scholarly journals Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

2021 ◽  
Author(s):  
Semin Ozge Keskin ◽  
Tahira Mohsin Ali ◽  
Jasim Ahmed ◽  
Marium Shaikh ◽  
Muhammad Siddiq ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Physico Chemical ◽  
Legume Protein

Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

10.5219/1321 ◽  
2020 ◽  
Vol 14 ◽  
pp. 170-177
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Lucia Minarovičová ◽  
Zlatica Kohajdová
Keyword(s):  
Thermal Treatment ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Wheat Bran ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Hot Air ◽  
Air Heating ◽  
Physico Chemical

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

scholarly journals PENGARUH PERLAKUAN HEAT MOISTURE TREATMENT (HMT) TERHADAP SIFAT FISIKO KIMIA DAN FUNGSIONAL TEPUNG BERAS DAN APLIKASINYA DALAM PEMBUATAN BIHUN BERINDEKS GLIKEMIK RENDAH

2017 ◽  
Vol 11 (2) ◽  
pp. 59
Author(s):  
Sri Widowati ◽  
Heti Herawat ◽  
Ema S. Mulyani ◽  
Fahma Yuliwardi ◽  
Tjahja Muhandri
Keyword(s):  
Diabetes Mellitus ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Chemical Properties ◽  
Rice Flour ◽  
Starch Digestibility ◽  
Functional Changes ◽  
Heat Moisture Treatment ◽  
Physico Chemical ◽  
Moisture Treatment

<p align="justify">Pencegahan utama terhadap penyakit Diabetes Mellitus (DM) pada tiap individu dapat dilakukan dengan modifikasi gaya hidup, seperti diet mengonsumsi pangan Indeks Glikemik rendah (IGr). Bihun adalah salah satu sumber karbohidrat alternatif disamping nasi. Bihun dapat dikonsumsi oleh semua kelompok, termasuk penderita autis yang harus diet bebas gluten. Tujuan dari penelitian ini adalah untuk memperoleh karakteristik sifat fisikokimia dan fungsional akibat perlakuan Heat Moisture Treatment (HMT) pada tepung beras dan aplikasi produksi bihun IG rendah. Hasil penelitian menunjukkan bahwa perlakuan HMT pada dua varietas padi IR42 dan Ciherang memiliki perbedaan sifat fisikokimia dari bihun beras native. Proses HMT dapat mengurangi tingkat kelengketan bihun, meningkatkan elastisitas, dan meningkatkan kesukaan panelis terhadap bihun tanak. Proses HMT dengan metode dua siklus autoclaving-cooling secara umum dapat meningkatkan kadar amilosa, karbohidrat dan serat pangan, dan menurunkan daya cerna pati dan IG. Proses HMT mempengaruhi sifat fungsional bihun beras. Proses HMT dapat meningkatkan sifat fungsional. Bihun HMT memiliki kadar serat pangan (6,24-6,36%) lebih tinggi dibandingkan dengan bihun beras native (5,28-5,66%), dan daya cerna pati (67,92-69,74%) serta IG (47) yang lebih rendah dibandingkan bihun beras native (daya cerna 72,64-73,52%; IG = 61).</p><p><strong>Kata kunci :</strong>heat-moisture treatment (HMT), karakteristik fisikokimia, sifat fungsional, bihun beras</p><hr /><p align="center"><strong>English Version Abstract</strong></p><p align="justify">Primary prevention of diabetes mellitus (DM) diseases on risk individuals can be done through lifestyle modifications, such as proper diet by consumming low glycemic index (GI) foods. Rice vermicelli is one alternative carbohydrate sources instead of rice. Vermicelli can be consumed for all groups, including people with autism to be compatible with a gluten free diet. This study aimed to obtain the physico-chemical properties and functional changes caused by the heat moisture treatment (HMT) in rice flour and its application in production of low GI rice vermicelli. Results showed HMT treatment in two rice varieties namely IR42 and Ciherang had different physico-chemical properties from native rice vermicelli. HMT process can reduce the stickiness of the vermicelli, improve elasticity and the panelists preference of cook rice vermicelli. HMT processes affect the functional properties of rice vermicelli. HMT processes in rice flour with methods of two cycles autoclaving-cooling in general can increase of amylose, carbohydrate and dietary fiber content, and lowers the starch digestibility and protein content of the flour. HMT rice vermicelli had higher levels of dietary fiber (6.24 to 6.36%) than the native rice vermicelli (5.28 to 5.66%). In vitro starch digestibility of HMT rice vermicelli ranged from 67.92 to 69% was lower than native rice vermicelli (72.64 to 73.52%). HMT rice vermicelli had lower GI (47) than the native one, i.e.61.</p><p><strong>Keywords :</strong>heat-moisture treatment (HMT), physicochemical characteristics, functional properties, rice vermicelli</p>

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

Functional Properties of Dietary Fiber

2011 ◽  
pp. 546-555
Author(s):  
S.W. Cui ◽  
S. Nie ◽  
K.T. Roberts
Keyword(s):  
Dietary Fiber ◽  
Functional Properties
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