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This study aimed to evaluate the capability of tropical endemic herbivore fecal inoculum in the fiber degradation and fermentation in vitro. The research used a 2x5 factorial block design and each treatment consisted of 5 replications. The first factor was roughage sources i.e Napier grass and rice straw, and the second factor was inoculum fecal from the five tropical endemic herbivore animals i.e Anoa, Bison, Sumatran Elephant, Muntjak, and Timor Deer. The data obtained were tested using analysis of variance (ANOVA) and the differences among treatments were further analyzed using Duncan's multiple range test. The results showed that there was an interaction between roughage sources and fecal inoculum sources on dry matter digestibility (DMD), organic matter digestibility (OMD) and ammonia production. The dry matter and organic matter digestibility, ammonia production of rice straw were lower than Napier grass. The microbe from Elephant fecal inoculum has the highest capability to digest dry matter and organic matter, the lowland Anoa (Bubalus depressicornis) fecal inoculum has the highest ammonia production. There was no interaction between roughage sources and fecal inoculum sources on the pH value, total VFA production, and total bacteria population. The pH value, total VFA production, and total bacteria population of in vitro incubation were similar among treatments. In conclusion, cellulolytic microbe from fecal inoculum of tropical endemic herbivores have capability in the fiber degradation and fermentation. [ABSTRACT FROM AUTHOR]

The study aimed to optimize the replacement levels of table sugar, different types of flour and butter to develop a new healthy and more dietary fiber seaweed butter cookies. The study was carried out using response surface methodology (RSM) as the optimization technique. The butter cookies optimum formula was designed using the following mixing ratio: seaweed flour: wheat flour (g: g), overripe banana sweetener: table sugar (g: g) and butter: margarine (g: g), before performing the sensory evaluation. The physical properties of seaweed flour butter cookies showed a higher thickness but lower in terms of spread ratio, diameter and weight compared to the wheat flour. Seaweed flour butter cookies (SFBC) were harder and different in color as compared to wheat flour butter cookies (WFBC). SFBC had a higher and significantly darker color than the WFBC. Optimization through RSM suggested that the seaweed flour butter cookie (SFBC) was the best formula. Treatment 12 (seaweed flour 4%, OBS 100% and butter 100%) is the optimized formula for the development of a healthy and innovative seaweed butter cookies. [ABSTRACT FROM AUTHOR]

Research has been carried out on the effect of medium dose gamma ray irradiation on the physico-chemical and microbiological properties of dried chili. The purpose of this study was to determine changes in physico-chemical and microbiological properties that occurred in dried chili after irradiation at medium doses and physico-chemical changes during storage. Dried chili samples were prepared and weighed with a weight of 20g each in PE plastic packaging and then vacuum packed. After being packaged, it is put in the secondary Styrofoam packaging with a size of 20 cm x 35 cm x 20 cm as many as 20 packages. Samples were irradiated with gamma rays at absorption doses of 3, 5 and 8 kGy at a dose rate of 1.2 kGy/hour. After irradiation, the samples were stored at room temperature. Immediately after irradiation, the samples were analyzed for physico-chemical and microbiological properties consisting of fat content, FFA, crude fiber, dietary fiber, minerals (Fe, Mn, Pb, Na, Hg, As and Mg), amino acid content and fatty acids. In samples stored for up to 1 month storage, analysis of water content, ash content, water activity (Aw), pH and color was carried out. The test results on the sample immediately after irradiation showed that irradiation affected the fat content, FFA, crude fiber, dietary fiber, minerals (Fe, Mn, Pb, Na, Hg, As and Mg), amino acid content and fatty acids. Fat and mineral content were relatively stable, there was an increase in FFA and dietary fiber and a decrease in fiber content and significantly reduced microbial content up to 3 log cycles which gave a stable effect during dry chili storage. This can be seen from the results of testing water content, ash content, water activity (Aw), pH and color which are quite stable during storage up to 1 month. These findings indicate that moderate doses of gamma ray irradiation can improve the hygienic quality and maintain the quality of dried chilies during storage. [ABSTRACT FROM AUTHOR]

