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

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.

scholarly journals Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 449-457 ◽  
Author(s):  
H.J. Im ◽  
K.Y. Yoon
Keyword(s):  
Bile Acid ◽  
Enzymatic Hydrolysis ◽  
Dietary Fibre ◽  
Inhibitory Effect ◽  
Raw Material ◽  
Soluble Fibre ◽  
Freeze Dried ◽  
Soluble Dietary Fibre ◽  
Commercial Enzymes ◽  
Insoluble 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.

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

2017 ◽  
Vol 155 (6) ◽  
pp. 954-965 ◽  
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.

scholarly journals Biochemical Characterisation and Dietary Fibre Analysis of Sugar Beet Supplemented Cookies

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.

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

Food Research ◽  
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.

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

2016 ◽  
Vol 116 (6) ◽  
pp. 1116-1124 ◽  
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.

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

2010 ◽  
Vol 79 (2) ◽  
pp. 211-216 ◽  
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.

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

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 302-307 ◽  
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&ndash;37, 12&ndash;21, and 2&ndash;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&ndash;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.

scholarly journals Enhancement The Growth of Snakehead (Channa striata) with Addition of Dragon Fruit Peel Flour to The Diet

2021 ◽  
Vol 6 (2) ◽  
pp. 53-58
Author(s):  
Rakhmawati Rakhmawati ◽  
◽  
Tulas Aprilia ◽  
Agung Kurniawan ◽  
◽  
...  
Keyword(s):  
Survival Rate ◽  
Growth Performance ◽  
Feed Efficiency ◽  
Raw Materials ◽  
Economic Value ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Albumin Content ◽  
Channa Striata ◽  
High Albumin

Snakehead (Channa striata) is a fish that grows relatively slowly, but is a typical Sumatran fish with high albumin content and economic value. This makes this fish a very prospect to be developed. Meanwhile, dragon fruit peel is one of the wastes that can be used for diet raw materials and contains vitamins and minerals that have the potential to be useful for increasing growth in fish. This study aims to determine the growth performance of snakehead fed by adding dragon fruit peel flour. This study used test animals, namely snakehead fish juvenile with the size of 1.06 ± 0.02 g/fish. The experiment of fish reared in aquarium measuring of 35cm x 45cm x 90 cm, filled with water as high as 15 cm without aeration. The experiment diets consisted of 5 types, namely feed added with 0% dragon fruit flour (control); 0.5; 1.0; 1.5 and 2.0% of feed. Each treatment was repeated three times. Snakehead was reared for 60 days and fed three times a day on an ad satiation basis. The parameters observed in this study were the survival rate and growth performance of snakehead fish. The results showed that the survival rate between treatments was not significantly different, namely in the range of 97.76 - 100%. Meanwhile, the specific growth rate and feed efficiency of snakehead which added 2% to the diets were the highest, namely 8.66 ± 0.04%/day and 67.83 ± 2.31%/day. The conclusion of this study was the addition of dragon fruit peel flour at 2% enhanced the growth performance of snakehead.

scholarly journals Nutrient digestibilities in ingredients fed alone or in combinations

1991 ◽  
Vol 66 (1) ◽  
pp. 27-35 ◽  
Author(s):  
Inge Hansen ◽  
T. Larsen ◽  
K. E. Bach Knudsen ◽  
B. O. Eggum
Keyword(s):  
Dietary Fibre ◽  
Dry Matter ◽  
Rapeseed Meal ◽  
Soluble Dietary Fibre ◽  
True Digestibility ◽  
Insoluble Dietary Fibre ◽  
Bean Meal ◽  
Soya Bean Meal ◽  
The Individual ◽  
Matter Energy

Digestibility coefficients (DC) of protein, dry matter, energy, starch, and dietary fibre in individual feedstuffs were used to predict the DC in feed mixtures. Digestibility studies with growing rats involved six feed sources: soya-bean meal, barley, rapeseed meal, peas, wheat bran and wheat, given individually and in various combinations, i.e. fourteen diets in total. True digestibility of protein (TD) and apparent digestibility of starch could be predicted in feed mixtures from their respective DC values for the individual ingredients, except in the diet composed of peas+barley. Dry matter (DM) and insoluble dietary fibre digestibilities in the mixtures could also be calculated from their individual DC values. Energy digestibility could be predicted in all mixtures except for barley+wheat and peas + wheat. Although the discrepancies were significant, the differences were not great. The digestibility of soluble dietary fibre in the mixtures could be predicted as for the individual ingredients in all but three diets: rapeseed meal + barley, peas + barley and peas + wheat. The results confirm that DC values for TD, DM, energy, starch and dietary fibre in mixtures can be calculated with high precision from DC determined from individual ingredients. Caution should be taken though when mixtures contain a high amount of dietary fibre, especially of the soluble type.

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