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  1. Properties and characteristics of nanocrystalline cellulose isolated from olive fiber
    Kian LK, Saba N, Jawaid M, Alothman OY, Fouad H
    Carbohydr Polym, 2020 Aug 01;241:116423.
    PMID: 32507177 DOI: 10.1016/j.carbpol.2020.116423
    Olive fiber is a sustainable material as well as alternative biomass for extraction of nanocrystalline cellulose (NCC), which has been widely applied in various industries. In the present study, ONC-I, ONC-II, and ONC-III were extracted from olive stem fiber at different hydrolysis reaction times of 30 min, 45 min, and 60 min, respectively. The nanoparticle size was found gradually reducing from ONC-I (11.35 nm width, 168.28 nm length) to ONC-III (6.92 nm width, 124.16 nm length) due to the disintegration of cellulose fibrils. ONC-II and ONC-III possessed highly pure cellulose compartments and enhanced crystals structure. This study also showed that rigidity increased from ONC-I to ONC-II. ONC-III showed the highest crystallinity of 83.1 %, endowing it as a potentially reliable load-bearing agent. Moreover, ONC-III exhibited highest stable heat resistance among the chemically-isolated nanocellulose. We concluded that olive NCC could be promising materials for a variety of industrial applications in various fields.
    Matched MeSH terms: Dietary Fiber/analysis*
  2. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM
    Food Chem, 2015 Aug 01;180:181-185.
    PMID: 25766816 DOI: 10.1016/j.foodchem.2015.02.044
    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.
    Matched MeSH terms: Dietary Fiber/analysis*
  3. Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pulp
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    J Agric Food Chem, 2011 Apr 27;59(8):3980-5.
    PMID: 21388187 DOI: 10.1021/jf103956g
    A dried high fiber product from bambangan (Mangifera pajang Kort.) fruit pulp was prepared and evaluated for proximate composition, functional properties, and soluble and insoluble dietary fiber composition. Mangifera pajang fibrous (MPF) consisted of 4.7% moisture, 0.8% fat, 4% protein, and 30 mg total polyphenol per g of dry sample, and 9, 79 and 88% soluble, insoluble and total dietary fiber, respectively. Water holding capacity, oil holding capacity, swelling, and solubility were found to be 9 g/g dry sample, 4 g/g dry sample, 16 mL/g dry sample, and 11%, respectively. The glucose dialysis retardation index of MPF was approximately double that of cellulose fiber. Soluble dietary fiber contained mannose, arabinose, glucose, rhamnose, erythrose, galactose, xylose, and fucose at 1.51, 0.72, 0.39, 0.16, 0.14, 0.05, 0.04, and 0.01%, respectively, with 5.8% uronic acid, while insoluble dietary fiber was composed of arabinose (18.47%), glucose (4.46%), mannose (3.15%), rhamnose (1.65%), galactose (1.20%), xylose (0.99%), and fucose (0.26%) with 15.5% uronic acid and 33.1% klason lignin. These characteristics indicate that MPF is a rich source of dietary fiber and has physicochemical properties which make it suitable as an added ingredient in various food products and/or dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties.
    Matched MeSH terms: Dietary Fiber/analysis
  4. The phytochemical analysis and pharmacological potentials of husk and straw as paddy waste products
    Murtey MD, Seeni A
    J Sci Food Agric, 2020 Sep;100(12):4347-4352.
    PMID: 32248531 DOI: 10.1002/jsfa.10406
    Rice serves as a staple food for one-half of the global population. However, rice production, particularly the rice milling process, results in a substantial amount of paddy waste products (e.g. bran, husk and straw) annually. Because the potentials of bran have been extensively explored in prior studies, the present review focuses exclusively on the phytochemical analysis and pharmacological potentials of husk and straw. This comprehensive review establishes a solid foundation for promoting husk and straw as medicinal substances given their promising pharmacological potentials as bioactive compound sources with therapeutic functions. © 2020 Society of Chemical Industry.
    Matched MeSH terms: Dietary Fiber/analysis
  5. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed
    Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R
    J Sci Food Agric, 2024 Apr;104(6):3216-3227.
