Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.

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Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Quality Assurance and Safety of Crops & Foods ◽

10.15586/qas.v13i1.844 ◽

2021 ◽

Vol 13 (1) ◽

pp. 115-124

Author(s):

Aysun Durmaz ◽

Ferhat Yuksel

Keyword(s):

Dietary Fiber ◽

Lipid Content ◽

Glycemic Index ◽

Control Sample ◽

Quality Parameters ◽

Total Phenolic ◽

Maximum Hardness ◽

Potato Peel ◽

Total Dietary Fiber

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.

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An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798412666210311163258 ◽

2021 ◽

Vol 12 ◽

Author(s):

Pannapa Powthong ◽

Bajaree Jantrapanukorn ◽

Pattra Suntornthiticharoen ◽

Chitradee Luprasong

Keyword(s):

Physical Properties ◽

Dietary Fiber ◽

Lipid Absorption ◽

Postprandial Blood Glucose ◽

Dependent Manner ◽

Total Dietary Fiber ◽

Water Binding ◽

Breakdown Rates ◽

Salad Vegetables

Background: Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods. Objective: Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos). Method: Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated. Results: The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner. Conclusion: This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.

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An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Foods ◽

10.3390/foods8020068 ◽

2019 ◽

Vol 8 (2) ◽

pp. 68 ◽

Cited By ~ 6

Author(s):

Silvia Tores de la Cruz ◽

Amaia Iriondo-DeHond ◽

Teresa Herrera ◽

Yolanda Lopez-Tofiño ◽

Carlos Galvez-Robleño ◽

...

Keyword(s):

Molecular Weight ◽

Dietary Fiber ◽

High Molecular Weight ◽

Research Work ◽

Weight Fraction ◽

High Molecular Weight Fraction ◽

Total Dietary Fiber ◽

Coffee Silverskin

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.

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Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Applied Sciences ◽

10.3390/app10030912 ◽

2020 ◽

Vol 10 (3) ◽

pp. 912

Author(s):

Yunlong Li ◽

Jing Lv ◽

Lei Wang ◽

Yingying Zhu ◽

Ruiling Shen

Keyword(s):

Dietary Fiber ◽

Glycemic Index ◽

Resistant Starch ◽

Comprehensive Evaluation ◽

Protein Digestibility ◽

Hydrolysis Rate ◽

Sensory Acceptability ◽

Steamed Bread ◽

Sugar Levels

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

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

Molecules ◽

10.3390/molecules25204739 ◽

2020 ◽

Vol 25 (20) ◽

pp. 4739 ◽

Cited By ~ 1

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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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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Partial substitution of fish oil for linseed oil enhances beneficial fatty acids from rumen biohydrogenation but reduces ruminal fermentation and digestibility in growing goats

Translational Animal Science ◽

10.1093/tas/txab116 ◽

2021 ◽

Author(s):

Lam Phuoc Thanh ◽

Noppharat Phakachoed ◽

Wisitiporn Suksombat ◽

Juan J Loor ◽

Tran Thi Thuy Hang

Keyword(s):

Fish Oil ◽

Linseed Oil ◽

Latin Square ◽

Basal Diet ◽

Partial Substitution ◽

Partial Replacement ◽

Minimal Risk ◽

Ruminal Fermentation ◽

Growing Goats

Abstract This study was performed to investigate effects of partial replacement of fish oil (FO) for linseed oil (LO) on digestibility, ruminal fermentation and biohydrogenation in growing goats. Experiment 1 was carried out in four growing male goats aged 6 months in a 4 × 4 Latin square design. Goats were fed a basal diet supplemented with 25 g/kg dry matter either LO alone or in combination with tuna FO. Treatments were developed by replacing FO for LO at ratios of 0, 5, 10 and 15 g/kg DM corresponding to FO-0, FO-5, FO-10 and FO-15, respectively. Experiment 2 was carried out in an in vitro incubation system including 12 fermenters with the same four treatments. Each fermenter consisted of 40 mL goat ruminal fluid, 160 mL warm buffer, 2 g mixed substrates, and 50 mg FO-0, FO-5, FO-10 or FO-15. Fish oil inclusion reduced (P < 0.05) digestibility and nitrogen retention in Exp. 1. Increasing doses of FO in the diet induced a strong drop (P < 0.001) in ruminal total volatile fatty acid (VFA) concentration and protozoa population at 3 h post incubation, but did not affect individual VFA proportions. Substitution of FO for LO decreased mean concentrations of C18:0 (P = 0.057), c-9,c-12 C18:2 and C18:3n-3 (P < 0.001), but increased (P < 0.001) C20:5n-3 and C22:6n-3. Feeding FO-10 enhanced formation of ruminal c-9,t-11 conjugated linoleic acid (CLA) concentration compared with FO-0. Overall, combined data suggest that to improve ruminal concentrations of C20:5n-3, C22:6n-3, and c-9,t-11 CLA for deposition in tissues or milk with minimal risk of affecting digestibility and ruminal fermentation, a dietary supplementation of 15 g/kg LO and 10 g/kg FO would be suitable.

