An investigation of the experimental conditions which could affect water-holding capacity of dietary fibre

1981 ◽  
Vol 32 (8) ◽  
pp. 819-825 ◽  
Author(s):  
James A. Robertson ◽  
Martin A. Eastwood
Keyword(s):  
Dietary Fibre ◽  
Water Holding Capacity ◽  
Experimental Conditions ◽  
Water Holding

scholarly journals An examination of factors which may affect the water holding capacity of dietary fibre

1981 ◽  
Vol 45 (1) ◽  
pp. 83-88 ◽  
Author(s):  
J. A. Robertson ◽  
M. A. Eastwood
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Bound Water ◽  
Water Holding Capacity ◽  
Distinct Structure ◽  
Vegetable Fibre ◽  
Acid Detergent Fibre ◽  
Method Of Measurement ◽  
Water Holding ◽  
Fibre Preparation

1. Dietary fibre has a water holding capacity (WHC) and this is a function of the fibre source and method of measurement. Water can be associated with fibre either as trapped water or bound water. This makes it difficult to predict the ability of fibre to influence stool weight in humans.2. Examination of various fibre concentrates for chemical composition, as neutral detergent fibre (NDF), acid detergent fibre (ADF) and lignin; structure, by scanning electron microscopy; WHC, by centrifugation, suggests that WHC is more a function of fibre structure than chemical composition. Cereal fibre and vegetable fibre have a different chemical composition and are structurally very distinct. Structure is also dependent on the method of fibre preparation.3. Measurement of WHC by centrifugation gives an estimate of the water which can be bound and also trapped by the fibre. The amount of trapped water will depend on the structure of the fibre whereas bound water will depend on the chemical composition.

scholarly journals Water holding capacity of selected soluble and insoluble dietary fibre

2000 ◽  
Vol 3 (2) ◽  
pp. 217-231 ◽  
Author(s):  
Nazik N. Boulos ◽  
Heather Greenfield ◽  
Ron B. H. Wills
Keyword(s):  
Dietary Fibre ◽  
Water Holding Capacity ◽  
Insoluble Dietary Fibre ◽  
Water Holding

Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

2012 ◽  
Vol 93 (4) ◽  
pp. 882-889 ◽  
Author(s):  
Karin Petersson ◽  
Emilia Nordlund ◽  
Eva Tornberg ◽  
Ann-Charlotte Eliasson ◽  
Johanna Buchert
Keyword(s):  
Cell Wall ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Water Holding Capacity ◽  
Cell Wall Degrading Enzymes ◽  
Degrading Enzymes ◽  
Water Holding

scholarly journals The Synergic Effect of Whey-Based Hydrogel Amendment on Soil Water Holding Capacity and Availability of Nutrients for More Efficient Valorization of Dairy By-Products

2021 ◽  
Vol 13 (19) ◽  
pp. 10701
Author(s):  
Jarmila Čechmánková ◽  
Jan Skála ◽  
Vladimír Sedlařík ◽  
Silvie Duřpeková ◽  
Jan Drbohlav ◽  
...  
Keyword(s):  
Water Retention ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Soil Conditions ◽  
Agricultural Product ◽  
Cellulose Derivatives ◽  
Experimental Conditions ◽  
Kaolinite Clay ◽  
Biodegradable Hydrogel ◽  
Water Holding

Agricultural production is influenced by the water content in the soil and the availability of nutrients. Recently, changes in the quantity and seasonal water availability are expected to impact agriculture due to climate change. This study aimed to test an agricultural product with promising properties to improve soil quality and water-holding capacity during agricultural application. Most of the traditional hydrogels are low-biodegradable synthetic materials with under-researched long-term fate in field soil conditions. The novel, biodegradable hydrogel made from acid whey and cellulose derivatives cross-linked with citric acid was used. The soil-improving effects were tested under controlled experimental conditions with the sandy artificial soil consisting of 10% finely ground sphagnum peat, 20% kaolinite clay, and 70% quartz sand. Soil pH, the content of organic carbon (Cox), total nitrogen (N), available forms of the essential macronutrients (P, K, Ca, and Mg), the cation exchange capacity (CEC), the maximum water capacity (MWC) and water holding capacity (WHC) were determined. The results showed a positive effect on water retention and basic soil properties after the different levels of hydrogel had been introduced into the soil. Generally, the addition of whey-based hydrogel increases the available nutrients concentration and water retention in soil.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding

Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang
Keyword(s):  
Cytoskeletal Proteins ◽  
Water Holding Capacity ◽  
Water Holding

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding
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