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

2010 ◽  
Vol 134 (1-3) ◽  
pp. 37-40 ◽  
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

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

2003 ◽  
Vol 62 (1) ◽  
pp. 187-192 ◽  
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.

scholarly journals Changes in intragastric meal distribution are better predictors of gastric emptying rate in conscious pigs than are meal viscosity or dietary fibre concentration

2001 ◽  
Vol 85 (3) ◽  
pp. 343-350 ◽  
Author(s):  
S. Guerin ◽  
Y. Ramonet ◽  
J. LeCloarec ◽  
M. C. Meunier-Salaün ◽  
P. Bourguet ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Dietary Fibre ◽  
Distal Stomach ◽  
Scintigraphic Imaging ◽  
Gastric Emptying Rate ◽  
Fibre Concentration ◽  
Fibre Diet ◽  
Gastric Contents ◽  
High Fibre ◽  
Beet Pulp

The effect of dietary fibre on the gastric emptying rate of solids is controversial. Similarly, the mechanisms by which it modulates food intake are partially unknown. Gastric emptying and proximalv.distal stomach filling were evaluated in triplicate on four conscious pigs using scintigraphic imaging. Each animal received in an isoenergetic manner a concentrate low-fibre diet enriched in starch (S) and two high-fibre diets based on sugar beet pulp (BP) or wheat bran (WB). All meals had the same viscosity before ingestion (100.0–100.5 Pa.s). Viscosity of the gastric contents was measured in four additional animals fitted with a gastric cannula. The gastric emptying rate of BP diet was significantly slower than S and WB diets (t1/278.4 (SEM 5.68), 62.8 (sem 10.01) and 111.6 (sem 10.82) min for S, WB and BP diets respectively,P<0.05). For BP diet only, rate of distal stomach filling was steady during the first 120 min after the meal whereas that of S and WB diets decreased in an exponential manner. Numerous backflow episodes from the distal into the proximal stomach were observed for BP diet that generated the larger intragastric viscosity (0.26 (sem 0.03), 0.3 (sem 0.02) and 0.52 (sem 0.002) Pa.s for S, WB and BP respectively). In conclusion, viscosity of the meal or the percentage total fibre, unlike viscosity of the gastric contents, are poor predictors for emptying. The reduced emptying rate observed with BP is associated with major changes in intragastric distribution of the meal absent with WB and S diets.

scholarly journals Characterization and Nutritive Values of Amaranth Seeds

2020 ◽  
pp. 27-33
Author(s):  
Akanksha Singh ◽  
Darshan Punia
Keyword(s):  
Dietary Fibre ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
College Of Agriculture ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Insoluble Dietary Fibre ◽  
Amaranth Flour

Backgrounds: Amaranthus have small lenticular seeds with a curved embryo that surrounds a starchy perisperm and with a seed coat whose color varies among black, brown, yellow and cream-white the present investigation was carried out to analyze the physico-chemical properties and nutritional composition of amaranth. Methodology: Amaranth grains were procured from the Medicinal Aromatic and Underutilized Plant Section, Department of Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Hisar. Amaranth flour was assessed for its physico-chemical properties and nutrient composition. Results: Results on physico-chemical properties revealed that bulk density of amaranth flour was 6.06 g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g. The results of proximate composition revealed that amaranth flour had 10.33% moisture. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100 g, 5.81 mg/100 g, 13.76 mg/100 g and 329.87 mg/100 g, respectively. Conclusion: It can be concluded from the results of present investigation that amaranth is very good source of protein (14.87%), crude fibre (4.91%), ash (2.84%), dietary fibre (27.34%) and minerals specially calcium (272.03 mg/100 g), iron (13.76 mg/100 g) and potassium (329.87 mg/100 g). Amaranth, a pseudo cereal rich in nutrients can be utilized in preparation of traditional products.

scholarly journals Physiological and physico-chemical characterization of dietary fibre from the green seaweed Ulva fasciata Delile

