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1.
Dietary fiber and bioactive compounds are widely used as functional ingredients in processed foods. The market in this field is competitive and the development of new types of quality ingredients for the food industry is on the rise. Opuntia ficus-indica (cactus pear) produces edible tender stems (cladodes) and fruits with a high nutritional value in terms of minerals, protein, dietary fiber and phytochemicals; however, around 20% of fresh weight of cladodes and 45% of fresh weight of fruits are by-products. The objective of this study was therefore to determine the nutritional value of by-products obtained from cladodes and fruits from two varieties of Opuntia ficus-indica, examining their dietary fiber and natural antioxidant compound contents in order to obtain quality ingredients for functional foods and increase the added value of these by-products.  相似文献   

2.
Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fiber (45.3%), calcium (5.7%) and ferulic acid (219 mg/100 g). Nejayote solids were used to develop a food additive (NS) consisting of 80% nejayote solids and 20% gluten. NS was incorporated at 3, 6 or 9%, in wheat flour to increase the dietary fiber, calcium, phenolics and antioxidant capacity of breads. The addition of 9% NS did not affect overall baking performance and bread quality but increased dietary fiber up to 54% in composite breads. Moreover, enriched breads contained about 745 times more free ferulic acid and increased approximately 70% their antioxidant capacity. Two slices of bread (64 g) supplemented with 9% of NS provided 29% of the recommended calcium intake. Thus, the NS could be used as a value-added food-ingredient for the preparation of composite bakery-products with improved dietary fiber, calcium, nutraceuticals and antioxidant properties.  相似文献   

3.
Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread.  相似文献   

4.
Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g?1), especially of insoluble fiber (67.50 g 100 g?1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g?1) when compared to control cookie (6.91 g 100 g?1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.  相似文献   

5.
Soluble and insoluble fiber contents of some Cameroonian foodstuffs   总被引：2，自引：0，他引：2  
As a result of the lack of reliable data on the fiber content of African foodstuffs, a study to determine the dietary fiber contents (soluble, insoluble and total) on a dry weight basis of a selected variety of major Cameroonian foods was conducted. The influence of processing and preparation methods on the fiber content was also assessed. Vegetables were found to be the richest source of total dietary fiber (57%), followed by legumes and seeds (30%) and fruits (16.5%). Okro (Hibiscus esculenta), plantain (Musa paradisiaca) and beans (Phaseolus spp) showed varietal differences in their soluble and insoluble fiber content, while methods of processing and preparation significantly influenced the fiber content of cassava (Manihot esculenta), corn (Zea mays) and beans.  相似文献   

6.
Samples of 15 food products and feces obtained by feeding them to rats were analysed for dietary fiber fractions. The food products were added as the sole source of protein in 8% protein diets, making up 8.8–51.6% of the diets. Diets were supplemented with 0.54–5.00% purified cellulose to make them more comparable in total fiber. Fiber analyses of food products revealed that the protein sources provided 0.06–7.27% total dietary fiber. The true protein digestibility in rats was negatively correlated with the total food fiber level (r=–0.69,P<0.01) or with the food cellulose level (r=–0.82,P<0.01) but it was positively correlated (r=+0.81,P<0.01) with the purified cellulose level. No relationship was found between protein digestibility and fiber fermentability. Results indicate that several food fiber fractions and possibly associated substances influenced protein digestibility. Purified cellulose did not have the same physiological behavior as food cellulose from the viewpoint of protein digestibility and fiber fermentability.  相似文献   

7.
Plant Foods for Human Nutrition - Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the...  相似文献   

8.
Selected Lactobacillus plantarum DSM 32248 and Lactobacillus rossiae DSM 32249, isolated and identified from wheat germ, were used to ferment a milling by-products mixture. Lactic acid bacteria metabolisms improved the functional properties of wheat bran and germ, which are considered important sources of functional compounds. Wheat breads were manufactured using 15% (w/w) of fermented (and unfermented) milling by-products, and compared to baker’s yeast wheat bread manufactured without the addition of milling by-products. The use of the fermented ingredient improved the biochemical, functional, nutritional, textural, and sensory features of wheat bread, showing better performances compared to the solely use of wheat flour. Protein digestibility, nutritional indexes, and the rate of starch hydrolysis markedly improved using fermented milling by-products as ingredient. Enriched bread was also characterized by high content of dietary fibre and low glycaemic index determined in vivo.This study exploited the potential of fermented milling by products as functional ingredient. According to the Regulations the bread made under this study conditions can be defined as “high fibre content” and “low glycaemic index”. A number of advantages encouraged the manufacture of novel and healthy and functional leavened baked goods.  相似文献   

