scholarly journals DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION

2019 ◽  
Vol 14 (4) ◽  
pp. 493 ◽  
Author(s):  
Damat Damat ◽  
Rista Anggriani ◽  
Roy Hendroko Setyobudi ◽  
Peeyush Soni
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Food Production ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Coffee Pulp ◽  
Coffee Husk ◽  
Physical Chemical ◽  
Nutraceutical Properties ◽  
Arrowroot Starch

<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF).  The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

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 Nutrient composition and functional properties: Suitability of flour of sweet potatoes (Ipomea batatas) for incorporation into food production

2021 ◽  
Vol 15 (3) ◽  
pp. 897-908
Author(s):  
G.R. Nipuni Nayanathara Waidyarathna ◽  
Sagarika Ekanayake
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Production ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Total Carbohydrate ◽  
Total Dietary Fiber

Sweet potatoes are effortlessly grown and high yielding food crop. However, these are considered as underutilized produce with limited incorporation into food industry. Hence the objectives of this study were to determine the nutrient composition and functional properties of twelve (12) sweet potato varieties available in Sri Lanka to study the potential to be incorporated into food production. The varieties analysed were Ama, Dhawala, Wariyapola White, Wariyapola Red, Shanthi, Hordi Malee, CARI 09, CARI 273, Ranabima, Gannoruwa White, Chithra and Makandura Purple. Determination of moisture, ash, crude protein, crude fat, dietary fiber (soluble/insoluble), carbohydrates and functional properties were by standard methods. Ash, crude fat and crude protein contents comprised less than 7% (dry matter; DM) with total carbohydrate content varying between 49-80% DM in studied sweet potatoes. Total dietary fiber comprises approximately 8.5% (DM) with the highest proportion being insoluble dietary fiber. Functional properties resulted a swelling capacity of 15-27 mL with high oil absorption capacity (120-220%), emulsion activity (42-48%) and stability (above 35%), and bulking density (0.62-0.95 g/cc) with least gelation concentration of 18-30%. The results prove the ability of the studied sweet potato flours to be incorporated in composite flour mixtures and novel food products.

scholarly journals Assessing the Performance of Different Grains in Gluten-Free Bread Applications

2020 ◽  
Vol 10 (24) ◽  
pp. 8772
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Quinoa Flour

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

scholarly journals Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

2018 ◽  
Vol 7 (4) ◽  
pp. 43 ◽  
Author(s):  
Luigi Castaldo ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Luana Izzo ◽  
Carlos Luz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Chemical Components ◽  
Total Dietary Fiber ◽  
Coffee Husk ◽  
Minimum Fungicidal Concentration ◽  
Trolox Equivalent ◽  
Polyphenol Profile

Coffee husk is a fibrous mucilaginous material representing the major residues from the handling and processing of coffee. Currently, coffee husk is discarded which contributes to environmental pollution. Dry and semi-dry coffee husk were extracted by hot infusion and the polyphenol profile was studied by UHPLC and Q-Orbitrap mass spectrometry. Free radical scavenging activity in the infusion was between 26.61 at 31.33 mmol Trolox equivalent antioxidant capacity (TEAC)/kg, as measured by the assay with ABTS and DPPH radical. The results indicated that coffee husk contained 367.45 and 396.04 g/kg of total dietary fiber in dry and semi-dry sample, respectively. While the infusions contain exclusively soluble dietary fiber 0.64 and 0.98 g/L. The methanol extracts of coffee husk presented antimicrobial activity of P. camemberti, P. expansum and P. roqueforti, A. flavus and A. niger, many of their mycotoxins producers. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for the Penicilliums strains ranged from 6.3 to 50 g/L, whereas on the Aspergillus strains the data detected ranged from 25 to 50 g/L, respectively. This study indicates the possible exploiting of this coffee by-product as potential natural health promoting and preservative ingredient.

scholarly journals Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 908
Author(s):  
Mariasole Cervini ◽  
Alice Gruppi ◽  
Andrea Bassani ◽  
Giorgia Spigno ◽  
Gianluca Giuberti
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Dry Matter ◽  
Rice Flour ◽  
Cooking Time ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
A Value ◽  
Starch Properties ◽  
Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

scholarly journals KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN DARI PARING KELAPA (COCOS NUCIFERA)

