Dietary Fiber and Resistant Starch Intake in Brazil: Recommendations and Actual Consumption Patterns

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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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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Effects of soluble dietary fiber on the crystallinity, pasting, rheological, and morphological properties of corn resistant starch

LWT ◽

10.1016/j.lwt.2019.01.059 ◽

2019 ◽

Vol 111 ◽

pp. 632-639 ◽

Cited By ~ 8

Author(s):

Xiane Liu ◽

Suchen Liu ◽

Huiting Xi ◽

Junjun Xu ◽

Danwen Deng ◽

...

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Morphological Properties ◽

Soluble Dietary Fiber

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Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Applied Sciences ◽

10.3390/app10030912 ◽

2020 ◽

Vol 10 (3) ◽

pp. 912

Author(s):

Yunlong Li ◽

Jing Lv ◽

Lei Wang ◽

Yingying Zhu ◽

Ruiling Shen

Keyword(s):

Dietary Fiber ◽

Glycemic Index ◽

Resistant Starch ◽

Comprehensive Evaluation ◽

Protein Digestibility ◽

Hydrolysis Rate ◽

Sensory Acceptability ◽

Steamed Bread ◽

Sugar Levels

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

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Consumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans

Journal of Nutrition and Metabolism ◽

10.1155/2010/651063 ◽

2010 ◽

Vol 2010 ◽

pp. 1-6 ◽

Cited By ~ 35

Author(s):

Enas K. Al-Tamimi ◽

Paul A. Seib ◽

Brian S. Snyder ◽

Mark D. Haub

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Area Under The Curve ◽

Postprandial Glucose ◽

Wheat Starch ◽

Blood Samples ◽

Serial Blood ◽

Insulin Levels ◽

Insulin Responses ◽

First Time

Objective. The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults (n= 13; age = 27±5 years; BMI = 25±3 kg/m2).Methods. Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing cross-linked RS4 (RS4XL) matched for available carbohydrate content. Serial blood samples were collected over two hours and glucose and insulin concentrations were determined and the incremental area under the curve (iAUC) was calculated.Results. TheRS4XLpeak glucose and insulin concentrations were lower than the GLU and PWB (P<.05). The iAUC for glucose and insulin were lower following ingestion of RS4 compared with the GLU and PWB trials.Conclusions. These data illustrate, for the first time, that directly substituting standard starch withRS4XL, while matched for available carbohydrates, attenuated postprandial glucose and insulin levels in humans. It remains to be determined whether this response was due to the dietary fiber and/or resistant starch aspects of theRS4XLbar.

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PROCESSING OF LEGUMES: RESISTANT STARCH AND DIETARY FIBER CONTENTS

Journal of Food Quality ◽

10.1111/j.1745-4557.2004.00620.x ◽

2004 ◽

Vol 27 (4) ◽

pp. 289-303 ◽

Cited By ~ 31

Author(s):

S. MAHADEVAMMA ◽

R.N. THARANATHAN

Keyword(s):

Dietary Fiber ◽

Resistant Starch

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Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres

Food Science and Technology International ◽

10.1177/108201329900500507 ◽

1999 ◽

Vol 5 (5) ◽

pp. 415-423 ◽

Cited By ~ 9

Author(s):

L. Bravo

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Insoluble Fraction ◽

Starch Digestibility ◽

Glycemic Response ◽

Food Ingredients ◽

Digestion Rate ◽

In Vitro Starch Digestibility ◽

Industrial Processing

Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.

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