The Intake of High Purity Insoluble Dietary Fiber from Okara Ameliorate the Colonic Environment Disturbance Caused by Acute Ulcerative Colitis

2021 ◽  
Author(s):  
Bo Lyu ◽  
Yi Wang ◽  
Hongling Fu ◽  
Jiaxin Li ◽  
Xiaoqing Yang ◽  
...  
Keyword(s):  
Ulcerative Colitis ◽  
Dietary Fiber ◽  
High Purity ◽  
Raw Material ◽  
Insoluble Dietary Fiber ◽  
Positive Effect ◽  
Colonic Environment

High purity insoluble dietary fiber from okara (Okara-HPIDF) is a raw material with a potentially positive effect on colon health. However, the mechanisms of the effect are far from clear....

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

2007 ◽  
Vol 1 (2) ◽  
pp. 34 ◽  
Author(s):  
Evy Damayanthi ◽  
Dwi Inne Listyorini
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Organoleptic Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
The Impact

<p class="MsoNormal" style="margin: 0cm 21.6pt .0001pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">The objectives of this study are to </span><span lang="en-us" xml:lang="en-us">determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical,  chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics.  The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05).  Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist  to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like.  Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%.  The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).  Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).</span></p>

scholarly journals Optimization of insoluble dietary fiber preparation technology from rosa roxburghii pomace by chemical method

2020 ◽  
Vol 145 ◽  
pp. 01027
Author(s):  
Zhou Xiao-li ◽  
Yang Yan-sheng ◽  
Yang Qiao-mei ◽  
Guan Qing-lin ◽  
Zhu Guang-xu
Keyword(s):  
Dietary Fiber ◽  
Chemical Method ◽  
Orthogonal Experiment ◽  
Water Bath ◽  
Raw Material ◽  
Added Value ◽  
Liquid Ratio ◽  
Insoluble Dietary Fiber ◽  
Rosa Roxburghii ◽  
Solid Liquid

Rosa roxburghii residue as raw material, we studied the extraction process of dietary fiber from rosa roxburghii pomace by chemical method. The effects of temperature, time, pH, solid-liquid ratio on the IDF yield under the effect of alkali and acid were explored by single factor experiments and orthogonal experiment. The results showed that the optimal condition of extracting IDF was as follows: the 60 mesh rosa roxburghii pomace were 80 min in water bath at 60°C under the condition of the solid-liquid ratio 1:15 and the pH 12; and then rosa roxburghii pomace were 100 min in water bath at 50°C on the condition of the solid-liquid ratio 1:15, and pH 3.0 after rinsing, the average IDF yield which reached (86.3±1.0)%. This experiment provides experimental basis for the selection of dietary fiber raw materials, and also provides theoretical basis for increasing the added value of rosa roxburghii.

scholarly journals Changes of High-Purity Insoluble Fiber from Soybean Dregs (Okara) after Being Fermented by Colonic Flora and Its Adsorption Capacity

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2485
Author(s):  
Bo Lyu ◽  
Yi Wang ◽  
Xin Zhang ◽  
Yuxi Chen ◽  
Hongling Fu ◽  
...  
Keyword(s):  
Adsorption Capacity ◽  
Dietary Fiber ◽  
High Purity ◽  
Monosaccharide Composition ◽  
Insoluble Dietary Fiber ◽  
Colonic Flora ◽  
Swelling Capacity ◽  
Harmful Substances ◽  
Water Swelling

In order to explore the changes and properties of high-purity insoluble dietary fiber from okara (HPIDF) after entering the colon and be fermented by colonic flora, fermented high-purity insoluble dietary fiber (F-HPIDF) was obtained by simulated fermentation in vitro by HPIDF and colonic flora from C57BL/6 mice. For exploring the differences of HPIDF and F-HPIDF, the changes of structure (SEM. FTIR, XRD, particle size, specific surface area, monosaccharide composition) and adsorption properties (water, oil, heavy metal irons, harmful substances) of HPIDF/F-HPIDF were explored. The results showed that F-HPIDF had a higher water-holding capacity (19.17 g/g), water-swelling capacity (24.83 mL/g), heavy metals-adsorption capacity (Cd2+: 1.82 μmol/g; Pb2+: 1.91 μmol/g; Zn2+: 1.30 μmol/g; Cu2+: 0.68 μmol/g), and harmful substances-adsorption capacity (GAC: 0.23 g/g; CAC: 14.80 mg/g; SCAC: 0.49 g/g) than HPIDF due to the changes of structure caused by fermentation. In addition, with the fermentation of HPIDF, some beneficial substances were produced, which might be potential intestinal prebiotics. The study of F-HPIDF strengthens the speculation that HPIDF may have potential bioactivities after entering the colon, which proved that okara-HPIDF may have potential functionality.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Fabrication of nano-sized copper powders in liquid media via high-energy electrical explosion method: Use of high purity copper recovered from waste jelly-filled cable as raw material

2016 ◽  
Vol 58 (2) ◽  
pp. 161-164 ◽  
Author(s):  
Sungkyu Lee ◽  
Dukhee Lee ◽  
Soo-Young Lee ◽  
Sung-Su Cho ◽  
Sunghyun Uhm
Keyword(s):  
High Purity ◽  
Electrical Explosion ◽  
High Energy ◽  
Raw Material ◽  
Liquid Media ◽  
Copper Powders ◽  
Explosion Method ◽  
Purity Copper

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals The Potential Utilization of High-Fiber Agricultural By-Products as Monogastric Animal Feed and Feed Additives: A Review

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2098
Author(s):  
Wen-Yang Chuang ◽  
Li-Jen Lin ◽  
Hsin-Der Shih ◽  
Yih-Min Shy ◽  
Shang-Chang Chang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Animal Feed ◽  
Animal Health ◽  
Feed Additives ◽  
Health It ◽  
High Fiber ◽  
Monogastric Animal ◽  
Animal Growth ◽  
Positive Effect ◽  
By Products

With the increase in world food demand, the output of agricultural by-products has also increased. Agricultural by-products not only contain more than 50% dietary fiber but are also rich in functional metabolites such as polyphenol (including flavonoids), that can promote animal health. The utilization of dietary fibers is closely related to their types and characteristics. Contrary to the traditional cognition that dietary fiber reduces animal growth, it can promote animal growth and maintain intestinal health, and even improve meat quality when added in moderate amounts. In addition, pre-fermenting fiber with probiotics or enzymes in a controlled environment can increase dietary fiber availability. Although the use of fiber has a positive effect on animal health, it is still necessary to pay attention to mycotoxin contamination. In summary, this report collates the fiber characteristics of agricultural by-products and their effects on animal health and evaluates the utilization value of agricultural by-products.

scholarly journals A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

2019 ◽  
Vol 62 (1) ◽  
Author(s):  
Eun-Ha Kim ◽  
So-Young Lee ◽  
Da-Young Baek ◽  
Soo-Yun Park ◽  
Sang-Gu Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dietary Fiber ◽  
Compositional Data ◽  
Environment Interaction ◽  
Free Sugars ◽  
Insoluble Dietary Fiber ◽  
Genotype Effect ◽  
Year Effect ◽  
Genotype Environment Interaction ◽  
Red Peppers

Abstract Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.

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