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

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.

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The effect of heat-treatment on the physico-chemical properties of silica aerogel prepared by sub-critical drying technique

Journal of Sol-Gel Science and Technology ◽

10.1007/s10971-007-1630-y ◽

2007 ◽

Vol 45 (1) ◽

pp. 9-15 ◽

Cited By ~ 8

Author(s):

K. Balkis Ameen ◽

K. Rajasekar ◽

T. Rajasekharan ◽

M. V. Rajasekharan

Keyword(s):

Heat Treatment ◽

Silica Aerogel ◽

Chemical Properties ◽

Physico Chemical

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Effect of Ca(OH)2 and Heat Treatment on The Physico-Chemical Properties of Bovine Bone Powder; a Material Useful for Medical, Catalytic, and Environmental Applications

Materials Science ◽

10.5755/j01.ms.26.1.21219 ◽

2019 ◽

Vol 26 (1) ◽

pp. 114-119

Author(s):

Naseer Ahmed KHAN ◽

Mukhtiar AHMED ◽

Naveed ul Hasan SYED ◽

Matthew DREWERY

Keyword(s):

Heat Treatment ◽

Calcium Ions ◽

Bone Matrix ◽

Chemical Properties ◽

Calcium Content ◽

Bovine Bone ◽

Physico Chemical ◽

Bone Powder ◽

Temperature Ranges ◽

Oily Liquid

In this study the authors investigated the effect of alkali (Ca(OH)2) and heat treatment on the physico-chemical properties of bovine bone powder. For this purpose, raw and alkali treated samples were heated separately at temperatures of 400 °C, 600 °C, 800 °C, and 1000 °C. A combination of characterization techniques, such as TGA, XRD, N2-adsorbtion isotherms, and EDX were used. It was found that the boiling of cleaned solid pieces of bones in 2 molar Ca(OH)2 solution results in a mass loss of about 10 % (mainly discards oily liquid). TGA analysis affirms that the hydrocarbons of bone matrix are partially extractable (~ 10 %) in the boiling alkaline solution. The color of raw and treated bone samples remained similar, that is changing from yellowish white to grayish black before turning into white over temperatures ranging from 30 °C (room temperature), 400 – 600 °C, and 800 – 1000 °C, respectively. Moreover, XRD signatures were also comparable at unified temperature ranges, however, it was noted that carbonization due to heating engenders a significant change in the intensities of the x-ray reflections. Despite of having similarities, surface area of raw and treated bones at 400 °C, 600 °C and 800 °C were found to be different, indicative of a chemical interactions of calcium ions with bone. Quite interestingly, TGA, XRD, and N2-adsorbtion isotherms support the argument that a limited amount of calcium ions diffuses into the vacancies or interstitial sites of bone lattice. Furthermore, EDX analysis of the samples calcined at 1000 °C confirms that the Ca(OH)2 treatment increases the total calcium content of hydroxylapatite (inorganic part of bone matrix).

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

Livestock Science ◽

10.1016/j.livsci.2010.06.090 ◽

2010 ◽

Vol 134 (1-3) ◽

pp. 37-40 ◽

Cited By ~ 12

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

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Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses

British Journal Of Nutrition ◽

10.1017/s000711451300069x ◽

2013 ◽

Vol 110 (8) ◽

pp. 1465-1471 ◽

Cited By ~ 14

Author(s):

Melissa G. Y. Kwong ◽

Thomas M. S. Wolever ◽

Yolanda Brummer ◽

Susan M. Tosh

Keyword(s):

Chemical Properties ◽

Solution Viscosity ◽

Oral Glucose ◽

Glycaemic Response ◽

Postprandial Plasma Glucose ◽

Soluble Fibre ◽

Physico Chemical ◽

Peak Blood ◽

Peak Blood Glucose ◽

Solution Volume

The soluble fibre (1 → 3)(1 → 4)-β-d-glucan attenuates postprandial glycaemic responses when administered in solution. This attenuating effect is strengthened when solution viscosity is increased by increasing the β-glucan dose or molecular weight (MW). The effect of varying solution viscosity by changing solution volume, without changing the β-glucan dose or MW, on glycaemic responses was determined. A total of fifteen healthy subjects received six 50 g oral glucose beverages prepared with or without 4 g of high-MW (HMW, 580 000 g/mol) or low-MW (LMW, 145 000 g/mol) β-glucan, with a beverage volume of 250 or 600 ml. Postprandial plasma glucose concentration was measured over 2 h, and the peak blood glucose rise (PBGR) and the incremental area under the glycaemic response curve (AUC) were calculated. Subjects served as their own controls. The physico-chemical properties of the beverages were measured to examine their relationship with glycaemic response results. The HMW β-glucan beverage was more viscous and achieved greater reductions in PBGR than the glucose beverage with LMW β-glucan (P< 0·05). At the same MW, the 250 and 600 ml β-glucan beverages differed in viscosity (>9-fold difference) but not in PBGR (P>0·05). No differences in AUC were detected among the beverages (P= 0·147). The effects of β-glucan on glycaemic response were altered by changes in beverage viscosity achieved through changes in MW but not in volume. Therefore, β-glucan dose and MW are the most vital characteristics for optimising the bioactivity of β-glucan solutions with respect to glycaemic response.

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Heat treatment effects on dielectric and physico-chemical properties of an epoxy polymer

Journal of Physics and Chemistry of Solids ◽

10.1016/j.jpcs.2008.05.002 ◽

2008 ◽

Vol 69 (10) ◽

pp. 2476-2480 ◽

Cited By ~ 8

Author(s):

H. Medhioub ◽

H. Smaoui ◽

N. Fourati ◽

C. Zerrouki ◽

H. Guermazi ◽

...

Keyword(s):

Heat Treatment ◽

Treatment Effects ◽

Epoxy Polymer ◽

Chemical Properties ◽

Physico Chemical

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Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

Foods ◽

10.3390/foods9121832 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1832

Author(s):

Elías Arilla ◽

Marta Igual ◽

Javier Martínez-Monzó ◽

Pilar Codoñer-Franch ◽

Purificación García-Segovia

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Orange Juice ◽

Chemical Properties ◽

Water Soluble ◽

Soluble Solids ◽

Soluble Fibre ◽

Physico Chemical ◽

Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.

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