Total Dietary Fiber Content Research Articles

ASSESSMENT OF FUNCTIONAL PROPERTIES OF VEGETABLE AND FRUIT MOUSSES ENRICHED WITH A FIBER PREPARATION FROM POTATO STARCH

Background. Vegetable and fruit mousses have become very popular among consumers. These products are a source of complete nutrients, providing the body with vitamins, minerals and dietary fiber. However, the overall fiber content in a single serving of mousse has turned out to be insufficient. The aim of the study was to examine the functional properties of vegetable and fruit mousses before and after enriching them with a fiber preparation from potato starch (SDexF). The research material consisted of three mousse flavors: apple-peach-parsnip, apple-cherry-carrot and apple-carrot-quince. The research included pH measurement, analysis of CIE L*a*b* color parameters and pasting characteristics of vegetable and fruit mousses. The content of total dietary fiber (TDF) in vegetable and fruit mousses was also determined using the enzymatic-gravimetric AOAC 991.43. method. Results and conclusion. The addition of SDexF resulted in a slight decrease in the pH of the applecherry-carrot mousse. For each flavor, a change in color was observed, with the largest difference in color parameters (ΔE) observed in the apple-carrot-quince flavored mousse. The vegetable and fruit mousses enriched with SDexF were characterized by a higher total fiber content compared to the unenriched mousses. The preserves with the addition of SDexF were characterized by lower pasting parameters compared to the control mousses. Based on the functional tests being carried out, no negative impact of the enriching of vegetable and fruit mousses with SDexF on the final product was observed. It can therefore be concluded that the use of SDexF affects the functional properties of vegetable and fruit mousses, increasing their nutritional and health value.

S. Bazhay-Zhezherun, М. Antonіuk KAVBUZ PROCESSING PRODUCTS – A SOURCE OF NATURAL FOOD SORBENTS

The nutritional value of the kavbuz was studied, considering that it is a molecular hybrid of the pumpkin, research data compared to the content of important nutrients in the pumpkin. The main technological parameters of obtaining kavbuz puree are substantiated. The physico-chemical and organoleptic indicators of the quality of the finished product were studied. It was investigated that the total dietary fiber content in kavbuz puree is 3.2%, in particular, the fiber and hemicellulose content is 1.7%, water-soluble and water-insoluble pectin, respectively, 0.62 and 0.88%. It has been studied that in the process of preparing kavbuz puree, the vitamin content decreases by 15...30% compared to the raw material and is: vitamin E – 0.9 mg, P – 45.4 mg, β-carotene – 8.4 mg, B4 – 78 .5 mg, flavonoids – 253 mg per 100 g of product. It is advisable to use the squeezes that remain after squeezing the juice from the pulp of the kavbuz to obtain a kavbuz-pectin paste. We have developed a principle-technological scheme for obtaining kavbuz-pectin paste, substantiated the main parameters of the process. The main indicators of the quality of a pectin-containing product have been determined. The physico-chemical parameters of kavbuz-pectin paste were studied: the mass fraction of dry substances (by refractometer) is 12.5%, the mass fraction of pectin substances is 0.9%, the total acidity (in terms of malic acid) is 0.4%. The organoleptic parameters of kavbuz-pectin paste were determined by a descriptive method. In appearance, kavbuz-pectin paste is a paste-like homogeneous, evenly rubbed mass with minor inclusion of pulp particles; the product has a sweet-sour, clean, kavbuz-like taste, with a pleasant vegetable smell, and a rich orange color. The resulting products of kavbuz processing – puree and kavbuz-pectin paste can be used to obtain products in public catering establishments (mousses, jellies, casseroles, etc.), in the production of bakery and confectionery products for functional and medical and preventive purposes.

