The Application of Dietary Fiber in Bread Products

Kurek, Marcin Andrzej; Wyrwisz, JarosÅaw

doi:10.4172/2157-7110.1000447

Cited by 24 publications

(25 citation statements)

References 27 publications

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“…Maurer et al (2019) reported an amelioration of colitis in rats feed with grape peels, the DF being responsible for the intestinal barrier function reestablishment, whereas the phenolic compounds bounded to fiber fractions contributed to the cecal metabolism restoration, improving the production of beneficial compounds such as cecal shortchain fatty acids with anti-inflammatory and antiproliferative effects on the colonic cells and reducing the activation of the unfolded protein response (Maurer et al, 2019;Yuan, Wang, Chen, Zhu, & Cao, 2016). DF presents many biological functions such as anticancer activity, gastrointestinal activity improvement, antiapoptotic activity, cardiovascular disease prevention, antihypercholesterolemic activity, and anti-hyperglycemia effect (Kurek & Wyrwisz, 2015;Özkaya, Baumgartner, & Özkaya, 2018;Zhu et al, 2014).…”

Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Effects Of Grape Byproducts Addition On the Nutritional Charmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…Dietary fiber (DF) is a set of carbohydrates not easily digested by the human body, but its intake carries multiple benefits: it increases the volume of the intestinal bolus, favors intestinal transit, helps prevent colon cancer, and regulates sugar levels in the blood, among other benefits [3]. Dietary fiber is classified as soluble and insoluble.…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

et al. 2019

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Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

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“…Presence of high amount of insoluble dietary fiber in flax seed contributes significantly in improving cooking yield by holding more water during the heat treatment and in the final product. Further with reduction of particle size of fiber there is an increase in water holding capacity by increasing the surface area (Kurek and wyrwisz. 2015).…”

Section: Cooking Yield (Cy)mentioning

confidence: 99%

Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product

et al. 2019

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The present study aimed to optimize the relative proportion of roasted flax seed flour as dietary fiber ingredient (DFI) and jaggery:stevia percent in preparation of chhana balls. Response surface methodology (RSM) was used to determine the optimum DFI proportion and jaggery:stevia percent. Thirteen experimental runs were conducted with varying levels of independent variables viz. dietary fiber ingredient (4.0-8.0%) and jaggery:stevia :: 1:1 (22.5-27.5%), as generated by central composite design. The responses investigated were pH, cooking yield, water activity (a w), Hue angle, Chroma value and sensory attributes of chhana balls. The RSM results showed that the experimental data could be adequately fitted to a secondorder polynomial model with a satisfactory Coefficient of determination (R 2 [ 50%). The study revealed that the effect of all the factors were significant on the studied responses. The optimum formulation obtained using desirability function was 5.92 and 26.42% for DFI proportion and jaggery:stevia respectively. The values of responses at optimum formulation were 6.36 pH, 91.80 cooking yield (%), 0.9481 water activity (a w),-22.62 Hue angle, 8.71 Chroma value, 6.89 sweetness and 7.10 overall acceptability. These predicted values were validated with experimental values and found be not significantly different.

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The Application of Dietary Fiber in Bread Products

Cited by 24 publications

References 27 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product

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