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Chemical composition, carotenoids, vitamins and minerals in wild mustard collected in native areas

Horticultura Brasileira ◽

10.1590/s0102-053620180110 ◽

2018 ◽

Vol 36 (1) ◽

pp. 59-65 ◽

Cited By ~ 2

Author(s):

Galdino X Paula Filho ◽

Tibério F Barreira ◽

Ricardo HS Santos ◽

Silvia E Priore ◽

Ceres M Della Lucia ◽

...

Keyword(s):

Chemical Composition ◽

Dietary Fiber ◽

Provitamin A ◽

Daily Consumption ◽

Good Source ◽

Total Dietary Fiber ◽

Wild Vegetable ◽

Wild Mustard ◽

Mustard Plant ◽

Excellent Source

ABSTRACT Wild mustard plant (Sinapis arvensis), Brassicaceae, is a wild vegetable found in forest area, domestic orchards and it is consumed by rural population. This study aimed to evaluate chemical composition (moisture, total dietary fiber, lipids, proteins, ash, carbohydrates and total energetic value), concentration of carotenoids, vitamins (C and E) and minerals (K, Ca, Mg, Cu, Fe, Zn, Mn, Na, Cr, Se and Mo) and the contribution by this vegetable to the recommendations of daily consumption of nutrients for adult individuals. Concentrations of provitamin A (252.21 RAE/100 g), Se (0.04 mg/100 g) and Fe (5.91 mg/100 g) stood out, in which this vegetable was considered as an excellent source for these nutrients. In addition, wild mustard was considered a good source of K (435.65 mg/100 g), Ca (123.25 mg/100 g) and Mn (0.40 mg/100 g) and source of Total Dietary Fiber (TDF) (3.20 mg/100 g), Mg (26.82 mg/100 g) and Cu (0.07 mg/100 g). Wild mustard stood out as source, good source or excellent source of the evaluated nutrients, and they may contribute to reduce nutritional deficiency of those nutrients in the populations living in the region where this vegetable occurs.

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Garden Cress Seeds a Promising Alternative for the Development of Nutrient Dense Muffins

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i930295 ◽

2020 ◽

pp. 138-146

Author(s):

Josephine John ◽

Varsha Rani ◽

Veenu Sangwan ◽

. Sonia ◽

. Reena

Keyword(s):

Dietary Fiber ◽

Full Potential ◽

Type I ◽

Garden Cress ◽

Total Dietary Fiber ◽

Promising Alternative ◽

Overall Acceptability ◽

Sensory Parameters ◽

And Control

Aims: Garden cress seeds are highly nutritious super grain, that possess galactogogue, antioxidants, anti-inflammatory, antidiabetic, hypocholesterolemic, hepatoprotective activities and also suitable for celiac patients as they do not contain gluten. This study was conducted to develop and evaluate nutrient rich muffins supplemented with GCS, so as to utilize their full potential. Study Design: Control muffins were developed using refined flour as a basic ingredients which was replaced with 10, 20 and 30% of GCS in experimental muffins. Methodology: GCS were roasted at 150°c for five minutes to remove the peppery after taste. Roasted GCS were used to develop muffins. Control and experimental muffins were evaluated for sensory characteristics and nutritional parameters (proximate composition, dietary fiber, total and in vitro bio-accessible minerals, phytic acid and antioxidants). Results: Muffins supplemented with 10 and 20% of GCS scored higher than the control muffins for sensory parameters i.e. colour, texture, aroma, taste and overall acceptability however muffins supplemented with 30 GCS scored slightly lower than the control muffins. Both the experimental and control muffins adjudged between ‘liked moderately’ to ‘liked very much’ by the judges. The contents of protein (13.23-15.59%), fat (20.57-20.99), ash (1.77-2.64%), total dietary fiber (7.98-12.37%), total calcium (91.32-155.99 mg/100 g) and iron (4.83-8.06 mg/100 g) and antioxidants were increased significantly in all the three levels (type-I, type-II and type-III) of GCS supplemented muffins. Conclusion: Nutrient dense muffins with superior nutritional quality can be developed using GCS up to 20 % without compromising sensory acceptability. Consumption of nutrient dense muffins may be beneficial in combating PEM and iron deficiency anaemia in growing children and pregnant and lactating women in India.

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Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Indonesian Journal of Agricultural Research ◽

10.32734/injar.v1i2.318 ◽

2018 ◽

Vol 1 (2) ◽

pp. 152-161

Author(s):

Jariyah Jariyah ◽

Endang Yektiningsih ◽

Ulya Sarofa ◽

Peter Adeye Sopadeo

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Breaking Strength ◽

Milk Powder ◽

Partial Substitution ◽

Partial Replacement ◽

Spread Ratio ◽

Sonneratia Caseolaris ◽

Sodium Stearoyl Lactylate ◽

Different Levels

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

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