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Meifry Gavrila Karepu ◽  
Edi Suryanto ◽  
Lidya I. Momuat
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Cocos Nucifera ◽  
Chemical Characterization ◽  
Chemical Compositions ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Total Food ◽  
Scavenging Capacity ◽  
Phenolic Extract

Penelitian ini bertujuan untuk mengkarakterisasi secara kimia dan menentukan aktivitas antioksidan dari paring kelapa yang diekstraksi dengan masing-masing pelarut petroleum eter (PPE) dan etanol (PET). Penelitian ini terdiri dari tiga tahap yaitu mikronisasi, karakterisasi, dan ekstraksi. Parameter yang digunakan adalah komposisi proksimat, serat kasar, serat pangan, kandungan hemiselulosa, selulosa, lignin, aktivitas antioksidan, dan kapasitas penangkal nitrit. Hasil karakterisasi secara kimia menunjukkan tepung paring kelapa yang diekstraksi dengan pelarut petroleum eter mengandung komposisi kimia seperti air (6,99%), abu (0,85%), lemak (3,61%), protein (10,39%), serat pangan tak larut (78,27%), serat pangan terlarut (2,66%), serat pangan total (80,93%), hemiselulosa (25,38%), selulosa (39,15%) dan lignin (24,55%). PET mengandung air (7,14%), abu (1,03%), lemak (6,05%), protein (9,85%), serat pangan tak larut (73,795%), serat pangan terlarut (2,53%), serat pangan total (76,32%), hemiselulosa (20,97%), selulosa (35,14%) dan lignin (32,07%). ­ Hasil pengujian aktivitas antioksidan menunjukkan bahwa PET memiliki ekstrak fenolik bebas (92,16%) tertinggi diikuti oleh ekstrak fenolik terikat PPE (87,75%), ekstrak fenolik bebas PPE (85,07%) dan ekstrak fenolik terikat PET (81,90%). ABSTRACT The objectives of this research were to characterize the physicochemical properties and to determine the antioxidant activity of coconut testa dietary fiber. The research consisted of 3 stages: micronization, characterization, and extraction. The evaluate parameters were proximate composition, crude fiber, dietary fiber, hemicellulose, cellulose, lignin, antioxidant activity, and nitrate-scavenging capacity. Chemical characterization results showed that coconut testa powder has chemical compositions such as water (6,99%), ash (0,85%), fat (3,61%), protein (10,39%), carbohydrate (48,75%), insoluble dietary fiber (78,27%), soluble dietary fiber (2,66%), total dietary fiber (80,93%), hemicellulose (25,38%), cellulose (39,15%) and lignin (24,55%). PET contains water (7.14%), ash (1.03%), fat (6.05%), protein (9.85%), insoluble food fiber (73.795%), dissolved food fiber (2.53 %), total food fiber (76.32%), hemicellulose (20.97%), cellulose (35.14%) and lignin (32.07%). Antioxidant activity assay showed that free phenolic extract of PET had highest (92.16%) followed by bound phenolic extract of PPE (87.75%), free phenolic extract of PPE (85.07%) and bound phenolic extract of PET (81.90 %).

scholarly journals PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

2007 ◽  
Vol 1 (2) ◽  
pp. 34 ◽  
Author(s):  
Evy Damayanthi ◽  
Dwi Inne Listyorini
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Organoleptic Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
The Impact

<p class="MsoNormal" style="margin: 0cm 21.6pt .0001pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">The objectives of this study are to </span><span lang="en-us" xml:lang="en-us">determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical,  chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics.  The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05).  Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist  to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like.  Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%.  The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).  Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).</span></p>

scholarly journals Utilisation of non-traditional forms of cereals in bakery production 

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 296-301 ◽  
Author(s):  
I. Laknerová ◽  
M. Holasová ◽  
V. Fiedlerová ◽  
J. Rysová ◽  
VaculováK ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Common Wheat ◽  
Nutritional Quality ◽  
Raw Materials ◽  
Cereal Grains ◽  
Processing Quality ◽  
Total Polyphenols ◽  
Total Dietary Fiber ◽  
Nutrient Contents

One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.

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