Most Indonesians rely on rice as the main source of carbohydrates. The average rice consumption is 1.45 kg/capita/week, while domestic production has not been able to fulfill it, so the accumulated volume of rice imports reached 407.74 thousand tons or grew by 14.44% throughout 2021. The high rice consumption in Indonesia encourages the exploration of potential sources of local carbohydrates as a composite raw material for producing analog rice. The objective of this study was to determine the effect of the ratio of modified cassava flour (mocaf) produced by Techno Park Grobogan, Jawa Tengah to pigeon pea flour (Cajayus cajan) on the composite's physical and chemical characteristics of the analog rice production. The experimental design used for this study was a Completely Randomized Design with 1 factor which was the concentration variation of mocaf and pigeon pea flour, 100%: 0% (F1); 97.5%: 2.5% (F2); 95%: 5% (F3); 92.5%: 7.5% (F4); 90%: 10% (F5), respectively. Statistical data analysis was performed using the one-way ANOVA method. The results showed that the best gelatinization profiles of composite flour were F3. Increasing the concentration of pigeon pea flour in the formula has significantly reduced the amylose, amylopectin, and soluble starch levels, increasing the soluble dietary fiber content in the formula with no significant difference. However, the insoluble and total dietary fiber content significantly increased. The addition of pigeon pea flour to formulas F3, F4, and F5 showed a microscopic structure that was not different from that of control F1. [ABSTRACT FROM AUTHOR]

Tapai, also known as fermented black glutinous rice (FBGR), is a delicacy in Indonesia. It contains healthful compounds such as phenolic and anthocyanins. The short shelf life of around 5‒7 days when refrigerated is a key drawback to its use. The objective of this study was to develop a tapai snack employing a foam-mat freeze-drying method and to examine its bioactive and sensory qualities. To manufacture a tapai snack, maltodextrin (MD) (20, 30, and 40% w/w) and whey protein isolate (WPI) (5% w/w) were combined with FBGR juice and stirred for ten minutes for the foaming process. The foamed tapei juice was removed into a 200-mm-thick plastic mold, and freeze-dried for 24 hours (condenser temperature at −55°C, pressure 0.04 mbar). Dietary fibers, total phenolic content, and total monomeric anthocyanins were investigated. Thirty semi-trained panelists rated the sensory qualities (color, flavor, taste, texture, and overall) using a seven-point hedonic scale. MD-40-treated freeze-dried tapai snacks contained the most dietary fiber at 3.75%, followed by MD-20 and MD-30 at 3.55% and 3.60%, respectively. MD-20 contained the most phenolics (65.4 mg/100 g GAE dried matter), followed by MD-30 (46.6 mg/100 g GAE) and MD-40 (39.9 mg/100 g GAE). The freeze-dried tapai snacks had a total of 44.72, 36.34, and 20.8 mg/100 g Cyn-3-Glu for MD-20, MD-30, and MD-40, respectively. The sensory evaluation revealed a statistically significant (p<0.05) variation in texture among all treated samples. The freeze-dried tapai snacks from MD-30 were excellent in color, flavor, and texture. [ABSTRACT FROM AUTHOR]

Citrus based food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. To develop a significant citrus-based food industry, the role of the product to be processed is not enough based solely on the quality of the ingredients alone, but also the quantity and continuity of the production of the food commodity must be considered so that the sustainability of the citrus-based food industry continues as it should. The Research Objectives are: as a reference in the implementation of studies on the development of the orange-based food industry, obtain adequate information about whether or not the orange-based food industry is suitable for development in an area. The methodology used in this study to obtain data is through a survey of the location of citrus products, studies/studies on the development of the orange-based food industry, and discussion of results. Citrus industrial trees can be processed into 14 products, namely: pure, concentrate, vinegar, jelly, jam, lemonade oil, pectin, dry skin for herbal medicine plants, dietary fiber, healthy fruits, organic fertilizers, animal food, drip sugar, and oil. [ABSTRACT FROM AUTHOR]

Recently, researchers have shown an increased interest in resistant starch type 3 (RS-3) production due to its potential for one of the healthy food sources. Cassava starch is one of the potential resources for RS-3 production. However, the presence of high amylopectin content of cassava starch can prevent resistant starch formation from the retrogradation of cassava starch. Therefore, the development of the processing method is important to achieve a good yield of RS-3 from cassava starch. This research examines the emerging role of rotor-stator mixing or high shear mixing (HSM) in the production of RS-3 from cassava starch. The cassava starch was processed by HSM at its gelatination temperature to achieve better structure degradation so that produced a higher amount of resistant starch in the cooling process. From the result, the HSM process yields total dietary fiber content up to 3.672% with higher thermal resistance than the native starch. [ABSTRACT FROM AUTHOR]

