Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese

2019 ◽  
Vol 55 (2) ◽  
pp. 578-588 ◽  
Author(s):  
Xiuheng Xue ◽  
Juhua Wang ◽  
Shaohua Li ◽  
Xiuxiu Zhang ◽  
Jinhua Dong ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Rheological Characteristic ◽  
Fibre Texture ◽  
Ultrafine Grinding ◽  
Oat Bran ◽  
Soft Cheese

scholarly journals Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality

2021 ◽  
Vol 9 (1) ◽  
pp. 147-157
Author(s):  
Ozge Hamzacebi ◽  
Zeynep Tacer-Caba
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Cake Volume ◽  
Date Seed ◽  
Seed Flour ◽  
Volume Weight ◽  
Oat Bran ◽  
Insoluble Dietary Fibre ◽  
Quinoa Flour

Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) in muffin samples. Suggested combined usage of ingredients aimed to increase the dietary fibre content of muffins while pertaining their overall quality attributes. Total moisture, ash and protein, dietary fibre, weight loss %, volume, specific volume, weight, colour and textural parameters were tested. Results revealed that, quinoa and oat bran flour substituted samples (QO) had the highest cake volume (84.5 ml) and specific volume (2.63 ml/g). Date seed and quinoa flour substitution (DQ) was the best combination with the closest hardness values to control (muffins with 100% wheat flour) samples (0.6 N), rather than an increase. Springiness (2.40 N) and cohesiveness (0.81 mm) were also close to that of control. Samples having date seed flour and quinoa (DQ) and date seed flour and oat bran flour (DO), had also the highest fibre contents, respectively. Thus, combining different fibrous ingredients instead of using them individually efficiently prevented the muffin quality loss. The best combination achieved was the date seed flour with quinoa flour (DQ) giving promising results to achieve healthier muffin production.

TECHNOLOGY OF SOFT CHEESE WITH A HIGH CONTENT OF DIETARY FIBER

2020 ◽  
Author(s):  
А.В. БОРИСОВА ◽  
Ю.М. ЕЛИСЕЕВ ◽  
Н.М. ТУЗОВА ◽  
Н.В. ДОЛИБОЖКО ◽  
Е.Н. МАКЕЕВА
Keyword(s):  
Dietary Fiber ◽  
Mass Fraction ◽  
Moisture Absorption ◽  
Dairy Product ◽  
Fermented Milk ◽  
Oat Bran ◽  
Soft Cheese ◽  
New Type ◽  
Milk Mixture ◽  
Physical And Chemical

Разработана рецептура мягкого сыра с повышенным содержанием пищевых волокон за счет внесения отрубей. Для исследования взяты овсяные, пшеничные и ржаные отруби. Рассмотрено 3 способа внесения отрубей на разных технологических стадиях приготовления сыра: образец 1 – перед пастеризацией молока; образец 2 – перед внесением фермента; образец 3 – в готовое сырное зерно. Сыр изготовлен по технологии мягкого сыра (МС) типа «Славянский». Дозировка: на порцию сыра массой 50 гнеобходимо 3 готрубей без учета 3–5% потерь. Определено влагопоглощение овсяных отрубей (ОО) в воде и молоке, %: при температуре t 35°С – 670 и 446, при t 75°С – 840 и 560 соответственно. У пшеничных отрубей влагопоглощение ниже, %: при t 35°С – 760 и 506, при t 75°С – 800 и 533 в воде и молоке соответственно. Физико-химический анализ отрубей: массовая доля, %, пищевых волокон (ПВ) пшеничных, овсяных и ржаных отрубей составила соответственно 60,0; 66,6 и 63,3. Наибольшее содержание ПВ определено в ОО (66,6%). Максимальную оценку дегустаторов получил образец 2 МС. Равномерное распределение отрубей в образце 2 повлияло на его консистенцию и форму, которая сохранялась в течение 12 ч. Установлено, что для получения МС с повышенным содержанием ПВ необходимо добавлять ОО в количестве 6 г/100 г молочной смеси до внесения фермента в заквашенное молоко. Исследования показали возможность создания нового вида молочного продукта с заданными составом и свойствами. A recipe for soft cheese with an increased content of dietary fiber due to the introduction of bran has been developed. Oat, wheat and rye bran were taken for the study. Three ways of bran application at different technological stages of cheese preparation are considered: sample 1 – before pasteurization of milk; sample 2 – before introduction of the enzyme; sample 3 – in the finished cheese grain. The cheese is made using the technology of soft cheese of the «Slavyanskiy» type. Dosage: for a portion of cheese weighing 50 g, you need 3 g of bran without taking into account 3–5% of losses. Moisture absorption of oat bran in water and milk was determined, %: at t 35°C – 670 and 446, at t 75°C – 840 and 560, respectively. In wheat bran, moisture absorption is lower, %: at t 35°C – 760 and 506, at t 75°C – 800 and 533 in water and milk, respectively. Physical and chemical analysis of bran: the mass fraction, %, of dietary fibers of wheat, oat and rye bran was 60,0; 66,6 and 63,3, respectively. The highest content of dietary fiber is found in oat bran (66,6%). The maximum rating of tasters was given to sample 2. The uniform distribution of bran in sample 2 affected its consistency and shape, which was preserved for 12 h. It is established that to obtain soft cheese with a high content of dietary fiber, it is necessary to add oat bran in the amount of 6 g/100 g of the milk mixture before adding the enzyme to the fermented milk. Research has shown that it is possible to create a new type of dairy product with a given composition and properties.

