Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method

Tobaruela, Eric de Castro; Santos, Aline de O.; Almeida-Muradian, Lígia Bicudo de; Araújo, Elias da Silva; Lajolo, Franco Maria; Menezes, Elizabete Wenzel de

doi:10.1016/j.foodchem.2016.12.068

Cited by 39 publications

(22 citation statements)

References 21 publications

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“…The average insoluble dietary fiber content of the tested samples was 32.01 ± 0.21 g/100 g DW. The content of insoluble dietary fiber fraction depends on many critical factors, such as drying time and temperature (Tobaruelaet al, ). The drying temperature of HAD was much higher than that of VFD and MVD, resulting in significant lower insoluble dietary fiber content ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Sui

Sun

et al. 2019

J Food Process Preserv

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In this study, effects of microwave‐vacuum (MVD), hot‐air (HAD), and vacuum‐freeze (VFD) drying methods on the nutritional composition, physicochemical, and functional properties of sweet potato leaves (SPL) were investigated. VFD–SPL showed higher total dietary fiber, vitamin C, E, B1, and B2, and mineral Mg, P, and Zn content than MVD– and HAD–SPL. MVD–SPL showed highest water absorb index, oil absorption capacity, swelling power and solubility. HAD–SPL had smallest particle size (D[4,3] = 56.85 μm), which was further verified by scanning electron microscopy findings. Total polyphenol content of VFD–SPL was highest (6.30 g CAE/100 g DW), followed by MVD– and HAD–SPL (6.06 and 4.72 g CAE/100 g DW, respectively), and the same order was found for antioxidant activity. Although nutritional and functional properties of MVD–SPL were intermediate, the higher physicochemical properties, drying rate, and lower cost suggest MVD has greater potential as a new drying method of SPL. Practical applications Microwave drying can be used to enhance the transportation of heat and moisture inside the drying products, and further increase drying rate and lower the drying temperature due to the fact that vacuum enables moisture to evaporate at a lower temperature, thus maintaining good product quality, particularly for materials with active ingredient and heat‐sensitive components. In this study, the higher physicochemical properties, drying rate, and lower cost than VFD– and HAD–SPL suggest that MVD has greater development potential as a new drying technology in SPL powder production.

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Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Sui

Sun

et al. 2019

J Food Process Preserv

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“…Bananas have been reported to contain a significant amount of RS [12], with levels decreasing throughout ripening, and RS is considered dietary fiber according to the current definition [9]. Perhaps the most touted aspect of the mEG compared to the EG method is that it includes non-digestible low molecular weight oligosaccharides (LMWSDF) (for example, fructans, stachyose, raffinose) present in some foods such as legumes and some fruits [40,41]. However, another difference is that the mEG method does not involve initial "cooking" (autoclaving or boiling) that renders some types of resistant starch accessible to digestive enzymes.…”

Section: Plos Onementioning

confidence: 99%

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

et al. 2021

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The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4–5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.

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“…Total (TDF) and insoluble (IDF) dietary fiber were determined by method AOAC 2011.25 [ 55 ]. Soluble (SDF) dietary fiber was calculated as a difference between TDF and IDF according to Tobaruela et al [ 55 ].…”

Section: Methodsmentioning

confidence: 99%

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Perri

Rizzello

Ampollini³

et al. 2021

Foods

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A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.

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Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method

Cited by 39 publications

References 21 publications

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

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