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Dietary Fiber (dietary + fiber)

Distribution by Scientific Domains

Chemistry	45%
Medical Sciences	34%
Life Sciences	19%

Kinds of Dietary Fiber

total dietary fiber

Terms modified by Dietary Fiber

dietary fiber content

Selected Abstracts

Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber

JOURNAL OF FOOD SCIENCE, Issue 6 2010
Wenpu Chen
Abstract:, Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%,,carrageenan, 4% SSPS-fortified pudding with 0.1%,,carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application:, Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses. [source]

Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

JOURNAL OF FOOD SCIENCE, Issue 4 2002
T. Prakongpan
Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.8% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough, pitted surfaces and presented showed good functions in cake-type doughnuts, golden layer cake and beef burgers. [source]

Influence of Dietary Fiber on Inflammatory Bowel Disease and Colon Cancer: Importance of Fermentation Pattern

NUTRITION REVIEWS, Issue 2 2007
Devin J. Rose MS
The benefits of dietary fiber on inflammatory bowel disease may be related to the fermentative production of butyrate in the colon, which appears to decrease the inflammatory response. The benefits of dietary fiber against colon cancer may be related to both fermentative and non-fermentative processes, although poorly fermentable fibers appear more influential. Dietary fiber fermentation profiles are important in determining optimal fibers for colonic health, and may be a function of structure, processing conditions, and other food components. A greater understanding of the relationships between fermentation rate and dietary fiber structure would allow for development of dietary fibers for optimum colonic health. [source]

Dietary Fiber and Weight Regulation

NUTRITION REVIEWS, Issue 5 2001
Nancy C. Howarth M.Sc
The influence of dietary fiber on energy regulation remains controversial. This review summarizes published studies on the effects of dietary fiber on hunger, satiety, energy intake, and body composition in healthy individuals. Under conditions of fixed energy intake, the majority of studies indicate that an increase in either soluble or insoluble fiber intake increases postmeal satiety and decreases subsequent hunger. When energy intake is ad libitum, mean values for published studies indicate that consumption of an additional 14 g/day fiber for >2 days is associated with a 10% decrease in energy intake and body weight loss of 1.9 kg over 3.8 months. Furthermore, obese individuals may exhibit a greater suppression of energy intake and body weight loss (mean energy intake in all studies was reduced to 82% by higher fiber intake in overweight/obese people versus 94% in lean people; body weight loss was 2.4 kg versus 0.8 kg). These amounts are very similar to the mean changes in energy intake and body weight changes observed when dietary fat content is lowered from 38% to 24% of energy intake in controlled studies of nonobese and obese subjects. The observed changes in energy intake and body weight occur both when the fiber is from naturally high-fiber foods and when it is from a fiber supplement. In view of the fact that mean dietary fiber intake in the United States is currently only 15 g/day (i.e., approximately half the American Heart Association recommendation of 25,30 g/day), efforts to increase dietary fiber in individuals consuming >25 g/day may help to decrease the currently high national prevalence of obesity. [source]

In vitro bioavailability of calcium and iron from selected green leafy vegetables,

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2006
Sheetal Gupta
Abstract The objective of the present investigation was to analyze the relative influence of oxalic acid, phytic acid, tannin and dietary fiber on in vitro availability of iron and calcium from green leafy vegetables (GLV). Thirteen GLV were selected and analyzed for iron, calcium, oxalic acid, phytic acid, tannin and dietary fiber contents using standard methods. The bioavailability of calcium and iron in the GLV was estimated by equilibrium dialysis. Oxalic acid content was less than 1 g kg,1 in four greens and ranged between 1.22 to 11.98 g kg,1 in the remaining. Dietary fiber ranged from 19.5 to 113.7 g kg,1. Tannin content ranged between 0.6138 and 2.1159 g kg,1 with the exception of two GLV that had 0.1332 and 14.8619 g kg,1. Four GLV were found to have approximately 40% bioavailable iron, while the others were in the range of 6,30%. In vitro available calcium was less than or equal to 25% in eight GLV and between 34% and 52% in five GLV. Multiple regression analysis revealed that these factors together accounted for 53% (r2 = 0.53) and 45% (r2 = 0.45) inhibition of iron and calcium absorption, respectively. These findings infer that calcium and iron availability is influenced by the constituents present in the GLV. Copyright © 2006 Society of Chemical Industry [source]

Dietary fiber, low-molecular-weight food constituents and colo-rectal inflammation in animal models , A review

