oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 2 )

2018 ( 18 )

2017 ( 26 )

2016 ( 38 )

Custom range...

Search Results: 1 - 10 of 2005 matches for " Dietary fibre "
All listed articles are free for downloading (OA Articles)
Page 1 /2005
Display every page Item
Waste products from fruit and vegetable processing as potential sources for food enrichment in dietary fibre
Agnieszak Nawirska,Cecylia Uklańska
Acta Scientiarum Polonorum : Technologia Alimentaria , 2008,
Abstract: The objective of our study was to determine and compare the neutral dietary fibre (NDF) and acid dietary fibre (ADF) contents in the pomace from the processing of two apple varieties (Idared and Champion), two strawberry varieties (Ducat and Kent), chokeberry, black currant, red cabbage, and two carrot varieties (Black carrot and Dolanka). Chokeberry pomace was found to contain the largest, and Dolanka carrot pomace the smallest amounts of NDF and ADF. The results imply that chokeberry pomace, black currant pomace and strawberry (both Ducat and Kent) pomace should be recommended as best suited for the production of high DF food components.
The Comparison of the Effect of Oat and Shiitake Mushroom Powder to Prevent Body Weight Gain in Rats Fed High Fat Diet  [PDF]
Dian Handayani, Barbara J. Meyer, Jiezhong Chen, Patricia Tang, Philip Chi Lip Kwok, Hak-Kim Chan, Xu-Feng Huang
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.37134
Abstract: Preventing obesity could be done by lowering plasma TAG that inhibits adipogenesis. Oat and mushroom beta-glucans in the diet has been reported to lower plasma lipid; however the data focusing on their effects on TAG and obesity are insufficient. In the present study, lowering plasma triacylglycerol, fat deposition, body weight gain (BWG) in rats fed a high fat diet (HFD) was evaluated. Rats in the control group were given HFD only and rats in the treatment group fed HFD enriched with 0.2%, 0.6% and 1.8% (wt:wt) beta-glucan from oats (LD-O, MD-O, HD-O) or mushroom (LD-M, MD-M, HD-M). After 6 weeks dietary intervention, the rats fed HD-M showed significantly lower plasma TAG, total fat mass, white adipose tissue, inguinal fat and BWG level more than HD-O treated rats (p < 0.05). The underlying mechanism in lowering plasma TAG, fat pad masses and BWG in HD-M was increasing ratio of fat faecal to faecal weight which was significantly higher than HD-O (p < 0.05). This study demonstrated that the preventing obesity via lowering plasma TAG and fat deposition was different depending on beta-glucan origin, either from oats and Shiitake mushroom.
Chemical Characterisation of the Industrial Residues of the Pineapple (Ananas comosus)  [PDF]
María Elena Sánchez Pardo, María Elena Ramos Cassellis, Rosalva Mora Escobedo, Epifanio Jiménez García
Journal of Agricultural Chemistry and Environment (JACEN) , 2014, DOI: 10.4236/jacen.2014.32B009
Abstract:

In Mexico pineapple processing produces industrial residues with a high concentration of dietary fibre. The aim of this study was to quantify the constituents of the fibrous residues from the industrial processing of pineapples which exhibited low concentrations of lignin.

EVALUASI EFEK LAKSATIF DAN FERMENTABILITAS KOMPONEN PEMBENTUK GEL DAUN CINCAU HIJAU (Premna oblongifolia Merr.) [Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.)]
Samsu Udayana Nurdin
Jurnal Teknologi dan Industri Pangan , 2007,
Abstract: The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability.
Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models  [PDF]
Marie Hru?ková, Ivan ?vec, Ivana Jurinová
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.311193
Abstract:

Wheat/hemp and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends, using two different Czech commercial wheat flour samples (standards M, M1) and bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results. According to seeds composition, nutritional flour enrichment reached higher levels of protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx. 3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the SRC profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions. Results from the baking test showed that the hemp composites were partly dependent on hemp flour form. Volumes of bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun volumes were evaluated in close range of 325 - 369 mL/100g against 381 mL/100g for standard M1. Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of 10% in recipe.