The baruk sago is an endemic plant from North Sulawesi. The waste of baruk sago contains lignocellulosic materials and contains phytochemical compounds that has a lot of benefit for humans. The aim of this research is to study the particle size effect on the lignocellulosic composition and the nitrite-scavenging ability of the waste of baruk sago. The method used consists of several stages, from preparation, determination of particle size, determination of the levels of hemicellulose, cellulose and lignin, extraction of free phenolic and bound phenolic, test of total phenolic content and nitrite ion absorption capacity test. The results showed that the dietary fiber microparticle product from baruk sago waste had effectiveness in the form of free phenolic and bound phenolic which acts as an absorbing agent for nitrite ions that cause colon cancer by respectively, 42.22, 58.11 and 51.94 % for bound phenolic 50, 100 and 200 mesh. Thus, it can be concluded that the microparticles of dietary fiber from the baruk sago waste can be used as another functional food alternative. [ABSTRACT FROM AUTHOR]

Fruit is very vulnerable because it contains many nutrients, vitamins, minerals, and dietary fibers, which are magnificent for the body. One of the most sophisticated techniques to extend fruit shelf life is by using non-thermal plasma technology. The purpose of this research was to investigate the potential utilization of non-thermal plasma in the form of Plasma Activated Water (PAW) treatment to extend the fruit shelf life. PAW was prepared with a plasma treatment time of 5 (PAW 5) and 10 (PAW 10) minutes using AC high voltage power supply (HVPS) with an applied voltage of 660 volts peak-to-peak (p-p) and 2.4 A of currents. With the fruit sample of strawberries and fresh-cut apples, both fruits were soaked for 2 minutes under PAW 5 and 10 minutes under PAW 10. Then, each fruit was placed in a sealed plastic bag and was stored under two conditions which were ambient temperature and refrigerator condition. The result was that PAW could extend the shelf life of strawberries up to 1 day in open-air conditions and extend the shelf life up to 3 days in the refrigerator condition. For the fresh-cut apples shelf-life extension, PAW was able to extend the fruit up to 2 days in both open-air and in refrigerator conditions. [ABSTRACT FROM AUTHOR]

This study aimed to obtain a formula of Cowpea sprouted milk rich in phenolic, vitamin C, protein, and dietary fiber based on the duration of germination. The experimental study used arandomized block design with 0-, 8-, 10-, and 12-hours germination time treatments, with 5 replications. Cowpeas were washed, soaked in warm water at 40°C for 10 hours, then drained ina basket, placed in a damp place, and sprayed with water once every 6 hours to germinate. Sprouts are washed, including the skin, blended with added water 8 times, filtered, so that a smooth liquid is obtained. Added 5% sugar into the smooth liquid, while stirring, is heated until it boils, called Cowpea sprout milk (CowpeaS-Milk). The product was determined for phenolic content (Follin Ciocalteau), vitamin C (Yodometry), fiber (oven), and soluble protein (Lowry). The data were tested using ANOVA, followed by the DMRT if there was a significant level of 5%. The duration of germination increased the levels of phenolic (P=0.003), fiber (P=0.02), soluble protein (P=0.05), and vitamin C (P=0.05). The best formula was obtained from CowpeaS-Milk with a germination time of 12 hours, containing phenolic antioxidants 4.67 mgGAE/g, vitamin C 75.8 mg/100g, dietary fiber 1.28%, and soluble protein 33%. Based on its nutritional content, CowpeaS-Milk is useful for people with Diabetes Mellitus. [ABSTRACT FROM AUTHOR]

Algae are some of the oldest forms of life on earth, being consumed for centuries. There are numerous studies that highlight the health benefits of consuming seaweed, due to the high content of proteins, dietary fibers, vitamins, antioxidants, and the low-fat content. Nori seaweeds, which is used in the preparation of sushi rolls, stands out for its low caloric intake and high content of minerals, vitamins (vitamin B12 and vitamin C), as well as iodine. Only certain types of species of seaweed are used to make Nori: Porphyra tenera, Porphyra yezoensis, Porphyra umbilicalis and Pyropia tenera (a newer name for Porphyra tenera, due to a taxonomic reclassification). In this work, we analyzed the mineral profile of some varieties of Nori algae available on the Romanian market, obtained in China and Japan. To determine the mineral content, we used X-Ray Fluorescence Analyzer (XRF). The results are expressed in mg/kg dry weight. The Nori dried seaweed recorded the highest values of potassium and calcium and the Nori roasted seaweed the highest iron and zinc contents. Our experimental results recommend the consumption of Nori algae, in order to cover the daily requirement of minerals. [ABSTRACT FROM AUTHOR]

