Dietary Fibre

Improvements in diet and hence in public health are effected optimally through changes in the food supply rather than by individual action. Evidence for this comes from consideration of the increases in dietary fibre consumption by Australians over the past 20 years. Current intakes at the population level appear to be close to recommended and seem to be through foods available generally, not supplements (1). Of the benefits expected of fibre, improved laxation is well established but others (eg protection against colo-rectal cancer) are defined less well. It appears that starch which has escaped small intestinal digestion (resistant starch, RS) may be more important than fibre for large bowel health (2). RS appears to act through the products of its fermentation by the large bowel microflora. In children post weaning and in adults these are short chain fatty acids (SCFA). Among the benefits expected through greater SCFA supply are improved colonic blood flow and motility, lowered risk of colo-rectal cancer and improved fluid and electrolyte absorption. Butyrate is thought to be the most potent SCFA for many of these attributes although proof of a direct protective role for it in human colonic cancer is yet to be established. Some types of RS appear to favour butyrate production and there is interest in promoting RS consumption at the population level. This is a major challenge as Australian starch (and hence RS) intakes are low. In the short term it is impractical to raise total consumption for consumer acceptance and technical reasons. Attention has focussed on promoting the consumption of foods naturally high in RS eg navy beans and brown (whole grain) rice products. Consumption of these at normal serve sizes could make a meaningful contribution to RS intakes. However, caution needs to be exercised, as there is, as yet, no widely applicable method for measuring RS in foods and so estimating intakes by individuals or populations. Similarly, there are no data for the target figure for RS consumption although interventions have shown improved indices of bowel health with high RS foods (eg 3). Other studies have shown a practical route to enrich some foods with RS through the addition of a high amylose starch (4). Foods containing this product are available in Australia and elsewhere and have a range of documented effects including action as a prebiotic. A bowel health product which is a combination of psyllium and RS has also been developed. This product shows enhanced SCFA production compared with psyllium alone and is available commercially.

Fibrinogen IS an important risk factor for atherosclerosis, stroke and cardiovascular heart disease (CHD). This risk is increased when associated with a high serum cholesterol. Furthermore, it is also believed that not only fibrinogen concentration, but also the quality of fibrin networks may bean important risk factor for the development of CHD. CHD and stroke as a result of atherosclerosis, plus the related problems of hyperinsulinaemia,hyperlipidaemia and hypertensionare strongly related to diet. The "western" diet, defined by low fibre and high fat, sucrose and animal protein intakes, appears to be a major factor leading to death. It has been established that the water-soluble dietary fibre, pectin, significantly decrease the concentration of serum cholesterol levels. Evidence is also accumulating that a diet rich in fibre may protect against diseases associated with raised clotting factors. This investigation studied the possible effects of pectin on fibrinogenlevels and fibrin network architecture. Two groups of 10 male hyperlipidaemicvolunteerseach, received a pectin supplement ( 15g/day)or placebo ( 15rg/day) for 4 weeks. Lipid and fibrin network structure variables were measured at baseline and the end of supplementation. Pectin supplementation caused significant decreases in total cholesterol, low-density lipoproteincholesterol, , apolipoproteinA & B and lipoprotein (a). Significant changes in the characteristics of fibrin networks developed in the plasma of the pectin supplemented group indicated that networks were more permeable and had lower tensile strength. These network structures are believed to be less atherogenic. It is suspected that pectin modified network characteristics by a combinationof its effects on metabolism and altered fibrin conversion. This confirms the therapeutic possibilities of dietary intervention. Furthermore, this stud} also showed that changes in plasma fibrinogen need not be present to induce alterations in fibrin network architecture. 01997Elsevier

The technological effect of wheat fibre, as a healthy ingredient in which consumers are interested, was studied in surimi gel products. Three and six per cent wheat fibre with different particle sizes was added. Functional properties of wheat fibre, such as water retention capacity (WRC), swelling (SW) and fat adsorption capacity (FAC), were determined. Elastic modulus (G′) of surimi with 6% wheat fibre was lower throughout thermal gelling. Under scanning electronic microscopy (SEM), gel samples with added fibre presented uneven distribution of fibre. This induced the formation of a non-homogeneous protein net associated with lower gel strength, cohesiveness and water binding capacity (WBC). The sensory panel found no differences in appearance but differences in texture among samples containing different proportions and types of fibre. Fibre with large particle sizes protected surimi from loss of gel strength and hardness during freezing. There were very few variations during frozen storage of different samples.

