Total Dietary Fiber Content Research Articles

Physicochemical characterization and functional properties of flours from North‐western Argentina bean (Phaseolus vulgaris L.) cultivars

AbstractBackground and ObjectivesBeans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used and they could be potential ingredients for developing new products due to their nutritional, physicochemical, and techno‐functional properties. In this sense, these properties of flours obtained from different agronomic‐improved North‐western Argentina (NOA) bean cultivars were studied.FindingsAll of the bean flours were rich in total dietary fiber and proteins, and also contained phytosterols (β‐sitosterol > stigmasterol > campesterol) and γ‐tocopherol. Flours obtained from colored cultivars showed higher pigments and total phenolic contents and had higher antioxidant activities. In flours, water and oil absorption capacities were correlated to flours' total dietary fiber contents, and adequate emulsion activities and stabilities were observed, positively correlated with their protein contents. Flour starch granules showed smooth surfaces without cracks or fissures, spherical and oval shapes, and heterogeneous sizes. However, no differences were found in starch gelatinization among flours by differential scanning calorimetry and similar Fourier transform infrared spectra or X‐ray diffraction patterns were observed.ConclusionsBean flours are potential ingredients for developing new value‐added products based on their nutritional, physicochemical and functional characteristics. Moreover, even though flours were obtained from different agronomic‐improved NOA bean cultivars, their physicochemical and functional properties were similar, making them potentially food ingredients with functionality.Significance and NoveltyAll information regarding the analyzed properties in this study shows the nutritional and techno‐functional advantages to popularize the use of bean flours in new food products.

Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla

Pecan shell is a source of dietary fiber and phytochemicals, both necessary in the human diet. Therefore, pecan shell powder could be used as a supplement in the preparation of food products. The present study evaluated the effect of addition of 5, 10 and 15% (w/w) pecan shell powder, non-extruded (PSN) or extruded (PSE), in the physical properties of bread and wheat tortillas. Breads and tortillas produced with the higher substitution level that did not detriment significantly their physical properties (5% in breads and 10% in tortillas) were characterized in terms of chemical composition, total phenolic content (TPC), radical scavenging activity (RSA) and in vitro viability of human-derived liver cancer cells. Breads and tortillas produced with PSE (5% and 10%, respectively) presented the highest total dietary fiber content, TPC and RSA. In addition, extracts obtained from these same treatments, reduced the viability of hepatic cancer cells up to 53%. Sensory analysis of breads and tortillas supplemented with PSN or PSE showed adequate overall acceptability by consumers. Results obtained in the present study support that the pecan shell powder can be used as functional ingredient in bakery products especially when pretreated by extrusion.

Quality Enhancement of Black Soybean [Glycine max (L.) Merrill] Flour using Germination Technique

Background: Black soybean [Glycine max (L.) Merrill] is grown on 5734 hectare area of Kumaon and Garhwal region of Uttarakhand state of India but consumed on a very limited scale. The bioavailability of nutrients in soybean is limited due to presence of antinutritional factors such as trypsin inhibitors, oligosaccharides and tannins etc. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to enhance the nutritional quality of black soybean using germination technique. Methods: Two types of flour were developed from black soybean i.e. raw and 72-hours germinated flour which were analyzed for their proximate and mineral composition, antinutritional content, antioxidant activity, in-vitro protein digestibility, in-vitro iron bioavailability and dietary fibre content. Result: The findings revealed that germination led to significant (P≤0.05) increases in crude protein, crude fibre, total ash, calcium, iron, magnesium, zinc, in-vitro protein digestibility and total dietary fibre content with significant (P≤0.05) reductions in phytates, tannins, oxalates, trypsin inhibitor and oligosaccharide content of black soybean flour. The study concluded that germination significantly enhanced the nutritional properties of black soybean by increasing the density and bioavailability of nutrients and reducing the anti nutrients, thereby making it safer for human consumption.

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles.

Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high‐dietary‐fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF‐enriched dried noodles and their nutritional superiority compared to the corresponding normal product.

Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lowering and fecal bulk increase, and isomaltulose as sweetener. The freshly prepared β-GB was softer (p < 0.05) than the control biscuit (formulated with sucrose and without β-glucan); differences in hardness between the two biscuit formulations diminished during storage. The glucose release kinetics, evaluated by an in vitro enzymic assay, showed that after 5 h of digestion, glucose release was significantly (p < 0.05) lower for the β-GB (16.4%) compared to the control (26.4%) or to several commercial products of similar composition, which were lacking the β-glucan as ingredient (22.7 – 33.7%). The extent of in vitro glucose released was negatively correlated (r = -0.72; p = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (r = -0.79; p = 0.006) after 20 min of digestion. The fortified biscuits with β-glucan and isomaltulose were found to be satisfactory in terms of flavor, sweetness, and texture by a group of “diabetic individuals” who rated these products highly, with an average of 5.8, in a 7-point hedonic overall acceptability scale. The low extent of glucose released along with the sensory results suggested that isomaltulose containing biscuits fortified with β-glucans could simultaneously provide various health benefits and be highly acceptable by consumers with glucose metabolism disorders.

