scholarly journals Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran

LWT ◽  
2021 ◽  
pp. 112609
Author(s):  
Yinxia Li ◽  
Li Niu ◽  
Qianqian Guo ◽  
Licai Shi ◽  
Xu Deng ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Structural Characteristics ◽  
Soluble Dietary Fiber ◽  
Lactic Bacteria ◽  
Physicochemical And Functional Properties

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111314
Author(s):  
Hairong Huang ◽  
Jiajun Chen ◽  
Yi Chen ◽  
Jianhua Xie ◽  
Shuai Liu ◽  
...  
Keyword(s):  
High Temperature ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Enzymatic Method ◽  
Physicochemical And Functional Properties

scholarly journals Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109526 ◽  
Author(s):  
Caroline Sefrin Speroni ◽  
Ana Betine Beutinger Bender ◽  
Jessica Stiebe ◽  
Cristiano Augusto Ballus ◽  
Patrícia Felix Ávila ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Fiber Content ◽  
Olive Pomace ◽  
Soluble Dietary Fiber

scholarly journals The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley

LWT ◽  
2021 ◽  
pp. 112771
Author(s):  
Min Xiong ◽  
Siyuan Zheng ◽  
Tingmei Bai ◽  
Daiwen Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
The Difference ◽  
Physicochemical And Functional Properties

scholarly journals PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF DIETARY FIBER FROM BAMBOO SHOOTS (PHYLLOSTACHYS PRAECOX)

2017 ◽  
pp. 509 ◽  
Author(s):  
Cai-Hong Wang ◽  
Yi-Long Ma ◽  
Dan-Ye Zhu ◽  
Hao Wang ◽  
Ya-Fei Ren ◽  
...  
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Chemical Properties ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Bamboo Shoots ◽  
Health Products ◽  
Potential Applications ◽  
Physicochemical And Functional Properties

Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

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