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Summary: Autoclaving (15 min, 121 °C, 1 atm overpressure) and high‐intensity ultrasound (3 pulses of 1 min, 750 W, 20 kHz, 80% amplitude) were evaluated individually or combined in cassava pulp to reduce the digestible starch and increase the fibre content. Ultrasound alone produced minimal modifications, and the subsequent autoclaving increased the oil‐binding capacity and swelling. Autoclaving alone significantly increased total dietary fibre (TDF) from 14.7% to 21.4%, and the ratio of hemicellulose to lignocellulose. It also reduced the extractable starch from 42.7% to 7.5% and the resistant starch from 7.4% to 3.1%. Despite the higher digestibility, the starch digestion rate with pancreatic α‐amylase was slower. Starch solubility increased at 25, 68, and 90 °C. Ultrasonication after autoclaving reduced the hemicellulose percentage, but the sorption properties remained unchanged. Resistant starch substantially increased to 39.9%, mainly composed of RS1 (inaccessible starch), and starch solubility decreased at the three temperatures assayed. [ABSTRACT FROM AUTHOR]

Pulses are important as alternative sources of protein and carbohydrates for the animal industry and, thus, require accurate evaluation of their nutrient profile during processing. Extrusion is a thermal processing of ingredients to induce physiochemical changes that convert them into more valuable products. The current study evaluated the effects of extrusion on the starch and fibre components of Amarillo peas, Dun peas, chickpeas, faba beans, lentils, and soybean meal (SBM). Pulses were extruded at 18% or 22% moisture and 110, 130, or 150 °C. Extrusion decreased (P < 0.05) the starch content in Amarillo and Dun peas but increased (P < 0.05) the same in faba beans, lentils, and SBM when compared with their whole counterparts. There was no difference in the total dietary fibre content of whole and extruded Amarillo peas, Dun peas, chickpeas, and SBM. Extrusion increased (P < 0.05) the soluble dietary fibre (SDF) content of all pulses and SBM except chickpeas. Extrusion increased (P < 0.05) for all fibre types in faba beans. Results indicate that extrusion increased the starch and SDF content of most pulses but had negative or no effects on other fibre components in all pulses except faba beans. [ABSTRACT FROM AUTHOR]

Summary: Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P < 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done. [ABSTRACT FROM AUTHOR]

Fibre can interfere with digestibility of fat by accelerating intestinal passage or by increasing chyme viscosity. Lecithin is an important emulsifier which can improve fat digestion. The study aims to determine if fibre solubility may interfere with apparent or true total tract digestibility (ATTD; TTTD) of macronutrients and energy and if adding lecithin could improve fat digestibility. Stool quality was evaluated regarding fibre and lecithin inclusion. Eighteen adult dogs fed 130 kcal metabolisable energy × BW kg0.75/day were assigned in a 3 × 2 factorial Design, two blocks of 10 days to complete six replications per treatment. Two factors were tested, the source of fibre replacing starch and the inclusion of lecithin. Six diets were formulated with 10% corn starch or cellulose powder, or beet pulp and then all of the diets were dressed with 10% poultry fat or 1% soy lecithin + 9% poultry fat. The fibre inclusion reduced ATTD of dry matter, organic matter, carbohydrates, and energy. The ATTD of fat, crude protein, acid detergent fibre (ADF), and energy, and the TTTD of fat were decreased by adding soluble fibre in the diet, while the ATTD of ADF was greater for the cellulose diet. Soluble fibre impairs absorption of fat and other nutrients, then energy, while insoluble fibre is more related to effects on energy dilution. Lecithin is not able to restore fat digestibility, but lecithin improves energy absorption when insoluble fibre is included. Both sources can be used to produce low energy diets and modulate faecal score: soluble fibre holds water in the faecal content while insoluble fibre tends to produce dried faeces.Highlights Soluble fibre inclusion reduces digestibility of protein, fat, and energy. The content of water in the faeces was increased by adding soluble fibre, and faecal score was damaged but remained under acceptable conditions. Insoluble fibre increases the faecal bulk but reduces faecal water content. Lecithin did not compensate the effects of soluble fibre on reducing fat digestibility, but improved fat digestibility with insoluble fibre inclusion.

Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional properties and phytochemical contents of buns added with Kapparezii seaweed powder (KSWP) (ii) identify the best three of five formulations through quantitative descriptive analysis (QDA) and (ii) evaluate the sensory attributes and overall acceptability of bun with added KSWP hedonic test. Five formulations with different proportions of KSWP inclusion namely A (0%), B (3%), C (6%), D (9%) and E (12%) were formulated. Bake loss were found to decrease (14.93–9.64%) with increased KSWP. The KSWP concentration had a significant effect (p

Summary: The present study was conducted to develop gluten‐free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35‐1. The physico‐chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A‐type crystallinity pattern except PS crackers (V‐type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten‐free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health‐promoting functional food, which is also cost‐effective than commercially available gluten‐free products. [ABSTRACT FROM AUTHOR]

Fibre can interfere with digestibility of fat by accelerating intestinal passage or by increasing chyme viscosity. Lecithin is an important emulsifier which can improve fat digestion. The study aims to determine if fibre solubility may interfere with apparent or true total tract digestibility (ATTD; TTTD) of macronutrients and energy and if adding lecithin could improve fat digestibility. Stool quality was evaluated regarding fibre and lecithin inclusion. Eighteen adult dogs fed 130 kcal metabolisable energy × BW kg0.75/day were assigned in a 3 × 2 factorial Design, two blocks of 10 days to complete six replications per treatment. Two factors were tested, the source of fibre replacing starch and the inclusion of lecithin. Six diets were formulated with 10% corn starch or cellulose powder, or beet pulp and then all of the diets were dressed with 10% poultry fat or 1% soy lecithin + 9% poultry fat. The fibre inclusion reduced ATTD of dry matter, organic matter, carbohydrates, and energy. The ATTD of fat, crude protein, acid detergent fibre (ADF), and energy, and the TTTD of fat were decreased by adding soluble fibre in the diet, while the ATTD of ADF was greater for the cellulose diet. Soluble fibre impairs absorption of fat and other nutrients, then energy, while insoluble fibre is more related to effects on energy dilution. Lecithin is not able to restore fat digestibility, but lecithin improves energy absorption when insoluble fibre is included. Both sources can be used to produce low energy diets and modulate faecal score: soluble fibre holds water in the faecal content while insoluble fibre tends to produce dried faeces. Soluble fibre inclusion reduces digestibility of protein, fat, and energy. The content of water in the faeces was increased by adding soluble fibre, and faecal score was damaged but remained under acceptable conditions. Insoluble fibre increases the faecal bulk but reduces faecal water content. Lecithin did not compensate the effects of soluble fibre on reducing fat digestibility, but improved fat digestibility with insoluble fibre inclusion. [ABSTRACT FROM AUTHOR]