    PMID: 38072678 DOI: 10.1002/jsfa.13208
    BACKGROUND: Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed.

    RESULTS: Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions.

    CONCLUSION: These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.

    Matched MeSH terms: Dietary Fiber/analysis
  6. Isolation, purification and characterization of β-glucan from cereals - A review
    Sujithra S, Arthanareeswaran G, Ismail AF, Taweepreda W
    Int J Biol Macromol, 2024 Jan;256(Pt 1):128255.
    PMID: 37984576 DOI: 10.1016/j.ijbiomac.2023.128255
    β-glucans are soluble fibers found in cereal compounds, including barley, oats etc., as an active component. They are used as a dietary fiber to treat cholesterol, diabetes and cardiovascular diseases. These polysaccharides are important because they can provide many therapeutic benefits related to their biological activity in human like inhibiting tumour growth, anti-inflammatory action, etc. All these activities were usually attached to their molecular weight, structure and degree of branching. The present manuscript reviews the background of β-glucan, its characterization techniques, the possible ways to extract β-glucan and mainly focuses on membrane-based purification techniques. The β-glucan separation methods using polymeric membranes, their operational characteristics, purification methods which may yield pure or crude β-glucan and structural analysis methods were also discussed. Future direction in research and development related to β-glucan recovery from cereal were also offered.
    Matched MeSH terms: Dietary Fiber/analysis
  7. Morphological, chemical and thermal analysis of cellulose nanocrystals extracted from bamboo fibre
    Rasheed M, Jawaid M, Parveez B, Zuriyati A, Khan A
    Int J Biol Macromol, 2020 Oct 01;160:183-191.
    PMID: 32454108 DOI: 10.1016/j.ijbiomac.2020.05.170
    This work investigates the extraction of cellulose nanocrystals (CNC) from bamboo fibre as an alternative approach to utilize the waste bamboo fibre. In this study, bamboo fibre was subjected to acid hydrolysis for efficient isolation of CNC from bamboo fibre. The extracted CNC's were morphologically, characterized via Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM) and Atomic Force Microscopy (AFM). The energy Dispersive X-rays (EDX) provided the elemental composition of the prepared CNC's and X-ray diffractometer (XRD) exhibited their crystallinity. The physiochemical analysis was done via Fourier Transform Infrared (FTIR); and their thermal analysis was revealed by Thermogravimetric Analysis (TGA) and Differential scanning calorimetry (DSC). As from their morphological investigations, rod like structures of CNC's were observed under SEM analysis with higher carbon content as demonstrated by EDX, while needle shaped CNC's were observed from TEM and AFM studies. Acid hydrolysis for 45 min resulted into higher degree of crystallinity and higher yield of CNC's about 86.96% and 22% respectively. Owing to higher quality of CNC's obtained as a result of efficient and modified techniques, these can find potential usage in nanocomposites for biomedical and food packaging application.
    Matched MeSH terms: Dietary Fiber/analysis*
  8. Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations
    Bhat R, binti Yahya N
    Food Chem, 2014 Aug 1;156:42-9.
    PMID: 24629936 DOI: 10.1016/j.foodchem.2014.01.063
    Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0g/100g), crude fibre (8.66g/100g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6mgGAE/100g), tannins (35.6 and 16.1mgCE/100g) and flavonoids (709 and 81.6mgCEQ/100g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61mmolFe(II)/100g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.
    Matched MeSH terms: Dietary Fiber/analysis
  9. Fulltext Proximate composition, nutritional attributes and mineral composition of Peperomia pellucida L. (Ketumpangan Air) grown in Malaysia
    Ooi DJ, Iqbal S, Ismail M
    Molecules, 2012 Sep 17;17(9):11139-45.
    PMID: 22986924 DOI: 10.3390/molecules170911139
    This study presents the proximate and mineral composition of Peperomia pellucida L., an underexploited weed plant in Malaysia. Proximate analysis was performed using standard AOAC methods and mineral contents were determined using atomic absorption spectrometry. The results indicated Peperomia pellucida to be rich in crude protein, carbohydrate and total ash contents. The high amount of total ash (31.22%)suggests a high-value mineral composition comprising potassium, calcium and iron as the main elements. The present study inferred that Peperomia pellucida would serve as a good source of protein and energy as well as micronutrients in the form of a leafy vegetable for human consumption.