scholarly journals In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

2020 ◽  
Vol 11 (7) ◽  
pp. 6680-6691 ◽  
Author(s):  
Natalia Rosa-Sibakov ◽  
Noora Mäkelä ◽  
Anna-Marja Aura ◽  
Tuula Sontag-Strohm ◽  
Emilia Nordlund
Keyword(s):  
Molecular Weight ◽  
Large Intestine ◽  
Dietary Fibre ◽  
In Vitro Study ◽  
Vitro Study ◽  
Oat Bran ◽  
The Impact ◽  
Small And Large Intestine

The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presence of other carbohydrates on the physiological functionality of oat bran via an in vitro digestion study.

scholarly journals Effect of cereal fibre source and processing on rectal epithelial cell proliferation

Gut ◽  
1997 ◽  
Vol 41 (2) ◽  
pp. 239-244 ◽  
Author(s):  
F A Macrae ◽  
D Kilias ◽  
L Selbie ◽  
M Abbott ◽  
K Sharpe ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Epithelial Cell ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Nuclear Antigen ◽  
Epithelial Cell Proliferation ◽  
High Fat ◽  
Low Fat ◽  
Biopsy Specimens ◽  
Oat Bran

Background—Low fat and wheat bran interventions significantly reduced the growth of small to large adenomas and modestly suppressed rectal epithelial cell proliferation in the Australian Polyp Prevention Project.Aim—To study the effect of unprocessed wheat bran, unprocessed oat bran and processed wheat bran (Kellogg’s All Bran) on rectal epithelial cell proliferation.Patients—Twenty subjects with recent adenomas and a high fat background diet were recruited.Methods—Rectal biopsy specimens were taken at entry and at the end of three six-week periods of oat bran (64 g/day), wheat bran (25 g/day) and All Bran (38 g/day), all in association with a diet <25% energy as fat, in a randomised cross-over trial. Each of the bran supplements had a total of 11 g dietary fibre. The biopsy specimens were fixed in methacarn and stained immunohistochemically for presence of the proliferating cell nuclear antigen (PCNA). The kinetics used to measure proliferation were labelling index, whole distribution of labelled cells, and labelled cells in the top two-fifths of crypts using analysis of variance.Results—There were no significant differences in mean labelling indexes between the four diets or in the percentage of labelled cells in the top two-fifths (p=0.59), but activity in the top two-fifths of crypts was lowest with wheat bran. The mean (SD) labelling indexes were 2.23 (0.11)% for control, 2.13 (0.08)% for wheat bran, 2.19 (0.09)% for oat bran, and 2.12 (0.08)% for All Bran. The proportion in the top two-fifths of the crypts was 2.6 (0.6)% for control, 2.15 (0.5)% for wheat bran, 3.3 (0.9)% for oat bran, and 3.1 (0.9)% for All Bran. On analysis of whole distribution, there was no significant overall effect of diets but there was a difference between subjects. Analysis including total fibre intake also did not identify effects on proliferation.Conclusion—In this study of high risk subjects with initial high fat diets, dietary fibre in association with a low fat diet had no effect on rectal epithelial cell proliferation, although wheat bran had the greatest effect on percentage of labelled cells in the top two-fifths of crypts.