Study was conducted on sixty at risk male heart patients in the age group (30-50 years). Dietary intake was assessed by food frequency questionnaire using 24-Hours-Recall method for three consecutive days. Nutrition education was also imparted for 4 months. Frequency of consumption of unrefined cereals, whole pulses, sprouts, roots and tubers, fruits and vegetables was increased but a frequency of intake of salty fried preparations, Bakery products, meat and poultry, sweets and puddings, Green Leafy Vegetables (GLV) was decreased after nutrition counselling. Significant increase was observed in average intake of proteins, dietary fibre, n-6 fatty acids, vitamins and minerals due to increase in average daily intake of pulses, sprouts, other vegetables, fruits, roots and tubers and less intake of fat and energy dense foods. Percentage contribution of calories by different nutrients were found to be within recommended daily allowances.

Despite its negative impact on performances because of lower protein and energy digestibility, increasing attention has been paid in the past decade to dietary fibre in swine nutrition due to its multiple functionalities. The present review examines the influence of dietary fibre on the digestive processes and the consequences on pig protein and energy nutrition, health concerns and environmental issues. Dietary fibre is defined as the plant polysaccharides that are resistant to digestive secretions and are potentially available for bacterial fermentation in the intestines of single-stomached animals. Resistant starch is also considered as a dietary fibre. The short-chain fatty acids released by bacteria contribute to the host energy supply and both regulate the composition of the flora and the growth of epithelial cells, especially in the case of butyrate. The bacterial growth supported by the fermentation induces a shift of N excretion from urine to faeces. Beside the fermentabili...

Dietary fibre is thought to protect against colorectal cancer but this view has been challenged by recent prospective and intervention studies that showed no protective effect.We prospectively examined the association between dietary fibre intake and incidence of colorectal cancer in 519 978 individuals aged 25–70 years taking part in the EPIC study, recruited from ten European countries. Participants completed a dietary questionnaire in 1992–98 and were followed up for cancer incidence. Relative risk estimates were obtained from fibre intake, categorised by sex-specific, cohort-wide quintiles, and from linear models relating the hazard ratio to fibre intake expressed as a continuous variable.Follow-up consisted of 1 939 011 person-years, and data for 1065 reported cases of colorectal cancer were included in the analysis. Dietary fibre in foods was inversely related to incidence of large bowel cancer (adjusted relative risk 0·75 [95% CI 0·59–0·95] for the highest versus lowest quintile of intake), the protective effect being greatest for the left side of the colon, and least for the rectum. After calibration with more detailed dietary data, the adjusted relative risk for the highest versus lowest quintile of fibre from food intake was 0·58 (0·41–0·85). No food source of fibre was significantly more protective than others, and non-food supplement sources of fibre were not investigated.In populations with low average intake of dietary fibre, an approximate doubling of total fibre intake from foods could reduce the risk of colorectal cancer by 40%.

Acrylamide in food is normally measured as ''water-soluble free acrylamide''. However, it is shown that the technique of extraction, according to the method for extraction of dietary fibres or at high pH can affect the results. This has to be accounted for, particularly in the assessment of exposure and in studies of bioavailability and, in the long term, health risk assessment.

The chemical composition of the fruit pulp of Endopleura uchi growing in the Brazilian Amazon was investigated for characterisation and evaluation of its nutritional value. According to the analyses performed, it possesses a considerably high content of fat, characterised by a high oleic acid content. The fruit also contains remarkably high amounts of dietary fibres and phytosterols, as well as notable contents of vitamin C, vitamin E and minerals. In total, 42 volatile compounds could be identified by GC-MS in the fruit pulp aroma, which consisted mainly of the alcoholic compounds 3,3-dimethyl-2-butanol (18.8%) and eugenol (14.0%), as well as methyl and ethyl esters of fatty acids (18.5%).

