Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds

Dietary fiber (DF) intake is associated with a number of benefits and these effects depend not only on intake as well as its composition. The DF includes polysaccharides such as cellulose, hemicellulose, pectins, gums, oligosaccharides and lignin, and can be divided into soluble and insoluble. The concept of DF was expanded to include resistant starch, inulin and fructo-oligosaccharides. The determination of DF costly and time depends on methods that have been modified for this new concept. The AOAC Official methods of determining all components present in a DF, without specific methods for each component. Studies show innovative techniques to ensure a shorter analysis time, less waste generation by the use of reagents and more convenience in the analysis.

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Postharvest Storage of White Asparagus (AsparagusofficinalisL.): Changes in Dietary Fiber (Nonstarch Polysaccharides)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf980888z ◽

1999 ◽

Vol 47 (9) ◽

pp. 3832-3836 ◽

Cited By ~ 12

Author(s):

M. J. Villanueva-Suárez ◽

A. Redondo-Cuenca ◽

M. D. Rodriguez-Sevilla ◽

A. Heredia-Moreno

Keyword(s):

Dietary Fiber ◽

Postharvest Storage ◽

Nonstarch Polysaccharides

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Methods for Dietary Fiber, Neutral Detergent Fiber, and Nonstarch Polysaccharides in Relation to Animal Nutrition

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(91)78551-2 ◽

1991 ◽

Vol 74 (10) ◽

pp. 3583-3597 ◽

Cited By ~ 12950

Author(s):

P.J. Van Soest ◽

J.B. Robertson ◽

B.A. Lewis

Keyword(s):

Dietary Fiber ◽

Neutral Detergent Fiber ◽

Animal Nutrition ◽

Nonstarch Polysaccharides

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Rapid Integrated Method for Total Dietary Fiber

10.1094/aaccintmethod-32-60.01 ◽

2021 ◽

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

High Performance ◽

Enzymatic Digestion ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

Integrated Method ◽

Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

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An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis

Nutrition Reviews ◽

10.1093/nutrit/nuz040 ◽

2019 ◽

Vol 77 (11) ◽

pp. 748-764

Author(s):

Kathryn F Harris

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Insulin Response ◽

Cereal Grains ◽

Improve Insulin Resistance ◽

Cereal Grain ◽

Insulin Control ◽

High Amylose ◽

Refined Carbohydrates

Abstract Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity.

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