmed that expressed antioxidant activity of PPC was due to phenolic-scavenged free radicals, nitrogen oxide, hydrogen peroxide, and chelate ferrous ions. Additionally, marked hypolipidemic potential of both PPC and acidic polymers bind bile acids, cholesterol, and fat, inhibit pancreatic lipase in the in vitro study, reduce body weight, serum level of cholesterol, triglycerides, low/high-density lipoprotein–cholesterol, and malondialdehyde, and increase the enzymatic activity of superoxide dismutase, glutathione peroxidase, and catalase in the livers of hamsters with a 1% cholesterol diet. Polysaccharides and PPC of V. vitis-idaea fruit press cake can be regarded as new antioxidants and hypolipidemic agents that can be potentially used to cure hyperlipidemic metabolic disorders.

Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation

The present study was aimed to obtain powder from potato peels and analyze its techno-functional, antioxidant, antinutritional, structural, and rheological properties. Furthermore, the potato peel powder (PPP) was incorporated at varying levels (1%–7%) in cookie formulation and evaluated for their nutritional, physical, textural, and sensory attributes. The fat, protein, and ash content of PPP were found to be 6.54%, 13.02%, and 4.28%, respectively. PPP had higher insoluble dietary fiber (21.72 g/100 g) and total dietary fiber (26.42 g/100 g) content. Moreover, level of antinutrients such as oxalates, phytates, tannins, hydrogen cyanide, and alkaloids in PPP were found to be within the threshold value for safety limits. Frequency sweep tests revealed that PPP suspensions had higher storage modulus than loss modulus. The sensory scores showed that cookies containing 1% and 2% of PPP were more acceptable whereas, cookies with 7% PPP addition gave a bitter after-taste which was not desirable. Novelty Impact Statement Peels are the most predominant waste obtained after processing of potatoes and are generally discarded. In the baking industry, potato peel can function as a low-cost raw ingredient being potential source of fiber and antioxidants in comparison to fiber from other sources.

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

As food waste, apple pomace contains significant amount of dietary fibre that makes it a potential source of dietary fibre. In previous studies, partial substitution of wheat flour using apple pomace flour was done up to 30% due to problems in texture of the products. Since waffle cone shows originally hard texture compared to the previously studied bakery products, the present study expected that the partial substitution can be done beyond 30%. Utilization of local apple pomace, particularly Manalagi apple, as source of dietary fibre was performed to improve nutritional value of waffle cone. Collected pomace was dried at 50°C for 24 hours in a cabinet dryer. Afterwards, the dried pomace was ground with herb grinder and sieved using an 80-mesh sieve to obtain dried apple pomace powder. Objective of this study was to determine the total dietary fibre, hardness, friability as well as some organoleptic properties of waffle cones at 50 and 70 % partial substitution levels. Partial substitution at 50 and 70 % resulted in significant improvement of total dietary fibre at 13.55 and 14.59 %, respectively. Despite of hard and non-crispy texture, comparable sensory properties to the traditionally made waffle cone can still be achieved. Considering the total dietary fiber content, texture and sensory results, 70% partial substitution level is seen as the optimum level with panelists overall acceptance of ‘slightly like’.

Phytosterol oxidation products from coffee silverskin.

Coffee silverskin is a byproduct of the coffee roasting process contributing to organic waste burdens in urban areas. Silverskin is a potential source of dietary fiber, protein, carbohydrates, caffeine as well as vitamins and minerals. However, phytosterols present in the plant are susceptible to thermal oxidation resulting in the formation of phytosterol oxidation products (POPs) in the silverskin during roasting. In collaboration with a small roastery, the formation of POPs in three coffee varieties with roasting time was monitored by GC-MS. The objective was to evaluate the safety and potential benefits of incorporating coffee silverskin into value-added products. The qualitative profile of POPs in the silverskin from the three varieties was similar. Average total POPs were 0.32g POPs/kg silverskin. POPs from the dominant plant sterol, sitosterol, were present at the highest concentrations. Caffeine, total antioxidant capacity, and total flavonoids were measured in the silverskin of the three coffees. Average values were 1.3g caffeine/100g silverskin, TEAC of 11mmol Trolox/kg silverskin, and 1.94 to 8.60mg catechin equivalent (CE)/g silverskin, respectively. An analysis of the impact of consuming teas and baked goods containing silverskin was also performed. Using published formulations, a tea or cookie containing silverskin would contribute approximately 1 and 0.3mg POP per day, respectively. Consumption of these products would not substantially increase dietary exposure to POPs, while increasing fiber and antioxidants while reducing organic waste. PRACTICAL APPLICATION: Coffee silverskin has been studied as a possible source of fiber, antioxidants, and caffeine when incorporated in snack foods and used to make teas. To assess possible concerns about increasing dietary oxidized phytosterols, the formation of phytosterol oxidation products (POPs) was investigated in the silverskin fraction during the roasting process in three coffee varieties. In addition, caffeine, antioxidant capacity, and total flavonoids were determined. We found that silverskin can be safely used for value-added products including caffeinated teas, cookies, and bars with minimal impact on dietary POP exposures.

