Total Fiber Content Research Articles

Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.

Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.

Curcuma longa L. leaves: Characterization (bioactive and antinutritional compounds) for use in human food in Brazil

This study evaluated the physicochemical characterization of Curcuma longa L. leaves with respect to proximate composition, mineral content, the presence of antinutritional factors, content of bioactive compounds and antioxidant capacity, and color measurements of leaves in natura and leaves subjected to microwave drying, oven drying, and freeze-drying methods. The proximate composition showed appreciable levels of protein (39.5 g.100 g−1), carbohydrates (44.74 g.100 g−1), total fiber (34.47 g.100 g−1), soluble fiber (22.65 g.100 g−1), insoluble fiber (11.81 g.100 g−1), ash (13.81 g.100 g−1), and low lipid contents (2.47 g.100 g−1). No cyanogenic compounds were detected in both samples. Freeze-drying stood out as the method that led to the greatest reductions of the bioactive compounds (33.12–73.86%, dry basis) and antioxidant capacity when compared to the leaves in natura. Microwave drying was the preservation method that produced dry leaves with higher content of bioactive compounds and antioxidant capacity. Therefore, microwave drying produced dehydrated Curcuma longa L. leaves with the highest bioactive compounds and antioxidant activity.

Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation?

Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. The increase in the total fiber content of the diet may delay the glycemic response. Soluble fiber decreased blood glucose content whereas purified insoluble fiber has a little or no effect on the blood glucose levels after a meal. Dietary fiber and prebiotics influence the host animal well-being by regulating blood glucose or insulin levels, stool bulking effects, increasing the acidity of the gut, constructive synthesis of short chain fatty acids (SCFAs), decreasing intestinal transit time, stimulating the growth of intestinal microbes, and increasing blood parameters. Previous studies suggest that fiber affects the bioavailability of nutrients, and maintains the host wellness.

Comparative compositional analysis of transgenic potato resistant to potato tuber moth (PTM) and its non-transformed counterpart.

In this study, the compositions of transgenic potatoes (TPs) resistant to potato tuber moth (Phthorimaea operculella) were compared with those of its non-transgenic (NTP) counterparts. The light inducible promoter, phosphoenolpyruvate carboxylase led to the expression of Cry1Ab only in the leaves and light-treated tubers of the TPs. No significant differences were found in the moisture, ash, dry weight, total soluble protein, carbohydrate, starch, fiber, ascorbate, cations, anions, fatty acids, and glycoalkaloids contents of TP and NTP. Moreover, light treatment significantly affected the contents of ascorbate, acetate and nitrite anions, palmitic, stearic and linolenic fatty acids, α-haconine and α-solanine glycoalkaloids in TP and NTP tubers. While, significant differences were observed in the amino acid contents in light-treated tubers of TPs than the NTP ones. Although, light treatment in potato tubers resulted in marked metabolic changes, all the variations observed in the metabolites compositions were found to be within the desired reference ranges for potato plants. In conclusion, the results indicated that the TPs were substantially and nutritionally equivalent to the NTP counterparts.

CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil.Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

Quality characteristics of functional chicken meat nuggets extended with flax seed flour

Flax seed (Linum usitatissimum) flour's nutritional profile predominantly exhibit significant health promoting properties. Functional chicken meat nuggets were prepared with incorporation of flax seed flour at 0 % (control), 3 per cent (T1), 6 per cent (T2) and 9 per cent (T3) level flax seed flour and evaluated for various physico-chemical characteristics, proximate composition, fatty acid profiles and sensory attributes. The chicken meat nuggets incorporated with 6 % flax seed flour had significantly (P 0.05) significantly influence the pH of functional chicken meat nuggets. Functional chicken meat nuggets added with 3 % flax seed flour (T1) had significantly higher (P<0.05) moisture, protein content than control and other formulations. Addition of 9 % flax seed flour (T3) had higher total fat and fibre content than control, T1 and T2. Control had significantly (P<0.05) higher saturated fatty acid content than treatments. Nuggets added with 9 % flax seed flour had significantly (P<0.05) higher poly unsaturated fatty acid content than control, T1 and T2. Addition of flax seed flour significantly (P<0.05) reduced the colour scores of functional chicken meat nuggets. Flavor scores were not influenced by addition of flax seed flour but juiciness, tenderness and overall acceptability scores were significantly (P<0.05) influenced by addition of flax seed flour. Based on these results it is concluded that addition of 9 % flax seed flour had acceptable quality, higher unsaturated fatty acid content and superior sensory scores which is health beneficial to consumers.

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

ABSTRACTMulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.