9.
The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.  相似文献   

10.
The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.  相似文献   

11.
Several reports have focused on utilization of post-harvest residues of crops, while neglecting those residues produced by mango processing. These residues represent a waste of nutrients and a source of environmental contaminants. Such by-products could be valuable sources of dietary fiber (DF), antioxidant compounds, and single carbohydrates. The aim of this study was to evaluate some functional properties (FP), and the content of DF and polyphenols (PP) of the peel and coarse material obtained from residues during the industrial processing of Ataulfo and Tommy Atkins mangoes. The total dietary fiber (TDF) content was about 225 mg/g and 387 mg/g (dry weight) for the coarse material and the peel, respectively, from which soluble dietary fiber represented 23 and 42 %, respectively. The main neutral sugar identified was rhamnose, especially in peels; the klason lignin (KL) content was 92 mg/g, which highlights the Ataulfo peel (Ataulfo-P) and the Tommy Atkins peel (Tommy Atkins-P). The extractable PP content in Ataulfo-P was higher than in Tommy-Atkins-P, and interesting data for non-extractable PP were obtained in the residues. FP as swelling, water holding, oil holding, and glucose absorption in the residues was studied, obtaining better functional properties when compared to cellulose fiber. The results show that mango industrial by-products, mainly from the Ataulfo-P variety, could be used as ingredients in food products because of their functional properties as well as their DF and PP content.  相似文献   

12.
The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially baked frozen (PBF) technology, on biological value of proteins, lipid profile, and some minerals content in selected tissues of rats.In all breads, the limited amino acid was lysine. Proteins of PBF conventional and PBF breads with an addition of dietary fiber (PBF DF breads) had significantly higher Chemical score and Essential amino acid index in comparison to proteins of Direct bread (P < 0.05). Protein digestibility corrected amino acids score was significantly lower in Direct DF and PBF improved breads (P < 0.05).Addition of fiber to Direct and PBF bread decreased significantly total digestibility of protein compared to all groups (P < 0.05).Concentration of calcium was significantly lower in liver of rats fed with Direct sourdough and PBF improved breads in comparison to rodents fed with Direct bread. The concentration of iron was significantly higher in liver of animals fed with Direct bread. The highest level of calcium in femoral bones of rats was shown in groups fed with PBF conventional bread. The lowest level of iron was measured in femoral bone of rats fed with PBF sourdough bread in comparison to the rest of the experimental groups.  相似文献   

13.
Breads prepared from 5, 10, and 15% potato peel/white flour, 30% whole wheat flour, and 100% white flour plus two commercial, high fiber, dark breads in fresh and frozen/defrosted forms were evaluated sensorially by both untrained and trained panels. It appears that potato peel can be included in bread for the purpose of increasing dietary fiber without unduly sacrificing quality and acceptability. However, a musty aroma in the breads containing peel possibly influenced their flavor and overall rating scores, roughly in proportion to the amount of peel they contained.  相似文献   

14.
Sixteen 15 kg liveweight entire-male pigs were given either a low-fibre (1.21 g/100 g Neutral detergent fibre, NDF) or a high-fibre (6.38 g 100 g, NDF) wheat bread as their sole source of dietary protein, in a conventional 21-day metabolism study. A glucose/oil supplement which was assumed to be completely absorbed was given with the bread to ensure a high ratio of dietary energy to protein, to allow measurement of biological value (BV). The apparent faecal digestibility of gross energy was significantly (p<0.001) lower (7.4% units) for pigs given the high-fibre bread as was the apparent digestibility of NDF (24% units lower). The apparent faecal digestibility of total nitrogen was also significantly (p<0.001) lower for the animals fed the high-fibre bread, but there were no significant differences between the breads for the BV of their protein. The overall mean BV for the breads was 46%. The results indicate a significantly lower digestibility of nutrients and gross energy in breads containing appreciable quantities of wheat bran fibre.  相似文献   

15.
Novel food and non-food uses for sorghum and millets   总被引：4，自引：3，他引：4  
Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free sorghum or millet bread remains the main challenge. Additives such as native and pre-gelatinised starches, hydrocolloids, fat, egg and rye pentosans improve bread quality. However, specific volumes are lower than those for wheat bread or gluten-free breads based on pure starches, and in many cases, breads tend to stale faster. Lager and stout beers with sorghum are brewed commercially. Sorghum's high-starch gelatinisation temperature and low beta-amylase activity remain problems with regard to complete substitution of barley malt with sorghum malt . The role of the sorghum endosperm matrix protein and cell wall components in limiting extract is a research focus. Brewing with millets is still at an experimental stage. Sorghum could be important for bioethanol and other bio-industrial products. Bioethanol research has focused on improving the economics of the process through cultivar selection, method development for low-quality grain and pre-processing to recover valuable by-products. Potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity.  相似文献   

