Definition, Chemistry, Intake and Recommendations for Dietary Fibre

2015 ◽  
pp. 215-221
Author(s):  
S. A. Bingham
Keyword(s):  
Dietary Fibre

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

The place of dietary fibre in our diet

1978 ◽  
Vol 32 (1) ◽  
pp. 53-61
Author(s):  
M. A. Eastwood ◽  
J. A. Robertson
Keyword(s):  
Dietary Fibre

Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

2003 ◽  
Vol 15 (1) ◽  
Author(s):  
Christine Cherbut ◽  
Catherine Michel ◽  
Virginie Raison ◽  
Thierry Kravtchenko ◽  
Meance Severine
Keyword(s):  
Dietary Fibre ◽  
Healthy Humans ◽  
Acacia Gum

scholarly journals Plant-based fructans for increased animal welfare: provision processes and remaining challenges

2021 ◽  
Author(s):  
A. Zimmermann ◽  
C. Visscher ◽  
M. Kaltschmitt
Keyword(s):  
Animal Welfare ◽  
Dietary Fibre ◽  
Animal Feed ◽  
State Of The Art ◽  
Public Awareness ◽  
Well Being ◽  
Glycosidic Bonds ◽  
Health Promoting ◽  
Branched Structure ◽  
Stimulation Of

AbstractFructans are carbohydrates consisting of fructose monomers linked by β-2,1- and/or β-2,6-glycosidic bonds with linear or branched structure. These carbohydrates belong to the group of prebiotic dietary fibre with health-promoting potential for humans and mammals due to their indigestibility and selective stimulation of microorganisms in the gastrointestinal tract. This makes fructans interesting mainly for healthy food as well as animal feed applications. As a consequence of a growing public awareness for animal welfare, dietary fibre and thus fructans move into the focus as a fibre-rich feeding improving not only animals’ health but also their well-being. Against this background, this paper summarises the known effects of fructans focusing on pigs and highlights the state of the art in fructan production processes from plant material as well as selected current research lines. Additionally, an attempt is made to assess the potential of European fructan production for an application as animal feed. Based on this, challenges in the field of fructan production are addressed and alternative substrates for fructans are discussed and pointed out.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals The relationship between gut microbiota, short-chain fatty acids and type 2 diabetes mellitus: the possible role of dietary fibre

2021 ◽  
Author(s):  
Dominic Salamone ◽  
Angela Albarosa Rivellese ◽  
Claudia Vetrani
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Gut Microbiota ◽  
Dietary Fibre ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbiota Composition ◽  
The Relationship ◽  
Chain Fatty Acids

AbstractGut microbiota and its metabolites have been shown to influence multiple physiological mechanisms related to human health. Among microbial metabolites, short-chain fatty acids (SCFA) are modulators of different metabolic pathways. On the other hand, several studies suggested that diet might influence gut microbiota composition and activity thus modulating the risk of metabolic disease, i.e. obesity, insulin resistance and type 2 diabetes. Among dietary component, dietary fibre may play a pivotal role by virtue of its prebiotic effect on fibre-fermenting bacteria, that may increase SCFA production. The aim of this review was to summarize and discuss current knowledge on the impact of dietary fibre as modulator of the relationship between glucose metabolism and microbiota composition in humans. More specifically, we analysed evidence from observational studies and randomized nutritional intervention investigating the relationship between gut microbiota, short-chain fatty acids and glucose metabolism. The possible mechanisms behind this association were also discussed.

Enzyme resistant starch fractions and dietary fibre

1987 ◽  
Vol 22 (sup129) ◽  
pp. 29-32 ◽  
Author(s):  
Nils-Georg Asp ◽  
Inger Björck ◽  
Jörgen Holm ◽  
Margareta Nyman ◽  
Onica Siueström
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre
Sign in / Sign up

Export Citation Format

Share Document