High dietary fibre powders from Valencia orange and Persa lime peels were prepared and their dietary fibre composition and antioxidant capacity studied. Fibres from both peels had a high total dietary fibre content (61-69%) with an appreciable amount of soluble fibre (19-22%). The concentration of antioxidant [AA501 required to achieve a 50% inhibition of oxidation of linoleic acid at 40°C was measured using the ferric-thiocyanate method. The higher the [AA,,], the lower the antioxidant capacity. Lime peel fibre [AAS was half the value of DLcr-tocopherol and 23 times lower than orange peel fibre; the [AAS of commercial butylated hydroxyanisole (BHA) was half the value of lime fibre. HPLC analyses of the polyphenols extracted from orange and lime peels fibres showed the presence of caffeic and ferulic acids, as well as naringin, hesperidin and myricetin in both fruit fibres. The different antioxidant power of these fibres could be in part explained by the presence in lime peel fibre of ellagic acid, quercetin and kaempferol which are strong antioxidant polyphenols. 0 1997 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

Speculation on the evolution of the human diet together with comparative studies with the diet of other primates suggest that the human gastrointestinal tract and metabolism are adapted to high fiber diets. Epidemiological studies support a negative association between dietary fiber intake and risk of coronary heart disease (CHD). For the most part, the association has been with insoluble fiber, especially wheat bran. However, viscous fiber sources are likely to play a role since they reduce lipid risk factors for CHD including total and low-density-lipoprotein cholesterol and apolipoprotein B by increasing fecal bile acid losses. In addition, soluble fiber may reduce the rate of nutrient absorption so altering chylomicron synthesis and reducing postprandial glucose and insulin levels and other risk factors for CHD. There is also evidence that some insoluble fibers might alter serum lipids and improve carbohydrate tolerance but these phenomena need to be confirmed and other mechanisms explored including improved clotting and thrombolytic factors and increased antioxidant status. Epidemiology, clinical and laboratory studies support increased consumption of high fiber foods as part of the strategy to reduce the risk of CHD. 0 1998 Elsevkr sciacc Inc. Tel: (416) 978-4752, FAX: (416) 978-5310 Walker ARP, Bersohn I. Incidence of diabetes mellitus in the Bantu. S Afr Med J 1952;32:88. Walker ARP, Richardson BD, Walker BF. Glycosuria and coronary heart disease. Lancet 1964;ii:594-5. Seftel HC, Walker ARP. Vascular disease in South African Bantu diabetics. Diabetologica 1966;2:286-90. Walker ARP, Bernstein RE, du Plessis I. Hyperinsulinemia from glucose dose in the South African Indian children. S Afr Med J 1972;46:1916. Eaton SB, Konner M. Paleolithic Nutrition. A consideration of its nature and current implications. N Eng J Med 1985:312:283-g. Popovich DG, Jenkins DJA, Kendall CWC, Dierenfeld ES, Carroll RW, Tariq N, Vidgen E. Health implications of the Western Lowland gorilla diet. J Nutr 1997 (In Press). Jenkins DJA, Popovich DG, Kendall CWC, Vidgen E, Tariq N, Ransom TPP, Wolever TMS, Vuksan V, Mehling CC, Boctor DL, Bolognesi C. Huang J, Patten R. Effect of a diet high in vegetables, fruit and nuts on serum lipids. Metabolism 1997;46:530-7. Kritchevsky D, Tepper SA, Goodman G. Diet, nutrition intake and metabolism in populations at high and low risk of colon cancer. Relationship of diet to serum lipids. Am J Clin Nutr 1984;40:921-6. Kritchevsky D, Tepper SA, STory JA. Influences of soy protein and casein on atherosclerosis in rabbits. Fed Proc Fed Am Sot Exp Biol 1978;37:747. Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. N Eng J Med 1995;333:276-82. Carroll KK, Giovannetti PM, Huff MW, Moase 0, Roberts DCK, Wolfe BM. Hypocholesterolemic effect of substituting soy bean protein for animal protein in the diet of healthy young women. Am J Clin Nutr 1978;31:1312-8. Howard BV, Kritchevsky D. Phytochemicals and cardiovascular disease: A statement for health care professionals from the American Heart Association. Circulation 1997;95:2591-93. Sacks FM, Ornish D, Rosner B, et al. Plasma Lipoprotein levels in vegetarians. JAMA 1984;254:1337-41. 16. Morris JN, Marr JW, Clayton DG. Diet and reduced ischemic heart: a postscript BMJ 1977;2:1307-14. 646 D.J.A. JENKINS et al. 17. Fahrenbach MJ, Riccardi BA. Method of reducing cholesterol levels United States Patent 3, 148, 114, United States Patent Office, 1964, September 8. 18. Jenkins DJA, Newtgon C, Leeds AR, Cumming JH. Effect of pectin, guar gum and wheat fiber on serum cholesterol. Lancet 1:1116-7, 1975. 19. Jenkins DJA, Hill MS, Cummings JH. Effect of wheat fiber on blood lipids, fecal steroid excretion and fecal iron. Am J Clin Nutr 1975;28:1408-11. 19a. Kromhout D, Bosschieter EB, de Lezenne Coulander C. Dietary 20. 21. 22. 23. 24. 25. 26. 27. 28. fiber and lo-year mortality from coronary heart disease, cancer and all causes: the Zutphen Study. Lancet ii:518 -21. Fehily AM, Yarnell JWG, Sweetnam PM, Elwood PC. Diet and incident ishcaemic heart disease: the Caephilly Study. Br J Nutr 1993;69:303-14. Lushi LH, Lew RA, Stare FJ, et al. Diet and 20-year mortality from coronary heart disease: The Ireland-Boston Diet-Heart Study. N Eng J Med 1985;312:811-8 Khaw KT, Barrett-Connor E. Dietary fiber and reduced ishemic heart disease mortality rates in men and women: A ll-year prospective study. Am J Epidemiolo 1987;126:1093-102. Burr ML, Fehily AM, Gilbert JF. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction. Lancet 1989:2:757-61. Humble CG, Malarcher AM, Tyroler HA. Dietary fiber and coronary heart disease in middle-aged hypercholesterolemic men. Am J Prev Med 1993;9:197-202. Rimm EB, AScherio A, Giovannucci E, Spiegelman D, Stampfer MJ, Willett WC. Vegetable, fruit and cereal fibre intake and risk of coronary heart disease among men. JAMA 1996;275:447-51. Wynder EL, Stellman SD, Zang EA. High fiber intake: Indicator of a healthy lifestyle. JAMA 1996;275:486-7. Heaton KW, Pomare EW. Effect of bran on blood lipids and calcium. Lancet 1974;1:49-50. Persson I, Raby K, Fonss-Beth P, Jensen E. Effect of prolonged bran administration on serum levels of cholesterol, ionized calcium and iron in the elderly. J Am Geriatrics Sot 1976:24:334-5. FIBRE AND CORONARY DISEASE 29. 30.

Spelt wheat cultivars (cv.) Hercule, Rouquin and Ostro, grown in the Alpine region of Italy, were compared to the common wheat cv. Manital and durum wheat Grazia for protein, ash and dietary ®bre contents. The spelt wheat cultivars studied had higher contents of soluble dietary ®bre and protein than the standard wheat or the durum wheat. In the bread of spelt wheat (cv. Hercule), there was more rapidly digested starch (RDS) and a higher starch digestion index (SDI) in comparison to wheat bread. The bread made of whole spelt wheat¯our (cv. Hercule) had less total starch, more resistant starch and less rapidly digested proteins in comparison to bread made of white spelt wheat¯our and white wheat¯our (cv. Manital). In pasta and extruded products of whole spelt¯ours, more protein, ash and dietary ®bre was found in comparison to the same products made of white spelt wheat¯our. #

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total dietary and insoluble fibres of the vegetables grown in Niger Delta regions of Nigeria ranged...