The effect of steel and polypropylene fibers on the chloride diffusivity and drying shrinkage of high-strength concrete

Abstract This paper presents an experimental study that investigates the influence of the low fiber content of polypropylene and hooked-end steel fibers on the properties of high-strength concrete. The study variables include fiber types and fiber contents. The effect of combining both fibers with a total fiber content of 1.0% was also studied in some mixtures. Silica fume, as a supplementary cementitious material, was used at 10% of the cement weight in all fiber-reinforced concrete mixtures. Compressive strength, modulus of elasticity, longitudinal resonant frequency, rapid chloride migration and free drying shrinkage tests were performed for different curing ages. The results show that replacement of the cement weight with 10% silica fume improved all of the characteristics of the concrete evaluated in this research study. It was observed that the inclusion of fibers, particularly steel fibers, enhanced the mechanical properties of concrete. It was found that the incorporation of polypropylene fibers resulted in a reduction of chloride diffusivity, while introducing steel fibers significantly increased the chloride diffusivity of concrete. Finally, the results showed that hybridization of two types of fibers was an effective way to improve the properties of concrete and specifically reduce the drying shrinkage compared with that of the plain concrete.

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

SummaryThe effect of adding Palmaria palmata or Saccharina longicruris to Camembert‐type cheese on both the antioxidant capacity (ORAC) and Angiotensin I‐converting enzyme (ACE)‐inhibitory activity has been studied with the aim of developing a functional food. The nutritional composition showed that P. palmata had the highest total protein and carbohydrate contents while S. longicruris demonstrated the highest total fibre and minerals contents. The bioactivities determined in the S. longicruris soluble extract were the highest. Three cheese model curds were studied: cheese control (CC), 2% of P. palmata (C2PP) and 2% of S. longicruris (C2SL). During ripening (20 days), the curd pH of all treatments was significantly similar, as their ORAC values, starting at 0 and reaching 41.28 mmol TE g−1. The ACE‐inhibitory activity of the three treatments was significantly similar, at day 0 (13.20%) and day 20 (58.27%). The feasibility of including these two seaweeds into Camembert‐type cheeses was validated through the adequate development of bioactivities during ripening supporting promising food applications.

Tradeoff between physical and chemical defense in plant seeds is mediated by seed mass

Plants have evolved both physical and chemical defenses to make the nutrients of attacked organs difficult to access or more toxic to resist animal consumption or/and pathogen attack. Although it is intuitive that a tradeoff could exist between physical and chemical defenses because of finite defense resources, many studies have failed to detect this tradeoff. We hypothesized that tradeoff between physical and chemical defenses in individual organs was mediated by the total resource allocation to those organs. In this study, we tested whether a tradeoff between physical (i.e. fiber content, which has proved to be a good indicator of investment into seed coat) and chemical defenses (i.e. total phenolics, which are abundant chemical defenses in plant seeds) existed in plant seeds by using 163 common species collected from Xishuangbanna tropical forest, southwest China. Then we tested whether this tradeoff was mediated by seed mass which could be a potential proxy of total resource investment per seed. Among the 163 species, there was large interspecific variation in both total phenolics (from 0.01 to 20.52%) and fiber content (from 4.47 to 81.49%). Our results supported our hypothesis: negative relationships between physical and chemical defenses were much stronger among small seeds than among large seeds. Our study suggests that total resource acquisition must be considered when evaluating defense tradeoffs. However, it is usually extremely difficult to measure this resource acquisition variation, thus we suggest utilizing easily measured proxies of acquisition variation to quantify tradeoffs.

Young bamboo culm: Potential food as source of fiber and starch

With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.

Use of finger millet in cookies and their sensory and nutritional evaluation

An investigation was carried out to develop finger millet based nutritious cookies and their sensory and nutritional evaluation was carried out. Two types of cookies were prepared by replacing 30 and 50 % of refined flour with finger millet. Both types of cookies were found acceptable. Addition of finger millet flour increased the total mineral, fiber, calcium, iron, phosphorus, copper, and zinc content of cookies. Finger millet flour can be successfully substituted upto 50 % level for the development of nutritious cookies.

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

Optimisation of Extrusion for Enhancing the Nutritive Value of Palm Kernel Cake Using Response Surface Methodology

The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, monosaccharides, and mannooligosaccharides contents were evaluated according to the response surface methodology (RSM) with various temperatures, screw speeds, hopper speeds, and moisture contents. The optimum conditions observed according to the RSM were a temperature of 178 °C, screw speed of 100 rpm, hopper speed of 5 Hz, and moisture content of 75%. The T-NSP content was significantly reduced (p<0.05), from 63.3 ± 1.85% to 57.6 ± 0.89%, and the crude fibre content decreased (p<0.05) from 16.7 ± 0.68% to 13.5 ± 0.99%. The mannose, glucose, and fructose contents of the PKC increased (p<0.05) 2.9-, 1.9-, and 1.4-fold, respectively. The 1,4-β-D-mannobiose, 1,4-β-D-mannotriose, 1,4-β-D-mannotetraose, and 1,4-β-D-mannopentaose increased (p<0.05) 3.7-, 3.8-, 3.5-, and 32.8-fold, respectively. This study showed that extrusion enhanced the nutritive value of PKC.

Whole grain consumption is negatively correlated with obesity-associated aortic stiffness: A hypothesis.