16.
Wheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads.  相似文献   

17.
The substitution of wheat flour with barley flour (i.e. native or pretreated/extruded) reduced the loaf volume. Depending on the barley variety and flour pretreatments, the colour and firmness/texture of the bread loaves were altered. Amongst the barley breads prepared from native flours (at 15% barley flour substitution level), Phoenix had higher loaf volume and lower crumb firmness than Candle. However, amongst the barley breads prepared from extruded flours, CDC-Candle had higher loaf volume and lower crumb firmness than Phoenix. The lower loaf volume and firmer crumb texture of barley breads as compared with wheat bread may be attributed to gluten dilution. Also, the physicochemical properties of barley flour components, especially that of β-glucan, can affect bread volume and texture. β-glucan in barley flour, when added to wheat flour during bread making, could tightly bind to appreciable amounts of water in the dough, suppressing the availability of water for the development of the gluten network. An underdeveloped gluten network can lead to reduced loaf volume and increased bread firmness. Furthermore, in yeast leavened bread systems, in addition to CO2, steam is an important leavening agent. Due to its high affinity for water, β-glucan could suppress the amount of steam generated, resulting in reduced loaf volume and greater firmness. In the present study, breads made with 15% HTHM CDC-Candle flour had highly acceptable properties (loaf volume, firmness and colour) and it indicated that the use of extruded barley flours would be an effective way to increase the dietary fibre content of barley breads.  相似文献   

18.
Garden cress (Lepidium sativum) belonging to the family Cruciferae grown in India, Europe and US is an underutilized crop. The edible whole seed is known to have health promoting properties. Hence, it was assumed that these seeds can be a functional food. A preliminary work on chemical composition of seeds was carried out and the possibility of using it as nutraceutical food ingredient in dietary fiber formulation was explored. Three fractions namely whole meal (WM), endosperm and bran were analyzed for chemical composition. The yield of the endosperm and the bran fraction were 72 and 28%, respectively. The WM, endosperm and bran had 22.5, 27.7 and 12.6% protein, 27.5, 33.1 and 6% fat, 30, 13.6 and 75% dietary fibre (DF), and 1193.00, 945.15 and 1934.57 mg% potassium respectively. The major protein on SDS-PAGE was of 29.5 kDa. The most abundant amino acid was glutamic acid (19.3%) and the essential amino acid, leucine was the highest (8.21 ± 0.01%) and methionine the lowest (0.97 ± 0.02%). The major fatty acid was linolenic acid (30.2%) and low amount of erucic acid (3.9%) was also present. Bran having high water holding capacity and high DF, its use as source of DF was explored. The product contained 12% protein, 4% fat and 74.3% DF and exhibited desirable functional properties such as dispersibility, gelling ability, stability, formed homogenous mild alkaline suspension and was comparable to proprietary DF.  相似文献   

19.
Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free sorghum or millet bread remains the main challenge. Additives such as native and pre-gelatinised starches, hydrocolloids, fat, egg and rye pentosans improve bread quality. However, specific volumes are lower than those for wheat bread or gluten-free breads based on pure starches, and in many cases, breads tend to stale faster. Lager and stout beers with sorghum are brewed commercially. Sorghum's high-starch gelatinisation temperature and low beta-amylase activity remain problems with regard to complete substitution of barley malt with sorghum malt . The role of the sorghum endosperm matrix protein and cell wall components in limiting extract is a research focus. Brewing with millets is still at an experimental stage. Sorghum could be important for bioethanol and other bio-industrial products. Bioethanol research has focused on improving the economics of the process through cultivar selection, method development for low-quality grain and pre-processing to recover valuable by-products. Potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity.  相似文献   

20.
Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as reference. The evaluation of functional properties of hydrolyzates from pasta gluten (PGH) and commercial gluten (CGH) showed that Pancreatin hydrolyzates had the highest emulsifying capacities. Regarding the foaming activity, all hydrolyzates performed better than unhydrolyzed gluten. PGH and CGH were added to wheat flour (1%) and their effects on dough rheology were studied. Most hydrolyzates with DH 8% increased dough thermal stability and elasticity during mixing, accelerated the denaturation rate of the protein network, and delayed the gelatinization speed of starch as the temperature increased. Texture profiles and specific volumes of breads from low quality wheat flour with added Pancreatin hydrolyzates (DH 8%) were comparable to those of breads from high quality flour. This showed the potential suitability of PGH and CGH as bread improvers.  相似文献   

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