Cannabis sativa L. hemp seeds are recommended as a resource of essential components in food technology, as they contain more than 30% oil and 25% protein, a significant amount of dietary fiber, vitamins and minerals. Hemp oil contains more than 80% polyunsaturated fatty acids and it is considered as a rich source of essential fatty acids - linoleic and α-linolenic acid. The protein fraction of hemp seeds (edestin and albumin) is highly digestible and has a balanced amino acid composition. Hemp seeds contain a list of physiologically valuable components, due to which they are a priority raw material in the functional food production. Taking into account the population's need of the for functional and specialized food products, it is reasonable to produce innovative products of high nutritional and biological value from industrial hemp seeds. The high protein content in products and raw materials produced from hemp seeds "Nadezhda" has been experimentally established. The degree of daily protein requirement is satisfied on 20.8–53.5% (hemp flour pasta and natural hemp protein) while consuming 100 g of the product. A significant content of dietary fiber in products from hemp seeds was found, the degree of satisfaction of the daily need for which is 13.2–144.8%. The protein fraction of the hemp seed is characterized by a high biological value, it has been established that the limiting amino acid is lysine, the amino acid score is 88.2%, the protein rationality coefficient is 69.3%, and the protein amino acid number adjusted for digestibility is 79%. [ABSTRACT FROM AUTHOR]

The paper presents the results of the development of a recipe formula for the mussel sauce based on a protein- carbohydrate concentrate from Mytilus galloprovincialis Lam., produced in the process of enzymatic hydrolysis and recommended for use in therapeutic and prophylactic nutrition. However, due to the fact that the concentrate has a specific flavor, the authors proposed to expand the scope of the concentrate as a food seasoning. It is proposed, in addition to the protein-carbohydrate concentrate, to introduce the following ingredients: honey, granulated sugar, dried ginger, garlic, wine vinegar, refined olive oil, water, and thickener−sodium alginate E401 in.the formula of the mussel sauce. It was tested the addition of dried sprouts of the green algae Ulva rigida C. Ag. into the composition of the sauce. The algae were grown according to technology developed by the authors for this species of macrophytes. U. rigida additionally enriches mussel sauce with polysaccharides, dietary fiber, minerals, in particular iodine. All the ingredients are taken in certain ratios, which allow to balance the taste of the protein-carbohydrate concentrate, giving new sweet and sour flavoring notes, and also to reduce the salt content. [ABSTRACT FROM AUTHOR]

The increasing organic waste has environmental and financial burden on the processing industry. So solution of this problem depends on the development of new technologies for the efficient use of raw materials in the production process. Cocoa husk is rich in protein, dietary fiber and ash, and other valuable biologically active compounds, such as methylxanthines and phenols. This article shows the possibility of using cocoa husk as a feed additive for the digestibility of broiler chicken feed. Replacing 5% of wheat with an alkali-treated and extruded cocoa husk had a positive effect on the digestibility of nutrients. The experimental group III poultry in the growth period digested nitrogen-free substances and crude protein better by 4.8 and 2.7%, respectively, than the control one, which together led to an increase in the digestibility of the organic part of the diet by 3.8% (p < 0.05). Cocoa husk, due to its nutritional value and valuable biologically active compounds, can become a desirable primary produce for a wide range, as well as cheap energy for growing poultry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to optimize the peanut milk blended squash. The treatment consisting of different proportion of peanut milk blended squash were evaluated for physicochemical and sensory characteristics. The sample with 65% peanut milk (A) replaced to water were optimized. Protein, ascorbic acid and dietary fiber content of sample A were 4.17%, 40.74mg/100g and 1.5g respectively. Shelf life studies (proximate analysis study) were evaluated for the optimized samples without addition of preservative for a period of 7 days under refrigerated condition and with addition of preservative (KMS) for a period of 15 days under ambient condition. The collected data revealed that pH, TSS, titratable acidity, ascorbic acid decreased in squash while moisture increased with increase in storage period. [ABSTRACT FROM AUTHOR]

Nowadays, the problem of lack of protein, dietary fibers, a number of minerals and iodine in the diet is still urgent. The use of legumes, in particular chickpeas and kelp, in the production of enriched products is quite promising. The issue of increasing the bean dishes nutritional value by improving their digestibility is of particular interest. This article deals with the use of the new method of preparing chickpea seeds in the technology of garnishes. The chickpea was sprouted in the traditional way and using kelp layers and the changes occurring in the seeds as a result of sprouting were studied. The data on moisture change, mass of 1,000 seeds, number of sprouted seeds, as well as dynamics of changes in the digestibility of chickpeas and quantity of extractive substances are given. A new photocolorimetric method for indirect estimation of digestibility in vitro is proposed. The efficiency of kelp for intensifying the seed sprouting process and resulting increase in the nutritional value of the ready garnish is proved. Drying conditions of sprouted seeds are selected. A sprouted chickpea seeds garnish recipe is developed. [ABSTRACT FROM AUTHOR]

