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The study was aimed on nutritional comparison of different four varieties of date fruit including (Ajwa, Hallawi, Madjool and Shamran), exploration of their functional ingredients i.e. antioxidant profile (total phenolic contents) and dietary fiber with special reference to the hypo-cholesterolemic capacity of the functional ingredients. Considering the aforementioned essentials, all the four date varieties were analyzed comparatively. The results showed significant difference in moisture content, ash contents, protein value, fat contents, fiber contents and nitrogen free extract (NFE) contents of different date varieties (p<0.05). Maximum ash contents (3.23%), crude protein (2.89%) and crude fat (0.49%) contents were recorded in Ajwa while it showed a minimum content of NFE (91.36%) as compared to the other date varieties. Maximum moisture content (23.12%) was found in Hallawi. Hallawi showed minimum contents of Crude fiber (1.88%) while Madjool showed highest contents of crude fiber (2.41%). Mineral estimation showed that potassium was the predominant mineral and ranged from (480.3 to 852.15 mg/100g) in Ajwa and Hallawi, respectively. Total phenolic contents ranged from 238.89 mg/100 (Madjool) to 280.67 mg/100g (Hallawi) while the highest DPPH scavenging activity was observed in Madjool followed by Ajwa (72.15%), Hallawi (69.17) and the lowest was found in Shamran (61.18%).Total flavonoid contents ranged from 96.05 mg/100 (Shamran) to 172.07 mg/100g (Ajwa) while the highest total flavonoid activity was observed in Ajwa (172.07 mg/100g) followed by Hallawi (157.07 mg/100g) and the lowest was observed in Shamran (96.05 mg/100g). Maximum content of Total dietary fiber (11.02%) and soluble dietary fiber (3.0%) was observed in Hallawi while in Ajwa (7.25%), Hallawi (8.02%) and Shamran (7.92%) showed a significantly (p= 0.05) higher insoluble dietary fiber in comparison with Madjool (4.30%). In addition, the date variety was tested in the experimental mouse model to evaluate its maximum cholesterol lowering effect. It was observed that Ajwa and Hallawi could effectively inhibit cholesterol level, which was 110 mg / dl and 103 mg / dl, respectively. According to the above chemical characteristics and parameters, the results of Ajwa and Hallawi dates were almost the same, and the greatest potential of lowering cholesterol, LDL and TG in serum was found. [ABSTRACT FROM AUTHOR]

The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega‐3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9‐desaturase (18) index was found highest (75.67 ± 8.04) in EFSP‐fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9‐desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP‐fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation. [ABSTRACT FROM AUTHOR]

Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion. [ABSTRACT FROM AUTHOR]

The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider‐93 and Jau‐87 were milled and then wet and dry heat‐treated. Soaking and then cooking of soaked and nonsoaked barley was performed. Untreated barley contained more insoluble dietary fiber (12.00–12.40 g/100g dm) than soluble dietary fiber (4.73–5.70 g/100g dm). Additionally, the modification of soluble (13.32%) and insoluble dietary fiber (8.79%) ratio through pressure cooking was nonsignificant while roasting showed significant results, that is, 53.91% increase in soluble dietary fiber and 8.79% decrease in insoluble dietary fiber. In phase II, cooking without soaking gave highest results, that is, 68.08% increase in soluble dietary fiber and 15.48% decrease in insoluble dietary fiber. Conclusively, among all treatments of phase I and II, the better results were shown by cooking without soaking. [ABSTRACT FROM AUTHOR]

In the present study we compared the postprandial glycemic and satiety responses of different dietary polysaccharides when added in milk (2% M.F.). The objective of this study was to evaluate different polysaccharides against postprandial glucose, appetite responses and food intake at subsequent meal. In a repeated measures design, 30 females (18–30 years) consumed 250 ml milk 2% M.F. (control), or milk with carrageenan (2.5 g), guar gum (2.5 g) and alginate (2.5 g), followed by anad libitumpizza meal after 120 min. Alginate and guar gum addition resulted in lower caloric intake at subsequent pizza meal. The post-treatment (0–120 min) glucose and average appetite were suppressed by alginate and guar gum (p < 0.0001), with more pronounced effect of guar gum. However, alginate resulted in lower blood glucose (p < 0.0001) compared with control and carrageenan during post-treatment. Alginate and guar gum added beverages would be beneficial in short-term regulation of postprandial glycemia and satiety. [ABSTRACT FROM PUBLISHER]

Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5–8%) and polishing (2–3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings. [ABSTRACT FROM PUBLISHER]

β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed. [ABSTRACT FROM PUBLISHER]

The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract. [ABSTRACT FROM AUTHOR]