Obesity is a risk factor for cardiovascular disease that increases aortic stiffness, which predicts future cardiovascular events. Additionally, obesity is associated with overconsumption, which contributes to aortic stiffening. Recent work has highlighted the role of various foods and nutrients on aortic stiffness among the general population. The objective of the present study was to explore the influence of dietary factors on obesity-associated aortic stiffness, as food choices might be a potential explanation for accelerated aortic stiffening in obesity rather than overconsumption alone. Data collected in our laboratory were evaluated in aggregate considering obese men with available measures of aortic stiffness and habitual dietary intake (n=22). Aortic stiffness was assessed with the gold standard carotid-femoral pulse wave velocity, and habitual dietary intake was determined with the National Institutes of Health's Dietary History Questionnaire-II. Whole grain consumption predicted obesity-associated aortic stiffness in regression analyses (R2=0.29, P=0.010). This correlation remained significant after adjusting for traditional risk factors (age, body mass index, blood pressure) (R2=0.27, P=0.027). Overconsumption determined by daily caloric intake was not predictive of aortic stiffness (R2=0.09, P=0.17) nor was total fiber content (R2=0.06, P=0.29). These findings suggest a potential role of whole grains to protect against aortic stiffness even when dietary overconsumption is present. Fiber content has been proposed as a major beneficial component in whole grains, but it did not correlate with obesity-related aortic stiffness, suggesting whole grains may have a unique and potentially synergistic role in the protection of obesity-associated aortic health.

Selected Properties of Peat Degradation on Different Land Uses and the Sustainable Management

&lt;p&gt;The research aimed to analyze selected properties of peat degradation on different land uses and the sustainable management. The research area is located in the lowland dome peats in the catchment basin of Sibumbung River and Sibotak River in Sub District of East Pedamaran, OKI South Sumatra. The research method used an experimental design of Randomized Completely Block Design with two Blocks and five treatments (Site A: intercropping between oil palm and pineapples; Site B: oil palm plantations, Site C: peat forest; Site D: swamp bush; Site E: swamp grass). The research resulted that drainage and land uses decrease some properties of peats, namely C/N ratio, total pore space, fiber and ash content as well as organic C on cultivated peats and are significantly different at level of 5% compared with uncultivated peats. Bulk density increased due to peat compaction and groundwater table on cultivated peats, which is getting deeper, and significantly different compared with uncultivated peats. All soil series do not show any change because of drainage and different land uses. Sustainable peat management can be implemented through three approaches, namely managements of water, soil and crops.&lt;/p&gt;

Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition

The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn flour irradiated by 0–5.40kGy of electron beam. The total starch and crude fiber contents of corn flour decreased significantly (P<0.05) after EBI treatment, while the moisture and reducing sugar contents increased significantly (P<0.05). EBI caused perforations on the corn flour particle surfaces, and the irradiated parts of the particles would gradually peel off and afford smooth surfaces, spherical structures, and smaller sizes. Molecular chains of corn flour broke owing to EBI. After irradiation, the pasting peak viscosity decreased dramatically (P<0.01) from 1251.74 to 7.16Pa·s, showing that the gelatinization of corn flour was completely inhibited. Thus, EBI can be used to inhibit the gelatinization of corn flour, which may be beneficial for industrial and food formulations.

Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber (5.60±0.13%) and ash (0.76±0.02%) contents, TPC (28.32±2.10mg GAE/100g), AA toward DPPH (57.85±1.36mg AAE/100g), and total reducing capacity (28.86±5.19mg QE/100g). The optimized yogurt had 79% acceptability index, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogurts.

PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF TOMATOES FERTIGATED WITH DIFFERENT NITROGEN RATES

ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count &lt;3 NMP g-1 and absence of Salmonella in 25 g.

Woven Kenaf/Kevlar Hybrid Yarn as potential fiber reinforced for anti-ballistic composite material

Woven Kenaf/Kevlar Hybrid Yarn is the combination of natural and synthetic fibers in the form of thread or yarn. The yarn is weaved to form a fabric type of fiber reinforced material. Then, the fabric is fabricated with epoxy as the resin to form a hybrid composite. For composite fabrication, woven fabric Kenaf/Kevlar hybrid yarn composite was prepared with vacuum bagging hand lay-up method. Woven fabric Kenaf/Kevlar hybrid yarn composite was fabricated with total fiber content of 40 % and 60 % of Epoxy as the matrix. The fiber ratios of Kenaf/Kevlar hybrid yarn were varied in weight fraction of 30/70, 50/50 and 70/30 respectively. The composites of woven fabric Kenaf/Epoxy and woven fabric Kevlar/Epoxy were also fabricated for comparison. The mechanical properties of five (5) samples composites were tested accordingly. Result has shown that of value of strength and modulus woven fabric Kenaf/Kevlar Hybrid Yarn composite was increased when the Kevlar fiber content increased. Therefore, among the hybrid composite samples result showed the woven fabric Kenaf/Kevlar Hybrid Yarn composites with the composition of 30/70 ratio has exhibited the highest energy absorption with 148.8 J which 28 % lower than Kevlar 100 % sample. The finding indicated there is a potential combination of natural fiber with synthetic fiber that can be fabricated as the composite material for the application of high performance product.