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 10 2009
Dieter Schrenk
Abstract This review provides an overview over studies in experimental animals aimed at elucidating the influence of dietary constituents on colo-rectal inflammation. Human studies as well as in vitro investigations will not be covered. In experimental animals, a variety of chemical treatments and genetic modifications, lead to various types of gut inflammation. In a number of these models, there is good evidence for an anti-inflammatory action of dietary tocopherols, certain polyphenols, and curcumin at relatively high oral doses. It has also been established, that oral application of fats and oils rich in n-3 PUFAs and/or conjugated linoleic acid (CLA) can attenuate certain types of colitis in experimental animal models. While the effect of dietary calcium on experimental colitis is less clear, there are hints indicating that certain high-fiber diets or diets rich in digestion-resistant carbohydrates ("fiber") can attenuate experimental colitis in animals, although contradictory results have been reported. In summary, the anti-inflammatory potency of dietary constituents on colon inflammation in experimental animals seems to be rather limited. The reasons for this lack of activity seem to be manifold including pharmacokinetic limitations and intestinal degradation of the compounds, in particular insufficient local, i. e., intra- or sub-mucosal levels of the effective compounds, and general limitations of animal models. [source]

Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 10 2006
Maria L. Stewart
Abstract Dietary fiber exerts many beneficial physiological effects; however, not all types of dietary fiber display the same effects. Partially hydrolyzed guar gum (PHGG), a lower molecular weight form of guar gum, is more easily incorporated into food, but may have less pronounced physiological effects than the native form. The aim of this study was to identify differences in intestinal fermentability based on the molecular weight of guar gum. Guar gum of four molecular masses (15, 20, 400, and 1100 kDa) was fermented using a batch in vitro fermentation system. Human fecal inoculum was the source of microbes. The 400-kDa fraction produced the greatest concentrations of total short-chain fatty acid (SCFA) at 8 h and the highest amounts of butyrate at 24 h. At 24 h, the 400-kDa fraction produced more total SCFA and propionate than the 15 kDa, but was not different than 20 kDa or 1100 kDa fractions. The molecular weight of guar gum was positively correlated with acetate production and negatively correlated with propionate production. This study concludes that 400-kDa guar gum may be optimal for intestinal fermentability. In conclusion, the molecular weight of guar gum affects in vitro fermentability and should be considered when adding to a food or beverage. [source]

Dietary fiber as a versatile food component: An industrial perspective

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 6 2005
Robert J. Redgwell
Abstract The continued emphasis on the importance of dietary fibers to the Western diet and the need for products with a lower calorific content is pressuring food companies to allocate more resources to the development of fiber-enriched products. The challenge to the industry is to accomplish this goal without sacrificing the organoleptic appeal of some of their core offerings. As future research details specific nutritional benefits of individual components of dietary fiber, food companies will need flexible alternatives in order to validate new ,functional' food claims and to respond rapidly to emerging trends in fiber-enriched products. These objectives will be achieved by understanding the physicochemical basis for the biotechnical functionality of fibers and by developing, and making available fibers which provide a broad spectrum of bioactive and texture modulating properties. [source]

The Effects of Nuts on Coronary Heart Disease Risk

NUTRITION REVIEWS, Issue 4 2001
Penny M. Kris-Etherton Ph.D.
Epidemiologic studies have consistently demonstrated beneficial effects of nut consumption on coronary heart disease (CHD) morbidity and mortality in different population groups. Clinical studies have reported total and low-density lipoprotein cholesterol-lowering effects of heart-healthy diets that contain various nuts or legume peanuts. It is evident that the favorable fatty acid profile of nuts (high in unsaturated fatty acids and low in saturated fatty acids) contributes to cholesterol lowering and, hence, CHD risk reduction. Dietary fiber and other bioactive constituents in nuts may confer additional cardioprotective effects. [source]

Indigestibility of plant cell wall by the Australian plague locust, Chortoicetes terminifera

ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 3 2004
F.J. Clissold
Abstract The plant cell wall may play an important role in defence against herbivores since it can be both a barrier to, and nutrient diluter of, the easily digested cell contents. The aim of this study was to investigate the digestibility of the cell wall of three grasses, Triticum aestivum L., Dactyloctenium radulans (R. Br.) Beauv., and Astrebla lappacea (Lindl.) Domin, by the Australian plague locust, Chortoicetes terminifera Walker (Orthoptera: Acrididae, Acridinae) as determined by the Van Soest method [Van Soest PJ, Robertson JB & Lewis BA (1991) Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74: 3583,3597]. Determination of plant cell wall digestion by locusts required a precise methodological procedure to determine both the exact intake and the concentration of cell wall in the diet and the faeces. Plant cell wall determination is affected by the particle size distribution of the dried plant material. All three grasses differed in the percentage of cell wall per gram dry matter and the proportions of hemicellulose, cellulose, and acid-detergent sulphuric lignin within the cell wall. The locust was unable to digest the cell wall of any of the grasses. Thus, plant cell walls are a mechanical barrier hindering locusts assimilating nutrients. That is, access, rather than nutrient concentration per se, may be limiting nutrient factor. [source]

Nutrition and pharyngeal cancer: Results from a case-control study in Spain

HEAD & NECK: JOURNAL FOR THE SCIENCES & SPECIALTIES OF THE HEAD AND NECK, Issue 9 2002
Ana Escribano Uzcudun MD
Abstract Background Oropharyngeal and hypopharyngeal cancer is increasing all over the world, frequently affecting more and more women and younger individuals and not only the typical 50- to 60-year-old heavy smoker and drinking man. In addition, 5-year overall survival rate remains poor (30% to 40% in most series), despite advances in treatment. Therefore, it is crucial to understand as accurately as possible the risk factors for these malignancies to improve primary prevention. Methods We report the results from a case-control study of pharyngeal cancer risk factors conducted in Spain involving 232 consecutive patients who were gender- and age-matched with 232 controls. Data were collected by interviewer-administered personal interview. Results Our results show that low intake of fruit, fruit juice, uncooked vegetables, dietary fiber,containing foods (legume and cereals), fish, milk, and dairy products is an independent risk factor for pharyngeal cancer and that high consumption of meat and fried foods also increases the risk once data are adjusted for tobacco smoking and alcohol drinking. Conclusions Although findings for fruit, juice, and uncooked vegetables are in accordance with those from other authors and can be explained on a biologic basis, the relationship between pharyngeal cancer and dietary excess of saturated fatty acids needs experimental investigation. Findings for milk, dairy products, and fish also warrant more detailed epidemiologic research because of conflicting data reported in the literature and because of the reportedly ambiguous role of retinol in human cancers. No conclusive explanations for the protective effect of dietary fiber,containing foods can be put forward today. Our results are uniquely attributable to oropharyngeal and hypopharyngeal cancers because of the small size of our nasopharyngeal cancer subsample. © 2002 Wiley Periodicals, Inc. Head Neck 24: 830,840, 2002 [source]

Cereal fiber intake may reduce risk of gastric adenocarcinomas: The EPIC-EURGAST study

INTERNATIONAL JOURNAL OF CANCER, Issue 7 2007
Mendez M.A.
Abstract Numerous case-control studies suggest dietary fiber may reduce risk of gastric cancer, but this has not been confirmed prospectively. A previous case-control study reported reduced risk of gastric cardia adenocarcinomas associated with cereal fiber, but not with fruit or vegetable fiber. To date, different food sources of fiber have not been examined with respect to noncardia tumors or diverse histologic sub-types. This study prospectively examines associations between fiber from different food sources and incident gastric adenocarcinomas (GC) among more than 435,000 subjects from 10 countries participating in the European Prospective Investigation into Cancer and Nutrition study. Subjects aged 25,70 years completed dietary questionnaires in 1992,98, and were followed up for a median of 6.7 years. About 312 incident GCs were observed. The relative risk of GC was estimated based on cohort-wide sex-specific fiber intake quartiles using proportional hazards models to estimate hazards ratios (HRs) and 95% confidence intervals (CIs). Intakes of cereal fiber, but not total, fruit or vegetable fiber, were associated with reduced GC risk [adjusted HR for the highest vs. lowest quartile of cereal fiber 0.69, 0.48,0.99]. There was a strong inverse association for diffuse [HR 0.43, 0.22,0.86], but not intestinal type [HR 0.98, 0.54,1.80] tumors. Associations for cardia vs. noncardia tumors were similar to those for overall GC, although cardia associations did not reach significance. Cereal fiber consumption may help to reduce risk of GC, particularly diffuse type tumors. Further study on different food sources of fiber in relation to GC risk is warranted to confirm these relationships. © 2007 Wiley-Liss, Inc. [source]

