Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics

2017 ◽  
Vol 39 ◽  
pp. 209-215 ◽  
Author(s):  
Berrin Özkaya ◽  
Secil Turksoy ◽  
Hazım Özkaya ◽  
Burcu Duman
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Fiber Content

scholarly journals The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 906-916
Author(s):  
Y. Welli ◽  
M. Agnes ◽  
P. Yudi ◽  
M. Yustinus
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Phenolic ◽  
Organoleptic Properties ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

scholarly journals Antioxidant Activity and Combination Characteristics of Filtrates and Sargassum polycystum Seaweed Salt Residue

2021 ◽  
Author(s):  
Nurjanah Nurjanah ◽  
◽  
Asadatun Abdullah ◽  
Amalia Rahmadhani ◽  
Anggrei Viona Seulalae ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Brown Seaweed ◽  
Fiber Content ◽  
Raw Material ◽  
National Standard ◽  
High Yield ◽  
Dietary Salt ◽  
Sargassum Polycystum

Sargassum polycystum is a low-sodium salt raw material that met the dietary salt criteria, i.e., low Na: K ratio and NaCl content < 60%. This study aims to produce seaweed salt with high yield, dietary fiber content, and antioxidant activity according to the quality standard of dietary salt through a combination of the filtrate and salt extraction residue. The results showed that the produced S. polycystum brown seaweed salt had a mineral Na 96.97 mg/g and mineral K 247.59 mg/g. Na: K ratio of 0.39, NaCl content of 49.05%, and heavy metal residue below the Indonesian National Standard maximum standard for dietary salt. The levels of dietary fiber produced in salt samples 1:1, 1:2, and 2:1 were 34.41%, 40.16%, and 23.83%, respectively, and the iodine content (KIO3) of the control salt was 125.95 mg/kg. The antioxidant activity of seaweed salt 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) on salt K (seaweed salt without residue), residue, S1 (1:1), S2 (1:2) and S3 (2:1) was 26.41 ppm, 59.06 ppm, 12.29 ppm, 67.30 ppm and 87.50 ppm. Meanwhile, the antioxidant capacity of seaweed salt Cupric Reducing Antioxidant Capacity (CUPRAC) on K salt, residue, S1, S2 and S3 were 12.36, 19, 7.86, 8.52 and 12.27 μmol ascorbic acid/g extract, respectively. Therefore, it was concluded that increasing the yield and dietary fiber content in the seaweed salt production process is achievable by adding residues.

scholarly journals Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage

2016 ◽  
Author(s):  
Chuanhai Tu ◽  
Shanshan Zhang ◽  
Qiuqin Zhang ◽  
Yu Xiao ◽  
Guangliang Xing ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Fiber Content ◽  
Water Soluble ◽  
Good Effect ◽  
Scavenging Activity ◽  
Pork Sausage

In the present study, Okara, a soybean by-product from the production of tofu and soymilk, was processed by solid state fermentation (SSF) with Neurospora crassa Mai 1-1, a filamentous and edible fungus which was firstly isolated in our group. The proximate composition, dietary fiber content, water-soluble polysaccharides and antioxidant activity of Okara was investigated. The crude fat and protein, soluble dietary fiber content and ergosterol content of Okara was significantly increased by SSF with N.crassa . And the antioxidant activity (evaluated by the ABTS radical cation scavenging activity and DPPH radical scavenging activity) of Okara was significantly enhanced by SSF with N. crassa . In addition, emulsion-type sausage was taken as a model system for farther investigation, sausage with fermented Okara power had reduced values of thiobarbituric acid reactive substances (TBARS) ( p < 0.05 ), peroxide value. Therefore, this study demonstrated that fermented Okara showed higher nutrition value and antioxidant activity compared to the non-fermented Okara counterpart, and as an additive has good effect on antioxidant of emulsion-type sausage.

scholarly journals Effects of cellulolytic treatment conditions on dietary fiber content of grape pomace and use of enzyme-treated pomace in cookie making

2021 ◽  
Vol 947 (1) ◽  
pp. 012045
Author(s):  
Trần Thị Hồng Hạnh ◽  
Lê Nguyên Phúc ◽  
Hồ Hữu Bἀo Duy ◽  
Nguyễn Kim Xuyến ◽  
Trần Thị Thu Trà ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Treatment Time ◽  
Initial Moisture Content ◽  
Fiber Content ◽  
Grape Pomace ◽  
Composite Flour ◽  
Bakery Products ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber

Abstract Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bakery products to enhance their dietary fiber content and antioxidant activity. Nevertheless, the Insoluble Dietary Fiber (IDF) content of grape pomace is significantly higher than the Soluble Dietary Fiber (SDF) content, the IDF/SDF ratio of bakery products was much higher than the recommended value of 3:1 from the dietetic associations. In this research, grape pomace was treated with cellulase preparation to partially convert IDF to SDF. The appropriate conditions of the cellulolytic treatment were as follows: initial moisture content of grape pomace of 7.5 g water/g dry basis, cellulase concentration of 6 U/g dry basis and treatment time of 1 h. Under these conditions, the SDF content increased by 20% and the IDF/SDF ratio decreased by 23.2%. Then, the enzyme-treated grape pomace (ETGP) and untreated grape pomace (UGPM) were separately mixed with wheat flour for cookie formulation; the grape pomace ratio was 20% of the composite flour weight. The use of ETGP or UTGP significantly improved the content of total, insoluble and soluble dietary fiber, total phenolics, anthocyanin of cookies as well as their antioxidant activity measured by DPPH and FRAP assays. Cookies supplemented with ETGP or UTGP had increased hardness and reduced brightness. The enzymatic treatment of grape pomace did not affect the total dietary fiber and antioxidant activity of cookies; however, their IDF/SDF ratio decreased to 12% and the value of 3.7 was close to the recommended ratio from the dietetic associations. Furthermore, the preference scores of ETGP added cookies and UTGP added cookies were higher than that of the control cookies without grape pomace addition.