Chemical Composition and Functional Properties of Dietary Fiber Concentrates Obtained from Peach Palm By-Product

The aim of this study was to produce and to characterize dietary fiber concentrates (DFCs) obtained from the peach palm by-product (PPB). Subcritical water extraction (SWE) and aqueous extractions at low pressure in magnetic (LPMS) and orbital (LPOS) stirring were carried out to DFCs production. DFCs and the untreated PPB were analyzed for composition, functional properties, scanning electron microscopy and infrared spectroscopy. The aqueous extraction treatments increased the total dietary fiber content, due to the removal of sugars (88.7-99.6%) and the partial leaching of proteins and ashes. The DFC obtained by SWE had the highest content of soluble and insoluble dietary fiber. The methods of aqueous extraction changed the structure of fiber components, that becomes more porous and fragmented, improving the functional properties, as water and oil absorption. Cellulose was the most abundant component of the samples and the alteration in its conformation was observed in the infrared spectra. The principal component analysis showed that the changes on the composition and functional properties were associated with the treatments applied. DFCs produced in this work, specially by SWE, are considered interesting alternatives to promote the utilization of peach palm by-product as a fiber-rich component.

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat-wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat-wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.

Exploring the nutritional potential, anti-nutritional components and carbohydrate fractions of Indian pigmented maize

Seventeen pigmented maize cultivated in different locations of India were collected and evaluated for their nutritional, anti-nutritional and starch profile. A wide variation was observed in all the parameters evaluated. Protein and total dietary fiber content varied between 7.18 to 10.85 g/100 g and 8.76 to 14.04 g/100 g, respectively. Among the water-soluble vitamins, B2 varied from 0.071 to 0.134; B3, 1.50 to 2.79; B5, 0.17 to 0.70 and B6, 0.141 to 0.245 mg/100 g; while total tocopherol and tocotrienol varied 1417 to 2246 μg/100 g and 18.57 to 30.01 μg/100 g, respectively. The resistant starch, total starch and amylose varied significantly and observed between 0.49 to 4.78 %, 61.33 to 69.65 % and 10.91 to 32.01 %, respectively. Among the minerals, Fe and Zn were observed between 1.51 to 5.01 and 2.25 to 5.51 mg/100 g, respectively. Total polyunsaturated and total monounsaturated fatty acids were observed up to 45.72 and 55.54 %, respectively. Amongst the anti-nutrients, phytate was detected the lowest in Laal makki, whereas total and soluble oxalates were the lowest in Kashmiri red maize.

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour.

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC-IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

Processing effects on the starch and fibre composition of Canadian pulses

Starch and fibre contribute to the energy components and add functionality to the end-product feed ingredients. An understanding of the impact of processing on carbohydrate content will support accurate formulation of feed. Six ingredients, grown or sourced in Canada, were used in this study. They included five pulses, Amarillo peas, Dun peas, chickpeas, lentils, and faba beans, and soybean meal (SBM) as a comparison. All ingredients were ground into fine or coarse products and then pelleted at one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas ( P < 0.05), crude fibre (CF) in Dun peas ( P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils ( P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses ( P > 0.05). Finely processed SBM had higher ( P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

