scholarly journals Changes in the dietary fiber content of oats with extrusion cooking and their effect on cholesterol metabolism in rats.

1988 ◽  
Vol 41 (6) ◽  
pp. 449-456 ◽  
Author(s):  
Taishi ODA ◽  
Seiichiro AOE ◽  
Masanori NAKAOKA ◽  
Kazuo IDO ◽  
Fukio OHTA ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Cholesterol Metabolism ◽  
Fiber Content ◽  
Extrusion Cooking

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
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