The modern day consumer tends to choose products with health enhancing properties, enriched in bioactive substances. One such bioactive food component is dietary fibre, which shows a number of physiological properties including the binding of bile acids. Dietary fibre should be contained in everyday, easily accessible food products. Therefore, the aim of this study was to determine sorption capacities of primary bile acid (cholic acid - CA) and secondary bile acids (deoxycholic - DCA and lithocholic acids - LCA) by muffins (BM) and cookies (BC) with bioactive substances and control muffins (CM) and cookies (CC) in two sections of the in vitro gastrointestinal tract. Variations in gut flora were also analysed in the process of in vitro digestion of pastry products in a bioreactor. Enzymes: pepsin, pancreatin and bile salts: cholic acid, deoxycholic acid and lithocholic acid were added to the culture. Faecal bacteria, isolated from human large intestine, were added in the section of large intestine. The influence of dietary fibre content in cookies and concentration of bile acids in two stages of digestion were analysed. Generally, pastry goods with bioactive substances were characterized by a higher content of total fibre compared with the control samples. These products also differ in the profile of dietary fibre fractions. Principal Component Analysis (PCA) showed that the bile acid profile after two stages of digestion depends on the quality and quantity of fibre. The bile acid profile after digestion of BM and BC forms one cluster, and with the CM and CC forms a separate cluster. High concentration of H (hemicellulose) is positively correlated with LCA (low binding effect) and negatively correlated with CA and DCA contents. The relative content of bile acids in the second stage of digestion was in some cases above the content in the control sample, particularly LCA. This means that the bacteria introduced in the 2nd stage of digestion synthesize the LCA.
Background. Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes -taste, fl avour, texture etc. Material and methods. The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat fl our. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffl es and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat fl our by roasted buckwheat fl our and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fi ber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of fl avonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). Results. Pastry products with buckwheat fl our, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fi ber content and scored high on customer desirability. Conclusions. Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.
Błonnik zawarty w surowcach roślinnych może ulegać zmianom podczas różnorodnych zabiegów technologicznych, jak i kulinarnych. Celem pracy było określenie wpływu sposobu obróbki termicznej, tj. gotowania w wodzie i parze, na zawartość błonnika pokarmowego w warzywach kapustnych. Materiał badany stanowiły: kapusta biała odmiany Cilion, kapusta czerwona odmiany Lektro i kapusta włoska odmiany Fiona. W surowcach oznaczono zawartość całkowitego błonnika pokarmowego (TDF) oraz frakcji rozpuszczalnej (SDF) i nierozpuszczalnej (IDF) metodą Aspa. Na podstawie uzyskanych wyników stwierdzono, że obróbka cieplna warzyw kapustnych ma wpływ na zawartość błonnika pokarmowego. Warzywa gotowane w wodzie charakteryzowały się istotnie większą zawartością błonnika pokarmowego niż gotowane w parze. Słowa kluczowe: warzywa kapustne, błonnik pokarmowy, obróbka termiczna Wprowadzenie Błonnik pokarmowy nie stanowi zdefiniowanego chemicznie związku lub jednolitej grupy związków, ale jest kompleksem heterogennych substancji. Pojęcie to ulegało ciągłym modyfikacjom. Według definicji opracowanej przez American Association of Cereal Chemist (AACC) termin błonnik pokarmowy oznacza "jadalne części roślin, a także pochodne węglowodanów, odporne na trawienie i wchłanianie w jelicie cienkim człowieka oraz częściowo lub całkowicie fermentowane w jelicie grubym" [1]. Zgodnie z tą definicją błonnik obejmuje wszystkie nieskrobiowe polisacharydy, takie jak: celuloza, hemicelulozy, pektyny, modyfikowana celuloza, polifruktany (inulina i oligofruktany), niestrawne dekstryny, polidekstrozę, metylocelulozę i hydroksypropylometylocelulozę, skrobię oporną, gumy, śluzy. Do błonnika zaliczana jest także lignina i substancje związane z nieskrobiowymi polisacharydami i ligniną (woski, kutyny, fityniany, saponiny, taniny i suberyny) oraz substancje występujące w świecie zwie
Aim: Diabetes is a metabolic disease caused, among others, by malnutrition. Therefore, more attention is paid to products containing carbohydrates, as they increase the blood glucose concentration. In order to prevent type 2 diabetes and obesity, it is recommended to consume food with a low glycaemic index (GI) and glycaemic load (GL). The GI value of foodstuffs is influenced by their composition, as well as physicochemical and biochemical changes occurring in raw materials during technological processes. The aim of the study was to determine the influence of technological processing on the glycaemic index and glycaemic load values of selected vegetables and fruit. Material/Methods: The research was conducted on cruciferous vegetables, carrots, potatoes and apples. The raw materials underwent pretreatment, which included washing, peeling, shredding and thermal processing. In order to determine the glycaemic index, clinical trials were conducted on 20 healthy people of both sexes, aged 20–60 years, normal weight (BMI 18–24.5). The content of dietary fibre and its fractions was also measured in the products. Results: The thermal treatment influenced the GI and GL values of the food products and content of dietary fibre. The highest GI and GL values were measured in the boiled and baked products, whereas the GI and GL values of the steamed foodstuffs were slightly lower. Conclusions: The results let us conclude that adequate handling of raw materials, i.e. appropriate thermal processing, may limit the development of type 2 diabetes. Diabetic patients are advised to use steaming as the preferable method of thermal processing of foodstuffs.
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