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 A method to measure the water-holding properties of dietary fibre using suction pressure

1981 ◽  
Vol 46 (2) ◽  
pp. 247-255 ◽  
Author(s):  
J. A. Robertson ◽  
M. A. Eastwood
Keyword(s):  
Dietary Fibre ◽  
Gum Arabic ◽  
Water Soluble ◽  
Suction Pressure ◽  
Physiological Conditions ◽  
Fibre Concentration ◽  
Vegetable Fibre ◽  
Water Holding ◽  
Fibre Matrix

1. Water-holding capacity (WHC) of dietary fibre is usually considered as the amount of water held but the manner in which water is held by the fibre matrix may be more relevant in understanding the role of fibre in nutrition.2. A method used to determine WHC under physiological conditions has been adapted to determine how strongly water is held by fibre. Solutions of compounds, such as polyethylene glycol, of known osmotic potential are used to generate a suction pressure across a dialysis membrane containing a fibre sample. The WHC at each suction pressure can then be determined.3. The method can be applied to water-soluble and water-insoluble sources of fibre. Fibre sources studied included potato fibre concentrate, bran and gum arabic.4. Results are comparable to other similar systems of WHC measurement for gels and suggest that vegetable fibre has water-holding properties more akin to a true gel than bran. Bran has very poor water-holding properties.5. Differences in WHC between fibre sources are more apparent if WHC is considered as fibre concentration (g fibre/g water).6. Differences in the water-holding properties could be important in determining fibre activity in the gut.

scholarly journals Chemical composition and physical characteristics of faeces in horses with and without free faecal liquid – two case-control studies

2022 ◽  
Vol 18 (1) ◽  
Author(s):  
K. M. Lindroth ◽  
J. Dicksved ◽  
I. Vervuert ◽  
C. E. Müller
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Dry Matter ◽  
Short Chain Fatty Acids ◽  
Case Control ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Control Horse ◽  
And Control ◽  
Water Holding

Abstract Background Free faecal liquid (FFL) is a condition in horses characterised by two-phase (one solid and one liquid) separation of faeces. Causes of the condition are unknown, but disturbed hindgut fermentation has been suggested as it may alter biochemical composition and appearance of faeces in equines. However, information on faecal composition in horses with FFL is scarce. Faecal chemical composition (dry matter, osmolality, ash, macro minerals, short-chain fatty acids (SCFA) and pH) and physical characteristics (free liquid, sand, water holding capacity and particle size distribution) were compared in horses with (case) and without (control) FFL in two sub-studies. In sub-study I, faeces from 50 case-control horse pairs in Sweden and Norway were sampled in three sampling periods (SP1-SP3). In sub-study II, faeces from 32 case-control horse pairs in Germany were sampled on one occasion. Results In sub-study I, faecal concentration and proportion of lactic acid (of total short-chain fatty acids, SCFA) and water holding capacity was lower in case compared to control horses. Other variables (content of dry matter, ash, sodium, calcium, phosphorous, magnesium, sulphur, and concentrations of i-butyric, n-valeric and total SCFA, ammonia-N as proportion of total N, and pH) were similar in faeces from case and control horses. In sub-study II, all analysed variables were similar in faecal samples from case and control horses. Faecal particle size distribution was similar in case and control horses, but the proportion of larger particles (2 and 1 mm) were lower and proportion of smaller particles (< 1 mm) was higher in sub-study I compared to in sub-study II. Conclusions To the authors’ knowledge, this is the first study to investigate faecal chemical composition and physical characteristics in horses with FFL. Case and control horses had similar total SCFA, pH and osmolality, indicating that hindgut fermentation was similar. However, small differences in concentration and proportion (of total SCFA) of lactic acid and water holding capacity of faeces were shown and are of interest for further studies of horses with FFL.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

scholarly journals Dependence of physicochemical properties and chemical composition of pig meat on the genotype and pre-slaughter live weight of pigs

2020 ◽  
pp. 69-75
Author(s):  
O. Khramkova ◽  
N. Povod
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Live Weight ◽  
Study Groups ◽  
Intramuscular Fat ◽  
Water Holding Capacity ◽  
Slaughter Weight ◽  
Physicochemical Composition ◽  
Protein Levels ◽  
Water Holding

The article presents the results of analysis of the main chemical composition values (total moisture, dry matter, intramuscular fat, protein and ash contents) and physical properties (pH1, pH16, pH24, water-holding capacity) of the longest back muscle for different genotypes of pigs of different genetic combinations under two weight conditions (100 and 120 kg).It was found that the acidity levels and water-holding capacity of meat of animals from all study groups were within the limits established in the processing industry and fitted into the European category NOR (normal). Autolytic processes in the muscle tissues of high-intensity foreign genotypes are more intensive than those of native genotypes. An increase in the pre-slaughter liveweight from 100 to 120 kg had no effect on the water-holding capacity of meat, but its active acidity (pH) tended to decrease as the animals gained weight. It was found that the meat of pigs from intensive commercial genotypes of foreign selection had higher protein levels and lower fat and ash contents compared with meat of native pig breeds. With an increase in the pre-slaughter weight from 100 to 120 kg the intramuscular fat content in the meat of animals of all genotypes under study increased due to reduction in the protein and moisture levels. It was further found that the use of these genetic combinations led to a decrease in the water-holding capacity and active acidity levels. The meat of pigs produced by combination of native genotypes (UVB-1×UVB-2)×UVB-3 has the best physicochemical properties. Animals produced by mating a combination of sows (Yi ×Li ) and (Li ×Yi ) and boars of synthetic MaxGrow and MaxTer terminal lines had the highest protein levels in their meat both with the 100 kg and 120 kg pre-slaughter weight. Key words: meat, musculus longissimus dorsi, quality, physicochemical composition, terminal boars, active acidity, water-holding ability.

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient

2016 ◽  
Vol 22 (8) ◽  
pp. 759-768 ◽  
Author(s):  
Maroua Boubaker ◽  
Abdelfatteh EL Omri ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Extraction Yield ◽  
Cynara Scolymus ◽  
Bakery Product ◽  
Lipid Contents ◽  
Total Dietary Fibre ◽  
Water Holding ◽  
By Products

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved ( P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly ( P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.

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
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