Comparision of total dietary fiber content of mushrooms under different growing conditions and between the analytical methods

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.

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Total dietary fiber content of polished, brown and bran types of Japonica and Indica rice in Taiwan: Resulting physiological effects of consumption

Nutrition Research ◽

10.1016/s0271-5317(05)80660-8 ◽

1993 ◽

Vol 13 (1) ◽

pp. 93-101 ◽

Cited By ~ 5

Author(s):

Hsing-Hsien Cheng

Keyword(s):

Dietary Fiber ◽

Indica Rice ◽

Fiber Content ◽

Physiological Effects ◽

Total Dietary Fiber ◽

Japonica And Indica Rice

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Nutritional composition of fruit of four date palm (Phoenix dactylifera L.)cultivars grown in Haryana, India

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i4.6635 ◽

2016 ◽

Vol 35 (4) ◽

Cited By ~ 5

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.

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Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000300005 ◽

2014 ◽

Vol 50 (3) ◽

pp. 473-482 ◽

Cited By ~ 3

Author(s):

Juliana Maria de Mello Andrade ◽

Erna Vogt de Jong ◽

Amélia Teresinha Henriques

Keyword(s):

Dietary Fiber ◽

Fiber Type ◽

Fiber Content ◽

Drying Methods ◽

Chemical Parameters ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Juice Extraction ◽

Physical And Chemical Parameters ◽

Physical And Chemical

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.

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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽

10.3390/molecules26195908 ◽

2021 ◽

Vol 26 (19) ◽

pp. 5908

Author(s):

Ivana Lončarević ◽

Biljana Pajin ◽

Jovana Petrović ◽

Ivana Nikolić ◽

Nikola Maravić ◽

...

Keyword(s):

Physical Properties ◽

Dietary Fiber ◽

Resistant Starch ◽

Nutritional Composition ◽

Fiber Content ◽

Sensory Characteristics ◽

Food Ingredient ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

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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 ◽

10.26656/fr.2017.4(3).382 ◽

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.

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

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1490 ◽

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).

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NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta)

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2013.8.2.145-150 ◽

2014 ◽

Vol 8 (2) ◽

pp. 145 ◽

Cited By ~ 1

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 (>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> 0.05).</p>

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