    Matched MeSH terms: Dietary Fiber/analysis
  10. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours
    Aziah AA, Min WL, Bhat R
    Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
    PMID: 21534889 DOI: 10.3109/09637486.2011.562883
    Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.
    Matched MeSH terms: Dietary Fiber/analysis*
  11. Characterization of fibrous residues from agrowastes and the production of nanofibers
    Fung WY, Yuen KH, Liong MT
    J Agric Food Chem, 2010 Jul 14;58(13):8077-84.
    PMID: 20568772 DOI: 10.1021/jf1012506
    Oil palm trunk (OPT), oil palm frond (OPF), and okara are agrowastes generated abundantly by the palm oil and soy industries. There are vast potentials for these fibrous biomass rather than disposal at landfills or incineration. Fibrous materials (FM) and alkali-treated fibrous residues (FR) were produced from the selected wastes and subsequently characterized. Functional properties such as emulsifying properties, mineral-binding capacity, and free radical scavenging activity were also evaluated for possible development of functional products. Supernatants (FS) generated from the alkaline treatment contained soluble fractions of fibers and were also characterized and used for the production of nanofibers. Okara FM had the highest (P < 0.05) protein (31.5%) and fat (12.2%) contents, which were significantly reduced following alkali treatment. The treatment also increased total dietary fiber (TDF) in okara by 107.9%, in OPT by 67.2%, and in OPF by 25.1%. The increased fiber fractions in FR enhanced functional properties such as water-holding capacities and oil-holding capacities. Okara displayed the highest (P < 0.05) emulsifying properties compared to OPT and OPF. High IDF content of OPT and OPF contributed to high antioxidant activities (377.2 and 367.8% higher than that of okara, respectively; P < 0.05). The soluble fraction from alkali treatment of fibers was successfully electrospun into nanofibers, which can be further developed into nanoencapsulants for bioactive compound or drug delivery.
    Matched MeSH terms: Dietary Fiber/analysis*
  12. Chemical and physicochemical characterization of agrowaste fibrous materials and residues
    Kuan YH, Liong MT
    J Agric Food Chem, 2008 Oct 8;56(19):9252-7.
    PMID: 18788708 DOI: 10.1021/jf802011j
    The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.
    Matched MeSH terms: Dietary Fiber/analysis
  13. Food intake, nutrient utilization and water turnover in the lesser mouse-deer (Tragulus javanicus) given lundai (Sapium baccatum)
    Nolan JV, Liang JB, Abdullah N, Kudo H, Ismail H, Ho YW, et al.
    Comp. Biochem. Physiol. A Physiol., 1995 May;111(1):177-82.
    PMID: 7735907
    Voluntary food intake, digestibility and water turnover were determined in adult Malaysian lesser mouse-deer (Tragulus javanicus) given unlimited access to lundai foliage (Sapium baccatum). Daily dry matter (DM) intake was 42.4 g/kg metabolic live mass (M0.73) or 3.7% M. Digestible energy intake was 853 kJ/day (571 kJ metabolisable energy per M0.73), calculated to be used with 79% efficiency. Apparent digestibility (%) of organic matter was 83.8, crude fibre 63.7, acid detergent fibre 60.5, neutral detergent fibre 72.1 and crude protein 65.0. Urinary excretion of the purine derivative, allantoin, was 0.05 mg/g digestible DM intake suggesting rumen microbial yield efficiency may be lower than in other ruminant species. Total water intake was 182 ml/M0.82. The body-water content of the fed mouse-deer, from tritiated water dilution, was 77% M, consistent with a very lean carcass. Turnover of body water was 17% per day. The mouse-deer produced relatively dry, well-defined faecal pellets.
    Matched MeSH terms: Dietary Fiber/analysis
  14. Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
    Jahurul MHA, Zaidul ISM, Beh L, Sharifudin MS, Siddiquee S, Hasmadi M, et al.
    Food Res Int, 2019 01;115:105-115.
    PMID: 30599921 DOI: 10.1016/j.foodres.2018.08.017
    Fruits are important food commodities that can be consumed either raw or processed and are valued for their taste, nutrients, and healthy compounds. Mangifera pajang Kosterm (bambangan) is an underutilized fruit found in Malaysia (Sabah and Sarawak), Brunei, and Indonesia (Kalimantan). It is highly fibrous and juicy with an aromatic flavour and strong smell. In recent years, bambangan fruit has been gaining more attention due to its high fibre, carotenoid content, antioxidant properties, phytochemicals, and medicinal usages. Therefore, the production, trade, and consumption of bambangan fruit could be increased significantly, both domestically and internationally, because of its nutritional value. The identification and quantification of bioactive compounds in bambangan fruit has led to considerable interest among scientists. Bambangan fruit and its waste, especially its seeds and peels, are considered cheap sources of valuable food and are considered nutraceutical ingredients that could be used to prevent various diseases. The use of bambangan fruit waste co-products for the production of bioactive components is an important step towards sustainable development. This is an updated report on the nutritional composition and health-promoting phytochemicals of bambangan fruit and its co-products that explores their potential utilization. This review reveals that bambangan fruit and its co-products could be used as ingredients of dietary fibre powder or could be incorporated into food products (biscuits and macaroni) to enhance their nutraceutical properties.
    Matched MeSH terms: Dietary Fiber/analysis
  15. Characterization of microcrystalline cellulose extracted from olive fiber
    Kian LK, Saba N, Jawaid M, Fouad H
    Int J Biol Macromol, 2020 Aug 01;156:347-353.
    PMID: 32278601 DOI: 10.1016/j.ijbiomac.2020.04.015
    Olive fiber is a renewable natural fiber which has potential as an alternative biomass for extraction of microcrystalline cellulose (MCC). MCC has been widely applied in various industries owing to its small dimensional size for ease of reactive fabrication process. At present study, a serial treatments of bleaching, alkaline and acid hydrolysis was employed to extract OL-BLF, OL-PUF, and OL-MCC respectively from olive stem fiber. In morphology examination, a feature of short micro-crystallite particles was obtained for OL-MCC. The particle size was found gradually reducing from OL-PUF (305.31 μm) to OL-MCC (156.06 μm) due to the disintegration of cellulose fibrils. From physicochemical analysis, most lignin and hemicellulose components had been removed from OL-BLF to form OL-PUF with individually fibril structure. The elemental analysis revealed that highly pure cellulose component was obtained for OL-MCC. Also, the rigidity had been improved from OL-BLF to OL-PUF, while with the highest for OL-MCC with 74.2% crystallinity, endowing it as a reliable load-bearing agent. As for thermal analysis, OL-MCC had the most stable heat resistance in among the chemically-treated fibers. Therefore, olive MCC could act as a promising reinforcing agent to withstand harsh conditions for variety fields of composite applications.
    Matched MeSH terms: Dietary Fiber/analysis*
  16. Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier
    Soo YT, Ng SW, Tang TK, Ab Karim NA, Phuah ET, Lee YY
    J Sci Food Agric, 2021 Aug 15;101(10):4161-4172.
    PMID: 33428211 DOI: 10.1002/jsfa.11054
    BACKGROUND: Palm pressed fibre (PPF) is a cellulose-rich biomass residue produced during palm oil extraction. Its high cellulose content allows the isolation of cellulose nanocrystal (CNC). CNC has attracted scientific interest due to its biodegradability, biocompatibility and low cost. The present study isolated CNC from PPF using a cation exchange resin, which is an environmentally friendly and less harsh hydrolysis method than conventional mineral acid hydrolysis. Isolated CNC was used to stabilise an oil-in-water emulsion and the emulsion stability was evaluated in terms of droplet size, morphology and physical stability.

    RESULTS: PPF was subjected to alkali and bleach treatment prior to hydrolysis, which successfully removed 54% and 75% of non-cellulosic components (hemicellulose and lignin, respectively). Hydrolysis conditions of 5 h, 15:1 (w/w) resin-to-pulp ratio and 50 °C produced CNC particles of 50-100 nm in length. CNC had a crystallinity index of 42% and appeared rod-like morphologically. CNC-stabilised emulsion had better stability when used in combination with soy lecithin (SL), a well-established, commonly used food stabiliser. Emulsion stabilised by the binary mixture of CNC and SL had droplet size, morphology and physical stability comparable to those of emulsion stabilised using SL.

    CONCLUSIONS: CNC was successfully isolated from PPF through a cation exchange resin. This offers an alternative usage for the underutilised PPF to be converted into value-added products. Isolated CNC was also found to have promising potential in the stabilisation of Pickering emulsions. These results provide useful information indicating CNC as a natural and sustainable stabiliser for food, cosmeceutical and pharmaceutical applications. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Dietary Fiber/analysis*
  17. Chemical composition of the tiger's milk mushroom, Lignosus rhinocerotis (Cooke) Ryvarden, from different developmental stages
    Lau BF, Abdullah N, Aminudin N
    J Agric Food Chem, 2013 May 22;61(20):4890-7.
    PMID: 23597270 DOI: 10.1021/jf4002507
    The chemical composition of the tiger's milk mushroom (Lignosus rhinocerotis) from different developmental stages, i.e., the fruit body, sclerotium, and mycelium, was investigated for the first time. The fruit body and sclerotium of L. rhinocerotis were rich in carbohydrates and dietary fibers but low in fat. Protein levels in L. rhinocerotis were moderate, and all essential amino acids, except tryptophan, were present. The mycelium contained high levels of potassium, phosphorus, magnesium, riboflavin, and niacin and appreciable amounts of essential fatty acids. The results indicated that the sclerotium of L. rhinocerotis that was used in ethnomedicine was not superior to the fruit body and mycelium with regard to the nutritional content and bioactive constituents. Our findings provide some insights into the selection of appropriate mushroom part(s) of L. rhinocerotis and proper cultivation techniques for the development of new nutraceuticals or dietary supplements.
    Matched MeSH terms: Dietary Fiber/analysis
  18. Agrowaste-based nanofibers as a probiotic encapsulant: fabrication and characterization
    Fung WY, Yuen KH, Liong MT
    J Agric Food Chem, 2011 Aug 10;59(15):8140-7.
    PMID: 21711050 DOI: 10.1021/jf2009342
    This study explored the potential of soluble dietary fiber (SDF) from agrowastes, okara (soybean solid waste), oil palm trunk (OPT), and oil palm frond (OPF) obtained via alkali treatment, in the nanoencapsulation of Lactobacillus acidophilus . SDF solutions were amended with 8% poly(vinyl alcohol) to produce nanofibers using electrospinning technology. The spinning solution made from okara had a higher pH value at 5.39 ± 0.01 and a higher viscosity at 578.00 ± 11.02 mPa·s (P < 0.05), which resulted in finer fibers. FTIR spectra of nanofibers showed the presence of hemicellulose material in the SDF. Thermal behavior of nanofibers suggested possible thermal protection of probiotics in heat-processed foods. L. acidophilus was incorporated into the spinning solution to produce nanofiber-encapsulated probiotic, measuring 229-703 nm, visible under fluorescence microscopy. Viability studies showed good bacterial survivability of 78.6-90% under electrospinning conditions and retained viability at refrigeration temperature during the 21 day storage study.
    Matched MeSH terms: Dietary Fiber/analysis*
  19. Physicochemical and functional properties of peeled and unpeeled pumpkin flour
    Noor Aziah AA, Komathi CA
    J Food Sci, 2009 Sep;74(7):S328-33.
    PMID: 19895499 DOI: 10.1111/j.1750-3841.2009.01298.x
    This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results (P fiber content. No significant difference (P >or= 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher (P
    Matched MeSH terms: Dietary Fiber/analysis*
  20. 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
    Ng SH, Robert SD, Wan Ahmad WA, Wan Ishak WR
    Food Chem, 2017 Jul 15;227:358-368.
    PMID: 28274444 DOI: 10.1016/j.foodchem.2017.01.108
    The 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.
    Matched MeSH terms: Dietary Fiber/analysis
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