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Dietary fiber reduces the risk of developing diabetes. Nasi jagung is one of Indonesian foods made from corn. It contains higher fiber than corn. Nasi jagung can be consumed as a staple food instead of rice. The present study aimed to analyze the relationship between fiber intake from nasi jagung with fasting blood glucose level. This cross-sectional study included 57 healthy adults aged 31-45 years with nasi jagung consumption habit. Fiber intake from nasi jagung was assesed by using semiquantitative food frequency questionnaire. Fasting blood glucose level was using capillary blood analysis. Spearman Rho was used to analyze relationship between fiber intake from nasi jagung and fasting blood glucose level (􀁄=0.05). The average of fiber intake from nasi jagung and fasting blood glucose level were 1.13±1.2 g and 80.70±7.7 mg/dl, respectively. The correlation test result indicated a negative correlation between fiber intake from nasi jagung and fasting blood glucose level (r= -0.348, p= 0.008). This study indicated that those with nasi jagung consumption habit may benefit from a reduction in the incidence of developing diabetes by controlling blood glucose level. [ABSTRACT FROM AUTHOR]

The article discusses the practical and theoretical aspects of the use of processed products of the viburnum vulgaris (Vibúrnum ópulus) for the production of confectionery. According to the literature data, the relevance of its use as a source of biologically active substances has been substantiated. The fruits of Vibúrnum ópulus are an affordable, raw material with a high content of ascorbic acid (520-650g), selenium (5200-7000mkg), iodine (6100-7500mkg), dietary fiber (3.8-5.4g), dyes and tannins, anthocyanins At present, much attention has been paid to the study of the chemical composition of various parts of the fruits of Vibúrnum ópulus growing on the territory of the Far East region and the development of an integrated (waste-free) technology for its processing with the preservation of biological value. The article describes the characteristics of the chemical composition and biological value of Vibúrnum ópulus pilaf and products of its processing. The uniqueness of the chemical composition of the fruits of Vibúrnum ópulus allows the use of this raw material in the development of confectionery products for functional nutrition. The article analyzes the list of patent holders of the Russian Federation (individuals, scientific and higher educational institutions, processing enterprises), the number of patents and scientific articles received on the use of Vibúrnum ópulus berries in confectionery technology in the ten- year section of 2010-2020. [ABSTRACT FROM AUTHOR]

Gude bean (Cajanus cajan), usually called lebui in Lombok is used as functional food. It contain protein, carbohydrate, mineral, antioxidant, antimicrobial and antifungal properties. Beside nutrients, it also contain anti-nutrients (phitat dan tanin). The processes of soaking, boiling, germination and also fermentation of the gude beans could reduce or even eliminate the anti-nutrient. One of the fermented products that commonly consumed is tempe. As a functional food, tempe could be processed into vegetable dishes, including stir-fry. This research aimed to analyze the effect of stir-frying process on the antioxidant activity, total antioxidant, resistant starch, soluble and isoluble dietary fiber and proximate composition of stir-fried gude beans tempe. The result of analyses were: antioxidant activity 17.48%, total antioxidant 42.53%, resistant starch 1.97%, soluble and insoluble dietary fiber 6.29% db and 16.96% db,, protein 7.48%, lipid 1.39%, carbohydrate 24.34%, and water content 65.20%. The conclusion of this research was that stir-fry process could affect some nutrients and antioxidant activity. [ABSTRACT FROM AUTHOR]

Indonesian local rice has potential to be a functional food for obesity, especially on the type of germinated rice or commonly called Germinated Brown Rice (GBR) because GBR has various mechanisms for down blood cholesterol level and can reduce obesity. GBR Sintanur variety is the local rice variety of Indonesia, which is necessary to uncover the ability sent down obesity by analyzing the bioactive compound like gamma-aminobutyric acid (GABA) and dietary fiber. GABA analyzed by HPLC method and dietary fiber was analyzed with AOAC (1999) method in triplicate test and calculated for their average values. The result of GABA content in GBR Sintanur variety is 12.2 mg/100g relatively low when compared with another variety, and dietary food 9.1 g/100g higher than another variety. So GBR Sintanur variety having a lead in dietary fiber for potentiality reducing obesity. [ABSTRACT FROM AUTHOR]