Efecto de la ingesta de un preparado lácteo con fibra dietética sobre el estre?imiento crónico primario idiopático
López Román,J.; Martínez Gonzálvez,A. B.; Luque,A.; Pons Mi?ano,J. A.; Vargas Acosta,A.; Iglesias,J. R.; Hernández,M.;
Nutrición Hospitalaria , 2008,
Abstract: background: fibre is effective in some types of constipation. our objective was to determine if the administration of an enriched dairy preparation with a supplement of soluble fibre (naturfibra)? [inulin and digestion resistant maltodextrin (fibersol 2?)], improves primary chronic constipation. methods: prospective, randomized, double blind clinical trial randomized with dietary intervention in 32 subjects with constipation according to the rome ii criteria. thirty two subjects (men 4; women 28) with an average age of 47 ± 15 years were randomly divided in two homogeneous groups. a type of milk (a or b) was assigned to each group. group a received fibre enriched semi-skimmed milk; group b received semi skimmed milk. the subjects drank half a litre of milk per day during 20 days, meaning that those who drank the enriched milk ingested 20 grams of fibre a day. result: the subjects that presented straining at defecation (p < 0,001), sensation of incomplete evacuation (p < 0,001), sensation of obstruction in the evacuation (p < 0,001) and days between bowel movements, diminished significantly after the intake of milk supplemented with fibre. conclusion: the intake of a dairy preparation with a supplement of fibre containing 20 grams of soluble fibre (inulin and digestion resistant maltodextrin), improves the situation of idiopathic primary chronic constipation based on the rome ii criteria.
The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety
Marika Lyly,Nora Ohls,Liisa L?hteenm?ki,Marjatta Salmenkallio-Marttila
Food & Nutrition Research , 2010, DOI: 10.3402/fnr.v54i0.2149
Abstract: Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in β-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19–39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat β-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose–response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity β-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in β-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.
A Controlled Comparison of the Effect of a High Fiber Diet on the Glycaemic and Lipid Profile of Nigerian Clinic Patients with Type 2 Diabetes
R.T. Ikem,B.A. Kolawole,E.O. Ojofeitimi,A. Salawu
Pakistan Journal of Nutrition , 2007,
Abstract: The prevalence of type 2 diabetes (T2DM) is increasing worldwide and a disproportionate burden of this increase is borne by developing economies. It is yet to be established whether dietary strategies and interventions which have been successful in the control of T2DM in Western nations will achieve the same effect in the African setting. We studied the effect of a formulated high caloric fibre diet on the glycemic and lipid profile of tablet treated type 2 Nigerian diabetics. We assigned 52 type 2 diabetics (26 men, 26 women) to either an intervention (35) or control group (17). Each subject in the intervention group consumed a diet providing at least 40g of fibre per day while subjects in the control group were fed a regular diet. The effect of both diets on glucose and lipid profile was then tested at 4 and 8 weeks. One way repeated measures analysis of variance for the follow up period showed a significant lowering of waist circumference p = 0.002, Fasting Blood Glucose, 2hr post prandial glucose, Total Cholesterol, Triglyceride, and LDL-C (p = 0.000 in all cases) by the third visit in the intervention group. At the end of the third visit, the mean FBG decreased by 4.9 2.7mmol/l 95% CI -5.8 to -3.9 in the intervention group and by 3 2.8mmol/l 95% CI -4.5 to -1.5 in the control group p = 0.02. 23 (65.7%) intervention group subjects had attained FBG levels = 7.0 mmol/l by the third visit. None of the control subjects had their FBG lowered below 7.0 mmol/l by the third visit. Plasma glucose concentration 2hr after meal, plasma TC, TG and LDL-C decreased significantly more in the intervention group than among those in the control group. By the second visit, all the patients in the control group had their Glibenclamide increased to10mg or their Chlorpropamide to between 375 and 500mg per day while 29 (82.9%) persons in the intervention group had their drugs increased in a similar fashion. By the third visit, 8(47.1%) control subjects had a further increase in the dose of their sulphonylurea while all but 2 (5.7%) patients in the subject group had achieved normoglycemia. Consumption of a high fibre diet provided mainly through soup thickeners and vegetables by newly diagnosed Type 2 diabetic patients being treated with oral hypoglycaemic agents resulted in early attainment of normoglycaemia and improved glycemic and lipid profile compared with a conventional diet. These findings underscore the need for our dietary guidelines to include specific recommendations on increased utilization of dietary fibre.
Characterisation of five potato cultivars according to their nutritional and pro-health components
Dorota Gumul,Rafa? Ziobro,Mieczys?aw Noga,Renata Sabat
Acta Scientiarum Polonorum : Technologia Alimentaria , 2011,
Abstract: Introduction. Potatoes are very popular vegetables in Poland, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables, so it is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols, which guarantee proper antioxidant activity of this vegetable. The study was performed in order to analyse 5 Polish potato cultivars, according to nutritional components, i.e.: proteins, fat, starch, carbohydrates, ash and biologically active compounds: such as polyphenols, flavonoids, as well as dietary fibre. At the same time antioxidant activity of the cultivars was determined by means of two independent methods. Material and methods. The material for the study consisted of five varieties of potatoes: Saturna, Hermes, Raja, Rosalind, Courage, which were analysed for the content of nutrients i.e. protein, fat, starch, carbohydrate, ash and biologically active compounds: polyphenols, flavonoids, and fiber. Antioxidant activity of the examined potato varieties was determined by two independent methods. Results. It was shown, taking into account the nutrients, that the potato variety Raja was characterised by the lowest content of carbohydrate and ash, and high amounts of protein and fat. The highest content of insoluble dietary fibre was determined for Raja, and its soluble fraction for Saturna. The amounts of insoluble fibre were three times as much as the content of soluble fibre in the analysed potato cultivars. The highest total polyphenol content was measured for Saturna, and the lowest for Rosalind. Other cultivars revealed similar amounts of these components (3 mg catechin/g d.m.). The contents of flavonols and flavonoids was not proportional to total polyphenol content in the analysed potato cultivars. Antioxidant activity determined by two independant methods was proportional to total polyphenol content in the analysed plant material. Conclusions. It was shown that the content of pro-health ingredients such as: dietary fiber, total polyphenols and antioxidant activity was preferable for two of the five examined varieties of potatoes: Saturna and Raja.
Different fibre sources in dairy ass’s diet: effects on milk yield and composition
E. Salimei,F. Fantuz,G. Varisco,C. Maglieri
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2005.2s.430
Abstract: As ass’s milk is increasingly considered as an effective hypoallergenic food for infants (Carroccio et al., 2000; Muraro et al., 2002), studies on ass’s milk yield and composition are becoming more frequent in order to fulfil the rare literature references on this innovative animal production (Chiofalo et al., 2003; Doreau et al., 2002; Salimei et al., 2004).
Page 1 /2005
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.