scholarly journals Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

2021 ◽  
pp. 421-433
Author(s):  
Ahmed M A Hamad
Keyword(s):  
Dietary Fiber ◽  
Dietary Fibre ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Chemical Properties ◽  
Food Products ◽  
Physico Chemical ◽  
Water Holding ◽  
Positive Effect ◽  
Pectin Substances

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

scholarly journals D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 256 ◽  
Author(s):  
Torrico ◽  
Tam ◽  
Fuentes ◽  
Viejo ◽  
Dunshea
Keyword(s):  
Lactic Acid ◽  
Chemical Properties ◽  
Purchase Intent ◽  
Sensory Acceptability ◽  
Marginal Effects ◽  
Physico Chemical ◽  
Red Color ◽  
Water Holding ◽  
Positive Effect ◽  
Quality And Shelf Life

Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

scholarly journals A review on dietary fiber in cereals and its characterization

2018 ◽  
Vol 10 (4) ◽  
pp. 1216-1225 ◽  
Author(s):  
Amandeep Singh ◽  
Varinder Kaur ◽  
R.S.S. Kaler
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Chemical Properties ◽  
Vital Role ◽  
Dietary Fibers ◽  
Positive Effects ◽  
Physiological Processes ◽  
Physico Chemical ◽  
Potential Market ◽  
The Stability

The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.

scholarly journals Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1144
Author(s):  
Manwinder Kaur Sidhu ◽  
Fengzhi Lyu ◽  
Thomas Patrick Sharkie ◽  
Said Ajlouni ◽  
Chaminda Senaka Ranadheera
Keyword(s):  
Chemical Properties ◽  
Gastrointestinal Transit ◽  
Viable Count ◽  
Therapeutic Level ◽  
Beneficial Effects ◽  
Probiotic Yogurt ◽  
Chickpea Flour ◽  
Physico Chemical ◽  
Water Holding ◽  
Positive Effect

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.

scholarly journals Cell Behavior of Primary Fibroblasts and Osteoblasts on Plasma-Treated Fluorinated Polymer Coated with Honeycomb Polystyrene

Materials ◽  
2021 ◽  
Vol 14 (4) ◽  
pp. 889
Author(s):  
Klára Fajstavrová ◽  
Silvie Rimpelová ◽  
Dominik Fajstavr ◽  
Václav Švorčík ◽  
Petr Slepička
Keyword(s):  
Chemical Properties ◽  
Plasma Exposure ◽  
Research Teams ◽  
Polymer Substrates ◽  
Substrate Activation ◽  
Physico Chemical ◽  
Polystyrene Solution ◽  
Primary Fibroblasts ◽  
Positive Effect ◽  
Cell Adhesion And Proliferation

The development of new biocompatible polymer substrates is still of interest to many research teams. We aimed to combine a plasma treatment of fluorinated ethylene propylene (FEP) substrate with a technique of improved phase separation. Plasma exposure served for substrate activation and modification of surface properties, such as roughness, chemistry, and wettability. The treated FEP substrate was applied for the growth of a honeycomb-like pattern from polystyrene solution. The properties of the pattern strongly depended on the primary plasma exposure of the FEP substrate. The physico-chemical properties such as changes of the surface chemistry, wettability, and morphology of the prepared pattern were determined. The cell response of primary fibroblasts and osteoblasts was studied on a honeycomb pattern. The prepared honeycomb-like pattern from polystyrene showed an increase in cell viability and a positive effect on cell adhesion and proliferation for both primary fibroblasts and osteoblasts.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

scholarly journals Analysis of radiation effects on chicken eggs and meat irradiated by nanosecond electron beams

2020 ◽  
Vol 176 ◽  
pp. 03016
Author(s):  
Ruslan Vazirov ◽  
Sergey Sokovnint ◽  
Alisa Romanova ◽  
Ksenia Moiseeva
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Radiation Effects ◽  
Chemical Properties ◽  
Food Products ◽  
Modern Method ◽  
Radiation Processing ◽  
Radiation Technology ◽  
Physico Chemical ◽  
Chicken Eggs