Use of wheat flour and sugarcane bagasse in the production of fiber-rich biscuit: Effects of sugarcane bagasse ratio on the product quality

Nowadays, sugarcane is used as main material to manufacture crystal sucrose and packaged sugarcane juice. The sucrose production generates sugarcane bagasse with sugarcane peel while the sugarcane juice production releases sugarcane bagasse without its peel. There have been many reports on the use of sugarcane bagasse with peel to produce various value-added products. Nevertheless, the application of sugarcane bagasse without peel to food processing has not been widely considered. In this study, the peeled bagasse from the sugarcane juice manufacturing process was employed as a dietary fiber source. The peeled bagasse was dried, ground, sifted and added to the biscuit formulation; the supplementation ratio was 0 (control), 5, 10, 15 and 20% (w/w) of the blend of wheat flour and sugarcane bagasse. Increase in sugarcane bagasse ratio reduced the protein content of the biscuit but improved its soluble and insoluble dietary fiber and ash contents. Use of sugarcane bagasse did not dramatically alter diameter and thickness of the biscuit but significantly increased its hardness and brightness. The biscuit samples with 5, 10 and 15% sugarcane bagasse powder were considered as high-fiber food products and had similar overall acceptability to the control sample. The peeled sugarcane bagasse powder can be a potential source of dietary fiber in the production of fiber-rich biscuits.

Soxhlet, microwave-assisted, and room temperature liquid extraction of oil and bioactive compounds from palm kernel cake using isopropanol as solvent

In this study, the extraction of oil and bioactive compounds from palm kernel cake (PKC), a byproduct of the palm oil mill, was investigated using Soxhlet extraction (SE), microwave-assisted extraction (MAE), and room-temperature liquid extraction (RTLE) using isopropanol as a solvent. The advantages and disadvantages of each technique based on oil extraction yield, energy consumption, types and quantity of extracted bioactive compounds, and the characteristics of defatted PKC were compared. The results showed that when using an extraction temperature of 150 °C, SE provided the highest oil extraction yield of 12.64% w/w dry basis. When considering energy consumption, the RTLE required the lowest energy input of 0.14 kWh/g oil. The MAE yielded a comparable amount of extracted oil to that of SE (11.70%w/w dry basis), while requiring a moderate energy input of 1.52 kWh/g. Evidently, both the extraction method and solvent type influenced the fatty acid composition of the extracted oil. In addition to oil, the main compounds extracted from PKC using isopropanol were 3-pyridinol and 5-hydroxymethylfurfural. Aromatic and phenolic compounds, including benzoic acid, 5-hydroxymethylfurfural, and 3-pyridinol, were detected in the oil-soluble components only when isopropanol was employed as the solvent, and the extraction temperature was ≥ 120 °C. In addition, the results showed that the extraction of oil from PKC produced defatted PKC, which may have a longer storage time than the untreated PKC and that can be a potential source of dietary fiber and protein for human consumption.

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma sp.) Terhadap Mutu dan Karakteristik Amplang Ikan Tongkol (Euthynnus affinis)

Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013).

Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds.

Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.