AbstractBackground and objectivesAdding untreated wheat bran directly to the stewing noodles will result in a poor flavor and rough taste. This study aims to improve the palatability and flavor of wheat bran stewing noodles by using extrusion treatment. Effects of the extrusion treatment on the physicochemical properties and edible quality of wheat bran stewing noodles were analyzed.FindingsThe results showed that the total dietary fiber (TDF) content, insoluble dietary fiber (IDF) content and lipase activity of wheat bran decreased by 3.01%, 4.75%, and 71.49% after extrusion, respectively. In contrast, the soluble dietary fiber (SDF) content and the water holding capacity (WHC) of wheat bran increased by 64.60% and 32.08%, respectively (p < .05). The tensile strength of raw stewing noodles increased by 17.02% in the extruded wheat bran over that in the non‐extruded wheat bran group (p < .05), but the breaking distance showed no significant difference. Also, water distribution and migration times (T21, T22, T23) decreased significantly (p < .05) and the color (L*, a*, b*) increased significantly (p < .05) in stewing noodles after extruded wheat bran was added. Furthermore, starch granules were better encapsulated in the gluten network, visible pores decreased, and more compact network structure formed in the stewing noodles after extruded wheat bran was added. Regarding the qualities of cooked stewing noodles, the hardness, gumminess, and chewiness decreased and the amount of unpleasant volatile compounds, such as cyclohexanecarboxylic acid, acetic acid, and 2‐Methylpropanoic acid were reduced in the extruded wheat bran group, compared with the non‐extruded wheat bran group. Conversely, the amount of some of the pleasant volatile compounds, such as 2‐Butoxyethanol, (E)−2‐Hexenal and (E)−2‐octenal, increased in the extruded wheat bran group. Furthermore, added extruded wheat bran to the flour improved the smoothness, elasticity, color, and taste of stewing noodles, and closely approximated the chewiness and taste of the high‐gluten group.ConclusionsExtrusion treatment could improve the physicochemical properties and edible quality of bran‐fortified stewing noodles.Significance and noveltyThe wheat bran with extrusion is helpful for improving the physicochemical properties and edible quality of bran‐fortified stewing noodles. The results and discussion in this research may serve as reference for producers to guide quality improvement of stewing noodles enriched in wheat bran.

Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0−1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements.

국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석

This study investigated the physicochemical properties (total soluble solid, salinity, pH, Hunter color value, moisture content, and viscosity), total dietary fiber (TDF) content, free sugar content, and antioxidant activities (total flavonoid content, total phenolic content, and DPPH and ABTS radical scavenging activities) of 11 types of commercial tteokbokki sauce products in Korea. The pH values of the tteokbokki sauce products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b) of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88, respectively. The moisture contents in the tteokbokki sauce products were in the range of 27.73-53.20% and the viscosity values were 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the tteokbokki sauce products were 13.45-32.87 g/100 g. The eleven types of tteokbokki sauce products all contained fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the tteokbokki sauce products were 0.12-0.36 mg RE/g and 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging activities of the tteokbokki sauce products were 32.98-87.41% and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the total phenolic and flavonoid content, as well as the DPPH and ABTS radical scavenging activities were positively correlated (r=0.651-0.918) with the antioxidant activities. These results provide basic data for commercial tteokbokki sauce in Korea.

Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (ΔH), and gel hardness, followed the same order of fine > whole > coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse > whole > fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oil-binding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine > whole > coarse in the pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different microscopic structures of the pulse and cereal seeds and their corresponding flours. This research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.

Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous

In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability. According to the results, the gluten-free rice couscous was successfully produced with GRF, especially at a 30% ratio. Good cooking properties were observed in these couscous samples. In this context, in the addition of 30% GRF, higher water absorption and swelling volume with lower cooking loss were observed compared with the control sample. In addition, the couscous samples had higher ash, dietary fibre and fat content as well as a lower phytic acid ratio (P &amp;lt; 0.05). It was determined that there was significant correlation between the cooking time of the samples with the cooking loss and total soluble organic material. According to the results, the PCA showed that there were clear correlations between cooking trials (water absorption and swelling volume) and chemical composition (moisture, ash, crude fat, and TDF).

Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

PurposeThe purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.Design/methodology/approachCookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses.FindingsThe results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability.Practical implicationsThe cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit.Originality/valueThis study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.

Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

In this study, ten pea flours covering a broad range of amylose content (37.2–77.6 %, dsb) were characterized for functional and nutritional properties. As the amylose contents increased, the starch contents of the pea flours showed a downward trend (r = -0.990, p < 0.001 in Pearson correlation) but their protein and total dietary fiber contents exhibited an upward trend (r = 0.915, p < 0.001 and r = 0.885, p < 0.001, respectively). A greater amylose content tended to increase starch gelatinization temperatures of the pea flours, which thus required a higher cooking temperature for pasting viscosity development and subsequent gel formation. An increased amylose level reduced in vitro starch digestibility of the cooked pea flours (r = -0.944, p < 0.001) but did not influence in vitro protein digestibility. The insightful findings will be valuable for utilizing the diverse pea lines to create new flour, starch, and protein ingredients.

