Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

10.5219/1321 ◽  
2020 ◽  
Vol 14 ◽  
pp. 170-177
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Lucia Minarovičová ◽  
Zlatica Kohajdová
Keyword(s):  
Thermal Treatment ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Wheat Bran ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Hot Air ◽  
Air Heating ◽  
Physico Chemical

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake

2013 ◽  
Vol 9 (1) ◽  
pp. 29-38 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Phytic Acid ◽  
Wheat Bran ◽  
Profile Analysis ◽  
Textural Properties ◽  
Particle Sizes ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Sponge Cake

AbstractTo increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

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

2014 ◽  
Vol 50 (3) ◽  
pp. 473-482 ◽  
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.

scholarly journals Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties

2021 ◽  
Vol 2 (1) ◽  
pp. 1-6
Author(s):  
Manel Masmoudi
Keyword(s):  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Insoluble Fraction ◽  
Citrus Limon ◽  
Total Dietary Fiber ◽  
Oil Retention ◽  
Physico Chemical ◽  
Potential Applications ◽  
By Products

Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a source of dietary fiber for food enrichment was investigated. Lemon fiber concentrate was prepared by LB washing in water at 90 °C for 5 min and then characterized by studying its physico-chemical, functional and antioxidant properties, in comparison with the original LB. The extraction method led to a total dietary fiber yield of 54.42 g/100g. LFC had higher content in total fibers than LB (71.20 versus 63.87 g/100g dry matter (DM), respectively), with predominance of the insoluble fraction (53.58 g/100g DM). LFC had also better functional properties, with higher water holding capacity (13.92 versus 8.51 g/g, respectively), swelling capacity (14 versus 8.75 ml/g, respectively) and oil retention property (6.6 versus 4.43 g/g, respectively). LFC had high content in bioactive compounds, particularly for phenolics (561.09 mg GAE/100 g DM) and flavonoids (408.42 mg QE/ 100 g DM), which gave it good antioxidant properties (antiradical activity: 45.57 % and reducing power: 0.18). The results of this study suggested that LFC may have potential applications for food enrichment.

scholarly journals Nutrient composition and functional properties: Suitability of flour of sweet potatoes (Ipomea batatas) for incorporation into food production

2021 ◽  
Vol 15 (3) ◽  
pp. 897-908
Author(s):  
G.R. Nipuni Nayanathara Waidyarathna ◽  
Sagarika Ekanayake
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Production ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Total Carbohydrate ◽  
Total Dietary Fiber

Sweet potatoes are effortlessly grown and high yielding food crop. However, these are considered as underutilized produce with limited incorporation into food industry. Hence the objectives of this study were to determine the nutrient composition and functional properties of twelve (12) sweet potato varieties available in Sri Lanka to study the potential to be incorporated into food production. The varieties analysed were Ama, Dhawala, Wariyapola White, Wariyapola Red, Shanthi, Hordi Malee, CARI 09, CARI 273, Ranabima, Gannoruwa White, Chithra and Makandura Purple. Determination of moisture, ash, crude protein, crude fat, dietary fiber (soluble/insoluble), carbohydrates and functional properties were by standard methods. Ash, crude fat and crude protein contents comprised less than 7% (dry matter; DM) with total carbohydrate content varying between 49-80% DM in studied sweet potatoes. Total dietary fiber comprises approximately 8.5% (DM) with the highest proportion being insoluble dietary fiber. Functional properties resulted a swelling capacity of 15-27 mL with high oil absorption capacity (120-220%), emulsion activity (42-48%) and stability (above 35%), and bulking density (0.62-0.95 g/cc) with least gelation concentration of 18-30%. The results prove the ability of the studied sweet potato flours to be incorporated in composite flour mixtures and novel food products.

scholarly journals Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4854
Author(s):  
Ibna Suli Trejo Rodríguez ◽  
Luz Eugenia Alcántara Quintana ◽  
Paola Algara Suarez ◽  
Miguel Angel Ruiz Cabrera ◽  
Alicia Grajales Lagunes
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Polyphenol Content ◽  
Total Dietary Fiber ◽  
Drying Time ◽  
Artocarpus Heterophyllus ◽  
Prebiotic Activity ◽  
Seed Flour

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

Ultrafine Grinding a Promising Method for Improving the Total Dietary Fiber Content and Physico-Chemical Properties of Potato Peel Waste

2019 ◽  
Vol 11 (6) ◽  
pp. 3057-3070 ◽  
Author(s):  
Chun Yang ◽  
Ayyappa Kumar Sista Kameshwar ◽  
Jiangning Zhang ◽  
Ling Zhang ◽  
Weiying Ding ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chemical Properties ◽  
Fiber Content ◽  
Promising Method ◽  
Potato Peel ◽  
Total Dietary Fiber ◽  
Physico Chemical ◽  
Ultrafine Grinding

scholarly journals Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Quinatzin Zafra-Rojas ◽  
Nelly Cruz-Cansino ◽  
Alma Delgadillo-Ramírez ◽  
Ernesto Alanís-García ◽  
Javier Añorve-Morga ◽  
...  
Keyword(s):  
Organic Acids ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Fiber Content ◽  
Commercial Product ◽  
Antioxidant Compounds ◽  
Water Retention Capacity ◽  
Commercial Sample ◽  
Total Dietary Fiber

Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.

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