scholarly journals Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product

2017 ◽  
Vol 33 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Xue-Ru Hai ◽  
Ji-Hyun Park ◽  
Ye-Na Heo ◽  
Min-Joo Kim ◽  
Gui-Seck Bae ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Quality Characteristics ◽  
Gluten Free ◽  
Insoluble Dietary Fiber

Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 240-245 ◽  
Author(s):  
Bo-Ra Kim ◽  
Suna Kim ◽  
Gui-Seck Bae ◽  
Moon Baek Chang ◽  
BoKyung Moon
Keyword(s):  
Dietary Fiber ◽  
Common Wheat ◽  
Quality Characteristics ◽  
Insoluble Dietary Fiber

A novel insoluble dietary fiber-based edible paper from Chinese cabbage

Cellulose ◽  
2017 ◽  
Vol 24 (8) ◽  
pp. 3411-3419
Author(s):  
Tuoyi Wang ◽  
Zhongsu Ma
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Insoluble Dietary Fiber

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

LWT ◽  
2021 ◽  
pp. 111426
Author(s):  
L. Marchetti ◽  
M.S. Acuña ◽  
S.C. Andrés
Keyword(s):  
Quality Characteristics ◽  
Gluten Free

scholarly journals A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

2019 ◽  
Vol 62 (1) ◽  
Author(s):  
Eun-Ha Kim ◽  
So-Young Lee ◽  
Da-Young Baek ◽  
Soo-Yun Park ◽  
Sang-Gu Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dietary Fiber ◽  
Compositional Data ◽  
Environment Interaction ◽  
Free Sugars ◽  
Insoluble Dietary Fiber ◽  
Genotype Effect ◽  
Year Effect ◽  
Genotype Environment Interaction ◽  
Red Peppers

Abstract Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

1992 ◽  
Vol 75 (3) ◽  
pp. 395-416 ◽  
Author(s):  
Sungsoo C Lee ◽  
Leon Prosky ◽  
Jonathan W De Vries
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Tris Buffer ◽  
Total Dietary Fiber ◽  
Method Performance ◽  
Insoluble Dietary Fiber ◽  
Heat Stable ◽  
Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

2021 ◽  
pp. 107008
Author(s):  
Chong-Chong Wang ◽  
Zhen Yang ◽  
Jun-Jie Xing ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Ferulic Acid ◽  
Rheological Properties ◽  
Dietary Fiber ◽  
Insoluble Dietary Fiber

scholarly journals PSIX-1 Altering dietary fiber components mitigates severity of Brachyspira hyodysentariae challenge

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 190-191
Author(s):  
Emma T Helm ◽  
Nicholas Gabler ◽  
Eric R Burrough
Keyword(s):  
Dietary Fiber ◽  
Potato Starch ◽  
Dietary Treatment ◽  
Mitigation Strategies ◽  
Post Inoculation ◽  
Insoluble Dietary Fiber ◽  
Beet Pulp ◽  
Pig Performance ◽  
Swine Herds ◽  
And Control

Abstract Swine dysentery (SD) induced by Brachyspira hyodysentariae (Bhyo) has recently become more prevalent in swine herds, renewing research interest regarding dietary mitigation strategies. It has been reported that insoluble dietary fiber such as DDGS influences Bhyo colonization leading to more rapid disease development. Therefore, the objective of this study was to determine if replacement of insoluble (20% DDGS) with soluble and highly fermentable [sugar beet pulp (BP) and resistant potato starch (RS)] fiber would reduce Bhyo disease expression. At total of 38 pigs (40.9 ± 5.0 kg BW) were selected, confirmed negative for Bhyo, and allocated to dietary treatment groups (13 pigs/trt): 1) Control consisting of 20% DDGS, no BP or RS (0%), 2) 10% DDGS, 5% BP and 5% RS (5%), or 3) 0% DDGS, 10% BP, 10% RS (10%). All diets were formulated to be isocaloric and isonitrogenous. Diets were fed for 14 days pre-challenge and on days post inoculation (dpi) 0, all pigs were inoculated with Bhyo. Pigs and feeders were weighed weekly for 28 dpi. Overall, ADG was greater in both 5% (0.85 kg/d) and 10% (1.18 kg/d) pigs compared with 0% pigs (0.63 kg/d; P=0.004). The 10% pigs (2.46 kg/d) had greater ADFI compared with the 0% pigs (1.84 kg/d; P=0.024), 5% pigs being intermediate (2.20 kg/d). The 10% pigs also had greater G:F compared with both the 0% and 5% pigs (P< 0.001). In terms of clinical disease presentation, 11/13 0% pigs developed clinical SD compared with 6/13 5% pigs and only 2/13 10% pigs (P=0.002). In conclusion, while not completely protective, reducing insoluble dietary fiber via replacement with soluble and fermentable BP and RS reduced clinical SD and improved pig performance during a 28-day Bhyo challenge. These data suggest such dietary manipulation may reduce usage of antibiotics in SD treatment and control.

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