Recently, polyphenols have been found to affect blood lipids in animals in a similar manner as soluble dietary fibre. The aim was to assess whether an insoluble dietary fiber very rich in polyphenols has a beneficial effect on serum lipids in humans. In a double-blind randomized placebo-controlled clinical study with parallel arms, 88 volunteers with hypercholesterolemia were randomly assigned to consume daily either, fiber with insoluble 84% polyphenols 4 g twice a day (n=43) or placebo (n= 45). Serum total, LDL and HDL cholesterol and triglycerides were assessed at baseline and after 4 weeks. The insoluble polyphenols consumption reduced the total cholesterol by 17.8±6.1% (p<0.05), LDL cholesterol by 22.5±8.9% (p<0.001), LDL: HDL cholesterol ratio by 26.2±14.3% (p<0.001) and triglycerides by 16.3±23.4% (p<0.05) at the end of the study compared with baseline. No significant differences were found during the study time in the placebo group for the lipid profile. The consumption of fiber very rich in insoluble polyphenols shows beneficial effects on human blood lipid profile and may be effective in prevention and treatment of hyperlipemia.

The development of nutraceutical ingredients is of current interest for the food industry. A fibre-rich powder (FRP) was prepared by liquefaction of raw banana flour (RBF) and its chemical composition, water-and oil-holding capacity, and antioxidant capacity were evaluated. Total dietary fibre (TDF) was higher in FRP than in the RBF, but the total starch (TS), potentially available starch (AS) and resistant starch (RS) contents were lower in the processed product, since the liquefaction process involves granular disruption and starch hydrolysis, resulting in reduced TS and AS and increased TDF. The reduced RS content is also explained by the loss of granular integrity, which is the main factor responsible for the indigestibility of native banana starch. Total indigestible fraction content of FRP was relatively high, the soluble fraction being lower than the insoluble portion. A very fast reduction of DPPH was observed in the presence of FRP, indicating that polyphenols in this preparation efficiently quench free radicals. Tested at various temperatures, the FRP and RBF exhibited similar water-and oil-holding capacities. The main difference was observed in water-holding capacity at 80°C, where FRP was less efficient than the raw material, a fact associated with starch gelatinization in RBF treated at that temperature. FRP might be a potential ingredient for development of products with high TDF and indigestible fraction contents, as well as important antioxidant capacity.

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Original Research Article Orisa et al.; AFSJ, 18(4): 19-26, 2020; Article no.AFSJ.59072 20 Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total dietary and insoluble fibres of the vegetables grown in Niger Delta regions of Nigeria ranged from 4.10-23.12%. Dietary fibre of pumpkin leaves grown in Rivers and Akwa Ibom states as well as scent leaf from Rivers state were significantly (p<0.05) higher than vegetables from other states. Conclusion: The result of this study therefore reveals that the proximate composition and dietary fibre content of the vegetables were significantly (p<0.05) affected by the locations in which they were harvested.

Cuminum cyminum L., commonly known as cumin, belongs to the apiacea family. The effects of different cumin extracts, e.g. saline, hot aqueous, oleoresin and essential oil were studied for various enzymatic activities. Results showed maximum increases in amylase, protease, lipase and phytase activities in the presence of saline and hot aqueous extracts, along with high antioxidant activity. The study was aimed at utilizing the deoiled cumin or spent cumin available from spice industries. The saline and hot aqueous extracts of spent cumin showed enzymatic activities similar to that of native cumin. The spent cumin had a carbohydrate content of 23%, protein 19%, fat 10% and soluble dietary fibre 5.5%, along with vitamins such as thiamine (0.05), riboflavin (0.28) and niacin (2.7) (mg/ 100 g). It was also a rich source of minerals, having Fe 2+ (6.0) and Zn 2+ (6.5) (mg/100 g). Different concentrations of phytase were used to improve the bioavailability of iron and zinc. Results showed that phytase (ratio of 1:1000), in the presence of 20 mM citric acid, increased iron and zinc bioavailability significantly. Thus, the spent cumin can find potential use in various health food formulations, showing improved digestibility and a good nutrient composition.