THE EFFECT OF DIFFERENT SIZED QUINOA BRAN FLOUR USAGE ON THE PHYSICAL, SENSORY AND TEXTURAL PROPERTIES OF BISCUITS

Kinoa, mükemmel besin değeri nedeniyle insan diyeti için oldukça önemlidir. Ancak, kinoanın teknolojik uygulamaları, glutensiz yapısı nedeniyle daha az ilgi görmüştür. Ayrıca kinoa yan ürünü olan kinoa kepeği esas olarak hayvan yemi olarak kullanılsa da insan sağlığı üzerinde olumlu etkisi olan potansiyel bir diyet lifi kaynağıdır. Bu çalışmada farklı boyutlarda kinoa kepek unu kullanımının bisküvilerin fiziksel, tekstürel ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla, kinoa kepekleri değirmende 5 farklı boyutta öğütülmüş ve buğday unundan yapılmış bisküvilere %25 oranında eklenmiştir. Elde edilen sonuçlara göre kinoa kepek ununun boyutları küçüldükçe örneklerin kuru madde oranı artış göstermiştir. Yine kepek unu boyutlarının küçülmesi ile bisküvilerin dış parlaklık değerlerinde artış gözlenmiştir. Bisküvilerin tekstür ve duyusal özelliklerinde kinoa eklenmesi sonucunda azalış belirlenmiştir. Bu çalışma farklı boyutlardaki kinoa kepek unu ile zenginleştirilen bisküvilerin özelliklerinde meydana gelen değişimleri ortaya koymuştur.

Partially hydrolyzed galactomannan from Adenanthera pavonina seeds used as stabilizer, fat substitute, and food fiber source for mousses

Galactomannans are polysaccharides commercially used in foods as gelling agents, thickeners, and stabilizers. In this study, a galactomannan partially hydrolyzed from Adenanthera pavonina seeds was used as stabilizer, fat substitute, and source of dietary fibers in a mousse milk dessert. First, characterizations of intact (GM) and partially hydrolyzed (GMPH) galactomannan from A. pavonina were made. Through Rotational Central Compound Design (RCCD) and the response surface methodology, we evaluated creaming index, lipid content, moisture content, and texture of the mousses. The formulation F7 (1.75% of GMPH and 4.92% of fat) was chosen among the developed formulations, and it was characterized by low moisture content (44.13%), low lipid content (6.67%), low firmness (2.10 N), and high percentage of dietary fiber (4.21%). This formulation was compared with a traditional formulation of lemon mousse (FT) and with another formulation with the same fat percentage as the chosen formulation without GMPH (F7L). The three formulation were characterized physicochemically and microbiologically, and sensorial acceptance tests were performed. The results indicated that no structural modifications were found in the galactomannan after its partial hydrolysis. and good sensory acceptance when compared to FT. The lemon mousses produced met sanitary specifications, remaining stable for 21 days of storage. We concluded that the use of GMPH from Adenanthera pavonina seeds in lemon mousses proved to be a stable, light dessert alternative and a potential source of dietary fiber.

The potential use of by‐products from coconut industry for production of pasta

The study was undertaken to assess the use of coconut flour (CF) and coconut residue (RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO can decrease the pasta extruder output up to 32%. The optimum cooking time for pasta with the CF and RCO was higher than for the control. CF and RCO had little or no effect on the weight and volume increase index. The pasta with CF had lower firmness compared to the product with RCO. The use of CF (up to 15%) and RCO (up to 10%) did not exert a negative effect on sensory attributes, however, the pasta was whiter and more intensely red, and yellow than the control. Pasta with the recommended addition of CF and RCO had good quality and higher content of dietary fiber, protein, and lipids, compared to the control. Practical applications Due to its popularity, pasta can be an excellent food matrix for supplementation with dietary fiber, proteins, minerals, and other healthy components; to prevent some noncommunicable disease. Based on literature, coconut components are good source of fermentable dietary fiber, which allows production of functional food. So far, there is limited information available about the use of the coconut industry by-product for production of pasta. Coconut flour and coconut residue can be successfully used in pasta production as a potential sources of dietary fiber. Harnessing the potential of coconut by-products as a dietary fiber could be a health benefit and economic boost to the coconut industry.

A comparative study to elucidate the biological activities of crude extracts from rice bran and wheat bran in cell line models.

The present study investigated the nutritional composition of bran from rice (RB) and wheat (WB) and compared the natural virtues of crude extracts based on phenolic composition, antidiabetic and anticancer activities. The profiling of phenolic-rich ethyl acetate extracts (RBE and WBE) confirms that RBE is rich in catechol (0.122mg/g dw), p-coumaric acid (0.159mg/g dw), kaempferol (0.374mg/g dw) and apigenin (0.399mg/g dw); and WBE is affluent with catechol (0.144mg/g dw), ferulic acid (0.160mg/g dw), caffeic acid (0.083mg/g dw) and ellagic acid (0.074mg/g dw). RBE exhibited better antioxidant activity, inhibited the activity of α-amylase (IC50-353.41µg/mL) and α-glucosidase (IC50-314.22µg/mL), hindered glycation process (IC50-451.11µg/mL), and enhanced glucose uptake in L6 muscle cells (20.4%) indicating its potential in diabetic management. RBE was toxic to HT29 colon cancer cells and decreased cell membrane integrity. RBE and WBE arrested cell-cycle transition in HT29 cells from G0 to G1 and G2 to M phase respectively and induced apoptosis (27.15% and 5.9%, respectively for RBE and WBE) suggesting anticancer activities of the extract. The study indicates that bran from rice and wheat are a potential source of dietary fibre and phytochemicals with antidiabetic and anticancer properties for developing value-added products with nutraceutical benefits.

Nutrients, minerals, antioxidant pigments and phytochemicals, and antioxidant capacity of the leaves of stem amaranth

We evaluated 17 genotypes of stem amaranth (Amaranthus lividus) in terms of dietary fiber, moisture, carbohydrates, fat, ash, gross energy, protein, minerals, phytopigments, total antioxidant capacity (TAC), vitamins, total flavonoids (TFC), total polyphenols (TPC) and their variations. Stem amaranth leaves have abundant dietary fiber, moisture, carbohydrates, and protein. We found significant amount of potassium, calcium, magnesium (9.61, 24.40, and 29.77 mg g−1 DW), iron, manganese, copper, zinc, (1131.98, 269.89, 25.03, and 1006.53 µg g−1 DW), phytopigments such as chlorophyll a, chlorophyll ab chlorophyll b, (27.76, 42.06, and 14.30 mg 100 g−1 FW), betalain, betaxanthin, betacyanin (62.92, 31.81, 31.12 µg 100 g−1 FW), total carotenoids, beta-carotene (1675.38, 1289.26 µg g−1 FW), vitamin C (1355.46 µg g−1 FW), TPC, TFC (228.63 GAE and 157.42 RE µg g−1 DW), and TAC (DPPH, ABTS+) (26.61, 51.73 TEAC µg g−1 DW) in the leaves of stem amaranth. Genotypes exhibited a wide range of variations. Three genotypes DS40, DS30, and DS26 could be used as an antioxidant profile enriched stem amaranth. Phenolics, phytopigments, flavonoids, and vitamins of stem amaranth leaves exhibited strong antioxidant activity. Stem amaranth could be a potential source of dietary fiber, moisture, carbohydrates, protein, minerals, phenolics, phytopigments, flavonoids, and vitamins in our daily diet for attaining nutritional and antioxidant sufficiency.

The chloroplast genome of Archontophoenix alexandrae (Arecaceae): an important landscape tree for the subtropics

Archontophoenix alexandrae, known as king palm, is an important landscape tree for the subtropics and potential sources of dietary fiber. In this study, the complete chloroplast genome of A. alexandrae was determined through Illumina sequencing method. The chloroplast genome was 159,196 bp in length and contained a small single-copy region (17,763 bp), a large single-copy region (87,055 bp) and a pair of IR regions (27,189 bp). 135 genes were determined in the A. alexandrae chloroplast genome, including 86 CDS, 39 tRNA genes, and 8 rRNA genes. Archontophoenix alexandrae showed the closest relationship with Veitchia arecina in the phylogenetic analysis.

