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1. Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering

Author:
Li, Yu-ting; Chen, Ming-shun; Deng, Li-zhen; Liang, Ya-zhen; Liu, Yi-kun; Liu, Wei; Chen, Jun; Liu, Cheng-mei
Source:
Journal of food engineering 2021 v.291 pp. 110228
ISSN:
0260-8774
Subject:
dietary fiber,   etc   ; isoflavones; microstructure; oils; soymilk; viscosity;     Show all 6 Subjects
Abstract:
... Whole soybean milk (WSM) was prepared by an innovatively created industry-scale microfluidizer system (ISMS). Results showed WSM prepared by ISMS (WSMM) at 60, 90 and 120 MPa kept stable spontaneously for 21 days at 4 °C, while the one prepared by traditional method (WSMT) stratified on day 14. The aggregation of oil droplets and proteins during storage caused the increase of particle sizes of WSM ...
DOI:
10.1016/j.jfoodeng.2020.110228

2. Dietary fibers as beneficial microbiota modulators: A proposal classification by prebiotic categories

Author:
Rezende, Esther Santana Vaz; Lima, Glaucia Carielo; Naves, Maria Margareth Veloso
Source:
Nutrition 2021 v.89 pp. 111217
ISSN:
0899-9007
Subject:
dietary fiber,   etc   ; fructooligosaccharides; galactans; hindgut; inulin; prebiotics; small intestine;     Show all 7 Subjects
Abstract:
... Dietary fiber is a group of heterogeneous substances that are neither digested nor absorbed in the small intestine. Some fibers can be classified as prebiotics if they are metabolized by beneficial bacteria present in the hindgut microbiota. The aim of this review was to specify the prebiotic properties of different subgroups of dietary fibers (resistant oligosaccharides, non-starch polysaccharide ...
DOI:
10.1016/j.nut.2021.111217

3. Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes

Author:
Köten, Mehmet
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100342
ISSN:
1878-450X
Subject:
dietary fiber,   etc   ; Pistacia terebinthus; antioxidant activity; gastronomy; wheat flour;     Show all 5 Subjects
Abstract:
... In this study, it was aimed to produce a new functional cake with high nutritional value by addition of terebinth (Pistacia Terebinthus L.) into cake formulation. Wheat flour and raw/roasted terebinth mixtures (100:00, 90:10, 70:30, 50:50) were prepared and used in production of sponge cakes. It was determined that, with terebinth addition, ash, fat, total dietary fiber, total phenolic content and ...
DOI:
10.1016/j.ijgfs.2021.100342

4. Physicochemical, nutritional and functional properties of Cucurbita moschata

Author:
Men, Xiao; Choi, Sun-Il; Han, Xionggao; Kwon, Hee-Yeon; Jang, Gill-Woong; Choi, Ye-Eun; Park, Sung-Min; Lee, Ok-Hwan
Source:
Food science and biotechnology 2021 v.30 no.2 pp. 171-183
ISSN:
1226-7708
Subject:
dietary fiber,   etc   ; Cucurbita moschata; biotechnology; carotenoids; food science; human health;     Show all 6 Subjects
Abstract:
... Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that Cucurbita moschata has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attentio ...
DOI:
10.1007/s10068-020-00835-2

5. Structure characterization and in vitro hypoglycemic effect of partially degraded alginate

Author:
Chen, Jiawei; Meng, Qing; Jiang, Bo; Chen, Jingjing; Zhang, Tao; Zhou, Licheng
Source:
Food chemistry 2021 v.356 pp. 129728
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; alginate lyase; alginates; food chemistry; glycemic effect; molecular weight; nuclear magnetic resonance spectroscopy; viscosity;     Show all 8 Subjects
Abstract:
... Alginate is a low-cost polysaccharide found abundantly in seaweeds which consists of mannuronate and guluronate, and it is considered a sustainable gum source for dietary fiber. To solve the high viscosity–related problems while retaining its physiological properties, four partially degraded alginate products (PDA1-4) with molecular weight of 1.05–0.40 × 10⁵ g mol⁻¹ and intrinsic viscosity of 170. ...
DOI:
10.1016/j.foodchem.2021.129728

6. Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja

Author:
Thomas, Séverine; Vásquez-Benítez, Juan-David; Cuéllar-Cepeda, Fabio-Alexander; Mosquera-Vásquez, Teresa; Narváez-Cuenca, Carlos-Eduardo
Source:
Food chemistry 2021 v.349 pp. 129207
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; Solanum tuberosum; ascorbic acid; food chemistry; genotype; potatoes; protective effect; variability; variance;     Show all 9 Subjects
Abstract:
... The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4–85.1 mg/100 g DW), followed by insoluble dietary fibre (3.9–16.6 g/100 DW), soluble dietary fibre (1.0–3 ...
DOI:
10.1016/j.foodchem.2021.129207

7. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

Author:
Garcia‐Valle, Daniel E; Bello‐Perez, Luis A; Tovar, Juscelino
Source:
Journal of the science of food and agriculture 2021 v.101 no.7 pp. 2869-2876
ISSN:
0022-5142
Subject:
dietary fiber,   etc   ; agriculture; carbohydrate content; chickpeas; digestible carbohydrates; flour; gelatinization; pasta; resistant starch; semolina; texture;     Show all 11 Subjects
Abstract:
... BACKGROUND: There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non‐digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the ...
DOI:
10.1002/jsfa.10918

8. Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion

Author:
Ribeiro, Tânia B.; Bonifácio-Lopes, Teresa; Morais, Pilar; Miranda, Arménio; Nunes, João; Vicente, António A.; Pintado, Manuela
Source:
Journal of food engineering 2021 v.297 pp. 110476
ISSN:
0260-8774
Subject:
dietary fiber,   etc   ; antioxidant activity; bioavailability; digestion; gastrointestinal system; olive oil; olive pomace; phenolic compounds; yogurt;     Show all 9 Subjects
Abstract:
... Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of bei ...
DOI:
10.1016/j.jfoodeng.2021.110476

9. Papaya by-products for providing stability and antioxidant activity to oil in water emulsions

Author:
Nieto-Calvache, Jhon E.; Gerschenson, Lia N.; de Escalada Pla, Marina F.
Source:
Journal of food science and technology 2021 v.58 no.5 pp. 1693-1702
ISSN:
0022-1155
Subject:
dietary fiber,   etc   ; air; antioxidant activity; convection; emulsions; food science; lipid peroxidation; microstructure; oils; papayas; pulp;     Show all 11 Subjects
Abstract:
... The consumption of food with health benefits is growing today worldwide. This study was designed in order to incorporate papaya dietary fibre concentrates (DFCs) from peel and pulp dehydrated with the use of microwave (MW), or convection with hot air (CV) in oil-in- water emulsions. Results of studies indicated that Pulp DFC produced more stability to creaming (18 weeks) than Peel DFC (6 weeks). I ...
DOI:
10.1007/s13197-020-04679-w

10. Resistant starch from millets: Recent developments and applications in food industries

Author:
Kaimal, Admajith M.; Mujumdar, Arun S.; Thorat, Bhaskar N.
Source:
Trends in food science & technology 2021 v.111 pp. 563-580
ISSN:
0924-2244
Subject:
dietary fiber,   etc   ; corn; dietary supplements; food science; millet flour; millets; resistant starch;     Show all 7 Subjects
Abstract:
... Resistant starch (RS) has been unanimously identified as a replacement for dietary fiber due to its balanced nutritional functionality and sensory implications. Main source of resistant starch is presently from tubers and cereals. However, on the basis of dependence on resource intensiveness, these crops were questioned recently and a necessity of shifting starch source to a sustainable source was ...
DOI:
10.1016/j.tifs.2021.02.074

11. Structural characteristics of alkaline treated fibers from date-pits: Residual and precipitated fibers at different pH

