Dietary fiber in human nutrition

Spiller, Gene A.; Amen, Ronald J.; Kritchevsky, David

doi:10.1080/10408397509527201

Cited by 77 publications

(41 citation statements)

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“…Converting insoluble dietary fiber into soluble fiber by extrusion cooking can significantly improve their nutritional properties and thus increase its application potential in human nutrition. The well-balanced values between ISF and DSF according to the recommendation of Spiller (1986) were 1.0-2.3 in order to obtain the physiological effect associated with both soluble and insoluble fractions.…”

Section: Total Insoluble and Soluble Dietary Fibermentioning

confidence: 99%

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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Section: Total Insoluble and Soluble Dietary Fibermentioning

confidence: 99%

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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“…Bulking supplements such as dietary fibre increase feelings of fullness (Evans & Miller, 1975;Leeds, 1987;Raben, Christensen, Holst & Astrup, 1994) and augment satiating effects (Spiller, 1993;Ryttig, Tellnes, Haegh, Boe & Fagerthun, 1989) and so reduce energy intake and body weight. Interventions with a high and low fibre meal, short-term and long-term interventions (breakfast-Burley, Leeds & Blundell, 1987;breakfast-Delargy, Burley, O'Sullivan, Fletcher & Blundell, 1995;all mealsDuncan, Bacon & Weinsier, 1983; pre-loads before meals- Porikos & Hagamen, 1986;van der Ven et al, 1994;long-term supplementation-Ryttig et al, 1989;Rigaud et al, 1990;Krotkiewski, 1984) all showed decreased hunger feelings and decreased energy intake when fibre was added.…”

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confidence: 99%

Effect of One Week of Fibre Supplementation on Hunger and Satiety Ratings and Energy Intake

et al. 1997

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The effect of one week of supplementation with a water-soluble fibre (guar gum) was studied in obese women who had lost weight. In study 1 (N=17; mean±SEM: age 38·5±2·3 yrs; weight 86·8±2·3 kg; BMI 32·2±0·9 kg.m ) energy intake and hunger and satiety scores were assessed under free-living conditions. In study 2 (N=14; age 44·5±1·8 yrs; weight 78·8±3·1 kg; BMI 29·0±0·9 kg.m −2 ) energy intake was fixed at 6 MJ.day −1 (their normal energy intake at that time) or 4 MJ.day −1 (low energy intake). In both studies, the effect of one week of fibre supplementation (40 g in study 1 and 20 g in study 2) was compared with no supplementation. In study 1, mean energy intake decreased significantly from 6·7±0·4 MJ to 5·4±0·2 MJ daily after fibre supplementation, while hunger and satiety scores did not change. At a low energy intake level of 4 MJ given in study 2, hunger scores were significantly decreased after fibre supplementation. No changes were seen in hunger and satiety scores during fibre supplementation at 6 MJ. The reduction in energy intake by soluble fibre under free living conditions and the hunger-reducing effect of fibre at the low energy intake level (4 MJ) suggests that fibre may be useful in the treatment of obesity, by facilitating compliance to low energy intake.

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“…This analytic procedure eliminates as much as 80% of the hemicellulose (and some of the cellulose and lignin) of food plants. 33 A major impediment to the universal acceptance of any definition of dietary fiber is the knowledge that fiber varies with the species, age, and growth conditions of the plant. No two sources of plant cell walls are identical.…”

Section: What Is Dietary Fiber?mentioning

confidence: 99%

Fiber and Diabetes

Munoz¹

1984

Diabetes Care

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Dietary fiber in human nutrition

Cited by 77 publications

References 0 publications

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Effect of One Week of Fibre Supplementation on Hunger and Satiety Ratings and Energy Intake

Fiber and Diabetes

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