Dietary fiber production from soybean residues was also carried out without ultrasound The conditions were as follows: solid to liquid ratio of 1:50 alkali concentration of 1 mol/L extraction time of 80 min and temperature of 80 C (16) 2 4 Physicochemical properties of dietary fiber Physicochemical properties of dietary fiber such Specifically particle size reduction of DF showed decreased tendency of in vitro binding effect on selected minerals (van der Aar et al 1983 Sangnark and Noomhorm 2003) which may open a potential way of processing fibre through micronization before using it as an ingredient in food formulations

Micronization and extrusion processing on the

The effect is related to the physicochemical properties of dietary fiber water-holding oil-binding and cation-exchange capacities Besides the absorption of bile acids which have significant roles in the prevention of diet-dependent diseases (obesity atherosclerosis and colon cancer) as well as nitrite absorption capacity which is

2017-6-20reported as a good raw material for producing functional dietary fiber powder This study investigated the effects of different drying techniques i e hot-air drying vacuum drying and low-pressure superheated steam drying at 80C on selected functional properties and bioactive compounds of dietary fiber pow-der from the outer leaves of

Context Combining foods with recognized cholesterol-lowering properties (dietary portfolio) has proven highly effective in lowering serum cholesterol under metabolically controlled conditions Objective To assess the effect of a dietary portfolio administered at 2 levels of intensity on percentage change in low-density lipoprotein cholesterol (LDL-C) among participants following self-selected

IVPD was only slightly increased by roasting and autoclaving of all legumes Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes Autoclaving and roasting resulted in slight increases in TDF values All the processing treatments had little effect on calcium magnesium and iron contents

Total dietary fiber concentrations of flours except for barley were numerically lower compared with their ground grain counterparts This reduction in TDF points to how the processing of grains alters their fiber content through removal of the pericarp aleurone layers and germ

Marine algae as sources of fibres: Determination of

These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 327 and 746% (on a dry weight basis) of which 516 to 850% are water soluble Marine algae appear to be good sources of fibres presenting great chemical physico‐chemical and rheological diversities that may be beneficial in nutrition

(Sandra 1995) Several methods of processing the vegetables are being use without considering the effect on the vitamin C dietary fiber and minerals components This study is designed to determine the effect of cooking time on the Vitamin C dietary fiber mineral constituents of T occidentalis (FP) V amygdalina (BL)

Knowledge and familiarity with traditional foods and their nutritive value would assist public health practitioners in becoming culturally competent when educating on healthy eating patterns The aim of this study is to provide a brief dietary profile of the total dietary fiber (TDF) contents of selected traditional beverages in Egypt

2019-5-26Within the HEALTHGRAIN diversity screening program the variation in the content of dietary fiber and components thereof in different types of wheat was studied The wheat types were winter (131 varieties) and spring (20 varieties) wheats (both Triticum aestivum L also referred to as common wheats) durum wheat (Triticum durum Desf 10 varieties) spelt wheat (Triticum spelta L 5

Increasing fiber consumption can address and even reverse the progression of pre-diabetes and other associated non-communicable diseases Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health This book provides an overview of the occurence significance and factors affecting dietary

2020-8-22The yak rumen microflora has more efficient fiber-degrading and energy-harvesting abilities than that of low-altitude cattle however few studies have investigated the effects of dietary energy levels on the rumen bacterial populations and the relationship between rumen bacteria and the intramuscular fatty acid profile of fattening yaks In this study thirty yaks were randomly assigned to

2018-3-14Non-fiber carbohydrates (NFC) including starch sugars and pectin are estimated by subtracting CP neutral detergent fiber (NDF) and ether extract (EE) from organic matter Increasing levels of dietary NFC or starch can improve lactation performance and is beneficial for utilization of energy and nitrogen (N) in dairy cows [8 9]

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water‐soluble (SDF) fractions as well as total (TS) available (AS) and resistant (RS) starch were studied in three legumes viz bengalgram (Cicer arietinum L ) Cowpea (Vigna unguiculata) and greengram (Vigna radiata) The processes studied were fermentation germination pressure‐cooking and roasting

Dietary Fiber Supplements: Effects in Obesity and

Dietary fiber is a term that reflects a heterogeneous group of natural food sources processed grains and commercial supplements Several forms of dietary fiber have been used as complementary or alternative agents in the management of manifestations of the metabolic syndrome including obesity Not surprisingly there is a great variation in the biological efficacy of dietary fiber in the

Among the dhals green gram dhal had the lowest (8 2% 6 5%) and chickpea dhal (15 3% 12 7%) had the highest TDF and IDF contents respectively Processing of cereals had no effect on their TDF and IDF contents rith the exception of ragi where a significant increase in TDF and IDF was observed

EFFECT OF COOKING ON VEGETABLE FIBER J A DUDEK and R E HAGEN Fiber Contents of Selected Raw and Processed Vegetables Fruits and Fruit Juices as Served Journal of Food Science 48 2 (600-603) (2006 EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN PUREED GREEN BEANS

The dietary fiber values have also been reported on a fresh weight basis which may serve as a guideline for calculating dietary intake of eachcomponent by the consumer Legumes leafy vegetables roots and tubers gourds and other vegetables were analyzed for total (TDF) soluble (SDF) and insoluble (IDF) dietaryfiber conte

2018-3-14Non-fiber carbohydrates (NFC) including starch sugars and pectin are estimated by subtracting CP neutral detergent fiber (NDF) and ether extract (EE) from organic matter Increasing levels of dietary NFC or starch can improve lactation performance and is beneficial for utilization of energy and nitrogen (N) in dairy cows [8 9]

2008-11-1Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics In the current study we determined the effects of two processing methods (soaking and toasting) on total phenolics flavonoids proanthocyanidin and antioxidant potential by 2 2-diphenyl-1-picrylhydrazyl (DPPH) activity and ferric reducing antioxidant potential (FRAP) in selected dry beans

EFFECT OF COOKING ON VEGETABLE FIBER J A DUDEK and R E HAGEN Fiber Contents of Selected Raw and Processed Vegetables Fruits and Fruit Juices as Served Journal of Food Science 48 2 (600-603) (2006 EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN PUREED GREEN BEANS

(Sandra 1995) Several methods of processing the vegetables are being use without considering the effect on the vitamin C dietary fiber and minerals components This study is designed to determine the effect of cooking time on the Vitamin C dietary fiber mineral constituents of T occidentalis (FP) V amygdalina (BL)