Author:
Al-Khalili, Maha; Al-Habsi, Nasser; Al-Alawi, Ahmed; Al-Subhi, Lyutha; Zar Myint, Myo Tay; Al-Abri, Mohammed; Waly, Mostafa I.; Al-Harthi, Salim; Al-Mamun, Abdullah; Rahman, Mohammad Shafiur
Source:
Bioactive carbohydrates and dietary fibre 2021 v.25 pp. 100251
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; X-radiation; cellulose; crystal structure; lignin; pH; wet digestion method;     Show all 7 Subjects
Abstract:
... Four types of fibers (i.e. defatted, F1; residue after alkaline digestion, F2; precipitated fibers at pH 5.5, F3; and pH 1.5, F4) were prepared from date-pits. The date-pits were first defatted and then digested by an alkaline solution. The fibers F2 showed the highest amount of cellulose (i.e. 46.0 g/100 g sample), while fibers F3 and F4 showed the lowest amount of cellulose (i.e. F3, 9.3 g/100 g ...
DOI:
10.1016/j.bcdf.2020.100251

12. Use of moldavian dragonhead seeds residue for pasta production

Author:
Zarzycki, Piotr; Teterycz, Dorota; Wirkijowska, Anna; Kozłowicz, Katarzyna; Stasiak, Dariusz Mirosław
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.143 pp. 111099
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; byproducts; color; firmness; flour; hardness; nutrient content; oils; pasta; semolina; smell; stickiness; taste;     Show all 13 Subjects
Abstract:
... The study was undertaken to determine selected properties of pasta supplemented with Moldavian dragonhead defatted flour (MDF) (by-product of oil extraction), added to the recipe up to 25 g/100 g. The pasta was evaluated with respect to the cooking quality (optimum cooking time (OCT), cooking losses (CL), weight increase index (WII)), firmness, color, nutrients content, and sensory characteristics ...
DOI:
10.1016/j.lwt.2021.111099

13. Association of carbohydrate quality and all-cause mortality in the SUN Project: A prospective cohort study

Author:
Fernandez-Lazaro, Cesar I.; Zazpe, Itziar; Santiago, Susana; Toledo, Estefanía; Barbería-Latasa, María; Martínez-González, Miguel Ángel
Source:
Clinical nutrition 2021 v.40 no.4 pp. 2364-2372
ISSN:
0261-5614
Subject:
dietary fiber,   etc   ; carbohydrates; clinical nutrition; dimensions; glycemic index; mortality; prospective studies; risk; whole grain foods;     Show all 9 Subjects
Abstract:
... Emerging evidence supports shifting the focus from carbohydrate quantity to carbohydrate quality to obtain greater health benefits. We investigated the association of carbohydrate quality with all-cause mortality using a single, multidimensional carbohydrate quality index (CQI) designed to account for multiple characteristics of carbohydrate quality.A prospective study was conducted among 19,083 p ...
DOI:
10.1016/j.clnu.2020.10.029

14. Chemical, physical and sensory characteristics of biscuits enriched with jujube (Zizyphus lotus L.) flour and fiber concentrate

Author:
Masmoudi, Manel; Yaich, Hela; Borchani, Maha; Mbarki, Rafika; Attia, Hamadi
Source:
Journal of food science and technology 2021 v.58 no.4 pp. 1411-1419
ISSN:
0022-1155
Subject:
dietary fiber,   etc   ; Ziziphus lotus; hardness; nutritive value; pulp; sensory properties; technology; wheat flour;     Show all 8 Subjects
Abstract:
... The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Textural characteristics of biscuit dou ...
DOI:
10.1007/s13197-020-04652-7

15. Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies

Author:
Ray, Amrita; Inamdar, Aashitosh A.; Sakhare, Suresh D.; Srivastava, Alok Kumar
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110957
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; bran; color; food industry; fractionation; functional foods; mineral content; nutritive value;     Show all 8 Subjects
Abstract:
... Dry milling process is developed, which is scalable to industrial capacity and more eco-friendly compared to wet method for separation of germ, perisperm and bran fractions from quinoa as potential functional food ingredients. Peripheral germ is the most important functional component of grain as it stores most of the protein and fat reserve. Fractionation of the grain is performed at different co ...
DOI:
10.1016/j.lwt.2021.110957

16. Enhanced absorption of curcuminoids and 3-Acetyl-11-keto-β-boswellic acid from fenugreek galactomannan hydrogel beadlets: A natural approach to the co-delivery of lipophilic phytonutrients