Edible mushrooms contain interesting functional components. In particular beta glucans, homo-and hetero-glucans with b(133), b(134) and b(136) glucosidic linkages, are supposed to be responsible for some healthy properties of mushrooms. In this research the amount of beta glucans in dierent edible mushroom species has been evaluated and their distribution within the soluble and insoluble fractions of dietary ®bre has also been assessed. Beta glucans have been analysed by a modi®cation of an enzymatic method originally developed for cereals and based on lichenase and b-glucosidase hydrolyses followed by a spectrophotometric determination of the released free glucose. A large variability can be observed in the studied mushroom species; the beta glucan concentration ranges from 0.21 to 0.53 g/100 g on a dry basis. Furthermore, the beta glucan in the dietary ®bre fractions varies according to species of mushrooms. #

Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied. Dried and milled cauliflower at levels of 5-20% was added to the formulation mix. The results obtained from the analysis of the extrudates are discussed in terms of the effect of cauliflower co-products on nutritional and textural characteristics, and the effects of processing conditions. The samples were processed in a twin-screw extruder with a combination of parameters including: solid feed rate of 20-25 kg/h, water feed adjusted to 9-11%, screw speed of 250-350 rpm and process temperatures 80-120°C. Pressure, torque and material temperature during extrusion were recorded. It was found that addition of cauliflower significantly increased the dietary fibre (r 2 = 0.9 *** ) and levels of proteins. Extrusion cooking significantly (P < 0.0001) increased the level of phenolic compounds and antioxidants but significantly (P < 0.001) decreased protein in vitro digestibility and fibre content in the extruded products. The expansion indices, total cell area of the products, wall thickness showed negative correlation to the level of cauliflower. Sensory test panel indicated that cauliflower could be incorporated into ready-to-eat expanded products up to the level of 10%.

The proximate composition and dietary fibre (DF) content of a fibre-rich product obtained from cocoa were studied. This product contained 60.54% (dry matter basis) of DF, made of mainly insoluble fibre although with appreciable amounts of soluble dietary fibre (10.09% d.m.). The presence of associated polyphenolic compounds (1.32% and 4.46% of soluble polyphenols and condensed tannins, respectively) provides this fibre material with intrinsic antioxidant capacity as determined by the FRAP and TEAC methods. Hydration properties (swelling and water holding capacity) and the glucose retardation index of cocoa fibre were similar to other natural commercial insoluble fibres. The antioxidant capacity of this fibre-rich cocoa powder and its physico-chemical properties render it a suitable product to be used in the preparation of low-calorie, high-fibre foods.

Bread represents a suitable food product for the addition of functional ingredients, such as the cholesterol-lowering dietary fibre oat β-glucan and the prebiotic inulin. Therefore, these soluble fibres were incorporated into wheat as well as gluten-free bread, and their effects on rheological properties of the dough, on bread quality and on crumb microstructure were compared. The level of remaining β-glucan as well as its molecular weight was determined using an enzyme kit and size-exclusion chromatography. The addition of oat β-glucan resulted in a higher water addition level, whereas incorporation of inulin had the opposite effect. Rheological testing showed that the incorporation of oat β-glucan results in a more elastic dough. The baking characteristics mainly affected by fibre addition were volume and crust colour, with inulin increasing and oat β-glucan decreasing loaf-specific volume in the gluten-free breads. Inulin led to a darkening of the crust of both bread types, whereas addition of oat β-glucan resulted in a lighter crust of gluten-free bread. Oat β-glucan softened the crumb of gluten-free bread, but had the opposite effect on wheat bread. Inulin resulted in an increased crumb hardness as well as the rate of staling. Beta-glucan breakdown was more pronounced in wheat bread than in gluten-free bread. The results show that the use of β-glucan to increase the nutritional value of wheat bread is limited due to negative influences on technological properties. However, this soluble fibre is highly suitable for incorporation into gluten-free bread.

