Improving the use of dietary fiber and other functional ingredients to lower the glycemic index of cereal products

2007 ◽  
Author(s):  
S Patil ◽  
G Zhang ◽  
M Venkatachalam
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Cereal Products ◽  
Functional Ingredients

Alcohol-free beverages for functional purposes

2021 ◽  
pp. 438-441
Author(s):  
L.A. Efimov ◽  
K.R. Khasanova ◽  
A.A. Nazmieva ◽  
T.Yu. Gumerov
Keyword(s):  
Organic Acids ◽  
Dietary Fiber ◽  
Human Body ◽  
Mineral Waters ◽  
Metabolic Processes ◽  
Physiological Functions ◽  
Functional Ingredients ◽  
Sports Drinks ◽  
Positive Effect ◽  
Improve Health

Functional drinks are intended for systematic consumption as part of food rations; they preserve and improve health, as well as reduce the risk of developing certain diseases. Functional drinks contain ingredients that have the ability to have a positive effect on physiological functions and metabolic processes in the human body. The functional ingredients of alcohol-free beverages are: vitamins, macro- and microelements, dietary fiber, organic acids, phenolic and other compounds. Functional drinks include non-alcoholic energy drinks, fortified juices and sports drinks, therapeutic and therapeutic-table mineral waters.

COMPETITIVE POTENTIAL OF A FUNCTIONAL BAKERY PRODUCT ENRICHED OF FOOD ADDITIVE «APPLE»

2020 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Dietary Fiber ◽  
Food Additive ◽  
Functional Ingredients ◽  
Bakery Product ◽  
Functional Efficiency

Проведена оценка конкурентного потенциала разработанного функционального хлебобулочного изделия, обогащенного пищевой добавкой Яблочная . Эталоном служило необогащенное хлебобулочное изделие. Конкурентный потенциал разработанного изделия (РИ) оценивали по пяти группам показателей: функциональная эффективность, безопасность, стандартизация, надежность, патентно-правовая. Показано, что РИ обладает более высокой конкурентоспособностью по сравнению с базовым продуктом: превосходит базовый продукт по показателю функциональной эффективности, в частности по содержанию пищевых функциональных ингредиентов пищевых волокон, меди, калия и диапазону функциональности (Qотн 1,5). По патентно-правовому показателю (Qотн 2,0) и показателю надежности (Qотн 1,5) РИ также превосходит базовый продукт. Evaluation of the competitive potential of the developed functional bakery product enriched with the food additive Apple was carried out. The un-enriched bakery product was as a standard. The competitive potential of the developed product (DP) was evaluated by five groups of indicators: functional efficiency, safety, standardization, reliability, and patent and legal. It is shown that DP has a higher competitiveness compared to the base product: it exceeds the base product in terms of functional efficiency, in particular in terms of the content of food functional ingredients dietary fiber, copper, potassium, and the range of functionality (Qrel 1,5). DP is also superior to the base product in terms of patent and legal indicator (Qrel 2,0) and reliability (Qrel 1,5).

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

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.

scholarly journals Development of a dedicated repertoire and food frequency questionnaire for estimating dietary fiber intake taking into account prebiotic (oligo)saccharides

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Audrey M. Neyrinck ◽  
Julie-Anne Nazare ◽  
Monique Sothier ◽  
Laurie Vandenberghe ◽  
Camille Amadieu ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Dietary Fiber ◽  
Food Frequency Questionnaire ◽  
Health Benefits ◽  
Portion Size ◽  
Published Data ◽  
Food Groups ◽  
Food Frequency ◽  
Cereal Products ◽  
Food Composition Tables

AbstractRationaleThe scientific rationale for the recommendation in dietary fiber (DF) intake comes from the recognition of their health benefits. European Food Safety Authority (EFSA) recommend 25 g/d, based on the amount needed for intestinal laxation. Gut microbiota related health benefits are not yet included in the current dietary recommendations. Appropriate (and consensual) quantitative and qualitative analysis of DF are missing in food composition tables. One of the aim of the FiberTAG(1) project was to develop a dedicated database and a food frequency questionnaire (FFQ) allowing DF intake estimation including prebiotic (oligo)saccharides.MethodsA repertoire of DF detailing total, soluble and insoluble DF in food products consumed in Europe has been established based on the Souci-Fachmann-Kraut database, completed for soluble versus insoluble DF () and for prebiotic (oligo)saccharide levels using published data. The FiberTAG FFQ was submitted to healthy volunteers (7 men, 8 women; mean age: 21 yrs; mean BMI: 22kg/m2) and DF intakes were calculated using the new FiberTAG repertoire.ResultsThe FiberTAG repertoire detailed DF in 400 food items allocated into 4 categories (fruits, vegetables, cereal products and others) and 15 subcategories. The fiberTAG FFQ consists in 280 items regrouped in 4 high DF-containing food groups (vegetables including legumes, fruits including nuts and seed, cereal products and others) using frequency scale (6 categories), photographs for portion size and taking into account the seasonal occurrence for some vegetables or fruits. Data obtained from FiberTAG FFQ indicate a total DF intake of 36.44 g/d. This reveals a higher DF intake compared to previously reported intake for adults in Europe ranging from 16 to 24 g/d based on 24 h-recall or 3–7 days records(2). This difference might be explained by a more adequate inclusion of fruits and vegetables intake in FFQ than with other methods, as previously reported(3). Our data also showed that fructan, inulin and fructo-oligosaccharides intakes were 4.18, 2.95 and 1.00 g/day, respectively whereas galacto-oligosaccharides intake was 0.28 g/d.ConclusionThe new FiberTAG DF repertoire and FFQ are tools to evaluate the total amount of DF including prebiotic (oligo)saccharides ingested by healthy volunteers. The FiberTAG project generates scientific knowledge that helps to take into account microbiota-nutrient interactions to establish DF intake recommendations as part of healthy lifestyles.

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