Author:
Abhilash, Maliakkal Balakrishnan; Kumar, Dinesh; Deepti, Ayswaria; Nair, Aswathi; Greet, Vanheule; An-Katrien, Vynckier; Mieke, Van Den Driessche; Das Sivadasan, Syam; Maliakel, Balu; Chakrapani PS, Baby; Illathu Madhavamenon, Krishnakumar
Source:
Journal of functional foods 2021 v.79 pp. 104405
ISSN:
1756-4646
Subject:
dietary fiber,   etc   ; absorption; bioavailability; dosage; fenugreek; galactomannans; hydrogels; lipophilicity; pharmacokinetics; phytonutrients;     Show all 10 Subjects
Abstract:
... Simultaneous oral delivery of bioactive molecules with enhanced bioavailability is of great significance, especially when delivered from single beadlets. Here, we report the formulation, characterization, and pharmacokinetic properties of two poorly bioavailable lipophilic phytonutrients with synergistic effects, curcuminoids and 3-Acetyl-11-keto-β-boswellic acid (AKBA), following their co-deliver ...
DOI:
10.1016/j.jff.2021.104405

17. Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

Author:
Zhong, Liezhou; Fang, Zhongxiang; Wahlqvist, Mark L.; Hodgson, Jonathan M.; Johnson, Stuart K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.140 pp. 110767
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; Lupinus; antioxidants; bioavailability; byproducts; extrusion; foods; humans; legumes; polyphenols; seed coat;     Show all 11 Subjects
Abstract:
... The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat. In this study, processing condition of twin-screw extrusion cooking was optimised using a central composite rotatable design to increase soluble dieta ...
DOI:
10.1016/j.lwt.2020.110767

18. Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

Author:
Oladunjoye, Adebola O.; Eziama, Stella C.; Aderibigbe, Olaide R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 111038
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; antioxidants; bagasse; color; fiber content; hardness; plums; proximate composition; wheat; wheat flour;     Show all 10 Subjects
Abstract:
... Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and15% was used to formulate composite cookies with 100% wheat cookies as control. The cookies were evaluated for proximate, physical, antioxidant, microbial, and sensory characteristics. The composite cookies significantly (p < 0.05) showed increased ash and fiber content but decreased protein, fat, and caloric contents compared to the ...
DOI:
10.1016/j.lwt.2021.111038

19. Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran

Author:
Wu, Na-Na; Qiao, Cong-Cong; Tian, Xiao-Hong; Tan, Bin; Fang, Yong
Source:
Food hydrocolloids 2021 v.113 pp. 106488
ISSN:
0268-005X
Subject:
dietary fiber,   etc   ; X-ray diffraction; gelatinization; gelatinization temperature; hydrocolloids; retrogradation; rice; rice bran; rice starch; texture;     Show all 10 Subjects
Abstract:
... This study aims to investigate the gelatinization and retrogradation behavior of rice starch with the addition of soluble and insoluble dietary fiber from extruded rice bran (ES, EI) compared to that from un-extruded rice bran (UES, UEI). Differential scanning calorimetry (DSC), X-ray diffraction (XRD), texture profile analysis (TPA) and scanning electron microscopy (SEM) were used for investigati ...
DOI:
10.1016/j.foodhyd.2020.106488

20. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system

Author:
Feng, Yulin; Zhang, Huijuan; Fu, Bingbing; Iftikhar, Maryam; Liu, GuoYan; Wang, Jing
Source:
Journal of the science of food and agriculture 2021 v.101 no.5 pp. 1979-1988
ISSN:
0022-5142
Subject:
dietary fiber,   etc   ; agriculture; disulfide bonds; dough; ferulic acid; gels; gliadin; gluten; glutenins; wheat bran; wheat flour;     Show all 11 Subjects
Abstract:
... BACKGROUND: Glutenin macropolymer (GMP), glutenin and gliadin proteins are important indicators of the baking quality of dough. This study investigated the impacts of wheat bran and a mixture of ferulic acid (FA) and dietary fiber (DF) on the constitution of gluten proteins. Addition of wheat bran (100 and 150 g kg⁻¹) into gluten decreased the gliadin/glutenin ratio, while the addition of differen ...
DOI:
10.1002/jsfa.10814