Easy Preparation of Dietary Fiber with the High Water-Holding Capacity from Food Sources

2005 ◽  
Vol 60 (1) ◽  
pp. 17-23 ◽  
Author(s):  
Eiji Yamazaki ◽  
Kazumi Murakami ◽  
Osamu Kurita
Keyword(s):  
Dietary Fiber ◽  
High Water ◽  
Water Holding Capacity ◽  
Food Sources ◽  
Water Holding

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals 329 Evaluation of Textile Fiber Residues for Horticultural Use

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 448F-448
Author(s):  
D. Wees ◽  
R. Lowe ◽  
D. Donnelly
Keyword(s):  
Chemical Properties ◽  
High Water ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Textile Fiber ◽  
Tomato Seedlings ◽  
Growing Medium ◽  
Physical And Chemical ◽  
Water Holding ◽  
Potato Plantlets

Textile fiber residues spun into small (2 to 5 mm), soft pellets (Flocagro®), through a patented process, were evaluated for horticultural use. Pellets alone and in mixtures with other substrates, were assessed using standard criteria including cation exchange capacity (CEC), aeration porosity, bulk density, and water-holding capacity. The physical and chemical properties of these textile pellets were acceptable as a horticultural growing medium when mixed with substrates such as peat; it was light-weight, had a high water-holding capacity, moderately high aeration porosity, neutral pH, low inherent fertility, low buffering capacity, and mixed easily with other substrates. The potential of Flocagro® in potting mixtures for radish and tomato seedlings and micropropagated potato plantlets was demonstrated.

scholarly journals Performance of New Sugarcane Varieties in the Coastal and Inner Plains of Eastern Puerto Rico.

1969 ◽  
Vol 63 (2) ◽  
pp. 202-213
Author(s):  
T. L. Chu ◽  
E. Alsina ◽  
J. L. Serapión ◽  
J. L. Rodríguez ◽  
C. L. González-Molina
Keyword(s):  
Puerto Rico ◽  
High Water ◽  
Water Holding Capacity ◽  
High Fertility ◽  
High Permeability ◽  
Sugarcane Varieties ◽  
Water Holding ◽  
Yield Trials

A total of 37 new sugarcane clones were tested in four replicated yield trials in the coastal and inner plains of eastern Puerto Rico during the period 1973-77. Results obtained from plant cane and the following two ratoon crops were encouraging. It was found that three clones (PR 67-1070, PR 67-3129, and PR 67-245) are highly promising for the humid Humacao-Yabucoa area. PR 67-1070 appears to be the variety most adapted to well-drained soils with high permeability. PR 67-3129 and PR 67-245, on the contrary, seem better adapted to soils with high water-holding capacity and high fertility . Efforts were also made to determine the relative maturity-pattern for the three clones together with the existing commercial varieties in the area. Appropriate harvest schedules for these varieties are discussed.

scholarly journals Dietary Fiber Content, Water-Holding Capacity and Binding Capacity of Seaweeds

1996 ◽  
Vol 62 (3) ◽  
pp. 454-461 ◽  
Author(s):  
Takeshi Suzuki ◽  
Yasufumi Ohsugi ◽  
Yumiko Yoshie ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Fiber Content ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Effects of Young Barley Leaf Powder on Gastrointestinal Functions in Rats and Its Efficacy-Related Physicochemical Properties

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Motoya Ikeguchi ◽  
Masahito Tsubata ◽  
Akira Takano ◽  
Tomoyasu Kamiya ◽  
Kinya Takagaki ◽  
...  
Keyword(s):  
Gastrointestinal Transit ◽  
High Water ◽  
Water Holding Capacity ◽  
Sprague Dawley ◽  
Gastrointestinal Transit Time ◽  
Insoluble Dietary Fiber ◽  
Leaf Powder ◽  
Barley Leaf ◽  
Water Holding

Young barley leaf is consumed as a popular green-colored drink, which is named “Aojiru” in Japan. In the present study, we examined effects of young barley leaf powder (BL) on gastrointestinal transit time (GTT) and fecal moisture and weight in comparison with wheat bran (WB) in male Sprague-Dawley rats. In addition, an attempt was made to identify BL components responsible for these effects by using various fractions of BL. Additionally, we examined the water-holding capacity and setting volume of BLin vitro. We also examined the granular structures of BL with a scanning electron microscope. As a result, BL supplementation in the diet increased the fecal weight and shortened GTT. Our results demonstrate that the active component responsible for the effect on increasing the fecal volume in BL is the water-insoluble dietary fiber fraction and that this effect is thought to be caused by stimulation of the gut tract by the pH lowering. Furthermore, the high laxative action of BL was thought to be ascribable to the high water-holding capacity due to the complicated structures of BL.

scholarly journals Root-medium Nutrient Levels and Irrigation Requirements of Poinsettias Grown in Five Root Media

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 535-538
Author(s):  
William R. Argo ◽  
John A. Biernbaum
Keyword(s):  
Root Zone ◽  
High Water ◽  
Water Holding Capacity ◽  
Water Soluble ◽  
Nutrient Concentrations ◽  
Root Medium ◽  
Root Media ◽  
Entire Experiment ◽  
Soluble Fertilizer ◽  
Water Holding

`V-14 Glory' poinsettias (Euphorbia pulcherrima Willd. ex Klotzsch) were grown in five root media using top watering with 20% leaching for 112 days. Root media with a high water-holding capacity required fewer irrigations and fertilizer applications than those with a lower water-holding capacity. However, similar amounts of water were applied and leached with both types of root media over the entire experiment. The reduction in the number of fertilizations was compensated for by an increase in the amount (volume) of fertilizer applied at any one irrigation. The greatest differences in root-media nutrient concentrations were found between the top 2.5 cm (top layer) and the remaining root medium within the same pot (root zone). After 58 days, when fertilization with water-soluble fertilizer (28.6N–0P–8.5K mol·m–3) was stopped, nutrient concentrations in the top layer were 3 to 6 times greater than those in the root zone for all five root media tested. For the final 42 days of the experiment after fertilization was stopped, nutrient concentrations in the root zone remained at acceptable levels in all root media. The nutrients contained in the top layer may have provided a source of nutrients for the root zone once fertilization was stopped.

scholarly journals Physicochemical properties of banana peel powder in functional food products

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 209-215
Author(s):  
Z. Mohd Dom ◽  
L. Mujianto ◽  
A. Azhar ◽  
S. Masaudin ◽  
R. Samsudin
Keyword(s):  
Value Added ◽  
Food Products ◽  
High Water ◽  
Proximate Analysis ◽  
Mean Value ◽  
Water Holding Capacity ◽  
Banana Peel ◽  
Crude Fibre ◽  
Banana Peel Powder ◽  
Water Holding

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67 ◽  
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

Sign in / Sign up

Export Citation Format

Share Document