Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

Raghavendra, S. N.; Swamy, S.R. Ramachandra; Rastogi, N. K.; Raghavarao, K.S.M.S.; Kumar, Sourav; Tharanathan, R. N.

doi:10.1016/j.jfoodeng.2004.12.008

Cited by 252 publications

(141 citation statements)

References 10 publications

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“…This can be explained by the composition, the hardness (Hansen and Storebakken, 2007;Samuelsen et al, 2013) and/or particle size of the diets used in our experiment. Indeed, Raghavendra et al (2004) showed that hydration capacity increased when particles increased from 400 to 600 µm but decreased above 600 µm.…”

Section: Discussionmentioning

confidence: 99%

Effect of incorporating sugar beet pulp in the finisher diet on performance of geese

Arroyo¹,

Brachet

Dubois³

et al. 2015

Animal

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The aim of this work was to study the effects of incorporating sugar beet pulp (SBP) into the diet on the development of the crop and performance of geese. A total of 480 1-day-old ganders were divided into three groups differing in the composition and mode of distribution of the diet offered from day 56 to 89. The following two diets were used: a standard diet (nitrogen-corrected apparent metabolizable energy, AMEn 11.44 MJ/kg; 160 g/kg CP) or a diet containing 10% of SBP (SBP diet; AMEn 11.47 MJ/kg; 160 g/kg CP). The swelling capacity (SC) hydration was higher for SBP than for the standard diet (3.62 v. 2.72 ml of H2O/g of dry matter at 60 min; P<0.05). In the Control group, birds were fed with a controlled time of access to a standard diet. Other birds were fed the SBP diet with a controlled time of access (SBPt group) or a controlled quantity offered (SBPq). From day 90 to 104, 88 birds/group were overfed with a mixture containing mainly corn. Body traits including volume of the crop were measured at day 89. Fatty liver weight and commercial grading were measured at d 104. Feed intake from day 56 to 89 was higher in the Control group than in the SBPt group (8097 v. 7545 g; P<0.05), feed intake in the SBPq group being intermediate (7801 g); however, live weights (LW) of the birds were similar in the three groups measured at day 89 (5746 g; P>0.05). At day 89, the volume of the crop tended to be higher in the SBPt compared with the Control group (52.8 v. 48.8 ml/kg of LW; P=0.101). After overfeeding, feed intake (12 922 g), weight gain (2412 g), LW (8170 g), fatty liver weight (875 g) and commercial grading of the fatty liver were similar (P>0.1) for all the three groups. Therefore, SBP could help adapt the digestive tract of waterfowl to high feed intake through an increase in the crop volume, but its method of use – that is, level of incorporation and mode of distribution – should continue to be investigated.

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Section: Discussionmentioning

confidence: 99%

Effect of incorporating sugar beet pulp in the finisher diet on performance of geese

Arroyo¹,

Brachet

Dubois³

et al. 2015

Animal

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“…Water retention capacity (WRC) was defined as the quantity of water that remains bound to the hydrated fibre following the application of an external force. Swelling capacity (SC) is a measure of the ratio of volume occupied when the sample is immersed in an excess of water and after equilibration to the actual weight (RAGHAVENDRA et al, 2006). Oil absorption capacity (OAC) was determined according to RAGHAVENDRA et al (2006) and was calculated as the ratio of quantity of fat compared to the initial dry weight of residue.…”

Section: Methodsmentioning

confidence: 99%

Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal

et al. 2016

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“…Pil-Nam et al (2015) showed the potential of shiitake powder that effectively enhanced sensorial characteristics such as taste and flavor in frankfurters on the first day of refrigerated storage, in addition to retarding lipid oxidation. Dietary fiber, another functional ingredient, has been reported for health benefits such as preventing constipation, decreasing blood cholesterol and glucose levels and reducing the risks of cardiovascular diseases, diverticulosis, diabetes mellitus and colon cancer (Raghavendra et al 2006;Kohajdová et al 2011). The recommended intake level of dietary fiber ranges from 30 to 45 g per day.…”

Section: Introductionmentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

Cited by 252 publications

References 10 publications

Effect of incorporating sugar beet pulp in the finisher diet on performance of geese

Effect of incorporating sugar beet pulp in the finisher diet on performance of geese

Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

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