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

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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Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v11i2.14854 ◽

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.

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Rapid Integrated Method for Total Dietary Fiber

10.1094/aaccintmethod-32-60.01 ◽

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.

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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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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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The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽

10.3390/foods_2020-08486 ◽

2020 ◽

Vol 70 (1) ◽

pp. 86

Author(s):

Joncer Naibaho ◽

Małgorzata Korzeniowska ◽

Aneta Wojdyło ◽

Adam Figiel ◽

Baoru Yang ◽

...

Keyword(s):

Antioxidant Capacity ◽

Dietary Fiber ◽

Functional Food ◽

Fiber Content ◽

Food Ingredient ◽

Insoluble Dietary Fiber ◽

Spent Grain ◽

In Vitro Assessment ◽

Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

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

Pro Food ◽

10.29303/profood.v6i1.117 ◽

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.

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The Nutritional Composition of Maca in Hypocotyls (Lepidium meyeniiWalp.) Cultivated in Different Regions of China

Journal of Food Quality ◽

10.1155/2017/3749627 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Longfei Chen ◽

Jieying Li ◽

Liuping Fan

Keyword(s):

Dietary Fiber ◽

Essential Amino Acids ◽

Nutritional Composition ◽

Glucosinolate Content ◽

Total Dietary Fiber ◽

Crude Lipid ◽

Insoluble Dietary Fiber ◽

Lepidium Meyenii ◽

Total Alkaloids ◽

Significant Difference

Maca (Lepidium meyeniiWalp.) was introduced to China in the recent two decades. Proximate compositions and secondary metabolites in dried maca tuber powders of different cultivation areas and colour types were analyzed and compared in order to provide the scientific guideline for its application. Cultivation region significantly affects the compositions of maca. The protein content of maca ranged from 9.31% to 21.02% by dry basis of maca powders and Xiaopingba-Y, Yulong-Y, and Pamirs-Y have the higher protein contents. The essential amino acids (EAA) contents ranged from 189.19 to 312.90 mg/g protein. The crude lipid content of different maca ranged from 0.59% to 1.00% and has no significant difference (P>0.05). The total dietary fiber (TDF) contents ranged from 17.82% to 26.00% and soluble dietary fiber (SDF) ranged from 2.46% to 7.88%, respectively. Maca samples were rich in Na, Mg, Ca, and K elements which ranged 138.3–187.8, 625.2–837.2, 3838.9–4502.7, and 5394.8–8063.3 mg/kg dry matter (DM). Xiaopingba-Y has the highest benzyl glucosinolate content which was 2.31 mg/g DM. Peru-Y and Xiaopingba have the higher contents of total alkaloids contents which was 2.61 and 2.56 mg/kg DM. Yongsheng-Y, Yulong-Y, and Pamirs-Y were rich in N-benzyl hexadecanamide contents, which were 0.164, 0.174, and 0.173 mg/g DM, respectively. Significant higher protein, total dietary fiber, insoluble dietary fiber, total alkaloids, and benzyl glucosinolate contents were found in purple and black maca compared to yellow maca in Pamirs, while there was no significant difference in N-benzyl hexadecanamide content.

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