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 Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

2013 ◽  
Vol 33 (1) ◽  
pp. 75-83 ◽  
Author(s):  
Juciane de Abreu Ribeiro Pereira ◽  
Maria de Fátima Píccolo Barcelos ◽  
Michel Cardoso De Angelis Pereira ◽  
Eric Batista Ferreira
Keyword(s):  
Oxalic Acid ◽  
Dietary Fiber ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Yield ◽  
Total Dietary Fiber ◽  
Smallanthus Sonchifolius ◽  
Total Titratable Acidity ◽  
Wet Weight ◽  
Peroxidase Enzymes

Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

scholarly journals Raspberry and Strawberry Addition Improves Probiotic Viability in Yogurt and Possess Antioxidant Activity

2015 ◽  
Vol 4 (4) ◽  
pp. 47 ◽  
Author(s):  
Aynur Gunenc ◽  
Susanna Fang ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Functional Foods ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Microbial Counts ◽  
Total Titratable Acidity ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

<p>This study aimed to i) investigate probiotic potentials of raspberry and strawberry addition in yogurts, ii) explore antioxidant activity of berries extracted by microwave using oxygen radical absorbance (ORAC), and 2,2-diphenyl-1-picryhydrazyl radical (DPPH) as well as iii) determine the total phenolic content (TPC) of the berries. The probiotic potentials of those berry additions into yogurts containing different probiotics were determined by subsequent viable microorganism counts in each yogurt trial using selective media, pH and total titratable acidity (TTA) during 28 days of cold storage at 4ºC. Viable microbial counts in yogurt trials containing probiotic <em>Lactobacillus acidophilus </em>and raspberry increased (P&lt;0.05) for 21 consecutive days of cold storage. The pH levels decreased (P&lt;0.05) as the TTA increased over 28 days of cold storage in all yogurts containing the berries. ORAC results showed that raspberry had higher antioxidant activity (505.72 µmol TE/100g of fruit) than strawberry (495 µmol TE/100g of fruit). Also, DPPH scavenging activity results showed that raspberry (86.11%) had higher antioxidant activity than strawberry (85.69%). There was not a significant (P&lt;0.05) difference in TPC values of raspberry (0.20 g GAE/kg) and strawberry (0.18 g GAE/kg). This study suggests that both berries have potential as a source of prebiotics with antioxidant activity for future functional foods and nutraceutical applications.</p>

scholarly journals 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 ◽  
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.

scholarly journals DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION

2019 ◽  
Vol 14 (4) ◽  
pp. 493 ◽  
Author(s):  
Damat Damat ◽  
Rista Anggriani ◽  
Roy Hendroko Setyobudi ◽  
Peeyush Soni
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Food Production ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Coffee Pulp ◽  
Coffee Husk ◽  
Physical Chemical ◽  
Nutraceutical Properties ◽  
Arrowroot Starch

<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF).  The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>

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 KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN DARI PARING KELAPA (COCOS NUCIFERA)

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Meifry Gavrila Karepu ◽  
Edi Suryanto ◽  
Lidya I. Momuat
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Cocos Nucifera ◽  
Chemical Characterization ◽  
Chemical Compositions ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Total Food ◽  
Scavenging Capacity ◽  
Phenolic Extract

Penelitian ini bertujuan untuk mengkarakterisasi secara kimia dan menentukan aktivitas antioksidan dari paring kelapa yang diekstraksi dengan masing-masing pelarut petroleum eter (PPE) dan etanol (PET). Penelitian ini terdiri dari tiga tahap yaitu mikronisasi, karakterisasi, dan ekstraksi. Parameter yang digunakan adalah komposisi proksimat, serat kasar, serat pangan, kandungan hemiselulosa, selulosa, lignin, aktivitas antioksidan, dan kapasitas penangkal nitrit. Hasil karakterisasi secara kimia menunjukkan tepung paring kelapa yang diekstraksi dengan pelarut petroleum eter mengandung komposisi kimia seperti air (6,99%), abu (0,85%), lemak (3,61%), protein (10,39%), serat pangan tak larut (78,27%), serat pangan terlarut (2,66%), serat pangan total (80,93%), hemiselulosa (25,38%), selulosa (39,15%) dan lignin (24,55%). PET mengandung air (7,14%), abu (1,03%), lemak (6,05%), protein (9,85%), serat pangan tak larut (73,795%), serat pangan terlarut (2,53%), serat pangan total (76,32%), hemiselulosa (20,97%), selulosa (35,14%) dan lignin (32,07%). ­ Hasil pengujian aktivitas antioksidan menunjukkan bahwa PET memiliki ekstrak fenolik bebas (92,16%) tertinggi diikuti oleh ekstrak fenolik terikat PPE (87,75%), ekstrak fenolik bebas PPE (85,07%) dan ekstrak fenolik terikat PET (81,90%). ABSTRACT The objectives of this research were to characterize the physicochemical properties and to determine the antioxidant activity of coconut testa dietary fiber. The research consisted of 3 stages: micronization, characterization, and extraction. The evaluate parameters were proximate composition, crude fiber, dietary fiber, hemicellulose, cellulose, lignin, antioxidant activity, and nitrate-scavenging capacity. Chemical characterization results showed that coconut testa powder has chemical compositions such as water (6,99%), ash (0,85%), fat (3,61%), protein (10,39%), carbohydrate (48,75%), insoluble dietary fiber (78,27%), soluble dietary fiber (2,66%), total dietary fiber (80,93%), hemicellulose (25,38%), cellulose (39,15%) and lignin (24,55%). PET contains water (7.14%), ash (1.03%), fat (6.05%), protein (9.85%), insoluble food fiber (73.795%), dissolved food fiber (2.53 %), total food fiber (76.32%), hemicellulose (20.97%), cellulose (35.14%) and lignin (32.07%). Antioxidant activity assay showed that free phenolic extract of PET had highest (92.16%) followed by bound phenolic extract of PPE (87.75%), free phenolic extract of PPE (85.07%) and bound phenolic extract of PET (81.90 %).

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).

scholarly journals Utilisation of non-traditional forms of cereals in bakery production 

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 296-301 ◽  
Author(s):  
I. Laknerová ◽  
M. Holasová ◽  
V. Fiedlerová ◽  
J. Rysová ◽  
VaculováK ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Common Wheat ◽  
Nutritional Quality ◽  
Raw Materials ◽  
Cereal Grains ◽  
Processing Quality ◽  
Total Polyphenols ◽  
Total Dietary Fiber ◽  
Nutrient Contents

One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.

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