Linear relationship between Wnt activity levels and apoptosis in colorectal carcinoma cells exposed to butyrate

INTERNATIONAL JOURNAL OF CANCER, Issue 4 2004
Darina L. Lazarova
Abstract We have reported that butyrate, a fatty acid produced by dietary fiber that induces cell cycle arrest, differentiation and/or apoptosis in colorectal carcinoma (CRC) cells in vitro, modulates Wnt activity in 2 CRC cell lines (Bordonaro et al., Int. J. Cancer, 2002; 97:42,51). Our study determines how changes in the levels of Wnt activity induced by butyrate relate to the effects of butyrate on apoptosis, cell cycle arrest and differentiation of CRC cells. In 10 human CRC cell lines a direct relationship was shown between apoptosis and butyrate-induced increase in Wnt activity, as well as between suppressed clonal growth and increased Wnt activity. No correlation existed between butyrate-induced increase in Wnt activity and differentiation. The direct relationship between apoptosis and Wnt activity was supported by analyses of DLD-1 and HCT-116 cells expressing a dominant negative form of Tcf4, and therefore, with repressed Wnt activity, as well as by measuring the ratio of apoptotic to live cells in flow cytometry-sorted cell fractions with high and low Wnt activity. Novel flow cytometric methodology was utilized to show that butyrate differentially increases the number of cells with Wnt activity in different CRC cell lines. Thus, CRC cell lines in which butyrate upregulated Wnt activity to relatively high levels were most susceptible to the apoptotic effects of butyrate, whereas cell lines in which butyrate modestly modulated Wnt activity were less affected. © 2004 Wiley-Liss, Inc. [source]

PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF SCLEROTINIA SCLEROTIORUM ,-AMYLASE ScAmy1: ASSAY IN STARCH LIQUEFACTION TREATMENTS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2008
IMEN BEN ABDELMALEK KHEDHER
ABSTRACT Among the lytic enzymes secreted by the phytopathogen fungus Sclerotinia sclerotiorum, a starch-degrading activity has been isolated and characterized. Two extracellular ,-amylases were produced in culture medium in presence of oats flour as carbons sources. An endoamylase named ScAmy1 was purified to homogeneity by ammonium sulfate precipitation, phosphocellulose and cation exchange high performance liquid chromatographies. Molecular mass of purified ScAmy1 was estimated as 54 kDa. Amylase exhibits maximal activity at pH 5 to 6 and at temperature 60C. ScAmy1 was stable in a pH range of (5,11) and at 50C. Initial activity was still conserved 40%, after heating at 60C during 30 min. In addition, Ca2+activate and stabilize the enzyme. Starch end products were determined as low molecular oligoglucanes, the liquefying power of ScAmy1 was also tested with the Amylograph Brabender, results suggest a suitable application of ScAmy1 in several industrial process. PRACTICAL APPLICATIONS ,-Amylase ScAmy1 was highly produced from Sclerotinia sclerotiorum on oats flour , a cheaper by-agro-substrate product. The enzyme was purified and biochemical characterized. ScAmy1 was applied in starch liquefaction treatments assay. The enzyme allows a decrease in peak viscosity after gelatinization and therefore has an important liquefying power. ScAmy1 has a nearly liquefaction effect on flour compared to the commercial enzyme Novamyl, from Novozymes, donated by Novo Nordisk Co. (Denmark). Enzyme end products were analyzed and identified as oligoglucanes and dextrins. Those are widely applied in food, paper, textile and pharmacological industries. Oligosaccharides are useful as prebiotics as dietary fiber or slowly digestible starch derivatives, and they can be used in form of supplement to certain foodstuffs. [source]

UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010
I.T. SEKER
ABSTRACT In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P , 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P , 0.01). TDF contents of the cookies increased significantly (P , 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high-fiber and low-fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered. [source]