scholarly journals The influence of dietary fibre source and level on the development of the gastrointestinal tract, digestibility and energy metabolism in broiler chickens

1996 ◽  
Vol 75 (3) ◽  
pp. 379-395 ◽  
Author(s):  
Henry JøRgensen ◽  
Xin-Quan Zhao ◽  
Knud Erik Bach Knudsen ◽  
Bjørn O. Eggum
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Broiler Chickens ◽  
Animal Species ◽  
Nutrient Digestibility ◽  
Metabolizable Energy ◽  
Body Protein ◽  
Oat Bran ◽  
High Fibre ◽  
Negative Effect

AbstractThe present study was undertaken to provide detailed information about the effect of fibre source (pea fibre, wheat bran or oat bran) at inclusion levels of 0, 187 and 375 g/kg diet on the development of the digestive tract, nutrient digestibility and energy and protein metabolism in broiler chickens. Heat production was measured using open-air-circuit respiration chambers. Diets with increasing levels of pea fibre decreased the DM in droppings and increased excreta output (2·5-fold) relative to DM intake. Adaptation to increased dietary fibre levels included increases in the size of the digestive system, with pea fibre exerting a stronger impact than wheat bran or oat bran. The length of the intestine, and particularly the length and weight of the caecum, increased with the fibre level. The digestibility of all nutrients also decreased with increasing fibre level. The decrease in the digestibility in relation to NSP for the three fibre sources was bigger for oat bran (0·0020 per g dietary NSP) than for pea fibre and wheat bran (0·0014 and 0·0016 per g dietary NSP) indicating that the cell walls in oat bran (aleurone and subaleurone) had a significant negative effect on the digestibility of cellular nutrients, i.e. protein and fat. The degradation of the NSP constituents was far lower in chickens than found in other animal species such as pigs and rats, thus supporting the view that chickens do not ferment fibre polymers to a great extent. Excretion of organic acids (mainly lactic acid and acetic acid) accounted for up to 2% of metabolizable energy (ME) intake with the highest excretion for the high-fibre diets. H2excretion was related to the amount of NSP degraded and indicated higher microbial fermentation with increasing fibre levels. The chickens' feed intake responded to a great extent to dietary ME concentration but expressed in terms of metabolic body size (W0·75) ME intake was depressed at the high fibre levels. Dietary NSP was able to explain between 86% (oat bran) and 96% (pea fibre) of the variation in ME concentration. The amount of energy available from fermentation of NSP appears to reach a maximum of 42 KJ/d independent of fibre source and level. Expressed in relation to ME intake the NSP fermentation contributed 3-4%. With increasing fibre intake the partitioning of retained energy between body protein and body fat changed in favour of protein.

scholarly journals Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects

1996 ◽  
Vol 76 (6) ◽  
pp. 797-808 ◽  
Author(s):  
Ågot Lia ◽  
Birgitta Sundberg ◽  
Per Åman ◽  
Ann-Sofie Sandberg ◽  
Göran Hallmans ◽  
...  
Keyword(s):  
Colon Cancer ◽  
Small Bowel ◽  
Dietary Fibre ◽  
Basal Diet ◽  
Dry Weight ◽  
Wheat Bread ◽  
Klason Lignin ◽  
Colonic Fermentation ◽  
Oat Bran ◽  
Gross Energy

