scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 17-26
Author(s):  
J. Singthong ◽  
C. Thongkaew
Keyword(s):  
Dietary Fiber ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Powder Concentration ◽  
Fiber Protein ◽  
Alginate Concentration

The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

scholarly journals PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

2021 ◽  
Vol 14 (2) ◽  
pp. 84
Author(s):  
Setyaningrum Ariviani ◽  
Nurul Hidayati Sholihin ◽  
Galih Poetri Nastiti
Keyword(s):  
Oxidative Stress ◽  
Dietary Fiber ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Daily Intake ◽  
Total Phenolic ◽  
Insoluble Dietary Fiber ◽  
Dietary Fiber Intake ◽  
Cowpea Flour

<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</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.

Chemical Composition, Antioxidant Activity and Functional Properties of Mango (Mangifera indica L. var Perlis Sunshine) Peel Flour (MPF)

2015 ◽  
Vol 754-755 ◽  
pp. 1065-1070 ◽  
Author(s):  
Shazliana Aizee Abidin Noor ◽  
Nadherah Mohamad Siti ◽  
Nor Jaafar Mahmad
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Mangifera Indica ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Phenolic Contents ◽  
Mango Peel

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango (Mangifera indica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

1992 ◽  
Vol 75 (3) ◽  
pp. 395-416 ◽  
Author(s):  
Sungsoo C Lee ◽  
Leon Prosky ◽  
Jonathan W De Vries
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Tris Buffer ◽  
Total Dietary Fiber ◽  
Method Performance ◽  
Insoluble Dietary Fiber ◽  
Heat Stable ◽  
Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

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.

Urea Enzymatic Dialysis Procedure for Determination of Total Dietary Fiber

1989 ◽  
Vol 72 (4) ◽  
pp. 677-681
Author(s):  
Joseph L Jeraci ◽  
Betty A Lewis ◽  
J Peter ◽  
Van J Soest ◽  
James B Robertson
Keyword(s):  
Dietary Fiber ◽  
Crude Protein ◽  
Gravimetric Method ◽  
New Method ◽  
Locust Bean Gum ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Aoac Method ◽  
Locust Bean

Abstract A method that uses urea and enzymes for determination of total dietary fiber (TDF) in foods has been developed and compared with the AOAC enzymatic-gravimetric method (43.A14-43.A20). In the evaluation, results for crude protein and ash contamination were higher by the AOAC method, particularly for samples that form gels during ethanol precipitation. The new urea enzymatic dialysis (UED) method quantitatively recovered, with less variation, more of the purified and semipurified dietary fiber products. TDF recoveries for carboxymethylcellulose and locust bean gum were 98% (SD 3.3) and 95% (SD 6.1) by the AOAC method and 99% (SD 1.0) and 100% (SD 0.6) by the UED method, respectively. The UED method was the more effective in removing starch. For kale samples, starch recovery was 3.5 and 0.2% from TDF residues obtained using the AOAC and UED methods, respectively. Differences were not significant among replicate values for determination of TDF in foods by the UED method (P &gt;0.01). Preliminary studies suggest that the new method can separately determine soluble and insoluble dietary fiber. The data indicate that the UED method is more precise and accurate than the AOAC method.

scholarly journals Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4739 ◽  
Author(s):  
Mariem Haj Romdhane ◽  
Hassiba Chahdoura ◽  
Lillian Barros ◽  
Maria Inês Dias ◽  
Rúbia Carvalho Gomes Corrêa ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Dietary Fiber ◽  
High Performance ◽  
Biological Activities ◽  
Biological Evaluation ◽  
Abelmoschus Esculentus ◽  
Volatile Components ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

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