Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)

Sweet potato as a high fibre supplement that can be used in the production of pasta. The production of sweet potato pasta was optimized by Response Surface Methodology. The parameters used for optimizing the products are solid loss, texture, fibre content. Box - behnken design was used to develop models for the response. For the production of sweet potato based pasta 174.285 g of sweet potato, 48.4735 g of water, 28.8296 g of soy flour, 2.69575 g of Arabic gum and 0.877038 g of cmc (carboxyl methyl cellulose). The responses were mostly deviated by changes in quantity of soy flour and Arabic gum and to a small extent the deviation by sweet potato and water levels. The result of this study showed a minimum solid loss of 13.45% and maximum texture hardness of 6994 g and maximum fibre content of 8.52 g

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GRG shredders ready for high fibre content

World Pumps ◽

10.1016/s0262-1762(20)30096-1 ◽

2020 ◽

Vol 2020 (3) ◽

pp. 4

Keyword(s):

Fibre Content ◽

High Fibre ◽

High Fibre Content

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A Monte-Carlo Algorithm for 3D Fibre Detection from Microcomputer Tomography

Journal of Computational Engineering ◽

10.1155/2016/2753187 ◽

2016 ◽

Vol 2016 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Robert Gloeckner ◽

Stefan Kolling ◽

Christian Heiliger

Keyword(s):

Monte Carlo ◽

Iterative Method ◽

Polymer Composites ◽

Volume Fraction ◽

Fibre Content ◽

Monte Carlo Algorithm ◽

Monte Carlo Techniques ◽

Glass Fibres ◽

High Fibre ◽

High Fibre Content

A model-based approach to analyze fibre distributions in polymer composites applicable for high fibre content is suggested. The algorithm is a four-step iterative method using Monte-Carlo techniques in order to increase speed and robustness for fibre detection. Samples with up to 20% volume fraction of glass fibres and different matrix polymers (PP, PBT) have been analyzed regarding distributions of orientation and length and thickness of the fibres.

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Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Czech Journal of Food Sciences ◽

10.17221/203/2020-cjfs ◽

2021 ◽

Vol 39 (No. 1) ◽

pp. 3-8

Author(s):

Marcela Sluková ◽

Lucie Jurkaninová ◽

Ivan Švec ◽

Pavel Skřivan

Keyword(s):

Czech Republic ◽

Human Nutrition ◽

Fibre Content ◽

Bread Making ◽

The Czech Republic ◽

Rye Flour ◽

High Fibre ◽

High Fibre Content ◽

Technological Evaluation

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

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