Dietary fibre from vegetable products as source of functional ingredients

Rodríguez, Rafael Moreno; Jiménez, Ana; Fernández‐Bolaños, Juan; Guillén, Rafael; Heredia, Antonia

doi:10.1016/j.tifs.2005.10.002

Cited by 441 publications

(251 citation statements)

References 77 publications

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“…Due to beneficiary health effects the recommended daily intake of fiber is about 38 g for men and 25 g for women [24]. Fiber can be used for improvement of some functional properties such as texture, water holding capacity, oil holding capacity, emulsification and/or gel formation, bulking agent in reduced-sugar applications, and shelf-life of processed foods [25]- [27].…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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Abstract-In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

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Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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“…Dessa forma, o consumo de alimentos ricos em fibra alimentar é essencial para manter a saúde e reduzir os riscos de determinadas doenças como diabetes mellitus e dislipidemias 2,4 . Para suprir o déficit do consumo de fibra alimentar, a indústria alimentícia vem utilizando a fibra para produção ou enriquecimento de seus produtos e, desta forma, aumentar o teor de fibra alimentar e também nutricional.…”

Section: N T R O D U ç ã Ounclassified

“…Efeito da farinha de semente de abóbora (Cucurbita maxima, L.) sobre o metabolismo glicídico e lipídico em ratos 1 The pumpkin (Cucurbita maxima, L.) seed flour effect on the rat glucose and lipid metabolism Priscila Machado de CERQUEIRA 2 Maria Cristina Jesus FREITAS 3 Matilde PUMAR 4 Sabrina Barreiros SANTANGELO 2…”

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Efeito da farinha de semente de abóbora (Cucurbita maxima, L.) sobre o metabolismo glicídico e lipídico em ratos

et al. 2008

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OBJETIVO: O objetivo desta pesquisa foi avaliar o efeito da farinha de semente de abóbora (Cucurbita maxima, L.) sobre o metabolismo glicídico e lipídico em ratos. MÉTODOS: Vinte ratos Wistar machos recém-desmamados, distribuídos em quatro grupos, receberam por 10 dias, rações controle e experimental com farinhas de semente de abóbora integral, peneirada ou residual substituindo 30% do valor total de amido e dextrina da dieta controle. As dietas foram isocalóricas. Foram determinados os macronutrientes e a fibra insolúvel nas farinhas. As dietas tiveram a composição química calculada a partir dos dados dos rótulos dos produtos, da tabela de composição de alimentos e da análise química das farinhas de semente de abóbora. O peso corporal e a ingestão dos animais foram tomados a cada 48 horas. O sangue, coletado por punção cardíaca, teve os níveis de triacilgliceróis, colesterol e glicose analisados por métodos enzimáticos. RESULTADOS: As farinhas de semente de abóbora foram boas fontes de proteínas, lipídeos e, especialmente, fibras alimentares. Os animais tiveram ganho ponderal e ingestão semelhante (p>0,05). Os níveis de glicose e triacilgliceróis foram reduzidos significantemente para os grupos que receberam dietas com farinhas de semente de abóbora integral e peneirada. CONCLUSÃO: Frente às suas propriedades química e funcional, concluiu-se que a farinha de semente de abóbora interferiu no metabolismo do rato diminuindo significantemente os níveis de glicose e triacilgliceróis séricos.

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“…In addition to contributing to the improvement of the textural features, a fibre-providing food product can improve the sensory appeal and shelf life of food, due to its ability to retain water and form gels and to mimic fat, texturing and thickening effects [7]. Examples of these soluble fibres derived from grains and the fractions of various fruit are pectins [8], beta-glucans, beet cellulose fibre [9], polydextrose [10], etc. Dietary fibre linked with soy proteins by their functional properties has been widely utilised in various branches of the food industry, including the meat industry [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Álvarez¹,

Dublán‐García²,

Martínez³

et al. 2017

JFSE

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Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

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Dietary fibre from vegetable products as source of functional ingredients

Cited by 441 publications

References 77 publications

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Efeito da farinha de semente de abóbora (Cucurbita maxima, L.) sobre o metabolismo glicídico e lipídico em ratos

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

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