Study objectives were to formulate a nutritious acceptable snack bar partially replacing oats with micronized flaked lentils (MFL), and to identify the sensory attributes that contribute to consumer acceptability. Six MFL snack bar formulations exhibiting a wide range of flavor and textural characteristics were developed from a mixture designed experiment. These bars and two commercial bars were evaluated by a consumer panel (n = 62) and a descriptive panel (n = 11). The highest mean acceptability values for one commercial sample (6.5) and three MFL bars (6.0) were not significantly different and corresponded to ‘like slightly’ on the 9-point hedonic scale. External preference mapping determined that sweetness, grainy and lentil flavors, hardness, cohesiveness, cohesiveness of mass and moistness had the greatest influence on consumer acceptability. MFL bars contained more dietary fibre, protein and iron in addition to an approximate sevenfold increase in folate over the all oat counterpart.

Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts

Hydration properties related to the xbre matrix have been dexned and measured in 19 European laboratories using common methods and the substrates: resistant starches, pea hull, citrus pulp and apple pulp. Swelling and water retention capacity (WRC) were the major hydration properties studied. The objective was to derive standardized methods with an included estimate of experimental variation or statistical tolerance. Measurement of swelling and WRC were complemented by measurement of water absorption and porosity. Swelling ( &7 mL/g) and WRC (&4 g/g) were relatively low for resistant starches and pea hull. Swelling and WRC of citrus (&11 mL/g: &11 g/g) and apple pulp (&7 mL/g:&5 g/g) were lower than expected, probably reyecting ewects of processing on matrix structure. Coezcient of variation was higher between laboratories than within laboratory. The relationship between swelling, WRC, absorption and porosity, as well as matrix ewects, are discussed.

Incidental products derived from the manufacturing or processing of plant based foods: 41 cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-42 rich by-products can fortify foods, increase their dietary fibre content and result in healthy 43 products, low in calories, cholesterol and fat. They may also serve as functional ingredients to 44 improve physical and structural properties of hydration, oil holding capacity, viscosity, 45 texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques 46 of dietary fibres are evaluated. 47

This research was conducted to evaluate the differences in chemical composition and functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the banana pseudo-stem flour (TCBPF). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were significantly higher in TCBPF than in NBPF. The levels of total dietary fibre, insoluble dietary fibre, lignin, hemicellulose and cellulose were all higher in NBPF than TCBPF, while there was no significant difference in soluble dietary fibre. NBPF also had higher contents of polyphenols and flavonoids than TCBPF. Both the antioxidant capacity and the free radical-scavenging capacity were higher in NBPF than in TCBPF. On the other hand, the TCBPF showed significantly higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than NBPF. We conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fibre.

Background The structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels. Methods Two studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast foods. Breads and porridges were analyzed to determine whether structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects. Results All rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition. Conclusions The study demonstrates that small changes in diet composition such as cereal grain structure have the potential to effect feelings of hunger and satiety. Trial registration This trial was registered at clinicaltrials.gov as NCT01042418.

Bread made with wheat flour is an important part in the diet of many Sri Lankan. A substantial amount of refined wheat flour imported from Europe is being used by bakeries. However, refined wheat flour is not a good source of dietary fibre and protein. An attempt was made to utilize coconut flour, a byproduct of the Virgin Coconut Oil (VCO) industry for the partial substitution of wheat flour. Chemical analysis of coconut flour revealed that it contains 21.65% protein, 10.45 fibre, 59.77% carbohydrates and 8.42% fat. The fibre fraction contains 38.3% neutral detergent fibre, 24.4% acid detergent fibre, 14.1% hemicelluloses, 10.3% celluloses and 38.0% dietary fibre. Wheat-coconut flour blends were prepared by incorporating 10%, 20% and 30% coconut flour in all purpose wheat flour. Blends were evaluated for bread making qualities. Mixing behaviour (water absorption, arrival, dough development time and stability) of the blends was determined by Farinograph. Water absorption decreased with the increase in substitution, whereas dough development time, arrival time and stability were increased up to 20% substitution level. However, at 30% level, an unstable Farinogram was observed. Breads were evaluated for sensory properties (general appearance, crust colour, crumb grain, texture and taste). Coconut flour addition up to 10% was ranked 'good' and 20% ranked 'satisfactory', whereas 30% substitution negatively affected appearance, texture and overall acceptability of the product, ranked 'poor' in sensory evaluation. This study revealed that up to 20% substitution is possible to produce bread with acceptable qualities.