BAKING PROPERTIES OF MILK PROTEIN-COATED WHEAT BRAN,

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008
CHARLES I. ONWULATA
ABSTRACT Increasing the dietary fiber content of formulated foods will benefit the health and nutrition of consumers. The problem is that it is difficult to add substantial amounts of dietary fiber to formulated foods. Fiber absorbs significant amounts of water from surrounding ingredients creating texture problems such as soggy and dry patches in the foods. In this study, red wheat bran milled and sieved smaller than 140 microns was coated by spraying with a 50/50 emulsion of whey protein isolates (WPIs) and casein. WPI and casein emulsion was produced first by blending and shearing the milk proteins in ice and water and then evaporating under partial vacuum for 75 min at 45C. Cookies and muffins made with the milk protein-coated red wheat (MPCF) bran and the noncoated wheat bran (NCF), replacing 5, 10 and 15 wt % of the flour, were compared to control cookies and muffins made without added fiber. The water-holding capacity (WHC) of the MPCF and NCF was determined along with their moisture, color, hardness, and volume in the baked cookies and muffins. There was a significant (P < 0.01) improvement (250%) in loss of WHC of MPCF over NCF. In cookies, MPCF absorbed significantly less water and was slightly darker at 5 wt % substitution than NCF, but was between 12 to 60% higher in baked volume than the control. MPCF muffins were lighter in color and harder except for the 5 wt % muffins that were softer and higher in percent baked volume. Adding up to 15-g MPCF per 100 g batter can be added to baked cookies and muffins to increase fiber content and improve WHC and volume. PRACTICAL APPLICATIONS This study determined that coating wheat bran with specially treated dairy proteins reduced the amount of water the bran can absorb when added up to 15 wt% to formulations, or in the finished products, helping to maintain textural integrity of products. The intact wheat bran remains available for its functional health enhancing roles when consumed and digested. This knowledge allows the creation of nutritious high-fiber products with desirable texture. [source]

PUFFING AND JET COOKING AFFECT SOLUBILITY AND MOLECULAR WEIGHT OF BARLEY ,-GLUCANS,

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2004
A.P. KLAMCZYNSKI
ABSTRACT Foods containing barley or oats are often marketed as healthy because of the dietary fiber (1,3) (1,4)-,-D-glucan. Processing conditions can affect the molecular structure of these dietary fibers, which in turn affect quality and properties of the products. In this study, the effect of puffing and jet cooking conditions on changes in the solubility and molecular weight of barley ,-glucans was investigated. Barley flour was processed in a pasta extruder to produce particles similar in size and shape to rice. These particles were puffed at 230, 250 and 270C for 6, 8 and 10 s in a rice cake machine. Solubility and molecular weight of barley ,-glucans were determined by using water extracts (25 or 65C). The amount of ,-glucan extracted in water at 25C increased from 41.1% in cakes puffed at 230C/6 s to 69.7% in cakes puffed at 270C/10 s. The amount of ,-glucan extracted in water at 65C increased from 63.6% in samples puffed at 230C/6 s to 99.1% in samples puffed at 270C/10 s. The molecular weight of ,-glucans in barley was reduced by puffing and jet cooking treatments. [source]

EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 , HIGH IN NONDIGESTIBLE CARBOHYDRATES

JOURNAL OF FOOD QUALITY, Issue 5 2008
I. CHOI
ABSTRACT A mutant rice Goami2, a cultivar high in nondigestible carbohydrates (NDCs), was extrusion-cooked at feed moisture (20, 25%), screw speed (200, 300 rpm) and barrel temperature (110, 120 and 130C). Effects of extrusion conditions on the physical and functional properties were investigated. NDCs were determined by total dietary fiber (TDF) and resistant starch (RS) contents. Increasing moisture resulted in an increment of density, water absorption index (WAI) and hardness, and a decrement in expansion and water solubility index (WSI). A higher barrel temperature decreased the hardness and increased the WSI probably due to a higher proportion of gelatinized starch. Extrusion caused a reduction in TDF in the extrudates, as well as a significant decrease in RS contents. However, extrudates processed at moisture (%), screw speed (rpm) and barrel temperature (C) combinations of 25/200/110 and 25/200/120 showed no significant difference in TDF contents compared with its raw rice. Multiple regression models showed that feed moisture had the most pronounced effect on extrudate qualities, followed by barrel temperature and screw speed. PRACTICAL APPLICATIONS Rice, being one of the primary dietary sources of carbohydrates worldwide, is the major energy and nutritional sources. In recent years, demands have been increasing for rice with a wide range of value-added properties, such as enhanced nutrient, aroma, color and rice kernel shape, including functional properties. Goami2 is a mutant rice of Ilpumbyeo, a high japonica rice cultivar, and has been revealed to have higher nondigestible fractions. However, Goami2 rice has unsuitable properties for traditional cooking because of the difficulty of gelatinization, which might result in a hard texture of cooked rice compared with that of ordinary rice. On the basis of its nutritional and functional benefits, exploiting the possible utilization of Goami2 for processed food products would increase the potential consumption of Goami2 for various food products. [source]

Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber

Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize Starch

JOURNAL OF FOOD SCIENCE, Issue 7 2009
Jovin Hasjim
ABSTRACT:, The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 °C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at ,20 °C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch,lipid complex, which had melting temperatures above 100 °C, accounted for the RS contents. [source]

Effect of Pectin Enhancement on Plasma Quercetin and Fecal Flora in Rutin-Supplemented Mice

JOURNAL OF FOOD SCIENCE, Issue 9 2007
M. Tamura
ABSTRACT:, Few reports have considered the effects of dietary fiber on plasma quercetin and the intestinal flora. We investigated the effects of pectin on the plasma and fecal flora of mice fed a diet supplemented with the quercetin glycoside rutin. Male mice were randomly divided into 2 groups, which were fed a pectin,rutin (PR) or cellulose,rutin (CR) diet for 14 d. Plasma quercetin and isorhamnetin metabolites were measured by high-performance liquid chromatography. Feces were immediately processed with bacteriological procedures. The fecal flora was investigated. Plasma quercetin and isorhamnetin concentrations were significantly higher in the PR diet group, as was the plasma isorhamnetin/quercetin ratio. The composition of the intestinal flora differed between the 2 dietary groups. The total number of fecal bacteria was significantly larger in the PR group, in which most types of bacteria were more abundant, with the exceptions of bifidobacteria, fusiform-shaped bacteria, and staphylococci. The lower gut seemed to be the major absorption site for rutin. Pectin might thus enhance the bioavailability of quercetin from rutin by altering the metabolic activity of the intestinal flora and/or gut physiological function. [source]

Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

Schoolchildren's Consumption of Competitive Foods and Beverages, Excluding à la Carte,

JOURNAL OF SCHOOL HEALTH, Issue 9 2010
Madhuri Kakarala MD
BACKGROUND: Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold à la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping à la carte items with less nutritious items allowed in less regulated venues may obfuscate analysis of the school competitive food environment. Excluding à la carte items from competitive foods, the objectives were to: (1) assess competitive food use by gender, ethnicity, eligibility for free or reduced-price meals, and participation in school meals programs, (2) determine differences between grade levels in energy intakes obtained from food sources, (3) determine the nutrient intake derived from competitive foods for students who consumed them, and (4) determine energy-adjusted differences in 24-hour nutrient intakes of protein, calcium, iron, and other selected nutrients between competitive food consumer and nonconsumers. METHODS: Competitive foods/beverages use, excluding à la carte items, was examined using the third School Nutrition Dietary Assessment Study (SNDA III), a nationally representative sample of 2309 schoolchildren in grades 1 to 12. Mean nutrient intakes were adjusted for energy intake and other covariates, and differences between consumers and nonconsumers of competitive items were determined using analysis of variance and sudaan. RESULTS: Excluding à la carte items, 22% of schoolchildren consumed competitive items in a representative school day and use was highest in high school. Consumers of competitive items other than à la carte had significantly higher mean energy, sugar intakes, and lower sodium, dietary fiber, B vitamins, and iron intakes than nonconsumers. CONCLUSIONS: Use of competitive foods/beverages, excluding à la carte, was detrimental to children's diet quality. [source]

DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN

JOURNAL OF TEXTURE STUDIES, Issue 4 2010
RAOUDHA ELLOUZE-GHORBEL
ABSTRACT The present research studies the optimization of the textural properties of new fiber-enriched biscuit formulae. A mixture design was carried out in order to model the textural properties of dough and biscuit supplemented with Aestivum wheat bran (AWB) and durum wheat bran (DWB). The desirability function was used to determine the coordinates of fiber-enriched biscuit formulae characterized presenting textural properties of dough (hardness, cohesiveness and adhesiveness) and biscuit (maximum peak force) close to those of the commercial product without fiber. Two optimal biscuit formulae (Optimal formula 1 (OM1): 86.66% of wheat flour, 6.67% of DWB and 6.67% of AWB and Optimal formula 2 (OM2): 73.30% of wheat flour, 13.35% of DWB and 13.35% of AWB) were tested at the industrial scale and provided highly acceptable scores from the taste panelists. PRACTICAL APPLICATIONS Consumption of dietary fiber provides health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Wheat bran is a readily available and inexpensive source of dietary fiber. In this work, we developed new biscuit formulae enriched with both Aestivum and durum wheat brans. The substitution of wheat flour by wheat brans at their optimum levels led to dietary fiber-enriched biscuits with improved functional and nutritional properties and without undesirable changes in their sensory properties. [source]

