Resistant Starch and Total Dietary Fiber Content of Oatrim Muffins with Different Levels of Amylose, Amylopectin, and β-Glucan

2001 ◽  
Vol 78 (4) ◽  
pp. 387-390 ◽  
Author(s):  
B. W. Li ◽  
E. L. Blackwell ◽  
K. M. Behall ◽  
H. G. M. Liljeberg Elmståhl
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Dietary Fiber ◽  
Different Levels

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 906-916
Author(s):  
Y. Welli ◽  
M. Agnes ◽  
P. Yudi ◽  
M. Yustinus
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Phenolic ◽  
Organoleptic Properties ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

58 Determining the total dietary fiber content in hawaiian marine algae

2003 ◽  
Vol 39 (s1) ◽  
pp. 20-20
Author(s):  
O. J. Haleakala ◽  
S. M. Mccutcheon ◽  
B. Stuercke ◽  
K. J. Mcdermid
Keyword(s):  
Dietary Fiber ◽  
Marine Algae ◽  
Fiber Content ◽  
Total Dietary Fiber

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

Rapid Integrated Method for Total Dietary Fiber

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.

scholarly journals Effect of different levels of total dietary fiber on the performance of sows in gestation and lactation

2018 ◽  
Vol 47 (0) ◽  
Author(s):  
Carlos Alexandre Oelke ◽  
Andréa Machado Leal Ribeiro ◽  
Mirela Noro ◽  
Mari Lourdes Bernardi ◽  
Cristiane Casagrande Denardin ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Total Dietary Fiber ◽  
Different Levels

Nutritional composition of fruit of four date palm (Phoenix dactylifera L.)cultivars grown in Haryana, India

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Vinita Vinita ◽  
Darshan Punia
Keyword(s):  
Dietary Fiber ◽  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Reducing Sugar ◽  
Fiber Content ◽  
Crude Fibre ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Date Fruit

The present investigation was conducted to evaluate the nutrient composition of four varieties of date fruit. The results of the study indicated that the variety Shamran had highest protein (2.77%) content and the variety Medjool the lowest (1.88%). Fat and crude fibre contents of date fruit varieties ranged from 0.17 to 0.50% and 1.71 to 2.22%, respectively. The variety Medjool had lowest amount of total soluble sugars (67.49g/100g) and reducing sugar (61.31g/100g). All the varieties of date fruit differed non-significantly among themselves for their non- reducing sugar content. The variety Khadrawi had the highest amount of starch content. Total dietary fiber (11.70g/100g) and soluble dietary fiber (3.34g/100g) were highest in variety Hillawi. All the four varieties of date fruit differed significantly from each other for their total dietary fiber content and soluble dietary fiber content. The varieties Khadrawi (8.46%), Hillawi (8.35%) and Shamran (7.94%) had significantly (p£ 0.05) higher insoluble dietary fiber as compared to variety Medjool (4.25%). The variety Shamran had highest amount of calcium (195.33mg/100g) and zinc (1.81mg/100g). The variety Medjool contained lowest amount of calcium (70.33mg/100g), iron (1.91mg/100g) and potassium (713mg/100g) while the highest amount of phosphorus (52.66mg/100g). A non-significant (p£0.05) difference was observed in magnesium content of all the varieties. Polyphenol content of date fruits from different varieties ranged from 228.79 to 253.21 mg/100g.

scholarly journals Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

2014 ◽  
Vol 50 (3) ◽  
pp. 473-482 ◽  
Author(s):  
Juliana Maria de Mello Andrade ◽  
Erna Vogt de Jong ◽  
Amélia Teresinha Henriques
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Fiber Content ◽  
Drying Methods ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Juice Extraction ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.

Sign in / Sign up

Export Citation Format

Share Document