Many studies indicate a crucial role of vitamin B12 in hyperhomocysteinemia and hyperglicemia. In this study, through dietary restriction, we developed rat models of vitamin B12 deficiencies to elucidate the impact on hyperhomocysteinemia and hyperglycemia. We investigated whether there is a correlation between plasma Vitamin B12 with homocysteine and the presence of hyperglycemia in male rats. Adult male mice were divided into 3 groups (a) Control diet for 16 weeks (b) vitamin B12-restricted diet with pectin as dietary fiber for 8 weeks (K1) (c) vitamin B12-restricted diet with pectin as dietary fiber for 16 weeks (K2). After 8 weeks of feeding, plasma concentrations of vitamin B12, homocysteine, and glucose were assessed. Blood samples for vitamin B12, homocysteine and glucose were obtained after overnight fasting. After 16 weeks of continued feeding on their respective diets, plasma concentrations of vitamin B12, homocysteine, and glucose were assessed. Plasma vitamin B12 levels were lower in K2 compared to both the control and K1 groups. On the other hand, the deficient B12 group had significantly higher levels of homocysteine and glucose than control on 8 and 16 weeks. In this study, we concluded that hyperglycemia was associated with lower serum vitamin B12 concentration and serum homocysteine in the development of vitamin B12 deficient rat model. [ABSTRACT FROM AUTHOR]

This scientific research shows that some of the dietary fiber has a structural role in its plant sources, being insoluble in water. These are cellulose, hemicellulose and lignin. Some part of the food fibers have a repairing role and are soluble in water. This category includes pectin, gums, mucilage and hemicelluloses.[1] They are found in a lot of fruits like apples, bananas, tangerines, oranges, pears, plums, quine, grapes, kiwi. In this research it studied the protection mechanism of different types of fibers starting from the most common fruits from the modern consumer's diet. So that, we determined the hydrophilic capacity of various nutrients according to their fiber content, following the water absorption capacity of grams of food fiber, as well as the water absorption per 100 g of fruit.[1] The studies of research have been shown the benefits of insoluble and soluble fiber associated with their mechanical action in the body. They are the ones that emphasize the intestinal transit contents through the digestive system, preventing the digestive discomfort and helping to eliminate blocked toxins in the intestines. By eating food fiber the digestion works more efficiently and being accelerated. This reduces the risk of cardiovascular disease, especially of coronary heart disease in women. Fiber is an element key in the diet for weight control through reduced caloric intake; lowers cholesterol levels in blood. Although fruits contain slow metabolizable glucose and dietary fiber that increase digestibility.[1] However, the pH level indicates that they can be consumed with caution to prevent the increase of the acidity of the food bowl again. The smallest level of glucose is at the bananas (12.6 mg/100g), kiwi (12.4 mg/100 g) and oranges (9.6 mg/100g). [ABSTRACT FROM AUTHOR]

The current study aims to trace the influence of the addition of dietary fibers from cranberries over nutritional and sensory properties of white bread. Cranberries, in the form of fresh and frozen fruits had been added due to high fiber content, thus aiming to achieve a functional product with superior properties for people with digestive problems, those who are prone to diabetes, healing colon and prevent constipation operation, reduces the risk of colon cancer, reduce the risk of breast cancer, reduce the risk of obesity, reduce installation cholesterol levels and hepatic cholesterol synthesis, prevents urinary tract diseases and fights against tooth and gums problems etc. Cranberries are added to the dough stage in different proportions (15% and 30%) substituting the mass of flour used, obtaining three two of bread to which they are determined through a series of physical-chemical indices and sensory as well as volume, porosity, humidity, acidity, smell, yield, taste, color etc. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using the HAAKE MARS 40 rheometer where the moduli G', G" and loss tangent (tan δ) were determined within the linear viscoelastic region of wheat flour dough at a constant stress and during heating region from 250C up to 900C. The bread quality characteristics analyzed were the bread physical properties, crumb microstructure, colour and textural characteristics, sensory properties with a 9 point hedonic scale. At a level of 200 mg/100g calcium ions addition in wheat flour the gluconate salt presented a strengthening effect on fundamental dough rheological properties. Regarding the bread quality characteristics the best results were obtained for the sample with 150 mg/100g calcium ions addition in wheat flour. [ABSTRACT FROM AUTHOR]