Analysis of Phenolic Compounds in Buckwheat (Fagopyrum esculentum Moench) Sprouts Modified with Probiotic Yeast.

Buckwheat sprouts are a source of various nutrients, e.g., antioxidant flavonoids, which have a positive effect on human health. This study analyzed the content of phenolic compounds and assessed their impact on the antioxidant and anti-inflammatory properties and dietary fiber in modified buckwheat sprouts. For this purpose, the buckwheat seeds were modified by adding Saccharomyces cerevisiae var. boulardii. The modified buckwheat sprouts showed a higher content of total phenol compounds (1526 µg/g d.w.) than the control sprouts (951 µg/g d.w.) and seeds (672 µg/g d.w.). As a consequence, a higher antioxidant activity and anti-inflammatory effect were noted. Probiotic-rich sprouts also had the highest content of total dietary fiber and its soluble fraction. A correlation between phenolic compounds and the antioxidant and anti-inflammatory effects, as well as dietary fiber, was shown. The interaction between dietary fiber and phenolic compounds affects the bioaccessibility, bioavailability, and bioactivity of phenolic compounds in food. The introduction of probiotic yeast into the sprouts had a positive effect on increasing their nutritional value, as well as their antioxidant and anti-inflammatory activity. As a consequence, the nutraceutical potential of the raw material changed, opening a new direction for the use of buckwheat sprouts, e.g., in industry.

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt.

This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2-1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers-62.73%, including pectin-23.12%; and the content of the antioxidant compounds in AP-total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt's quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1-20 days) demonstrated that samples with AP in proportions of 0.6-0.8% were evaluated with the highest score.

Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates.

The Brassica oleracea industry generates large amounts of by-products to which value could be added because of the characteristics of their composition. The aim was to extract different fibre fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol and water extraction procedure, two fibre-rich fractions (total fibre fraction, TFB, and insoluble fibre fraction, IFB) were obtained. These fractions were analysed to determine the nutritional, (poly)phenols and glucosinolates composition and physicochemical properties, comparing the results with those of freeze-dried broccoli stalks (DBS). Although TFB showed a higher content of total dietary fibre, IFB had the same content of insoluble dietary fibre as TFB (54%), better hydration properties, higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The prebiotic effect was evaluated in IFB and compared with DBS by in vitro fermentation with human faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IFB than with DBS because of the greater presence of both uronic acids, the main component of pectin, and (poly)phenols. These results reveal that novel fibre-rich ingredients-with antioxidant, technological and physiological effects-could be obtained from broccoli stalks by using green extraction methods.

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.

Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.

Effect of Wheat and Oat Bran on the Physicochemical Properties of Edible Starch‐Based Films Obtained by Extrusion for Food Packaging Applications

AbstractObtaining edible and biodegradable films for food packaging applications has been a strong desire of consumers, scientific community and industry for years. In this context, edible films from cassava starch with wheat or oat bran (0, 5 and 10 wt.%) manufactured from an industrially established process for packaging, such as extrusion technique, are investigated. Wheat bran is found to have a high content of total dietary fiber, being able to provide a nutritional contribution to the packaging and to consumers. Some broken bran grains smaller than 1 µm are observed, distributed quite homogeneously in the matrix and without the presence of phase separation, suggesting great miscibility between the components. Brans acted as reinforcement in concentrations of 10 wt.%, leading in thecase of wheat bran to increases of 850%, 45% and 25% in Young modulus, strength at break and toughness, respectively, and to decreases in moisture content. The incorporation of bran not significant change the thermal stability and biodegradation of the films. This investigation showed that biodegradable and edible cassava starch‐based films can be manufactured by a scalable process with possible improvements in nutrition and mechanical strength using 10 wt.% of bran for its potential employ as food packaging.