Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content

2017 ◽  
Vol 9 ◽  
pp. 39-45 ◽  
Author(s):  
Mehran Nouri ◽  
Behzad Nasehi ◽  
Vahid Samavati ◽  
Saman Abdanan Mehdizadeh
Keyword(s):  
Fibre Content ◽  
Low Fat ◽  
High Fibre ◽  
High Fibre Content

Effect of a snack with high fibre content on defecation frequency in a stipsi-affected cohort of volunteers

2013 ◽  
Vol 6 (2) ◽  
pp. 177-182
Author(s):  
Filippo Rossi ◽  
Giancarlo Veneziani ◽  
Maria Chiara Mentella ◽  
Monica Maj ◽  
Giacinto Abele Donato Miggiano
Keyword(s):  
Fibre Content ◽  
High Fibre ◽  
Defecation Frequency ◽  
High Fibre Content

scholarly journals A Monte-Carlo Algorithm for 3D Fibre Detection from Microcomputer Tomography

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Robert Gloeckner ◽  
Stefan Kolling ◽  
Christian Heiliger
Keyword(s):  
Monte Carlo ◽  
Iterative Method ◽  
Polymer Composites ◽  
Volume Fraction ◽  
Fibre Content ◽  
Monte Carlo Algorithm ◽  
Monte Carlo Techniques ◽  
Glass Fibres ◽  
High Fibre ◽  
High Fibre Content

A model-based approach to analyze fibre distributions in polymer composites applicable for high fibre content is suggested. The algorithm is a four-step iterative method using Monte-Carlo techniques in order to increase speed and robustness for fibre detection. Samples with up to 20% volume fraction of glass fibres and different matrix polymers (PP, PBT) have been analyzed regarding distributions of orientation and length and thickness of the fibres.

scholarly journals Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 3-8
Author(s):  
Marcela Sluková ◽  
Lucie Jurkaninová ◽  
Ivan Švec ◽  
Pavel Skřivan
Keyword(s):  
Czech Republic ◽  
Human Nutrition ◽  
Fibre Content ◽  
Bread Making ◽  
The Czech Republic ◽  
Rye Flour ◽  
High Fibre ◽  
High Fibre Content ◽  
Technological Evaluation

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

Forage Fibre Analyses: a Comparison of Two Techniques.

1992 ◽  
Vol 19 (3) ◽  
pp. 289 ◽  
Author(s):  
NC Larter
Keyword(s):  
Forage Quality ◽  
Fibre Content ◽  
Poor Correlation ◽  
Strong Negative Correlation ◽  
Elymus Trachycaulus ◽  
Forage Digestibility ◽  
High Fibre ◽  
High Fibre Content ◽  
Hordeum Jubatum ◽  
Agropyron Trachycaulum

Forage fibre content is frequently used as index of forage quality where high fibre content indicates low forage quality. Fibre content is usually estimated by the familiar ADF technique. An alternative method, the acid-pepsin digestibility (AP) technique, provides an estimate of forage digestibility where low digestibility indicates a high fibre content. Fibre content estimates in herbaceous forage (Carex atherodes, C. aquatilis, Phalaris arundinacea, Calamagrostis spp., Agropyron trachycaulum [Elymus trachycaulus] and Hordeum jubatum) were compared by the ADF and AP techniques. There was a strong negative correlation between the fibre content, as determined by ADF, and the digestibility, as determined by AP, in a wide variety of herbaceous forages. This suggests that both techniques provide a very similar estimate of forage quality in herbaceous forages. Contrastingly, a similar analysis on Salix spp. and lichen showed a poor correlation between techniques, suggesting dissimilar estimates of fibre content of these forages.

scholarly journals Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 419 ◽  
Author(s):  
Miriam Ortega-Heras ◽  
Inmaculada Gómez ◽  
Sara de Pablos-Alcalde ◽  
María Luisa González-Sanjosé
Keyword(s):  
Grape Pomace ◽  
Fibre Content ◽  
Whole Wheat Flour ◽  
Texture Properties ◽  
Whole Wheat ◽  
High Fibre ◽  
Colour Parameters ◽  
High Fibre Content ◽  
Red Grape ◽  
Penalty Analysis

The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.

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