Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre

We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzymes (Celluclast 1.5L for the cellulose fraction and Viscozyme L for the hemicellulose fraction) to obtain soluble fibre hydrolysates. Alcohol-insoluble dietary fibre (AIF) was separated from the freeze-dried soluble hydrolysate by treatment with 85% ethanol. The water-holding, oil-binding, and swelling capacities of AIF were increased by enzymatic hydrolysis. AIF had significantly (P < 0.05) higher functional properties than the control. AIF from the hemicellulose fraction effectively hindered the diffusion of glucose and bile acid from dialysis membranes, and had a significantly (P < 0.05) greater bile acid inhibitory effect than carboxymethylcellulose or pectin. It can be concluded that AIF from buckwheat hulls by enzymatic hydrolysis can used as dietary supplement and additive in the food industry.

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Nutritional and nutraceutical aspects of KAMUT® khorasan wheat grown during the last two decades

The Journal of Agricultural Science ◽

10.1017/s002185961700003x ◽

2017 ◽

Vol 155 (6) ◽

pp. 954-965 ◽

Cited By ~ 3

Author(s):

A. DI LORETO ◽

R. DI SILVESTRO ◽

G. DINELLI ◽

V. BREGOLA ◽

V. STENICO ◽

...

Keyword(s):

Dietary Fibre ◽

Starch Content ◽

Inverse Correlation ◽

Farming Systems ◽

High Variability ◽

Primary And Secondary Metabolites ◽

Soluble Dietary Fibre ◽

Insoluble Dietary Fibre ◽

Organic Farming Systems ◽

Wheat Kernels

SUMMARYRecently, organic farming systems have attracted the attention of consumers because of their low environmental impact. Organic agriculture is a valid alternative to conventional farming and ancient wheat, such as KAMUT® khorasan wheat (T. turgidum ssp. turanicum), has emerged as an industry leader for its nutritional and functional properties (anti-inflammatory, antioxidant and prebiotic).The aim of the present study was to evaluate environmental effects on the quality of KAMUT® khorasan grains harvested in the last two decades (1989–2012) on one farm in Montana (USA), through the evaluation of phytochemical accumulation. Results revealed high variability in the amounts of macronutrients and nutraceuticals. In particular, from 1989 to 2012, there was a decreasing trend in starch content (ranging from 70·87 to 50·54/100 g) and amylose (from 41·48 to 31·46% of total starch) with a slight increase of insoluble dietary fibre (from 12·14 to 17·75/100 g). The soluble dietary fibre content varied among the years of cultivation even if the general trend remained constant (4·57–2·82/100 g). High variability of total polyphenols content was observed with the free soluble fraction present at lower levels than bound polyphenols (BP). Moreover, an inverse correlation between free and BP was observed. The results obtained in the present study show that the influence of environmental conditions plays a fundamental role in the accumulation of primary and secondary metabolites in wheat kernels and strongly modulate the nutritional and nutraceutical value of flour.

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Biochemical Characterisation and Dietary Fibre Analysis of Sugar Beet Supplemented Cookies

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.59.3.2016.139.145 ◽

2016 ◽

Vol 59 (3) ◽

pp. 139-145

Author(s):

Muhammad Farhan Jahangir Chughtai ◽

Imran Pasha ◽

Sabeen Akhter ◽

Aysha Sameen ◽

Muhammad Sajid Manzoor

Keyword(s):

Sugar Beet ◽

Dietary Fibre ◽

Total Phenolic ◽

Biochemical Characterisation ◽

Soluble Dietary Fibre ◽

Increasing Trend ◽

Insoluble Dietary Fibre ◽

Powder Addition ◽

Fibre Analysis

This study was planned to utilize sugar beet powder as a rich source of dietary fibre in cookies.Purposely, five treatments namely T1, T2, T3, T4 and T5 with 4%, 8%, 12%, 16% and 20% sugar beetpowder addition in wheat flour were chosen to estimate fibre, antioxidant profiling and engineeringproperties of cookies. Results showed an increased content of all above mentioned parameters. With theincrement in sugar beet powder addition in treatments, dietary fibre analysis have shown that total dietaryfibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) have depicted increasing trendwith maximum for T5 for all dietary fibre types. Significant results were obtained for in vitro antioxidantstudies including total phenolic content (TPC) and DPPH that showed increasing trend with T1 0.6 mgGAE/g and maximum values for T5 with 2.0 mg GAE/g for TPC and for DPPH with T5 being maximumvalue of 1.7% and minimum for T1 with 1.3%. T5 treatment with 20% sugar beet gave best physicochemicalresults but disturbed sensory properties while T3 with 12% sugar beet powder showed good physicochemicaland sensory characteristics. Therefore, T3 with 12% level is considered as the best source of dietary fibrein bakery products and can be considered as the prospective choice to address metabolic syndromes.

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The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours

Food Research ◽

10.26656/fr.2017.5(s2).002 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 65-69

Author(s):

M.N. Azkia ◽

S.B. Wahjuningsih ◽

C.H. Wibowo

Keyword(s):

Resistant Starch ◽

Mung Bean ◽

Dietary Fibre ◽

Starch Content ◽

Sago Starch ◽

Local Resources ◽

Sorghum Flour ◽

Soluble Dietary Fibre ◽

New Type ◽

Insoluble Dietary Fibre

Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietary fibre and resistant starch.

