Estimation of Crude Fibre Content from Natural Food Stuffs and its Laxative Activity Induced in Rats

Madhu, Chandaka; Krishna, K. Murali; Reddy, K. Ramanji; Lakshmi, P. Jhansi; Kelari, Eswar kumar

doi:10.21276/ijprhs.2017.03.04

Cited by 36 publications

(25 citation statements)

References 13 publications

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“…Crude fiber consists largely of cellulose (60-80%) and lignin (4-6%) plus some mineral matter. These fibers are beneficial in treating or preventing constipation, diverticulosis, hemorrhoids, coronary heart diseases, and some type of cancer (Madhu, Krishna, Reddy, Lakshmi, & Kelari, 2017). Table 2 shows the particle size distribution of the rice and passion fruit shell flours.…”

Section: Resultsmentioning

confidence: 99%

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

Alves

Berríos

Pan

et al. 2018

CyTA - Journal of Food

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2018) Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates, CyTA -Journal of Food, 16:1, 901-908, ABSTRACT Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0-15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour.Mezclas de harina de cáscara de maracuyá y arroz transformadas en piezas extruidas, expandidas y ricas en fibras RESUMEN En este estudio se formularon novedosas mezclas de harina a partir de la cáscara de maracuyá y de arroz. Empleando un extrusor de tornillo único, dichas mezclas se transformaron en piezas extruidas con valor agregado. Utilizando un diseño central compuesto se evaluaron los efectos de las variables propias de la extrusión -temperatura del troquel, humedad del material alimentado y contenido de la cáscara de maracuyá-en la expansión seccional (SEI), la expansión longitudinal (LEI), la absorción de agua (WAI) y los índice de hidrosolubilidad (WSI) de las piezas extruidas. Se constató que las variables vinculadas con el procesamiento incidieron de manera marcada en todas las variables independientes estudiadas (SEI, LEI, WAI y WSI). Las cáscaras de maracuyá utilizadas en este estudio contaban con 56.76% de fibra cruda. Además, la imagen microestructural de las áreas transversales, las estructuras internas y la apariencia superficial del material extruido con un contenido de 0-15% de la cáscara de maracuyá en su formulación da cuenta de que la adición de la cáscara de maracuyá produjo la disminución de la expansión y el tamaño de las células, aumentó el grosor de la pared de las células de aire y les dio mayor apariencia de tener superficie áspera. El presente estudio demostró la utilidad que conlleva desarrollar materiales extruidos ricos en fibras obtenidas del arroz y de la cáscara de maracuyá. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

Alves

Berríos

Pan

et al. 2018

CyTA - Journal of Food

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“…These, in turn, could serve as a fermentation substrate for the bacterial community in the gut and promote gut health (Zhao et al 2019). Moreover, according to Madhu et al (2017), crude fiber is predominantly 60-80% cellulose and 4-6% lignin plus some mineral matter. It was reported that dried durian peel had a high hemicellulose content at 15.5% (Masrol et al 2015).…”

Section: Proximate Composition Of Drpmentioning

confidence: 99%

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Calumba

Reyes

Bonilla

et al. 2021

Food Prod Process and Nutr

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Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing. Graphical abstract

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“…Dietary fiber is important to the body since it helps to maintain healthy laxation and reduce cardiovascular disease and cancer risks (Madhu et al, 2017). In a wheatbased pasta, it was reported that the dietary fiber was 3.2% (Dhiraj and Prabhasankar, 2013) while in a wheat flour noodles was 0.08% (Alemayehu et al, 2016).…”

Section: Crude Fiber Contentmentioning

confidence: 99%

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Sonia

Julianti

Ridwansyah

2020

IFNP

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A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

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Estimation of Crude Fibre Content from Natural Food Stuffs and its Laxative Activity Induced in Rats

Cited by 36 publications

References 13 publications

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

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