Nutrients not absorbed in the small bowel will form substrates for microbial growth in the colon which may have implications for the development of colon cancer. The aim of the present study was to investigate whether fibre-rich oat and barley diets increase the excretion of energy-supplying nutrients from the small bowel compared with a low-fibre wheat diet, and whether a possible. increase could be related to the β-glucan content. Nine ileastomy subjects were served four types of bread together with a low-fibre basal diet (12 g dietary fibre/d). The breads were based on either wheat flour (W diet, 7 g dietary fibre/d), oat bran (OB diet, 29 g dietary fibre/d), the same amount of oat bran with addition of β-glucanase (EC 3.2.1.4) (OBE diet, 19 g dietary fibre/d) or a fibre-rich barley fraction (B diet, 35 g dietary fibre/d). An increased ileal excretion of starch was observed with the barley diet but no effect of the oat β-glucan on starch recovery was found. The NSP + Klason lignin in the ileostomy effluents accounted only for 24, 31, 24 and 35% of the gross energy excretion in the W, OB, OBE and B diet periods respectively. A large part of the dry weight and energy (30, 21, 28 and 27%, in the W, OB, OBE and B diets respectively) in the effluents could not be identified as fat, protein, total starch or NSP + Klason lignin. This unidentified part was probably made up of oligosaccbarides, endogenous losses and nutrient complexes. Methods for identifying and analysing these components should be developed and their role as substrates for colonic fermentation and colon cancer development ought to be investigated.

scholarly journals Gastrointestinal implications in the rat of wheat bran, oat bran and pea fibre

1992 ◽  
Vol 68 (2) ◽  
pp. 451-462 ◽  
Author(s):  
Inge Hansen ◽  
K. E. Bach Knudsen ◽  
B. O. Eggum
Keyword(s):  
Chemical Composition ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Control Diet ◽  
Mean Transit Time ◽  
Gi Tract ◽  
Fibre Diet ◽  
Oat Bran ◽  
Ranking Order ◽  
Water Holding

The gastrointestinal (GI) effects of three different dietary fibre (DF) sources: wheat bran (WB), oat bran (OB) and pea fibre (PF), were compared with a low-fibre diet in a 4-week trial with rats (initial body-weight 210 g). The DF sources varied widely in chemical composition, solubility and water-holding properties, and particle size. The DF sources were mixed into diets to comprise the same amount of non-starch polysaccharides (NSP; 135 g/kg dry matter (DM)). Compared with the control diet, all fibre-containing diets reduced apparent digestibility of DM, energy, and protein significantly but to different extents. The ranking order of faecal DM bulking followed that of NSP recovery in the faeces: WB > OB > PF > control. The elongating effect of the diets on the GI tract was most pronounced in the rats fed on the OB diet. The mean transit time (MTT) of the OB diet was similar to that of the control diet (approximately 37 h), which was significantly slower than the MTT of the WB and PF diets (approximately 23 h). The study confirms that no simple cause and effect relationship exists between chemical composition, physical properties, and physiological effects of dietary fibre and their effects along the GI tract

scholarly journals Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits

2021 ◽  
Author(s):  
Aylin W. Sahin ◽  
Aidan Coffey ◽  
Emanuele Zannini
Keyword(s):  
Dietary Fibre ◽  
World Health Organisation ◽  
Glycaemic Index ◽  
Sensory Profile ◽  
World Health ◽  
Adequate Intake ◽  
Nutritional Properties ◽  
Single Strain ◽  
Oat Bran ◽  
Bacterium Strain

AbstractThe adequate intake of dietary fibre is linked to several health benefits, for example, reducing the risk of non-communicable diseases, such as cardiovascular disease and diabetes. However, the population’s intake of dietary fibre is below the dosage recommended by the World Health Organisation. The incorporation of fibre ingredients, such as bran, in cereal based products affects the techno-functional and sensory properties, resulting in inferior product quality. To compensate quality loss, wheat bran (WB) and oat bran (OB) were fermented using the lactic acid bacterium strain Leuconostoc citreum TR116 prior to the application in a biscuit system. Two types of fermentation, one without any addition of sugars (FB) and one with the supplementation of 5% fructose and 5% sucrose to trigger the production of mannitol (FB +), were conducted and sugar and acid profiles as well as pH and total titratable acids (TTA) were evaluated. Fermented WB showed a higher TTA (+ 58%) compared to fermented OB. Furthermore, FOB + resulted in higher microbial cell count and higher residual sugars after 48 h of fermentation. The application of fermented brans in a biscuit system showed a decrease in dough stickiness (− 41.7%) and an increase in dough hardness (+ 32%). The type of bran (WB and OB) as well as the type of fermentation (FB or FB +) influenced the results of biscuit dough and biscuit quality (p < 0.005). Fermentation increased biscuit spreading, influenced biscuit snap force, enhanced crunchiness and colour formation, and lowered the predicted glycaemic index. Fermented OB (FOB +) resulted in a sensory profile comparable to the control.

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