Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)

Abstrak. Pemberian kompos dan mikoriza merupakan salah satu alternatif untuk meningkatkan pertumbuhan bibit kakao dan dapat memperbaiki sifat kimia tanah. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas dua faktor ( kompos dan jenis mikoriza) dengan pola 3 x 3 dan tiga kali ulangan. Hasil penelitian ini menunjukkan bahwa faktor tunggal kompos berpengaruh nyata terhadap N-total dan tinggi tanaman namun tidak nyata terhadap pH, C- organik, P- tersedia, Kdd, KTK, diameter batang dan luas daun. Perlakuan mikoriza secara tunggal serta kombinasi antara kompos dan mikoriza tidak berpengaruh nyata terhadap sifat kimia tanah dan pertumbuhan tanaman. Perlakuan terbaik yaitu 30 g kompos dan 10 g jenis mikoriza Glomus sp + Giga spora. The Effect of Compost and Mycorrhizal on Changes in Soil Chemical Properties and Growth of Cocoa (Theobroma cacao L.)Abstract. Provision of compost and mycorrhizae is one alternative to increase the growth of cacao seedlings and can improve soil chemical properties. This study used a factorial Randomized Block Design (RBD) consisting of two factors (compost and mycorrhizal type) with a 3 x 3 pattern and three replications. The results of this study indicate that the single compost factor had a significant effect on total N and plant height but was not significant for pH, organic matter, P-available, Kdd, CEC, stem diameter and leaf area. Single mycorrhizal treatment and the combination of compost and mycorrhizae did not significantly affect soil chemistry and plant growth. The best treatments were 30 g of compost and 10 g of mycorrhizal Glomus sp + Giga spore

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Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

Food Chemistry ◽

10.1016/j.foodchem.2013.09.069 ◽

2014 ◽

Vol 146 ◽

pp. 226-233 ◽

Cited By ~ 15

Author(s):

Antonietta Baiano ◽

Gabriella Varva ◽

Antonio De Gianni ◽

Ilaria Viggiani ◽

Carmela Terracone ◽

...

Keyword(s):

Antioxidant Capacity ◽

Chemical Properties ◽

White Wines ◽

Physico Chemical

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Satiating properties of diets rich in dietary fibre fed to sows as evaluated by physico-chemical properties, gastric emptying rate and physical activity

Livestock Science ◽

10.1016/j.livsci.2010.06.090 ◽

2010 ◽

Vol 134 (1-3) ◽

pp. 37-40 ◽

Cited By ~ 12

Author(s):

Henry Jørgensen ◽

Peter K. Theil ◽

Knud Erik Bach Knudsen

Keyword(s):

Physical Activity ◽

Gastric Emptying ◽

Dietary Fibre ◽

Chemical Properties ◽

Gastric Emptying Rate ◽

Physico Chemical

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Importance of processing for physico-chemical and physiological properties of dietary fibre

Proceedings of The Nutrition Society ◽

10.1079/pns2002227 ◽

2003 ◽

Vol 62 (1) ◽

pp. 187-192 ◽

Cited By ~ 23

Author(s):

E. Margareta ◽

G.-L. Nyman

Keyword(s):

Heat Treatment ◽

Butyric Acid ◽

Dietary Fibre ◽

Chemical Properties ◽

Distal Colon ◽

Microwave Treatment ◽

Green Beans ◽

Soluble Fibre ◽

Physico Chemical ◽

Wet Heat

There is considerable loss of DM during wet heat treatment of vegetables, leading to an increase in dietary fibre. Correction for the loss of DM indicates that the effects on total dietary fibre are minor. There is, however, depolymerization of the dietary fibre polysaccharides. The degradation is related to the severity of the heat treatment. Souring, freezing and mild microwave treatment have no effects. The viscosity is in general related to the extent of polymerisation. Microwave treatment has different effects on various cultivars of green beans, and the addition of salt (NaCl and CaCl2) to the boiling water changes the physico-chemical properties of soluble fibre in carrots, depending on the cation. The higher viscosity of the soluble fibre in raw carrots may partly explain the lower glucose and hormonal responses observed in healthy subjects when compared with blanched and microwave-cooked carrots. In studies on rats the amount of butyric acid in the distal colon has been shown to be higher with dietary components containing high amounts of resistant starch. Further, the fermentability is lower and the butyric acid concentration higher with composite foods than with the corresponding purified fibre fractions. In human studies the faecal concentration of butyric acid has been shown to increase in patients with ulcerative colitis when β-glucan-enriched oat bran (20 g fibre) is added to the diet for 12 weeks. Also, an improvement of symptoms was reported.

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