Chicken and eggs are considered the most common product in the world. Microorganisms on the surface and inside these food products reduce the shelf life and may be the causative agents of the disease among consumers. To solve this problem various methods of thermal and chemical treatment are used, which have several disadvantages. Radiation processing is a modern method of suppressing contamination of bacteria and increasing the shelf life of food products. Unfortunately, this technology has a negative effect on the physico-chemical and organoleptic properties of the product. Therefore, for food and hatching eggs the dose level is limited about 3 kGy. However to solve this problem it is possible to use a low-energy electron beam. This approach allows irradiating with a disinfecting dose only the surface and a shallow depth of products. Experiments on the irradiation of chicken meat and eggs were carried out at the accelerators URT-0.5 and URT-1. Studying the effect of irradiation with a nanosecond electron beam (NEB) on edible chicken eggs showed no significant changes in the eggs structure and physico-chemical properties. This is primarily due to the low depth of electron penetration. Therefore, most of the product is not irradiated by electrons. Thus, irradiation using the URT accelerators will reduce the main problem of the food radiation technology.

scholarly journals Can Dietary Fiber Intake Be Increased through Nutritional Education and through Subsidies on Selected Food Products?

2019 ◽  
Vol 48 (3) ◽  
pp. 448-472 ◽  
Author(s):  
Mark Christopher Senia ◽  
Senarath Dharmasena ◽  
Oral Capps
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Household Head ◽  
Food Products ◽  
The United States ◽  
Complex Nature ◽  
Fiber Intake ◽  
Head Region ◽  
Dietary Fiber Intake ◽  
Socioeconomic And Demographic Factors

Consumers in the United States fall short of meeting the recommended guideline for dietary fiber intake. Using a quarterly panel of households from Nielsen for the years 2004 through 2014, we employ a Heckman two-step approach to estimate nine panel regressions concerning per person fiber intakes derived from various food categories to uncover the importance of prices as well as socioeconomic and demographic factors. Prices play a prominent role in the per person intake of dietary fiber derived from the respective food products considered. Households below poverty thresholds had lower intakes of fiber relative to households above poverty thresholds. Ethnicity, race, age of the household head, region, and the presence of children also had significant effects on dietary fiber derived from the respective food categories. A proposed 20 percent subsidy applied to fruits and vegetables would increase per person intake of fiber by 9.4 percent. Therefore, if one were to consider meeting the dietary fiber requirement only through the provision of a subsidy, a large subsidy applied to fruits and vegetables would be required. Therefore, given the complex nature of the various factors affecting the intake of dietary fiber, the feasibility of using subsidies alone to increase the intake of dietary fiber is called into question.

Effects of Industrial Effluents on the Population Density of Soil Microarthropods

1978 ◽  
Vol 5 (3) ◽  
pp. 229-231 ◽  
Author(s):  
Udai Raj Singh ◽  
B. D. Tripathi
Keyword(s):  
Population Density ◽  
Chemical Properties ◽  
Industrial Effluents ◽  
Ion Concentration ◽  
Present Communication ◽  
Hydrogen Ion Concentration ◽  
Soil Microarthropods ◽  
Physico Chemical ◽  
Total Fauna ◽  
Water Holding

The present communication gives the results of a quantitative study of soil microarthropods in relation to pollution induced by a chemical and fertilizer factory at Sahupuri, Varanasi, India. The effluent discharged from the factory has been reported to affect adversely the physicochemical properties (porosity, water-holding capacity, hydrogen ion concentration, total nitrogen, exchangeable sodium, and carbonate) of the soil. The samples were processed in Ladell's apparatus by modified floatation technique for faunal estimation. The population density of soil microarthropods has been found to be poor in the effluent-affected soil (28,107/m2) as against the control soil (39,217/m2) of a near-by area. The Acarina formed the most prevalent group in both the control and polluted habitats, constituting 47.8% and 53.6% of the total fauna, respectively. The abnormal physico-chemical properties of the soil have been indicated as being partly responsible for the faunal depletion.

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