scholarly journals Pectin Limo Ctirus

2020 ◽  
Author(s):  
Nanang Nasrulloh
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Dietary Fiber ◽  
Fast Food ◽  
Descriptive Analysis ◽  
Chemical Properties ◽  
Orange Peel ◽  
Fiber Content ◽  
Reduce Blood Glucose ◽  
Reduce Blood Glucose Level

Prevalence of diabetes mellitus (DM) in Indonesia increased by 1.6% from 2013 to 2018. The reason was that people’s diets tend to comsume fast food that contains high carbohydrate and fat but low fiber. Beside that, increased prevalence of DM also caused by the accumulation of oxidative stress. Therefore, it is necessary to increase the intake of fiber and antioxidants that can reduce blood glucose level in people with DM. Examples of foods that contain fiber and antioxidant are limau orange peel pectin and yellow pumpkin. These foods can be made into limau orange peel pudding with addition of yellow pumpkin. The research aims to identify dietary fiber content, antioxidant activity and physical properties of limau orange peel pudding with addition of yellow pumpkin. Experimental method with descriptive analysis applied for the method. The results of chemical properties analysis were dietary fiber content ranged from 1.24 - 2.08% and antioxidant activity IC50 ranged from 3.79 - 9.34% b/v. The results of physical properties analysis were gel strength ranged from 218.40 - 245.33 gf and syneresis at 24 hours ranged from 9.09 - 21.59%; at 48 hours ranged from 15.91 - 28.41% and at 72 hours ranged from 21.59 - 29.55%. It concluded that the more addition of yellow pumpkin causes antioxidant activity and syneresis increases but dietary fiber content decreases. The highest antioxidant activity and syneresis were in F3 pudding while the highest dietary food content was in F1 pudding.

scholarly journals Effect of Particle Size on Physico-Chemical and Antioxidant Activity of Insoluble Dietary Fiber Powder from Corncob (Zea mays L.)

2022 ◽  
Vol 34 (2) ◽  
pp. 324-330
Author(s):  
Edi Suryanto ◽  
Mercy R.I. Taroreh
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Dietary Fiber ◽  
Chemical Properties ◽  
Fiber Content ◽  
Total Phenolic ◽  
Powder Particle Size ◽  
Insoluble Dietary Fiber ◽  
Physico Chemical ◽  
Particle Size Analyzer

Effects of particles size of dietary fiber powder on the physico-chemical properties and antioxidant activity of corncob were investigated. Corncob was grounded in a regularly mill and grinding characteristics and the particles size were evaluated by particle size analyzer (PSA) using laser diffraction method and Fourier transform infrared (FTIR). The results showed that the insoluble dietary fiber (IDF) powder from corncob had the highest crude fiber content (32.31%) and carbohydrates (55.07%). Spectral analysis shows that the IDF matrix structure does not change after grinding and has three characteristics of absorption spectra at 3433-3425 cm-1 (O-H); 2920 cm-1 (C-H) and 1635 cm-1 (aromatic) in presence of the special structures of polysaccharide and lignin compounds. Particle size analyzer (PSA) results showed that the size of IDF 200 mesh and 80 mesh powder were 63.13 and 260.89 μm, respectively. The insoluble dietary fiber (IDF) significantly shows a decrease in dietary fiber content in line with the reduction in particle size. The IDF powder with a particle size of 63.13 μm showed that highest total phenolic content accompanied with the best antioxidant activity through all antioxidant assays (p < 0.05). This study concluded that the IDF micro-powder particle size exerted influence on physico-chemical properties, dietary fiber, total phenolic and antioxidant activity.

scholarly journals Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage

2016 ◽  
Author(s):  
Chuanhai Tu ◽  
Shanshan Zhang ◽  
Qiuqin Zhang ◽  
Yu Xiao ◽  
Guangliang Xing ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Fiber Content ◽  
Water Soluble ◽  
Good Effect ◽  
Scavenging Activity ◽  
Pork Sausage

In the present study, Okara, a soybean by-product from the production of tofu and soymilk, was processed by solid state fermentation (SSF) with Neurospora crassa Mai 1-1, a filamentous and edible fungus which was firstly isolated in our group. The proximate composition, dietary fiber content, water-soluble polysaccharides and antioxidant activity of Okara was investigated. The crude fat and protein, soluble dietary fiber content and ergosterol content of Okara was significantly increased by SSF with N.crassa . And the antioxidant activity (evaluated by the ABTS radical cation scavenging activity and DPPH radical scavenging activity) of Okara was significantly enhanced by SSF with N. crassa . In addition, emulsion-type sausage was taken as a model system for farther investigation, sausage with fermented Okara power had reduced values of thiobarbituric acid reactive substances (TBARS) ( p < 0.05 ), peroxide value. Therefore, this study demonstrated that fermented Okara showed higher nutrition value and antioxidant activity compared to the non-fermented Okara counterpart, and as an additive has good effect on antioxidant of emulsion-type sausage.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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