Globally, edible insects are increasingly being recognised as an alternative to animal protein source. However, the effect of heat-processing methods on the insects' nutritional value has not been extensively studied for most edible insects. The effect of thermal processing on proximate and dietary fibre composition of the edible ground cricket, Henicus whellani Chopard, was investigated at different exposure periods for roasting and wet-heating (0, 15, 30 and 60 min); and for microwaving (2 and 5 min). Moisture, ash, crude fat and crude protein were determined using standard proximate analysis methods whilst dietary fibre fractions were determined using the enzymatic gravimetric method. Highest crude protein content (67.6%) was observed after microwaving for 5 min. Crude fat was highest (10.7%) after wet-heating at 95 °C for 60 min. The highest ash content (5.1%) was attained after wet-heating at 95 °C for 30 min. All thermal processes resulted in significant increase in soluble dietary fibre fractions. The highest soluble dietary fibre (5.78 g/100 g) was obtained after roasting for 60 min at 60 °C. Roasting at a lower temperature for shorter time (60 °C for 15 min) resulted in higher insoluble dietary fibre (8.70 g/100 g) than at a higher temperature and longer time (80 °C for 30 min)(3.72 g/100 g). The highest total dietary fibre (13.81 g/100 g) was obtained after roasting for 60 min at 60 °C while the lowest fibre level (4.66 g/100 g) was obtained after roasting for 30 min at 80 °C. Microwaving (for 5 min), wet-heating (95 °C for 60 min), wet-heating (95 °C for 30 min) and roasting (60 °C for 60 min) resulted in the highest retention of protein, fat, ash and total dietary fibre; respectively. The evaluated time-temperature combinations are recommended for insect processing to achieve protein, fat, ash and dietary fibre fractions suitable for human consumption. [ABSTRACT FROM AUTHOR]

Protein digestibility may be influenced by the presence of dietary fibre affecting the nutritional quality of a feed or food product. This study investigated the interplay between rapeseed (Brassica napus L.) protein and fibre constituents separated by industrially scalable pilot plant processing and recombined in mixed samples. Total dietary fibre (TDF) fractions were isolated from rapeseed hulls (TDF-RH) and purified rapeseed embryo fibres (TDF-RE). The effect of TDF sources on in vitro protein digestibility (IVPD) of a rapeseed protein concentrate rich in napin proteins (RP2) was assessed at three inclusion levels (200, 333, and 500 mg/g DM) using a sequential transient proteolysis by pepsin (1 h) and pancreatin (1 h). The IVPD of RP2 was dose-dependently decreased upon addition of hull fibres at all inclusion levels (8.9-26.6%; P

This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies.

Age-related changes in gastrointestinal function have been reported in companion animals, but the impact on digestive efficiency remains uncertain. Healthy dogs (n = 37; 2.6–14.2 years) received four diets varying in total dietary fibre (TDF; 6–29%, as fed). Healthy cats (n = 28; 1–13 years) received four diets with two fat (10–12%; 17–18%) and TDF (9 and 12%) levels. In a crossover design, diets were provided over four consecutive 10-day cycles, including a 4-day faecal collection. Apparent crude protein (CP), ether extract (EE), TDF, calcium (Ca), and phosphorus (P) digestibilities were determined. The effect of age was analysed as a continuous variable in dogs and as differences between adult (1–5 years) and senior (7–13 years) cats. In dogs, EE digestibility was unaffected by age (p > 0.10). Dogs of 6–12 years had higher digestibility of CP (p = 0.032), TDF (p = 0.019), Ca (p = 0.019), and P (p = 0.024) when fed the 6% TDF diet. Senior cats had greater digestibility of TDF (p < 0.01) and Ca (p = 0.024) but had lower EE and CP digestibility with one diet (17% fat; 9%TDF) (age, p > 0.10; diet × age, p < 0.001). Healthy ageing was associated with preserved nutrient digestibility in dogs and cats within the age ranges studied. The effect of ingredient sources in senior cats warrants further investigation.

The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba bean). In raw seeds, total α-GOS content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). Stachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main α-GOS in faba bean and Egyptian faba bean. IDF represented 69-87% of the total dietary fibres in all studied legumes, while SDF content varied noticeably. During soaking, total α-GOS content decreased between 10% (lentil and faba bean) and 40% (chickpea). In fenugreek, soaking reduced IDF and increased SDF concentration, possibly due to partial IDF solubilisation from the cell wall. Cooking further decreased α-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species. [ABSTRACT FROM AUTHOR]

