THE EFFECT OF THE ADDITION OF DIETARY FIBER FROM CRANBERRIES ON THE NUTRITIONAL AND SENSORY PROPERTIES OF WHITE BREAD

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20?C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.

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Utilization of sugarbeet fiber and brewers’ spent grain in the production of tarhana

Sugar Industry ◽

10.36961/si10152 ◽

2010 ◽

pp. 496-501 ◽

Cited By ~ 1

Author(s):

Özen Özboy-Özba ◽

Ayla Hançer ◽

Incilay Gökbulut

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Health Benefits ◽

Chemical Properties ◽

Sensory Properties ◽

Particle Sizes ◽

Control Groups ◽

Total Dietary Fiber ◽

Spent Grain

In this study, the effects of sugarbeet fiber (SBF) and brewers’ spent grain (BSG) on the quality of tarhana, a fermented wheat flour-yoghurt product, were studied. SBF was produced from sugarbeet pulp collected after pressing. BSG was a malt-rice adjunct mash spent grain. SBF and BSG of particle sizes >425 mm were added into the tarhana formulation at levels of 3, 6, 9, and 12%. Total dietary fiber (TDF) contents of SBF and BSG were 72.9% and 65.2%, respectively. Chemical properties, color values, sensory scores and TDF contents of SBF- and BSG-containing tarhana samples were investigated. Addition of SBF decreased protein and crude fat values but BSG increased them significantly (p < 0.01). Addition of SBF and BSG resulted in lower L*a*b* color1 values giving slightly darker products. The TDF contents of organoleptically accepted 9% SBF and 6% BSG added tarhanas showed ~3 and ~2 fold higher TDF than the control groups, respectively. Utilization of SBF and BSG in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compensated by the health benefits of fiber products.

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Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Molecules ◽

10.3390/molecules24050991 ◽

2019 ◽

Vol 24 (5) ◽

pp. 991 ◽

Cited By ~ 6

Author(s):

Guillermo Niño-Medina ◽

Dolores Muy-Rangel ◽

Ana de la Garza ◽

Werner Rubio-Carrasco ◽

Briceida Pérez-Meza ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Dietary Fiber ◽

Phenolic Content ◽

Control Treatment ◽

Total Phenolic ◽

White Bread ◽

Nutritional Properties ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

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