Fermentation on inulin hydrolysate as fructooligosaccharides (FOS) by Bifidobacterium bifidum as a result of hydrolysis by inulase enzyme of Scopulariopsis sp.-CBS1 fungi has been performed to bind cholesterol. Their applications on preparation of fermented pour beverages was conducted via a series of concentration process using dead-end Stirred Ultrafiltration Cell (SUFC) mode at stirrer rotation of 400 rpm, room temperature and pressure of 40 psia for 0 minute (pre-concentration process) as concentrate (A) and 45 minutes as concentrate (B), and drying process using vacuum dryer at 30 ºC and 22 cm Hg for 0, 8, 16, 24, 32, 40 and 48 hours. Based on optimization of Total Dietary Fiber (TDF), the best time of drying process was achieved for 40 hours. Long time of drying process would increase TDF and total solids, decreased total acids, and fluctuated dissolved protein and Cholesterol Binding Capacity (CBC). At the optimum condition of drying process was get fermented inulin fiber powder from concentration processes using both UF as pre process (0 minute) as concentrate (A) and UF for 45 minutes as concentrate (B) with compositions of total solids of 92.31 % and 93.67 %, TDF of 59.07 % (dry weight) and 69.28 %, total acids of 7.03 % and 7.5 %, dissolved protein of 3.95 mg/mL and 3.05 mg/mL, and CBC pH 2 15.71 mg/g and 16.8 mg/g, respectively. Concentration process through dead-end SUFC mode gave distribution of particles with better smoothness level than without through dead-end SUFC mode. [ABSTRACT FROM AUTHOR]

Surimi products are well-considered by consumers as high-protein, low-fat and ready-to-eat fish products. Various food additives are added to surimi products to enhance the properties and nutritional value of the surimi gel. In recent years, both food researchers and the industry have been trying to use berry pomace as a dietary fibre additive in various foods. There is some research on the effect of dietary fibre on the formation of surimi gel, however, it is insufficient and currently, surimi products are not enriched with dietary fibre. The general objective of this study was to evaluate the influence of sea buckthorn pomace (SBP) on the protein interactions, texture and waterholding capacity (WHC) of surimi, as these properties are among the most important for the formation of surimi gel. Research results indicate that surimi contains mainly hydrophobic (8.15 ± 1.45%) and hydrogen (15.58 ± 0.53%) bonds. The addition of SBP to the surimi reduced the number of hydrophobic and hydrogen bonds to 1.63 ± 1.33% and 8.86 ± 1.89%, respectively. However, the addition of SBP increased the hardness of the gel (2.44 ± 0.19 N), as compared to surimi gel without SBP (1.35 ± 0.15 N). Fortification of surimi with the SBP resulted in an increase of WHC (93.68 to 97.01%). In conclusion, SBP, which is a by-product of berry juice processing, is applicable to improve the properties of surimi gel. Thus, SBP can be used for the enrichment of surimi products with dietary fibre. Moreover, these research results are promising for the production of higher value-added surimi-based products. [ABSTRACT FROM AUTHOR]

The main sources of dietary fiber in the diet of a modern person, along with grain product processing, are vegetables and fruits. Apple pomace is rich in dietary fiber. In the work, technological studies were carried out to identify the optimal amount of additives from apple pomace, substituting a part of minced meat, in order to enrich dishes with dietary fiber. We prepared the flour dish "Manty with meat" and "Cabbage rolls". Apple powder was added to minced meat in the amount of 5, 10 and 15%, reducing the amount of meat. In order to study the effect of apple powder additives on organoleptic indicators, nutritional and biological value, studies of the chemical and amino acid composition were carried out and chemical "Skor" of the studied and control samples. Studies have shown that the use of apple powders in manti fillings, in addition to minced meat, lead to an increase in the dry matter content in raw and prepared dishes by 5, 8 and 12%, respectively, compared with control (traditional) samples. In cabbage rolls with apple nutritional supplement fiber content increased by 6.2% compared to control sample. The effectiveness of the use of apple pomace in the organization of dietary nutrition was shown. [ABSTRACT FROM AUTHOR]

Hull-less barley flour is a highly valuable raw material containing unique nutrition composition with a high content of proteins, starch and non-starch polysaccharides. Hull-less barley flour can be used for the fermentation of sourdough. The starch and non-starch polysaccharides (NSP) of the grain transform during processing and affect bread¢s chemical and physical characteristics. The aim of the study was to determine the content of glucans, mannans and fructans, total dietary fiber (TDF), and analyze their changes in hullless barley and wholegrain wheat breads in comparison to their content in flour, as well as to characterize the impact of polysaccharides on the hardness, specific volume, and porosity of bread. To perform an experiment hull-less barley bread and wholegrain wheat bread were fermented in three ways: fermented with spontaneous hull-less barley (SHB) sourdough, germinated hull-less barley (GHB) sourdough and fermented with yeast. When using hull-less barley sourdough, the content of ß-glucans in the wholegrain wheat bread increased twofold. Principal component analysis showed that wholegrain wheat breads with GHB sourdough had higher content of starch, NSP and pronounced hardness. Higher content of the TDF together with higher specific volume and porosity differentiate wholegrain wheat bread fermented with yeast from other breads studied. Hull-less barley bread fermented with SHB sourdough was characterized by higher starch and TDF content, but fermented with GHB sourdough - by higher total glucans and NSP. A decrease of the content of total glucans, b-glucans, mannans and fructans was observed during processing of bread. [ABSTRACT FROM AUTHOR]