The maintenance of gut health is complex and relies on a delicate balance between the diet, the commensal microflora and the mucosa, including the digestive epithelium and the overlying mucus layer. Superimposed on this balance is the frequent presence of enteric bacteria with pathogenic potential, the proliferation and metabolic activity of which may perturb digestive function, and lead to diarrhoea, poor growth rates and even death. Such enteric infections with pathogenic bacteria are common in young animals and children.

Pig houses are important sources of ammonia (NH3) emissions. For decades, investigations were carried out in determine the influencing factors and to point out opportunities of mitigation. In Europe, current NH3 emissions associated to pig production are about 24% lower than in 1990. However, further reduction seems necessary to avoid noxious effects on ecosystems. The main factors influencing NH3 production

Incidental products derived from the manufacturing or processing of plant based foods: 41 cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-42 rich by-products can fortify foods, increase their dietary fibre content and result in healthy 43 products, low in calories, cholesterol and fat. They may also serve as functional ingredients to 44 improve physical and structural properties of hydration, oil holding capacity, viscosity, 45 texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques 46 of dietary fibres are evaluated. 47

In the present study, the effects of four dietary fibre sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose-polysaccharides solutions and ice cream mixes were investigated. The content of fibre in insoluble compounds increased significantly the viscosity and the shear thinning behaviour of the model solutions and ice creams, due to the increase of total solids and the formation of networks comprised of hydrated cellulose and hemicellulose. The increase of soluble material did not alter significantly the rheology of the samples but limited the freezing point depression and elevated the glass transition temperatures, indicating a potential cryoprotective action. The use of oat and wheat fibre favoured viscosity development due to water-binding, whereas inulin caused a remarkable increase of glass transition temperature (T g ) in model solutions and ice cream mixes, indicating the reduction of water molecule mobility from the bulk aqueous phase to the ice crystals' surface. Apple fibre addition greatly increased viscosity and elevated the T g values, particularly in the presence of proteins. Thus, our results suggest the potential use of dietary fibres as crystallisation and recrystallisation phenomena controllers in frozen dairy products.

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5-12% protein, 2.6-3.7% fat and 40-48% dietary fibre, besides 3-5% polyphenols and 700-860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480-1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (DE = 40-50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.

Three native sun-dried date varieties from Oman (namely Mabseeli, Um-sellah, and Shahal), as well as their syrups and by-products (press cake and seed) were examined for their proximate composition, dietary fibre, total phenolics, and total antioxidant activity. Carbohydrate was the predominant component in all date varieties, syrups, and their by-products, followed by moisture, along with small amounts of protein, fat, and ash. Press cakes had the highest protein content, ranging in concentration from 3.62 g/100 g in Shahal to 5.23 g/100 g in Mabseeli, whereas fat was the highest in seeds and ranged from 5.02 g/100 g in Mabseeli to 5.90 g/100 g in Um-sellah. Seeds and press cakes were found to be good sources of dietary fibre, varied between 77.75 and 80.15 g/100 g fresh weight and between 25.39 and 33.81 g/100 g fresh weight, respectively. Among dates, syrups, and their by-products, seeds had the highest contents of total phenolics (3102-4430 mg of gallic acid equivalents/100 g fresh weight) and antioxidant activity (580-929 lmol of Trolox equivalents/g fresh weight). The results obtained suggest that date by-products (particularly seeds) serve as a good source of natural antioxidants and could potentially be considered as a functional food or functional food ingredient.

Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, À18°C and À30°C, and for 1, 7 and 28 days. Four dough formulations were tested: a standard wheat dough, a fibre-enriched wheat dough, a standard gluten-free dough and a gluten-free dough containing amaranth flour. No yeast was used in any formulation. The wheat dough is more affected by freezing and by the first days of storage whereas the gluten-free dough is more affected by a longer storage time. A storage temperature of À30°C alters dough rheological properties more than a storage temperature of À18°C. The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage. The addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions.