Soluble Dietary Fiber Content Research Articles

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

The chemical composition and some functional properties of the dried “Ulva lactuca” algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried “U. lactuca” algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that “U. lactuca” alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products.

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The crops were processed by extrusion-cooking and the final products were analyzed to determine the dietary fiber, total polyphenols, radical scavenging activity, and in vitro digestibility of starch and protein. There were no significant differences in the contents of total dietary fiber between varieties of quinoa. In all cases, the contents of total and insoluble dietary fiber decreased during the extrusion process. At the same time, the content of soluble dietary fiber increased. The content of total phenolic compounds and the radical scavenging activity increased during the extrusion process in the case of all 4 varieties. There were significant differences between the varieties and the content of total polyphenols. The in vitro protein digestibility of quinoa varieties was between 76.3 and 80.5% and the in vitro starch digestibility was between 65.1 and 68.7%. Our study demonstrates that quinoa can be considered a good source of dietary fiber, polyphenols and other antioxidant compounds and that extrusion improves the nutritional value.

Study on Modification of Dietary Fiber from Wheat Bran

The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First ,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme . The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r•min-1 feeding speed, 200 r•min-1screw speed, 70-90-110-130-150°Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.

Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic–gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3–0.5 in fish-based dishes, 0.3–2.6 in meat-based dishes, 0.1–1.4 in rice dishes, 3.2–4.6 in vegetable dishes, 0.3–0.7 in soup dishes, 0 in dairy dishes, 0.7–0.8 in sandwiches, and 0.1–5.0 in sweet dishes. IDF levels ranged over 1.1–1.8 in fish-based, 0.9–3.2 in meat-based, 0.6–2.7 in rice, 2.1–4.0 in vegetables, 0.6–3.4 in soup, 0 in dairy, 0.2–0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4–2.3 in fish-based, 1.2–3.7 in meat-based, 0.3–4.1 in rice, 3.2-4.6 in vegetables, 0.9–3.8 in soup, 0 in dairy, 0.7–0.8 in sandwiches and 0.3–15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.

Conceptual Study on Maillardized Dietary Fiber in Coffee

There is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carbohydrates, polyphenols, protein, soluble dietary fiber (SDF), and melanoidins content. Hydroxymethylfurfural and chlorogenic acids were also measured as chemical markers of the extent of roasting. Melanoidins rapidly increased from 5.6 (light roasting) to 29.1 mg/100 mg soluble dry matter (dark roasting). A melanoidins-like structure was already present in green coffee that might overestimate up to 21.0% of the melanoidins content as determined by colorimetric methods. However, its contribution is variable and very likely depends on the method of drying applied to green coffee. SDF content (mg/100 mg soluble dry matter) gradually increased from 39.4 in green coffee to 64.9 at severe roasting conditions due to incorporation of neoformed colored structures and polyphenols. Then, SDF progressively turns to a maillardized structure, which increased from 11.0 to 45.0% according to the roasting conditions. It is concluded that the content of coffee melanoidins includes a substantial part of dietary fiber and also that coffee dietary fiber includes melanoidins. A conceptual discussion on a new definition of coffee melanoidins as a type of maillardized dietary fiber is conducted.

Satiating properties of diets rich in dietary fibre fed to sows as evaluated by physico-chemical properties, gastric emptying rate and physical activity

A study was carried out using 4 diets to evaluate satiating properties of sow diets: a barley/wheat control diet (Con) and three diets with added dietary fibre (DF) from potato pulp (PP), sugar beet pulp (SBP) and pectin residue (PR). Diets PP and SBP were characterized by having a high content of soluble DF, whereas PR was characterized by a high content of insoluble DF. Swelling and water binding capacity were highest in PP, followed by SBP, PR and lowest in the Con diet. Four dry sows were used in a 4 × 4 Latin Square design and gastric emptying parameters as lag phase and gastric emptying half time was measured using 13C-acetate as marker for the liquid phase and 13C-octanoic acid as marker for the solid phase. The sows were placed inside a respiration chamber and 13C-carbondioxide was measured in the expired air. Feeding diets rich in soluble DF reduce the physical activity of sows and these satiating properties could be attributed to increased swelling and WBC in the stomach, which in turn delayed the gastric emptying rate of the liquid phase of gastric content. Measurements of gastric emptying turned out to be a practical tool for ranking of the ability of DF sources to reduce activity in sows.

Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

Background and aims Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood. Methods and results We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85 y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose ( P = 0.001) and serum insulin ( P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals. Conclusion Oat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

Carotenoid, flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand

Soluble and insoluble dietary fiber and flavonoid contents in 21 varieties of Thai fruits, as well as carotenoids in five varieties of ripe durians were determined. Fresh fruits were purchased from five local markets in Bangkok during July 2008–May 2009. Dietary fiber content ranged from 0.71 to 3.58 g/100 g edible portion, with all five varieties of durian, guava, ripe banana and papaya being good sources of dietary fiber. Durian (Chanee, Kradom, and Puang manee variety) having yellow to deep-yellow color pulp had the highest carotenoid content. Durian, pomelo, guava and ripe banana were good sources of flavonoids; especially pomelo (Thong dee and Tuptimsayam variety) showed the greatest total flavonoid content (13,994.21 and 15,094.99 μg/100 g edible portion). Data in this study demonstrated that Thai fruits are not only a good source of dietary fiber but also a good source of carotenoids and flavonoids.

Dietary Fibre Content in Lupine (Lupinus albus L.) and Soya (Glycine max L.) Seeds

The objective of this study was to determine the concentrations of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) in the samples of whole or dehulled seeds of Lupinus albus (L.) and Glycine max (L.), and to assess the effect of dehulling on the concentrations obtained. The results showed a higher content of TDF and IDF and a lower content of SDF in lupine seeds compared to soybeans. Lupine seed dehulling resulted in a lower content of TDF (P &lt; 0.05) and IDF (P &lt; 0.05), and a higher content of SDF. Following soybean dehulling, the increase of SDF (P &lt; 0.05) and decrease of IDF but no effect on TDF was reported. The proportion of IDF (90.4 vs. 96.0%) and SDF (9.6 vs. 4.0%) in TDF changed only slightly following lupine seed dehulling, whereas in soybeans, the proportion of IDF markedly decreased (91.8 vs. 73.0%), and SDF increased (8.2 vs. 27.0%). The effectiveness of dehulling with regard to soluble fibre was higher in soybeans compared to lupine seeds. In lupine, dehulling did not show any significant increase of nutritional value concerning the proportion of insoluble fibre in cotyledon. Due to the content of insoluble fibre in lupine seeds, their proportion in the ration of animals should be considered.

Arabinoxylan and fructan in the malting and brewing process

Introduction Soluble dietary fibre is of interest in the malting and brewing process for at least two reasons. In the past, brewers feared them because of possible lautering and filtration problems, and thus a prolonged production time of wort and beer. On the other hand, they have beneficial attributes for colonic and consumer's overall health and are a fermentable part of dietary fibre in the human diet. As diseases caused by poor diet or malnutrition are becoming a severe problem in Western countries, interest in health-beneficial compounds like dietary fibre are of growing interest in the diet. Objectives In this work, the influence of the malting and brewing process on the content of soluble dietary fibre in malt, wort and beer derived from it was investigated. Methods Arabinoxylan was measured by HPAEC/PAD after acidic hydrolisis. Fructan was determined subsequent to enzymatic digestion β-glucan was analysed using calcoflour. Malt and beer analysis were carried out following the methods outlined in MEBAK and EBC. The amount of water-extractable arabinoxylan (WEAX) rapidly increased during malting whereas the brewing and fermentation process showed no influence on the WEAX content in the finished beer. The amount of fructan in most of the investigated cereals was not affected by malting and wort production but decreased to <10% of the initial amount during fermentation. An analysis of 40 German wheat beer samples from different breweries showed arabinoxylan contents ranging from 0.87 up to 2.88 g l−1. The arabinoxylan content correlated very well with the original gravity. Conclusion The amount of malt used in beer production and the grist load seems to be the key factors for the arabinoxylan content of the bottled beer. Only negligible amounts of fructans were found in beer, although fructans were present in wort. Higher arabinoxylan contents did not result in increased viscosity of wort and beer.

대형갈조류 다시마, 곰피 및 감태의 엽체부위 및 연령별 식이섬유 함량

The dietary fiber and crude fiber contents of different thallus regions (blade, stipe, and holdfast) in three brown algae (Laminaria japonica, Ecklonia stolonifera, and E. cava) were detennined at different ages, and then compared with one another. On a dry matter basis, the soluble dietary fiber (SDF) content was highest () in the holdfast of 2-year old L. japonica, and the insoluble dietary fiber (IDF), total dietary fiber (TDF), and crude fiber (CF) contents were highest in the holdfast of 2-year old E. cava at , , , respectively. The IDF, TDF, and CF contents of these three species were measured in the following order: holdfast > stipe > blade, and the SDF contents of L. japonica exhibited the reverse of this trend. The TDF/CF ratio of 1-year old L. japonica, E. stolonifera, and E. cava was greater than was observed in the corresponding 2-year old samples. This is, to the best of our knowledge, the first report demonstrating that the holdfasts of L. japonica, E. stolonifera, and E. cava are rich in dietary fiber contents, especially IDF, TDF, and CF.

Extraction of ß-glucan from Oat and its Interaction with Glucose and Lipoprotein Profile

s-glucan was extracted and purified from oat, at various temperature and pH levels. Response surface methodology was applied to optimize the temperature and pH for extraction of s-glucan gum pellets. Higher temperatures and neutral pH appeared to increase the yield of gum pellet and recovery of s-glucan in extracted gum pellets. An extraction temperature of 50°C with a pH 7 was proved effective in removal of more of the impurities from the gum pellet. All the treatments extracted higher amounts of SDF (74.1176.85%) and TDF (86.71-91.03%) in the extracted gum pellets. However, soluble dietary fiber and total dietary fiber content of gum pellets declined with increase in pH of extrcation medium. Serum glucose, total cholesterol, triglycerides and LDL cholesterol of albino rats decline with administration of increased doses of gum pellet extracted at temperature of 50°C with a pH 7. Incorporation of this gum pellet at 5% level in feed of rats increase the HDL by 37.74% over control group of rats. The reduction in lipoprotein fraction was directly associated with presence of SDF and TDF in the gum pellets.

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

The purpose of this study was to investigate the nutrient and phytochemical composition of bitter melon leaves under varying maturity levels and drying techniques. Fresh, oven-dried, and freeze-dried leaves were evaluated over 3 maturity stages. In fresh leaves at various stages, crude fat, crude protein, and soluble dietary fiber contents ranged from 4.2% to 13.6%, 6.4% to 23.1%, and 0.04% to 3.50% on dry-weight basis, respectively. The contents of K, Ca, Mg, Fe, and Zn ranged from 1850.8 to 2811.8, 837.4 to 4978.2, 317.3 to 512.4, 8.4 to 16.7, and 4.1 to 5.9 mg/100 g dry-weight basis, respectively. Vitamin C, beta-carotene, and lutein contents ranged from 397.4 to 1275.1, 154.2 to 422.8, and 737.6 to 1304.6 microg/g dry-weight basis. The major flavonoids and phenolic acids were rutin, gentistic acid, and o-coumaric acid, which ranged from 7.57 to 12.75, 2.53 to 10.11, and 4.24 to 9.75 mg/g dry-weight basis, respectively. In oven-dried samples, 40.2% to 52.3% of vitamin C, 35.4% to 55.4% of beta-carotene, 25.6% to 71.6% of lutein, 26.4% to 84.0% of rutin, trace to 11.4% of gentistic acid, and 7.4% to 46.6% of o-coumaric acid were retained, while the retainment ratios of these components in freeze-dried samples were 84.7% to 99.0%, 76.4% to 99.3%, 90.4% to 96.1%, 39.8% to 99.3%, 24.1% to 68.4%, and 75.8% to 87.0%, respectively. The data showed that freeze-drying better preserves the nutrient and phytochemical quality of bitter melon leaves in comparison to oven-drying. Bitter melon leaf is a rich source of selected nutrients and phytochemicals.

Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

Food mixtures formulated from non-germinated and germinated barley flour, whey powder and tomato pulp (2:1:1w/w) were autoclaved, cooled and fermented with 5% Lactobacillus acidophilus curd (106 cells/ml) at 37 °C for 12 h. The cell count was found significantly higher (8.88 cfu/g) in the fermented food mixture formulated from germinated flour as compared to the non-germinated barley based food mixture. A significant drop in pH with corresponding increase in titratable acidity was found in the germinated barley flour based food mixture. Processing treatments like germination, autoclaving and probiotic fermentation did not bring about any significant change in ash and fat contents, but significant decrease was noticed in crude protein, crude fibre, starch, total and insoluble dietary fibre contents. The combined processing caused significant improvement in reducing sugar, thiamine, niacin, lysine and soluble dietary fibre contents of barley based food mixtures. In conclusion, a combination of germination and fermentation is a potential process for enhancing the nutritional quality of food mixtures based on coarse cereals.

Nutritive and Anti-Nutritive Evaluation of Wonderful Kola (Buccholzia coricea) Seeds

Levels of some nutrients, anti-nutrients and dietary fibre of wonderful kola (Buccholzia coricea) seeds were determined using standard analytical methods. Crude protein, crude fat, crude fibre, ash, carbohydrate, moisture contents and calorific values were 13.28%, 2.50%, 1.70%, 4.53%, 77.18%, 1.34%, and 384.33% Kcal, respectively. The total, insoluble and soluble dietary fibre contents were found to b e 11.77%, 11.09%, and 0.68%, respectively. Elemental analysis of the seeds indicated that the dried seeds contained magnesium (1.58%), sodium (1.20ppm), potassium (1.26ppm), phosphorus (0.18mg/g) and calcium (0.17%). Anti-nutrient composition of saponin, oxalates, tannins and phytates in mg/100g. The values were 4.03±0.26, 1.06±0.04, 0.11±0.004 and 3.18±0.01, respectively, while trypsin inhibitor was 0.53±0.07 TIU. These results reveal that these seeds contain appreciable amounts of nutrients especially carbohydrates and proteins with good caloric value and low levels of toxicants and should be included in human diets to supplement our daily allowance needed by the body.

Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients

The glycaemic index (GI) ranks foods according to their acute glycaemic impact and is used in planning meals for patients invoking glycaemic control through diet. Kurakkan (Eleusine coracana) flour roti, rice flour roti, atta flour roti, boiled breadfruit (Artocarpus altilis/Artocarpus communis) and boiled legumes (mungbean, cowpea and chickpea) were categorized as low-GI foods (relative to white bread; Prima Crust Top™), and the corresponding GI (± standard error of the mean) values were 70±8, 69±7, 67±9, 64±7, 57±6, 49±8 and 29±5, respectively. Kurakkan flour pittu and wheat flour roti were classified as medium-GI foods with GI values of 85±6 and 72±6. Hoppers, rice flour pittu, wheat flour pittu and Olu-milk rice (seeds of Nymphaea lotus) were categorized as high-GI foods, and the corresponding GI (± standard error of the mean) values were 120±8, 103±7, 101±8 and 91±8, respectively. The GI values significantly (P<0.01) and negatively correlated with the insoluble dietary fibre (ρ = − 0.780), soluble dietary fibre (ρ = − 0.712) and protein (ρ = − 0.738) contents in grams per 100 g digestible starch containing foods.

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha ( Amaranthus caudatus)

Two varieties (Centenario and Oscar Blanco) of Andean native grain, kiwicha ( Amaranthus caudatus), were evaluated as sources of dietary fiber and of some bioactive compounds. The impact of low-cost extrusion on the content of these components was studied for technological applications. The content of total dietary fiber in Centenario was higher (16.4%) than in Oscar Blanco (13.8%). In both varieties, the content of total and insoluble dietary fiber decreased during the extrusion process. In Centenario, the content of soluble dietary fiber increased, from 2.5 to 3.1% during the extrusion process. The content of phytic acid in raw kiwicha was 0.3% for both varieties, and the content of total phenolic compounds was 98.7 and 112.9 mg GAE/100 g of sample, for Centenario and Oscar Blanco, respectively. Antioxidant activity with the DPPH method for the raw kiwicha of the two varieties was 410.0 μmol trolox/g sample for Centenario and 398.1 μmol trolox/g sample for Oscar Blanco. With ABTS method those values were 827.6 and 670.1 μmol trolox/g sample for Centenario and Oscar Blanco, respectively. The content of total phenolics, phytic acid and the antioxidant activity decreased in both varieties during the extrusion process. The in vitro digestibility of protein and starch was improved after the extrusion process in both varieties, demonstrating potential for nutritional applications.

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

The effect of cooking and dehulling on nutrients and anti-nutritional factors of several varieties of lentils (Lens culinaris) was investigated. Significant (p < 0.05) variations existed among the lentil varieties with respect to their crude protein, starch, ash, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), minerals, phytic acid, tannins, sucrose and oligosaccharides (raffinose, stachyose and verbascose) content. Cooking lentils in boiling water significantly increased protein, starch, IDF, TDF, resistant starch, Ca, Cu and Mn content, whereas reduced ash, Fe, K, Mg, P, Zn, TIA, phytic acid, tannins, sucrose and oligosaccharides were observed. Dehulling (removal of seed coat) resulted in a significant increase in protein, starch, resistant starch, K, P, phytic acid, stachyose and verbascose content, however, a significant decrease in SDF, IDF, TDF, Ca, Cu, Fe, Mg, Mn and tannin content was observed.

Análise de frações de fibra alimentar em cultivares de feijão cultivadas em dois ambientes

O objetivo deste trabalho foi determinar as frações de fibra alimentar em cultivares de feijão obtidas em diferentes locais, com vistas à avaliação dos efeitos da interação cultivares x locais. A fibra alimentar foi determinada pelo método enzimático gravimétrico em grãos de 19 cultivares de feijão, obtidos na safra de 2004/2005, em dois municípios do Estado do Rio Grande do Sul. Interações cultivares x locais significativas foram observadas em relação aos teores de fibra alimentar total, à fibra insolúvel, à fibra solúvel e ao rendimento de grãos. A fibra alimentar total variou de 20,85% ("Macotaço", em Santa Maria) a 31,35% ("Macanudo", em Pelotas). As cultivares "Macanudo" e "Guateian 6662" apresentam elevados teores de fibra alimentar total, insolúvel e solúvel, e a utilização dessas cultivares como alimento funcional nas dietas deverá ser investigada.

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

O feijão comum (Phaseolus vulgaris, L.) é uma fonte rica de nutrientes, porém a presença de fatores antinutricionais limita seu valor nutricional. Avaliou-se o efeito do processamento doméstico no teor de nutrientes e fatores antinutricionais de cinco cultivares de feijão comum: branco (Ouro Branco), negro (Diamante Negro) e marrom rajado (BRS Radiante, Pérola e Talismã). Foram utilizadas farinhas de feijões crus, feijões cozidos sem maceração, feijões cozidos com água de maceração e feijões cozidos sem água de maceração, quantificados quanto à composição centesimal e teores de minerais, taninos e fitatos. Em farinhas de feijões cozidos com água de maceração também foi determinada a fibra alimentar total, a solúvel e a insolúvel, e o perfil de aminoácidos. Observou-se que todos os parâmetros quantificados dependeram da cultivar. O processo de cozimento influenciou apenas no teor de taninos e fitatos, provocando a maior redução de ambos os fatores após o cozimento sem água de maceração. O cozimento também provocou um aumento no teor de fibra alimentar insolúvel e redução de fibra alimentar solúvel em relação às cultivares cruas. Com base nos escores químicos corrigidos pela digestibilidade (PDCAAS), a cultivar Pérola foi a fonte protéica de mais baixa qualidade e a Talismã foi a de melhor qualidade.