scholarly journals Dietary Fiber Content and Its Variation Factor of Domestic and Foreign Soybeans.

2002 ◽  
Vol 49 (12) ◽  
pp. 782-793
Author(s):  
Harue Taira ◽  
Chie Yamanashi ◽  
Makiko Toyoda ◽  
Hiromi Mizuno ◽  
Keiko Sakuma ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

58 Determining the total dietary fiber content in hawaiian marine algae

2003 ◽  
Vol 39 (s1) ◽  
pp. 20-20
Author(s):  
O. J. Haleakala ◽  
S. M. Mccutcheon ◽  
B. Stuercke ◽  
K. J. Mcdermid
Keyword(s):  
Dietary Fiber ◽  
Marine Algae ◽  
Fiber Content ◽  
Total Dietary Fiber

Effect of proccesing on dietary fiber content of cereals and pulses

1997 ◽  
Vol 50 (3) ◽  
pp. 249-257 ◽  
Author(s):  
P. Ramulu ◽  
P. Udayasekhara Rao
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

scholarly journals Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109526 ◽  
Author(s):  
Caroline Sefrin Speroni ◽  
Ana Betine Beutinger Bender ◽  
Jessica Stiebe ◽  
Cristiano Augusto Ballus ◽  
Patrícia Felix Ávila ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Fiber Content ◽  
Olive Pomace ◽  
Soluble Dietary Fiber

Dietary fiber content and composition of different forms of fruits

1994 ◽  
Vol 51 (1) ◽  
pp. 39-44 ◽  
Author(s):  
J MARLETT ◽  
N VOLLENDORF
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content

1996 ◽  
Vol 48 (2) ◽  
pp. 72-76 ◽  
Author(s):  
Hassan K. Sreenath ◽  
Kadambi R. Sudarshanakrishna ◽  
Niranjan N. Prasad ◽  
Krishnaswamy Santhanam
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

scholarly journals Effect of dietary fiber content on nutrient digestibility and fecal microbiota composition in growing-finishing pigs

PLoS ONE ◽  
2018 ◽  
Vol 13 (10) ◽  
pp. e0206159 ◽  
Author(s):  
Mathilde Le Sciellour ◽  
Etienne Labussière ◽  
Olivier Zemb ◽  
David Renaudeau
Keyword(s):  
Dietary Fiber ◽  
Fecal Microbiota ◽  
Nutrient Digestibility ◽  
Fiber Content ◽  
Finishing Pigs ◽  
Microbiota Composition

scholarly journals The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 360
Author(s):  
Marzena Jezewska-Zychowicz ◽  
Maria Królak
Keyword(s):  
Dietary Fiber ◽  
Rural Areas ◽  
Fiber Content ◽  
Purchase Decision ◽  
Sunflower Seeds ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
High Fiber ◽  
Low Incomes ◽  
Selection Of

The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants’ perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers’ perception of fiber-rich products and their skills related to the selection of high-fiber foods.

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