Abstract Processing bread wastes constitutes a major problem for most bakeries. They are generally processed into "bread crumbs" and used in breading formulations. The aim of the study was to develop a new way of reducing bread wastes by processing bread crumbs in extrusion cooking. The effects of feed moisture and exit die temperature on physical and functional properties of bread crumbs extrudates (BCEs) were investigated in comparison to wheat flour extrudates (WFEs). Feed rate, screw speed and die hole diameter were kept constant (4.0 kg/h, 200 rpm and 2.0 mm, respectively). Exit die temperature was adjusted to 120, 135 or 150 °C, while feed moisture content was 13, 15 or 17%. Especially at low feed moisture content (13%), BCEs had higher expansion index values (7.57–8.07), than WFEs (5.88–6.01). The lowest bulk density values were 0.02 and 0.06 g cm−3 for BCEs and WFEs, respectively. BCEs had significantly softer and more crispy textures than WFEs at all extrusion conditions studied. BCEs' dietary fibre contents (5.75–7.28%) were significantly higher than WFEs' (4.58–5.50%). Resistant starch contents also demonstrated a similar trend. These improved properties confirmed that, bread crumbs are promising raw material in extrusion cooking and expected to provide products with added-value from bread wastes. Highlights • Bread crumbs (BC) are promising raw material in extrusion cooking. • Production of BC extrudates seems to be an innovative way for utilizing bread waste. • BC extrudates had better physical/chemical properties than wheat flour extrudates. • Higher amount of dietary fibre has been obtained from BC extrudates. [ABSTRACT FROM AUTHOR]

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 - 10.8%), mineral (1.3 - 3.8%) and fat (2.8 - 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content.

Non-communicable diseases such as diabetes, cardiovascular diseases and certain cancers are now the leading cause of death and disability, and their prevalence is rising worldwide. Poor diet is a major modifiable risk factor but changing eating habits has had limited success. Enhancing the nutritional quality of staple foods offers a complimentary intervention strategy for alleviating the burden of diet-related chronic disease. Wholegrain cereals, such as wheat, are prime targets. Their nutritional credentials and health-promoting potential are well established. Wheat is the major source of protein, minerals and vitamins, and dietary fibre for most people. Importantly, wheat is a versatile ingredient for producing foods that have high consumer appeal. Their popularity is expanding globally and small improvements in wheat grain composition conceivably translate to substantial dietary change across entire populations. A newly developed, high amylose wheat line illustrates the capacity for developing healthier processed staple food products with potential for remediating chronic disease risk. Dietary fibre density of this novel grain is markedly improved due to a >10 fold increase in resistant starch content. The sensory attributes of finished products are not compromised and preliminary studies demonstrate that consumption of the new wheat significantly improves indices of metabolic and digestive health. [ABSTRACT FROM AUTHOR]

BACKGROUND Millets are a diverse group of small seeded grasses, widely grown around the world as cereal foods. This communication details the proximate, mineral profile and antioxidant activity of six different small millets (Finger, Foxtail, Proso, Little, Barnyard and Kodo millets) and their 21 cultivars that are traditionally cultivated and consumed in the region of Ralayaseema, south India. RESULTS The proximate analysis revealed that these millets are rich in protein, fat, ash (mineral), total dietary fibre and total phenols with appreciable antioxidant activity. However, starch and amylose content was comparatively lower as compared to major millet sorghum. ICP-MS analysis of small millets demonstrated that they are rich in minerals such as Ca, P, K, Mg, Fe, Cu, Zn, Mn, Cr, Mo and Se. CONCLUSION Finger and kodo millets were found to be nutritionally superior over other small millets. The results suggest that small millets have a potential to provide food security and can combat micronutrient malnutrition. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional properties and phytochemical contents of buns added with Kapparezii seaweed powder (KSWP) (ii) identify the best three of five formulations through quantitative descriptive analysis (QDA) and (ii) evaluate the sensory attributes and overall acceptability of bun with added KSWP hedonic test. Five formulations with different proportions of KSWP inclusion namely A (0%), B (3%), C (6%), D (9%) and E (12%) were formulated. Bake loss were found to decrease (14.93–9.64%) with increased KSWP. The KSWP concentration had a significant effect (p < 0.05) on the phytochemical constituents of the bun with total phenolic content (TPC) (35.07 gallic acid equivalent (GAE), mg/100 g) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) activity (49.02%) were at maximum readings when 12% KSWP was incorporated into the flour. Increment of KSWP in bun reduced the moisture (35.57–24.59%) and protein content (12.51–9.60%) significantly (p < 0.05), because KSWP increases the water absorption and reduces the network produced by gluten. Carbohydrate (49.96–63.26%), ash (0.91–1.62%), fat (1.05–1.67%) and dietary fiber (4.51–13.63%) composition increased significantly (p < 0.05) with KSWP addition due to the presence of polyunsaturated fatty acids, macro- and micro-minerals in the KSWP. The QDA scores for all attributes revealed samples A and B were significantly different (p < 0.05) compared to C, D and E. Samples A, B and C have been identified as the best three formulations for further analysis using hedonic test. As for the hedonic test, significant difference (p < 0.05) was observed only for the attribute of seaweed odour. Sample C was highly accepted by the panellists. The addition of KSWP at a lower concentration has met the expectation of the consumers by altering the sensory properties, quality characteristics and nutritional properties of the bun. [ABSTRACT FROM AUTHOR]

