Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

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Dietary fibre in foods: a review

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/asil-article/Food_Chemistry2-2013/Wine_grape_pomace_as_antioxidant_dietary_fibre_for_enhancing_nutritional_value.pdf

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.

Health benefits associated with dietary fibre consumption have shifted its applications towards inclusions into food products. This work aimed at exploring the influence of adding pineapple peel powder (PPP) as a fibre source on physicochemical, textural, rheological, and microstructural attributes of probiotic yogurt during refrigerated storage for 28 days. Skim milk with or without PPP or inulin as a control was fermented by yogurt cultures with or without addition of the probiotic cultures consisting of Lactobacillus acidophilus (ATCC® 4356™), Lactobacillus casei (ATCC® 393™) and Lactobacillus paracasei spp. paracasei (ATCC® BAA52™). PPP supplementation at 1% remarkably reduced fermentation time of milk co-fermented with probiotic organisms. Syneresis level in probiotic yogurt with PPP (1.16% at day 1) was comparable with the prebiotic-inulin and increased during storage. However, firmness and storage modulus in both plain and probiotic yogurts were lowered significantly with PPP addition. The reported information on physicochemical and structural attributes of probiotic yogurts with PPP could guide the dairy industry to utilize pineapple peel discarded as processing waste to close the fibre gap by developing a new synbiotic product with comparable attributes to inulin, a commercial prebiotic.

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Incorporation of citrus fibers in fermented milk containing probiotic bacteria.

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.

Orange fiber obtained from orange juice by-products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and 0.701–0.991 mm) effects on color during yogurt fermentation and cold storage were studied. Overall composition, pH, acidity, syneresis, L*, a*, and b* values were determined. Sensory evaluation of yogurts was carried out. Fiber addition did not cause changes in yogurt acidification and color during fermentation process, though decreased L* value and increased b* value of the milk. Color evaluation along fermentation is pH dependent (R > 0.870). pH decreased and syneresis increased along cold storage. Because of the acidification process, L* value decreased and a* and b* values increased in all yogurts. Yogurts with 1% fiber were significantly different from the others along cold storage, presenting lower L*, higher a* and b* values, and lower syneresis. © 2005 Wiley Periodicals, Inc. Col Res Appl, 30, 457–463, 2005; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.20158

Effect of orange fiber addition on yogurt color during fermentation and cold storage

The aim of this work was to study the effect of orange fiber (obtained from by-products) on yogurt rheological properties (viscosity, syneresis, texture), overall composition, sugars, acidity and sensory characteristics. Different fiber size (0.417-0.701 and 0.701-0.991 mm) and dose (0, 0.6, 0.8, 1% in yogurt formulation) were tested. Rheological properties were determined at weekly intervals during 28 d of storage'at 4°C. Fiber size did not affect any of the studied parameters. Yogurt composition was not affected by fiber addition. Fiber addition slightly decreased yogurt pH but did not affect sugars and lactic acid production. Yogurt rheology was modified by fiber addition and fiber dose. Fiber addition reduced the perception of creaminess and increased acidity perception. In addition to the nutritional benefits of fiber enrichment, 1% fiber enriched yogurt reduced syneresis and improved textural properties of yogurt: increased gel firmness, stickiness and average force measured by back-extrusion.

Rheology of orange fiber enriched yogurt

Fiber enriched yogurt was prepared by adding dehydrated orange fiber (from juice by-products) to milk. An evaluation was made of the addition of 1% fiber before and after pasteurization of the mix and its influence on thefermentation process and microbial populations during 28 days of storage at 5°C. pH, acidity, aerobic mesophilic bacteria, lactobacilli, streptococci, enterobacteria, mold and yeast counts were evaluated weekly for 1 month. Orange fiber addition enhanced yogurt acidification during fermentation and did not modify overall composition. Orange fiber pasteurization guaranteed counts of total viable microorganisms, streptococci, molds and yeasts at the same level as those without fiber and the absence of Enterobacteria. populations of lactobacilli were lower (0.2 log units) in fiber yogurt. Non pasteurized fiber caused unacceptable counts of molds and yeasts after 21 days of cold storage.

Evolution of microbial populations of fiber enriched yogurt during commercial shelf-life

The state of Morelos is characterized by the diversity of ornamental species that are grown and marketed both in the national and international market. In Mexico, approximately 20 million plants finished in different container sizes are marketed annually, with a production value of 718 million. Genetic improvement programs for cultivated species run by government agencies are scarce. The largest proportion is carried out by foreign private companies. Poinsettia is subjected to the same model. Faced with this situation, the National Institute of Forestry, Agricultural and Livestock Research launched the Poinsettia Genetic Improvement Program in the Experimental Field of Zacatepec, Morelos. The poinsettia variety called Victoria is a product of this program and was generated through hybridization, selection and grafting technique. Victoria is an intermediate plant with medium branching and width. The outstanding attributes of this variety are the oval shape of the leaf, the size of the leaf and the absence of lobes. The shape of the base of the leaf is rounded. The bracts are elliptical in shape, red in color and of intermediate size. The width of the cyme and the size of the gland are medium. It is considered an intermediate cycle variety. The response of Victoria is statistically comparable to commercial varieties and represents an option for the country’s producers in order to diversify the offer in the Christmas season.

F. J. Garcia-Perez

Papers

Effect of orange fiber addition on yogurt color during fermentation and cold storage

Rheology of orange fiber enriched yogurt

Evolution of microbial populations of fiber enriched yogurt during commercial shelf-life

New Mexican variety of poinsettia called Victoria