Flavor quality of fruits and vegetables

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2008
Adel A Kader
Abstract Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavor quality of fruits and vegetables is influenced by genetic, preharvest, harvesting, and postharvest factors. The longer the time between harvest and eating, the greater the losses of characteristic flavor (taste and aroma) and the development of off-flavors in most fruits and vegetables. Postharvest life based on flavor and nutritional quality is shorter than that based on appearance and textural quality. Thus, it is essential that good flavor quality be emphasized in the future by selecting the best-tasting genotypes to produce, by using an integrated crop management system and harvesting at the maturity or ripeness stage that will optimize eating quality at the time of consumption, and by using the postharvest handling procedures that will maintain optimal flavor and nutritional quality of fruits and vegetables between harvest and consumption. Copyright © 2008 Society of Chemical Industry [source]

In vitro bioavailability of calcium and iron from selected green leafy vegetables,

The intake of dietary fiber from grape seeds modifies the antioxidant status in rat cecum

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2005
Isabel Goñi
Abstract The aim of this study was to measure the antioxidant activity and polyphenolic compounds in cecum and feces of rats fed with a grape seed concentrate. The grape concentrate was rich in indigestible compounds (dietary fiber, polyphenols and other associated compounds) which presented significant antioxidant activity. Polyphenols extracted by aqueous,organic solvents (extractable polyphenols, EPs) and non-extractable polyphenols (NEPs) exhibited high antioxidant capacity as measured by the ABTS method. High correlations were found between antioxidant capacity values and EP (r2 = 0.9608) and NEP content (r2 = 0.9179). EPs and NEPs exhibited considerable antioxidant activity within the large intestine. Significant antioxidant activity was also found in feces derived from excreted EPs and NEPs. The grape fiber concentrate enhanced the antioxidant status in the large intestine. The antioxidant activity in the intestinal content should be considered when assessing the effects of dietary components on bowel diseases. Copyright © 2005 Society of Chemical Industry [source]

Obesity, hyperlipidemia, and metabolic syndrome

LIVER TRANSPLANTATION, Issue S2 2009
Michael Charlton
Key Points 1. Obesity is increasingly common among liver transplantation (LT) recipients and donors. Outcomes following LT for selected patients with class I-III obesity are similar to those for nonobese recipients. In patients who are otherwise satisfactory candidates for LT, a high body mass index, as long as it does not present a technical barrier, should not be considered to be an absolute contraindication to LT. 2. The most common causes of death beyond the first year of LT are, in descending order of frequency, graft failure (especially secondary to hepatitis C virus recurrence), malignancy, cardiovascular disease, infections, and renal failure. Metabolic syndrome is an important risk factor for each of these etiologies of posttransplant death. Posttransplant diabetes, posttransplant hypertension, and an original diagnosis of cryptogenic cirrhosis, which is commonly associated with metabolic syndrome, are all associated with an increased risk of post-LT mortality. Features of metabolic syndrome should be screened for and treated in LT recipients. 3. Because of the physiological mechanism of post-LT hypertension, which includes renal arteriolar constriction secondary to calcineurin inhibition, calcium channel blocking agents are a good pharmacological treatment modality and have been shown to be effective in renal protection in randomized controlled trials of posttransplant hypertension. 4. It is rare for dietary changes and weight reduction to result in normalization of the lipid profile. Statins should thus be initiated early in the course of management of post-LT dyslipidemia. Forty milligrams of simvastatin per day, 40 mg of atorvastatin per day, and 20 mg of pravastatin per day are reasonable starting doses for post-LT hypercholesterolemia. It is important to remember that the effects of statin therapy are additive to those of a controlled diet (eg, a Mediterranean diet rich in omega-3 fatty acids, fruits, vegetables, and dietary fiber). 5. Nonalcoholic steatohepatitis, an increasingly common etiology of cirrhosis and liver failure, recurs commonly after LT and may also arise de novo. Treatment should be directed at managing obesity and complications of metabolic syndrome. Optimal immunosuppression in patients with nonalcoholic steatohepatitis is still evolving but should include steroid minimization. Liver Transpl 15:S83,S89, 2009. © 2009 AASLD. [source]