Two samples of seed materials of the Indian tribal pulse, Mucuna pruriens var. utilis were collected from Periamyllaru and the seeds of another tribal pulse, M. deeringiana were collected from Chinnamyllaru, Kanyakumari district, Western Ghats, Tamil Nadu. The mature seed samples were analysed for proximate and mineral composition, vitamins (niacin and ascorbic acid), fatty acid profiles, amino acid composition and antinutritional factors. The investigated seed samples contained higher amounts crude protein and crude lipid when compared with most of the commonly consumed pulses. The investigated seeds were rich in minerals such as calcium, potassium, phosphorus, magnesium, iron and manganese. The fatty acid profiles revealed that the seed lipids contained higher concentration of palmitic acid and linoleic acid. The seed proteins of both samples of Mucuna pruriens var. utilis and M. deeringiana contained higher level of the essential amino acids such as threonine, valine, isoleucine, tyrosine, phenylalanine and histidine. The in vitro protein digestibility (IVPD) of the studied seed samples ranged from 71.86-77.28%. The antinutritional factors ranges from: total free phenolics 2.78-4.38 g 100 g-1, tannins 0.11-0.218 g 100 g-1, L-Dopa 4.00-7.23 g 100 g-1, phytic acid 463.20-526.12 mg 100 g-1, hydrogen cyanide 0.22-0.26 mg 100 g-1, trypsin inhibitor activity 44.68-46.10 TIUmg-1 protein. Verbascose was the principle oligosaccharide of the presently studied underutilized tribal pulses. Low levels of phytohaemagglutinating activity for human erythrocytes of 'O' blood group than 'A' and 'B' blood groups were found in all the seed samples. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% or 30%. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powder in the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%) and fat (from 8.51% to 8.73%) content were not significantly affected for all percentages of BR powder addition. For KTP, the addition of BR powder at the level of 90% significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%) and moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, the protein content was not significantly affected (from 3.41% to 3.59%). On the other hand, there was no significant difference for all sensory attributes of KL formulated with 30-90% of BR powder as compared to the control (0%). The sensory score of KTP added with 30-90% BR powder received significantly lower sensory score compared to the control sample (0%) for appearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes. In summary, sensory evaluation showed that all BR-incorporated KL were acceptable, while only 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially used in improving the nutritional composition of KL. However, further study is needed to improve palatability aspect of KTP formulated with BR powder. [ABSTRACT FROM AUTHOR]