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour

Nopalea cochenillifera (L.) Salm-Dyck is a scarcely studied cactus; its characterization contributes to identifying the bioactive compounds it contains and its functional properties, which will allow generating information on potential uses and applications. The aim of this work was to characterize N. cochenillifera cladodes flour physicochemically and identify the phenolic compounds that it contains. In general, N. cochenillifera flour is low in calories (337%) with high total dietary fiber content (18.41%). In addition, it exhibits good water (11.04%) and oil (2.05%) absorption capacity, while swelling capacity was 25 mL/g DW. The content of soluble and hydrolyzable polyphenols were 207.92 and 647.99 mg EAG/100 g DW, respectively. In addition, they showed antioxidant activity by DPPH• (15.28 mmol TE/g DW), FRAP (20.97 mmol TE/g DW), and ABTS•+ (51.31 mmol TE/g DW) methods. Furthermore, six phenolic acids (gallic, ferulic, chlorogenic, p-coumaric, syringic, and neochlorogenic) were identified by HPLC. According to the results, N. cochenillifera cladodes flour is an important source of fiber and bioactive compounds with interesting functional properties. In this context, N. cochenillifera flour could be used as an ingredient in the formulation of functional foods. However, further, studies are needed on the shelf life and optimizing its preservation process, transformation, and functional potential.

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

SummaryWalnut flour (WF), a by‐product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non‐traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten‐free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten‐free bakery products.

Proximate compositions, amino acid profiles, and sensory evaluation of ‘okpa’ prepared and enriched with three leafy green vegetables

Background: Under-nutrition is a global health problem that affects all age groups especially the vulnerable ones particularly young children.&#x0D; Objectives: The study examined proximate compositions, amino acid profiles and sensory qualities of ‘Okpa’ prepared and enriched with fluted pumpkin, bitter leaf and scent leaf.&#x0D; Materials and methods: The ‘Okpa’ was prepared by thoroughly mixing the flour with palm oil, uziza, pepper, salt, water and the three vegetables. Three samples labelled A (Okpa + scent leaf), B (Okpa +fluted pumpkin and C (Okpa +bitter leaf) were prepared. Proximate and amino acid analysis were done following standard procedures and twenty panelists evaluated their sensory qualities.&#x0D; Results: This indicated that there were significant differences (P&lt;0.05) in samples crude protein contents and values ranged from 12.38% (A)-15.10% (C). (Okpa + Bitter leaf) had highest ash content of 7.91% while (Okpa + Scent leaf) had the least (4.44%). Carbohydrate content of samples ranged from 47.73% (C)-56.12% (A). Total dietary fiber content of (Okpa + Scent leaf) was the highest (8.62%). Amino acid profiles, (Okpa + Bitter leaf) was significantly higher in leucine, lysine, isoleucine, phenylalanine, tryptophan, valine, histidine and threonine with values of 9.48, 5.21, 4.11, 4.81, 1.26, 4.41, 2.95 and 3.11g/100g, respectively. Sensory qualities of samples showed that (Okpa + Scent leaf) was accepted more than the others because it scored highest in colour, texture, taste and flavor while (Okpa + Bitter leaf) was the least accepted.&#x0D; Conclusion: Addition of bitter leaf to Okpa improved nutrient content and could be used instead of the usual scent leaf and sometimes fluted pumpkin often used.

The chemical and physical properties of steam-exploded wood at different temperatures and times at the same severity as a dietary fiber source

The chemical and physical properties of steam-exploded pine chips were analyzed by varying the temperature (190 °C to 230 °C) and time (1.5 min to 20.0 min) of steam explosion at the same severity factor (Ro), i.e., 4.0. Then, their potential as a dietary fiber source was evaluated. Overall, the chemical properties, e.g., solid recovery, cellulose, hemicellulose, and total dietary fiber content, showed a tendency to decrease as the temperature increased as well as an increasing lignin content. The physical properties, e.g., water-holding capacity, oil-holding capacity, and swelling capacity, showed decreased values in pine chips subjected to steam explosion at a temperature of 210 °C or greater. The chemical and physical properties of the steam-exploded pine chips, which were subjected to steam explosion at different temperatures and times at the selected Ro) considerably changed, starting at a temperature of 200 °C for 11.5 min. Even with the same severity factor, the steam-exploded pine chips at a temperature of 200 °C for 11.5 min showed the greatest improvement in the physical properties, i.e., water holding capacity (8.3 g/g), oil holding capacity (6.8 g/g), and swelling capacity (4.9 mL/g).

Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

This work produced pyrodextrins from breadfruit (Artocarpus altilis) starch and evaluated the effect of HCl and CH3COOH as catalysts of pyrodextrinization on physicochemical and structural properties of pyrodextrins. Pyroconversion was performed by spraying the acid solution on starch (1.82 g acid/kg starch) and heated to 140°C for 180 min. The pyrodextrins were analyzed for chemical composition, dextrose equivalent (DE), color parameters, solubility, intrinsic viscosity, infrared spectrum, and granule morphology. The pyroconversion decreased (p < .05) the ash content and the intrinsic viscosity of native starch. The HCl-pyrodextrin was slightly yellow, very water soluble with 8.8% DE. The CH3COOH-pyrodextrin was white, 8.8% soluble with 1.2% DE. The pyrodextrinization reduced α(1,4) bonds of glucans without drastically changing the granule’s morphology. The use of acetic acid was considered a milder treatment, however, it caused an increase in the total and soluble dietary fiber contents, supporting its use to produce pyrodextrins for food applications. Novelty impact statement This article provides the first report of pyrodextrinization of breadfruit (Artocarpus altilis) starch. The HCl as catalyst caused greater changes in starch properties than acetic acid. The acetic acid caused a 10% increase in the total and soluble dietary fiber contents of pyrodextrin.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed soy protein, respectively, in muffin-type cakes. The determination of the ideal formulation with the alternative ingredients was carried out through the Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters as dependent variables. The optimum point was obtained using 38.00 % olive pomace flour, 3.75 % extra virgin olive oil, and 4.05 % hydrolyzed soy protein. In general, it was observed that the alternative ingredients had positive effects on the texture profile of the muffins and provided products with darker shades, characteristics of the ingredients used. Nutritionally, an increase in total dietary fiber, ash and lipid content was observed. In contrast, the starch content decreased, but the total caloric value was similar between the standard sample and the optimum. Therefore, the partial replacement of ingredients demonstrated feasibility and potential for bakery goods.

ENKAPSULASI SERBUK SIMPLISIA DAN EKSTRAK KULIT JERUK SERTA APLIKASINYA PADA VEGETABLES JAM

Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%.&#x0D; Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam

Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate.

A dairy-cereal based composite substrate was prepared from whey-skim milk (60:40v/v), germinated pearl millet flour (4.73% w/v) and liquid barley malt extract (3.27% w/v) and fermented using probiotic strain Lactobacillus acidophilus NCDC-13. Probiotic fermentation increased whiteness index, viscosity and water holding capacity of unfermented substrate. Fermentation caused a reduction in total solids, fat, ash and total dietary fibre content and increment in protein content. Fermentation brought a highly significant reduction in phytic acid (78%) and polyphenol (46%) content. The protein and starch digestibility increased significantly. The HCl- extractability of Ca, Fe, Mg and Zn of unfermented substrate was 32%, 25%, 64% and 17% respectively, which increased to 73%, 50%, 83% and 65% respectively after fermentation. Fermentation resulted in 77% decrease in phytate P as % of total P and significant increase in free P. The current investigation revealed that probiotic fermentation improved nutritional attributes of the composite substrate substantially. The low cost nutritionally enriched probiotic substrate can be utilized for preparation of a wide range of low- cost probiotic foods to address malnutrition and enhance immunity of common population.

Total dietary fiber analysis in dates and other dry fruits without starch and protein hydrolyzing enzymes

Analysis of total dietary fiber (TDF) is an expensive method due to the use of enzymes. The present study compared the measured TDF content in dry fruits using two methods (enzymatic gravimetric method with and without enzymes α-amylase, protease and amyloglucosidase) to validate the cost-effective non-enzymatic analysis for TDF measurement. The study analyzed 16 samples of dry fruits: 12 date fruit cultivars (ten from UAE and two from Sudan) and two samples of figs and raisins. We found comparable TDF content in the dry fruits with and without the addition of enzymes in our analysis. Our results indicate that the level of agreement between the enzymatic and non-enzymatic methods falls within the acceptable range. Based on these results the non-enzymatic method can be a suitable, cost effective alternative to the enzymatic method for TDF analysis in dry fruits with low starch and protein contents.