2009 ◽  
Vol 69 (3) ◽  
pp. 969-977 ◽  
Author(s):  
AFU. Carvalho ◽  
MCC. Portela ◽  
MB. Sousa ◽  
FS. Martins ◽  
FC. Rocha ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Chemical Properties ◽  
Total Content ◽  
Gastrointestinal Diseases ◽  
Water Retention Capacity ◽  
Alternative Source ◽  
Retention Capacity ◽  
Ulva Fasciata ◽  
Physico Chemical ◽  
Green Seaweed

This work aims to assess the potential of the green seaweed Ulva fasciata Delile as an alternative source of dietary fibre (DF). Total DF content was determined, some of its physico-chemical properties described and the physiological effects of U. fasciata meal on rats fed a hypercholesterolemic diet were investigated. U. fasciata may be considered a potential alternative source of DF with a total content of about 400 g.kg-1 (dry basis) and interesting physico-chemical properties: water retention capacity of 8.74 g/water.g-1 dry sample (seaweed meal) and 0.90 (seaweed carbohydrate extract), lipid adsorption capacity of 4.52 g/oil.g-1 dry sample (seaweed meal) and 5.70 (seaweed carbohydrate extract), intrinsic viscosity of 2.4 dl.g-1 (seaweed carbohydrate extract) and cation exchange capacity of 3.51 Eq.kg-1 (seaweed carbohydrate extract). The diet containing seaweed meal was able to keep rats' total cholesterol (TC) down without causing any undesirable increase in LDL-C fraction. No evidence of toxic and/or antinutritional components in the seaweed meal was detected. Rats showed a fecal volume much greater (13 g) than that fed on cellulose diet ( 7 g) (p < 0.05). These properties confer on the seaweed the potential to be used in food technology for the acquisition of low-calorie food and might be important in body weight control, reduction of blood TC and LDL-C as well as in prevention of gastrointestinal diseases.

The effects of bulking, viscous and gel-forming dietary fibres on satiation

2012 ◽  
Vol 109 (7) ◽  
pp. 1330-1337 ◽  
Author(s):  
Anne J. Wanders ◽  
Melliana C. Jonathan ◽  
Joost J. G. C. van den Borne ◽  
Monica Mars ◽  
Henk A. Schols ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Exposure Time ◽  
Guar Gum ◽  
Video Recording ◽  
Chemical Properties ◽  
Oral Exposure ◽  
Fixed Amount ◽  
Gastric Emptying Rate ◽  
Ad Libitum ◽  
Underlying Mechanisms

The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters, aged 18–50 years and with normal BMI (18·5–25 kg/m2). Test products were cookies containing either: no added fibre (control), cellulose (bulking, 5 g/100 g), guar gum (viscous, 1·25 g/100 g and 2·5 g/100 g) or alginate (gel forming, 2·5 g/100 g and 5 g/100 g). Physico-chemical properties of the test products were confirmed in simulated upper gastrointestinal conditions. In a cinema setting, ad libitum intake of the test products was measured concurrently with oral exposure time per cookie by video recording. In a separate study with ten subjects, 4 h gastric emptying rate of a fixed amount of test products was assessed by 13C breath tests. Ad libitum energy intake was 22 % lower for the product with 5 g/100 g alginate (3·1 (sd 1·6) MJ) compared to control (4·0 (sd 2·2) MJ, P< 0·001). Intake of the other four products did not differ from control. Oral exposure time for the product with 5 g/100 g alginate (2·3 (sd 1·9) min) was 48 % longer than for control (1·6 (sd 0·9) min, P= 0·01). Gastric emptying of the 5 g/100 g alginate product was faster compared to control (P< 0·05). We concluded that the addition of 5 g/100 g alginate (i.e. gel-forming fibre) to a low-fibre cookie results in earlier satiation. This effect might be due to an increased oral exposure time.

scholarly journals Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

2021 ◽  
pp. 421-433
Author(s):  
Ahmed M A Hamad
Keyword(s):  
Dietary Fiber ◽  
Dietary Fibre ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Chemical Properties ◽  
Food Products ◽  
Physico Chemical ◽  
Water Holding ◽  
Positive Effect ◽  
Pectin Substances

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

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