Fibre is an important nutrient for rabbit health, and, on commercial pet rabbit packaging, it is labelled as crude fibre ( CF). In several species, it is considered that CF is not an accurate representation of the fibre content in feedstuffs. The objective of this study was to compare the CF stated on the label ( CFL) with laboratory analysis of CF ( CFA) and the analysed content of total dietary fibre ( TDF) in different commercial pet rabbit feeds. We selected 15 commercial diets and analysed CF and TDF. A mixed model was used to evaluate differences between CFL, CFA and TDF, and linear regression was performed to study the correlation between CFL and CFA with TDF. CFA and CFL were not significantly different (p = 0.836) in the feeds studied, and both were lower than TDF (p < 0.001). The correlations between TDF and both CFA and CFL were significant (p < 0.001 and p = 0.02, respectively), but the correlation was better with CFA ( R = 0.86) than with CFL ( R = 0.53). As expected, TDF content was higher than CF content, an average of two times. These results suggest that the CF content in rabbit diets reported on the label is not an appropriate indicator of their total fibre content, although further work with a larger sample size is required to confirm these results. [ABSTRACT FROM AUTHOR]

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 – 10.8%), mineral (1.3 – 3.8%) and fat (2.8 – 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4 ± 1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel. [ABSTRACT FROM AUTHOR]

Abstract: The reliable determination of soluble, insoluble and total dietary fibre in baked goods and cereal flours is an important issue for research, nutritional labelling and marketing. We compared total dietary fibre (TDF) contents of selected cereal based foods determined by AOAC Method 991.43 and the new AOAC Method 2009.01. Fifteen bread and bakery products were included in the study. Our results showed that TDF values of cereal products determined by AOAC Method 2009.01 were always significantly higher than those determined by AOAC Method 991.43. This was explained by the inclusion of low molecular weight soluble fibre fractions and resistant starch fractions in the TDF measurement by AOAC 2009.01. This documents that nutritional labelling of cereal products poses the challenge how to update TDF data in nutrient databases in a reasonable time with an acceptable expenditure. [Copyright &y& Elsevier]

Consumption of dietary fibre-rich food has been associated with various beneficial physiological properties and health effects. Presently, different types of natural fibre-rich ingredients are added into variety of bakery-based products to improve it fibre content for health promotional purposes. However, majority of these products are frequently added with imported dietary fibre ingredients. In the present study, bread samples were prepared with Zea mays ear (young corn) powder at the levels of either 2%, 4% or 6%. The bread samples were analyzed for nutritional composition, textural properties and sensory acceptance. Addition of young corn powder (YCP) at the level of 6% increases total dietary fibre (from 3.48% to 5.26%), moisture (from 25.64% to 26.55%), fat (from 4.35% to 4.61%) and protein content (from 9.13% to 9.51%) significantly. However, with the increasing of YCP levels in the bread, the carbohydrate content was decreased significantly (from 59.93% to 58.34%) while the ash content (from 0.95% to 0.99%) was not significantly affected. Results of texture profile analysis indicated that addition of YCP up to 6% not significantly affected the springiness (1.01-1.00) but significantly decreased cohesiveness (0.95-0.82). However, the addition of YCP up to 6% has increased hardness (0.18kg-0.57kg), gumminess (0.17kg-0.47kg) and chewiness (0.18kg-0.47kg) attributes of bread samples. On the other result, the sensory evaluation shows that the flavour score was not significantly affected by addition of YCP up to 4% (4.82-4.52) while the tenderness (4.53-4.42), elasticity (4.75-4.58), aroma (4.40-4.47), colour (4.93-4.55) and overall acceptance (4.80-4.35) scores were not significant affected up to 6%. In summary, breads with 4% addition of YCP were considered to be acceptable and potentially used in improving nutritional composition without changing sensory score. [ABSTRACT FROM AUTHOR]

