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 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.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta)

2014 ◽  
Vol 8 (2) ◽  
pp. 145 ◽  
Author(s):  
Rimbawan Rimbawan ◽  
Resita Nurbayani
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Fiber Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Nutrient Contents ◽  
Insoluble Dietary Fiber ◽  
Three Stages ◽  
Index Value ◽  
One Way Anova

<p>The objective of this research was to analyze the glycemic index values of gembili products. The research consisted of three stages covered: (1) processing of gembili into three treatments (boiled, steamed, and fried), (2) analyzing of nutrient contents in gembili products, (3) measuring of glycemic index of three processed food. Moisture content (wet based/wb) in boiled, steamed and fried gembili were 68.09%, 62.11%, and 49.09% respectively. Ash content (dry based/db) in boiled, steamed and fried gembili were 1.62%, 2.15%, and 2.13% respectively. Fat content (dry based/db) were 0.63%, 0.37% and 7.75%, while protein content (dry based/db) were 3.71%, 2.99%, and 4.25%. Insoluble dietary fiber content (dry based/db) between 11.79% to 13.43%, while was higher than soluble dietary fiber content (dry based/db) between 5.84% to 10.88%. Total dietary fiber content (dry based/db) in boiled, steamed and fried gembili were 19.01%, 18.15%, and 24.30% respectively, while carbohydrate by difference content (dry based/db) were 91.05%, 93.33%, and 88.88% respectively. The results of this study indicated that all glycemic index values of gembili products were high (&gt;70). Glycemic index values gembili boiled, steamed, and fried gembili were 85.56, 87.56, and 83.61 respectively. Analysis of variance test One Way ANOVA showed that those treatments did not significantly affect the glycemic index value (p&gt; 0.05).</p>

scholarly journals PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 609
Author(s):  
Arin Tria Agustin
Keyword(s):  
Dietary Fiber ◽  
Fiber Content ◽  
Crude Fiber ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content ◽  
Combination Of Methods ◽  
Banana Stem

ABSTRACT This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C), M3T2 (boiling with Na2S2O5 0,1% solution 85°C). The result of this study were analyzed using ANOVA (Analysis of Variance) diversity analysis at 5% level using Co-Stat Software. The result that had significant differences were continued to analyzed using Honestly Significant Different Test (BNJ) at 5% real level. The result showed that the combination of methods and temperature of blanching treatment did have a significant effect oncrude fiber content, insoluble dietary fiber content, soluble dietary fiber content dan total dietary fiber content. The best result of banana stem based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 0.5413%, total dietary fiber content 22.059%, insoluble dietary fiber content 19.978% and soluble dietary fiber content 2.081%. The best result of Ares based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 4,321%, total dietary fiber content 46,057%, insoluble dietary fiber content 42,112% and soluble dietary fiber content 3,945%. Keywords: ares, banana stem, blanching, crude fiber, dietary fiber. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu blanching terhadap kadar serat kasar, kadar serat pangan total, kadar serat pangan tidak larut dan kadar serat pangan larut batang pisang sebagai bahan baku pembuatan Ares. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial dengan enam kombinasi perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Kombinasi perlakuan terdiri dari M1T1 (pengukusan 75°C), M1T2 (pengukusan 85°C), M2T1 (perebusan 75°C), M2T2 (perebusan 85°C), M3T1 (perebusan dengan larutan Na2S2O5 0,1% 75°C), M3T2 (perebusan dengan larutan Na2S2O5 0,1% 85°C). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil terbaik batang pisang berdasarkan mutu nutrisi serat yaitu perlakuan pengukusan 75°C dengan kadar serat kasar 0,5413%, kadar serat pangan tidak larut 19,978%, kadar serat pangan larut 2,081% dan kadar serat pangan total 22,059%. Hasil terbaik pada ares berdasarkan mutu nutrisi serat adalah perlakuan pengukusan pada suhu 75°C dengan kadar serat kasar 4,321%, serat pangan total 46,057%, serat pangan tidak larut 42,112% dan serat pangan larut 3,945%. Kata kunci: Ares, batang pisang, blanching, serat kasar, serat pangan.

scholarly journals Effects of cellulolytic treatment conditions on dietary fiber content of grape pomace and use of enzyme-treated pomace in cookie making

2021 ◽  
Vol 947 (1) ◽  
pp. 012045
Author(s):  
Trần Thị Hồng Hạnh ◽  
Lê Nguyên Phúc ◽  
Hồ Hữu Bἀo Duy ◽  
Nguyễn Kim Xuyến ◽  
Trần Thị Thu Trà ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Treatment Time ◽  
Initial Moisture Content ◽  
Fiber Content ◽  
Grape Pomace ◽  
Composite Flour ◽  
Bakery Products ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber

Abstract Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bakery products to enhance their dietary fiber content and antioxidant activity. Nevertheless, the Insoluble Dietary Fiber (IDF) content of grape pomace is significantly higher than the Soluble Dietary Fiber (SDF) content, the IDF/SDF ratio of bakery products was much higher than the recommended value of 3:1 from the dietetic associations. In this research, grape pomace was treated with cellulase preparation to partially convert IDF to SDF. The appropriate conditions of the cellulolytic treatment were as follows: initial moisture content of grape pomace of 7.5 g water/g dry basis, cellulase concentration of 6 U/g dry basis and treatment time of 1 h. Under these conditions, the SDF content increased by 20% and the IDF/SDF ratio decreased by 23.2%. Then, the enzyme-treated grape pomace (ETGP) and untreated grape pomace (UGPM) were separately mixed with wheat flour for cookie formulation; the grape pomace ratio was 20% of the composite flour weight. The use of ETGP or UTGP significantly improved the content of total, insoluble and soluble dietary fiber, total phenolics, anthocyanin of cookies as well as their antioxidant activity measured by DPPH and FRAP assays. Cookies supplemented with ETGP or UTGP had increased hardness and reduced brightness. The enzymatic treatment of grape pomace did not affect the total dietary fiber and antioxidant activity of cookies; however, their IDF/SDF ratio decreased to 12% and the value of 3.7 was close to the recommended ratio from the dietetic associations. Furthermore, the preference scores of ETGP added cookies and UTGP added cookies were higher than that of the control cookies without grape pomace addition.

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 Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109526 ◽  
Author(s):  
Caroline Sefrin Speroni ◽  
Ana Betine Beutinger Bender ◽  
Jessica Stiebe ◽  
Cristiano Augusto Ballus ◽  
Patrícia Felix Ávila ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Fiber Content ◽  
Olive Pomace ◽  
Soluble Dietary Fiber
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