Powder Drink from Banana Peel Pectin and Rice Bran Rich in Dietary Fiber

Banana peel and rice bran are the food waste that can be potential sources of dietary fiber. This research aims to discover the best formula for functional beverage powder which contains high dietary fiber and which is favored by the panelist. The formulas are devised based on the ratio of kepok banana peel pectin and rice bran. The ratio for F1 is (1.5g: 2.5g), F2 (2g: 2g) and F3 (2.5g: 1.5g). After 120-minute extraction, the pectin of kepok banana peel has 5% of yield, 7.96% of water content, 8.52% of ash content, 705.08 of equivalent weight, 4.85% of methoxy level and 54.218% of esterification degree. A hedonic test indicates that the taste of the drink resulting from all three formulas is not significantly different. The color of the drink powder produced using formula 1 and formula 2 is more favored compared with that produced using formula 3 but the aroma of the drink powder produced using formula 3 is the most preferred. The soluble fiber content of pectin is 8.41% meanwhile the soluble and insoluble fiber content of rice bran is 5.28% and 23.90% respectively; the content for F1 is 7.75%,17.76%; F2 6.79%, 19.34%; F3 5.40%,21.65%.

Utilization of pumpkin powder in baked rolls

Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with good hydration properties (water holding and water retention capacity and swelling capacity), but fat absorption capacity was very low. Wheat flour was substituted with pumpkin powder at different level (2.5; 5; 7.5; and 10%). Addition of pumpkin powder modified the farinographic properties in various ways (water absorption and dough development time increased, while dough stability and mixing tolerance index decreased). Also it was concluded, that addition of pumpkin powder affected the qualitative properties of baked rolls. Enriched baked rolls had lower volume and specific volume. Moreover, the cambering values were significantly decreased as contain of pumpkin powder increased. The effect of incorporation of pumpkin powder in baked rolls on firmness values was also evaluated. It was also observed that enriched rolls were firmer during storage compared to control sample. Baked rolls containing pumpkin powder at higher addition levels had vegetable taste and flavour. From the results also concluded that the overall acceptance of baked rolls with 2.5 and 5% addition levels of pumpkin powder were comparable with control sample (without pumpkin powder).

Utilisation of beetroot powder for bakery applications

The suitability of beetroot powder as a potential source of dietary fibre for baked rolls was investigated in this study. Beetroot powder was characterised by high total dietary fibre (65.71%) and showed good hydration properties. The influence of beetroot powder addition (substitution levels 2–10 mass%) on the farinographic properties of wheat dough, physical characteristics, and sensory attributes of baked rolls was also studied. It was found that increasing level of beetroot powder in dough increased water absorption, delayed dough development time, and prolonged dough stability, while mixing tolerance index decreased. Physical properties of baked rolls (volume and specific volume) were significantly reduced with the increasing level of beetroot powder in products. Increased beetroot powder addition also reduced lightness, while redness of products increased. Results also indicated that baked rolls containing 2 mass% of beetroot powder were the most acceptable for assessors, higher levels of powder adversely affected sensory attributes, and overall acceptance of products (unpleasant earth-like odour and taste).

Effect of Drying on the Physicochemical and Techno- Functional Properties of Pineapple Peel Flour

Objectives: To evaluate the effect of drying on the physicochemical and techno-functional properties of pineapple (Ananas comosus) peel flour. Methods/Statistical Analysis: The flours coming from two drying methods at different temperatures (forced air at 50, 60 and 70°C and refracting window at 70, 80 and 90°C), were determined the physicochemical and techno-functional properties, under a completely randomized design. The analysis of the results was carried out through an analysis of variance (ANOVA) and a Tukey test (5%) using the program R 3.2.1. Findings: The experiment corroborates the effect of temperature and drying technique on the quality of the flours. The significant statistical differences (p ≤ 0.05) between the pineapple shell flours evaluated. The pineapple peel flour, obtained at 50°C, presented the highest values of protein (4%) and dietary fiber (58%); this treatment in turn favored the techno-functional properties, which shows alternatives for the use of pineapple peel flour as a potential source of dietary fiber in the food industry. Also, was observed that drying method influence in the properties and composition of flour. Application/Improvements: The use of pineapple peel in the form of flour rich in dietary fiber contributes to obtaining a greater technical, economic and environmental benefit for the agroindustry. Keywords: Dietary Fiber, Drying Methods, Peel Flour, Physicochemical, Techno-Functional