Increasing awareness of heart health and disease prevention has led consumers to more proactive grocery food choices. Fibre and its associated health benefits remains an important area of research given the current interest in food, nutrition, and health. To position the potato as a good source of fibre, breeding efforts have focused on developing cultivars and germplasm with high fibre content. The current study examined eight elite potato clones and four commercial cultivars (checks) across six environments (three locations over two years) for their total dietary fibre (TDF), neutral detergent fibre (NDF), and soluble fibre (SF) content. Genotype by environment interaction (GEI) and stability analysis were conducted with SAS and GGE Biplot software. Significant genotypic (G), environmental (E) and GEI effects were found. The six environments differed in temperature and moisture levels, which were linked to levels of NDF and TDF. Some genotypes had high levels of stability for fibre content. GGE biplot analysis found no significant mega-environments for fibre components. Two elite clones (CV96044-3 and F05081) were identified as high fibre sources (13.3 and 14.4 %, respectively) compared to the other elite clones and commercial cultivars (e.g., Russet Burbank: 11.7 %). These lines may also be suitable as parents with high fibre and stability to breed into backgrounds with other desirable qualities. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this work was to determine the chemical, physico-chemical and functional properties of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). The proximate composition analysis showed higher protein, fat and ash content in AB samples (p <0.05) than WFB. However total dietary fibre, insoluble dietary fibre and soluble dietary fibre content is higher in WFB samples (50.3, 30.4 and 19.9g/100gd.w. respectively) than AB samples (45.6, 29.0 and 16.6g/100gd.w.). AB showed a pH of 4.40 while WFB showed a pH of 4.5. AB and WFB exhibited a water holding capacity of 4.5 and 4.9gwater/gd.w. respectively while the oil holding capacity was 5.9goil/gd.w. for AB sample and 5.9goil/gd.w. for WFB. Pomegranate bagasses powder co-products may be considered a potential functional ingredient in food products. [Copyright &y& Elsevier]

Abstract: Gluten-free products generally are not enriched/fortified and frequently are made from refined flour and/or starch. Such products have been found to provide lower amounts of total dietary fibre than their enriched/fortified gluten-containing counterparts. The objective of this study was to increase the level of total dietary fibre in gluten-free products by using extrusion technology and by incorporating a number of different fruits and vegetables, such as apple, beetroot, carrot, cranberry and gluten-free Teff flour cereal. The materials were added at the level of 30% into the gluten-free balanced formulation (control) made from rice flour, potato starch, corn starch, milk powder and soya flour. Different process conditions, such as water feed rate 12%, solid feed rate 15–25kg/h, screw speed 200–350rpm, barrel temperatures: 80°C at feed entry and 80–150°C at die exit were used. Pressure, material temperature and torque were monitored during extrusion runs. The relationships and interactions between raw ingredients, extrusion processing parameters and resulting extrudate nutritional and textural properties were investigated. The results of this study clearly show that extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals. [Copyright &y& Elsevier]

The objective of this study was to determine the concentrations of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) in the samples of whole or dehulled seeds of Lupinus albus (L.) and Glycine max (L.), and to assess the effect of dehulling on the concentrations obtained. The results showed a higher content of TDF and IDF and a lower content of SDF in lupine seeds compared to soybeans. Lupine seed dehulling resulted in a lower content of TDF (P < 0.05) and IDF (P < 0.05), and a higher content of SDF. Following soybean dehulling, the increase of SDF (P < 0.05) and decrease of IDF but no effect on TDF was reported. The proportion of IDF (90.4 vs. 96.0%) and SDF (9.6 vs. 4.0%) in TDF changed only slightly following lupine seed dehulling, whereas in soybeans, the proportion of IDF markedly decreased (91.8 vs. 73.0%), and SDF increased (8.2 vs. 27.0%). The effectiveness of dehulling with regard to soluble fibre was higher in soybeans compared to lupine seeds. In lupine, dehulling did not show any significant increase of nutritional value concerning the proportion of insoluble fibre in cotyledon. Due to the content of insoluble fibre in lupine seeds, their proportion in the ration of animals should be considered. [ABSTRACT FROM AUTHOR]