The effects of dietary fibre addition on the quality of common cereal products

Foschia, Martina; Peressini, Donatella; Sensidoni, Alessandro; Brennan, Charles S.

doi:10.1016/j.jcs.2013.05.010

Cited by 223 publications

(152 citation statements)

References 88 publications

Supporting

Mentioning

129

Contrasting

Unclassified

Order By: Relevance

“…To claim that a food is a 'source of DF', the food should contain at least 3 g of DF per 100 g of serving. Meanwhile, to claim that a food is 'high in DF', the product must contain at least 6 g of DF per 100 g of serving (Foschia, Peressini, Sensidoni, & Brennan, 2013). Therefore, PSCenriched biscuits containing TDF of 6.19-9.84% are considered to be high-DF products.…”

Section: Nutritional Valuesmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

show abstract

Section: Nutritional Valuesmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

show abstract

“…DFF-WF had significantly (P ≤ 0.05) higher ash and fiber content compared to the control. Recently food processors have investigated ways of improving the overall nutritional balance of carbohydrate rich foods by focusing on increasing their dietary fiber contents at the expense of readily digestible carbohydrates (Foschia et al 2013). A small but statistically significant varietal effect on crude fiber content of the wheatdoum breads was observed, related to the differences in crude fiber of the doum fruit previously reported (Aboshora et al 2014), so it was found that the fiber content in DFF-WF (20 %) breads was fourfold that of the control bread.…”

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

View full text Add to dashboard Cite

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

show abstract

“…Dietary fiber is beneficial for health maintenance and disease prevention of consumers, contributes to physiological attenuations, prevents constipation, and facilitates good colonic health (Foschia et al, 2013;Ishida & Steel, 2014). However, the addition of dietary fiber at maize flours should be done carefully, because it could modify several features such as WAC (Ishida & Steel, 2014) and starch gelatinization, which could affect thermal and rheological properties of masa, leading to quality changes in tortillas (Cornejo-Villegas et al, 2010;Ramírez-Moreno et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Among the dietary fiber components used in the food industry are β-glucans (mixed linkage (1-3)(1-4)-β-D-glucans), which play an important technological role in processed foods (Foschia et al, 2013;Limberger-Bayer et al, 2014). They are (Zhao et al, 2014) and the most abundant component of the soluble fiber fraction in cereals such as barley and oats (Limberger-Bayer et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…β-glucans are polysaccharides of D-glucose monomers linked through β-glycosidic bonds, and the derived from cereals have two or three consecutive β-(1-4) linkages separated by a single β-(1-3) linkage (Lazaridou & Biliaderis, 2007;Zhu et al, 2016). Some reports show that hydroxyl groups of fibers including β-glucans, interact with water through hydrogen bonding, favoring their capacity to absorb or retain water (Chaplin, 2003;Foschia et al, 2013). This could change the water absorption properties of flours, and secondly compete with starch for water, causing changes in gelatinization, thermal and rheological properties of masa (Cornejo-Villegas et al, 2010;Ramírez-Moreno et al, 2015), which could affect the machinability of masa and tortilla.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

View full text Add to dashboard Cite

Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

show abstract

The effects of dietary fibre addition on the quality of common cereal products

Cited by 223 publications

References 88 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Contact Info

Product

Resources

About