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Increasing levels of fibre and mineral (Fe, Ca, and K) in chicken meatballs added dragon fruit peel and oyster mushroom

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012093 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012093

Author(s):

L Rahmah ◽

N A Choiriyah

Keyword(s):

Dietary Fibre ◽

Food Production ◽

Economic Value ◽

Fruit Peel ◽

Dragon Fruit ◽

Soluble Dietary Fibre ◽

Insoluble Dietary Fibre ◽

Oyster Mushrooms ◽

Mineral Levels ◽

Iron And Calcium

Abstract The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.

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In vitrofermentability and prebiotic potential of soyabean Okara by human faecal microbiota

British Journal Of Nutrition ◽

10.1017/s0007114516002816 ◽

2016 ◽

Vol 116 (6) ◽

pp. 1116-1124 ◽

Cited By ~ 19

Author(s):

E. Pérez-López ◽

D. Cela ◽

A. Costabile ◽

I. Mateos-Aparicio ◽

P. Rupérez

Keyword(s):

Lactic Acid ◽

Dietary Fibre ◽

Growth Promotion ◽

Previous Treatment ◽

Faecal Microbiota ◽

Batch Cultures ◽

Soluble Dietary Fibre ◽

Insoluble Dietary Fibre

AbstractAt present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzymeUltraflo®L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated using 16S rRNA-based fluorescencein situhybridisation, whereas release of SCFA and lactic acid was assessed by HPLC. Both Okara samples exhibited potential prebiotic effects but Okara treated to maximise its SDF content showed higher SCFA plus lactic acid, better growth promotion of beneficial bacteria, including bifidobacteria after 4 and 48 h and lactobacilli after 4 h of fermentation, and a greater inhibition of potentially harmful bacterial groups such as clostridia and Bacteroides. Differences found between fructo-oligosaccharides and Okara substrates could be attributed to the great complexity of Okara’s cell wall, which would need longer times to be fermented than other easily digested molecules, thus allowing an extended potential prebiotic effect. These results support anin vitropotential prebiotic effect of Okara.

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Dietary Fibre Content in Lupine (Lupinus albus L.) and Soya (Glycine max L.) Seeds

Acta Veterinaria Brno ◽

10.2754/avb201079020211 ◽

2010 ◽

Vol 79 (2) ◽

pp. 211-216 ◽

Cited By ~ 11

Author(s):

Bohumila Písaříková ◽

Zdeněk Zralý

Keyword(s):

Glycine Max ◽

Dietary Fibre ◽

Lupinus Albus ◽

Lower Content ◽

Soluble Fibre ◽

Lupine Seed ◽

Insoluble Fibre ◽

Soluble Dietary Fibre ◽

Glycine Max L ◽

Insoluble Dietary Fibre

The objective of this study was to determine the concentrations of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) in the samples of whole or dehulled seeds of Lupinus albus (L.) and Glycine max (L.), and to assess the effect of dehulling on the concentrations obtained. The results showed a higher content of TDF and IDF and a lower content of SDF in lupine seeds compared to soybeans. Lupine seed dehulling resulted in a lower content of TDF (P < 0.05) and IDF (P < 0.05), and a higher content of SDF. Following soybean dehulling, the increase of SDF (P < 0.05) and decrease of IDF but no effect on TDF was reported. The proportion of IDF (90.4 vs. 96.0%) and SDF (9.6 vs. 4.0%) in TDF changed only slightly following lupine seed dehulling, whereas in soybeans, the proportion of IDF markedly decreased (91.8 vs. 73.0%), and SDF increased (8.2 vs. 27.0%). The effectiveness of dehulling with regard to soluble fibre was higher in soybeans compared to lupine seeds. In lupine, dehulling did not show any significant increase of nutritional value concerning the proportion of insoluble fibre in cotyledon. Due to the content of insoluble fibre in lupine seeds, their proportion in the ration of animals should be considered.

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Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Food Chemistry ◽

10.1016/j.foodchem.2011.07.042 ◽

2012 ◽

Vol 130 (2) ◽

pp. 299-309 ◽

Cited By ~ 115

Author(s):

Nisha Aravind ◽

Mike Sissons ◽

Narelle Egan ◽

Christopher Fellows

Keyword(s):

Durum Wheat ◽

Structural Properties ◽

Dietary Fibre ◽

Insoluble Dietary Fibre

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Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Czech Journal of Food Sciences ◽

10.17221/226/2013-cjfs ◽

2014 ◽

Vol 32 (No. 3) ◽

pp. 302-307 ◽

Cited By ~ 11

Author(s):

S.H. Nile ◽

S.W. Park

Keyword(s):

Dietary Fibre ◽

Dry Weight ◽

Edible Mushrooms ◽

Human Beings ◽

Pleurotus Djamor ◽

Soluble Dietary Fibre ◽

Sparassis Crispa ◽

Insoluble Dietary Fibre ◽

Total Dietary Fibre

Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24–37, 12–21, and 2–4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, Lentinus squarrulosus, and Lactarius sanguifluus (12.5%). Interestingly, the majority of the mushrooms had 10–11% of TDF as SDF. The TDF was high in Pleurotus djamor (37%) Cantharellus cibarius, Cantharellus clavatus, and Phellinus florida (36%), and low in Lactarius sanguifluus (24%). Also, the majority of mushrooms had average 31.6% TDF and 2.85% SDF. These results indicate that mushrooms such as Sparassis crispa, Lentinus squarrulosus, Lentinus delicious, and Cantharellus clavatus are rich sources of TDF and SDF.

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