Exploring the Role of Cereal Dietary Fiber in Digestion

Abstract

Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.

Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

“…Dietary fiber consumption is reportedly below the recommended in recent years (Jones, 2014). A recent study demonstrates the effect in digestion of a high fiber content bread compared to a control with normal fiber, there was a reduced digestion rates of 30% estimated for high fiber bread compared to the control (Gouseti et al, 2019). It is also important to notice that commercial cereal bars exhibit a dietary fiber average of 2–3 g in which the cereal produced in this work had almost the double nutritional amount for the same quantity.…”

Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

“…Step 2 : Five mL of pancreatin-amyloglucosidase-invertase fresh enzyme mixture (18 g, 4 mL, and 60 µg, respectively, per 100 mL enzyme mixture) were added to each tube, which were capped with parafilm ® , gently mixed and placed horizontally in the water bath at 37 °C, under shaking (137 rpm), in order to mimic peristaltic movements as indicated in similar in vitro digestion models [76,77]. Under these conditions, each tube was removed from the bath precisely 20 and 120 min after the enzyme mixture was added.…”

Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

“…Although these dietary fibers can't be digested and absorbed by the human body, it can be fermented by intestinal microorganisms to produce short-chain fatty acids, which is used as an energy source for intestinal epithelial cells (Cui et al, 2019). Additionally, natural-source dietary fiber performs good physiological functions in lowering blood pressure, preventing heart disease and stroke, controlling weight, slowing gastrointestinal diseases, improving blood lipid levels, controlling postprandial blood sugar, increasing immunity, etc., and has received widespread attention (Gouseti et al, 2019).…”