Strawberry (Fragaria sp.) are unique and popular fruit with highly desirable taste and flavour, visual appeal, dietary sources of ascorbic acid, potassium, fibre, simple sugar, perishable products with limits their shelf life. Production of strawberry in Indonesia as a tropical country is cultivated in the valley and mountain area. The objectives of this study were to evaluate the quality of whole fresh strawberry fruit that wrapped in plastic packaging and stored at room temperature for several days in tropical environmental condition (26-31°C) and compare with these stored in a controlled environment (8-11°C). The quality evaluation of fresh strawberry fruit was measured on their physical (fresh weight, size, color and texture of strawberry skin) and nutritional characteristics (water content, Brix, acidity, and ascorbic acid). The results showed that, the quality of whole fresh strawberry stored in lower controlled temperature had longer shelf life than those stored at the room temperature under tropical environmental conditions. Physical quality (the texture of surface skin and skin color changes) and nutritional (water content, soluble solid content, acidity and ascorbic acid) of whole fresh strawberry could be maintained in lower controlled temperature compare with those stored at the room temperature under tropical environmental conditions. [ABSTRACT FROM AUTHOR]

Different nutritionally rich ingredients are used in most of bakery products. In this study the oleaster flours (OFs) which have functional propoerties were used to enrich the cookie. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25% (w/w). OFs supplementation increased total dietary fiber contents and decreased caloric values of cookies compared to the control. Cookies with OFs have larger in diameter and their spread ratio values were higher than control. Hardness of cookies tends to increase as the level of OFs increased. According to sensory analysis, the usage of 5% for OFs in cookie formulation gave satisfactory results in terms of acceptability. As a result, oleaster flour supplementation in cookie production improved nutritional and functional properties of cookies. [ABSTRACT FROM AUTHOR]

Oleaster flours (OFs) were produced from two different genotypes. Fruit samples were dried at 50ºC for 20 hours in a hot air oven. Skin and seeds of dry fruits were removed, and then ground and sieved (mesh size 60). OFs contained high levels of dietary fibers and micro minerals. Palmitic acid was the major fatty acid which was followed by oleic acid. The level of citric acid in OFs was the highest and it was followed by malic, acetic and oxalic acids. It is possible to use the OFs as a good source of dietary fiber (DF), micro minerals, as well as organic and fatty acids (FA) in some processed foods such as bakery goods, dairy products, infant food, chocolate, beverages and confectionery. OFs could also be used in the preparation of low-fat, high-fiber dietetic products due to its functional properties. [ABSTRACT FROM AUTHOR]

Cereal products are the important part of human diet, because those contain high amount of proteins, carbohydrates, B group vitamins and dietary fibre. Germinated seeds, grain and grain germs have been used in food for long time with the purpose to improve bread nutritive value. The albumin content in rye grain composition is smaller, while maintenance of essential amino acids is by 1.5 times higher (lysine and threonine) compared with wheat grain. The biggest part of rye grain albumin dissolves in water and low-concentration salt dilutions. The increase of glutenin amount promotes strengthening of gluten. The amount of riboflavin and vitamin E in rye grain is higher. The research was accomplished on grains of rye (variety 'Puhovchanka') harvested in Latvia in 2007. The grains were biologically activated in order to achieve the maximum biological value, and then dried in several conditions with a purpose to prolong grain storage time, to facilitate technological processes than to use such grains in wheat bread technology for increasing wheat bread nutritive value. Results of our experiments shove that the optimal drying parameters of biologically activated rye grains are temperature +60±3 °C and time approximately three hours. The content of vitamin E decrease in biologically activated rye grain during drying 1.2 times, of vitamin C - 1.3 times, of vitamin niacin - 1.8 times. The changes of albumen, fat, dietary fibre and Ca content in biologically activated rye grain during drying are not relevant. Increase content of oleic, linoleic, cys-11-eucosan, eruc and α-linolenic acids 1.5 times during grain drying process. The content of total aminoacids was lower comparing with initial grain aminoacids composition. [ABSTRACT FROM AUTHOR]