Nutrient variability of rice landraces (Oryza sativa L.) from Manipur, Northeast India and its nutrients supply potential in rice-based diets

PurposeRice landraces are essential for supplying beneficial traits for developing improved rice varieties with better nutritional quality. Nevertheless, in a yield-driven environment, grain nutritional quality has been ignored especially that of rice landraces. Given this, the purpose of this study is to evaluate the content and nutritional variability of rice landraces from Manipur.Design/methodology/approachThirty-three most popular rice landraces were collected as dry paddy samples from Manipur and transported to the National Institute of Nutrition, Hyderabad, by air. All the paddy samples were processed and analyzed for 35 nutrient parameters using standard methodologies.FindingsThe mean nutrient content of Nagaland brown rice was: protein 7.5 ± 0.8, fat 3.0 ± 0.3, TDF 5.5 ± 0.4 and ash 1.2 ± 0.2 g/100g. The range of water soluble-vitamin content in mg/100g, was 0.1–0.43 for Thiamine and for Niacin 2.1–3.5, while the content in µg/100g was 40–64 for Riboflavin, 0.5–3.9 for Pantothenic acid and 20–118 for Pyridoxine. A relatively large coefficient of variation was observed for iron (25%), manganese (28%), copper (32%), calcium (13%) and phosphorus (11%). Manipur rice landraces have significantly higher total dietary fiber and lower phytate contents than modern varieties. Milling led to steep losses of nutrients, and limiting to 5% milling substantially improves nutrient retention in milled rice.Research limitations/implicationsFuture nutrition interventions should use rice with superior nutrient quality to improve nutrient intakes. Manipur rice landraces conserved over generations can broaden the genetic base of breeding stocks especially in the face of climate change.Originality/valueThe paper presents comprehensive nutritional data of 33 rice landraces from the state of Manipur, India. The results indicate large nutrient variability even within these 33 rice landraces with important traits such as high total dietary fiber and low phytate contents. The study highlights the importance of conserving the existing rich genetic material of Manipur rice landraces to develop varieties that combine higher yields with stress tolerance and superior grain nutritional value to improve the food and nutrient security.

Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips.

Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.

Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat

Dietary fiber in wheat is highly variable in whole grain and bran and is strongly dependent on species, variety, milling procedure, and processing. Contradictory information has been reported on the variation of dietary fiber in hulled wheats, and detailed analysis of fiber components is rare. This study was conducted to analyze different dietary fiber fractions of hulled wheat flour and bread. Non-starch polysaccharides such as arabinoxylans and β-glucans were localized using staining and immunolabelling techniques. The experimental design was separately analyzed randomized complete block designs for einkorn, emmer, and spelt with four field replicates. Imaging dietary fibers revealed the differences in the distribution of non-starch polysaccharides in the kernels depending on the species. Different dietary fiber fractions of flour and bread were analyzed by AOAC 2011.25 integrated dietary fiber assay. Einkorn and spelt wholemeal flour reported significantly (p < .05) lower insoluble dietary fiber and total dietary fiber contents compared to hard red spring wheat. A similar trend was observed for the bread. A few genotypes of einkorn and emmer had a higher content of low molecular weight soluble dietary fibers (SDF-LM). Further research studies are needed to evaluate the health benefits of SDF-LM in these wheat species.

Extraction of dietary fibers from cassava pulp and cassava distiller's dried grains and assessment of their components using Fourier transform infrared spectroscopy to determine their further use as a functional feed in animal diets.

ObjectiveThe present study was to investigate the extraction conditions of dietary fiber from dried cassava pulp (DCP) and cassava distiller’s dried grains (CDG) under different NaOH concentrations, and the Fourier transform infrared (FTIR) was used to determine the dietary fiber components.MethodsThe dried samples (DCP and CDG) were treated with various concentrations of NaOH at levels of 2%, 4%, 6%, and 8% using a completely randomized design with 4 replications of each. After extraction, the residual DCP and CDG dietary fiber were dried in a hot air oven at 55°C to 60°C. Finally, the oven dried extracted dietary fiber was powdered to a particle size of 1 mm. Both extracted dietary fibers were analyzed for their chemical composition and determined by FTIR.ResultsThe DCP and CDG treated with NaOH linearly or quadratically or cubically (p< 0.05) increased the total dietary fiber (TDF) and insoluble fiber (IDF). The optimal conditions for extracting dietary fiber from DCP and CDG were under treatment with 6% and 4% NaOH, respectively, as these conditions yielded the highest TDF and IDF contents. These results were associated with the FTIR spectra integration for a semi-quantitative analysis, which obtained the highest cellulose content in dietary fiber extracted from DCP and CDG with 6% and 4% NaOH solution, respectively. The principal component analysis illustrated clear separation of spectral distribution in cassava pulp extracted dietary fiber (DFCP) and cassava distiller’s dried grains extracted dietary fiber (DFCDG) when treated with 6% and 4% NaOH, respectively.ConclusionThe optimal conditions for the extraction of dietary fiber from DCP and CDG were treatment with 6% and 4% NaOH solution, respectively. In addition, FTIR spectroscopy proved itself to be a powerful tool for fiber identification.

Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels

Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.