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

Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed.

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New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Fat replacement in soft dough biscuits : Its implications on dough rheology and biscuit quality

Studies were carried out on composite flour cookies by incorporating amaranth seed (Amaranthus gangeticus) flour, which is rich in protein at 0–35% levels, showed a small reduction in water absorption capacity from 58.0 to 56.5%, a considerable reduction in Farinograph stability from 3.0 to 1.5 min and increase in the mixing tolerance index from 40 to 120 BU of the dough. The pasting characteristics of the blends using rapid visco analyser (RVA) showed a reduction in peak viscosity, cold paste viscosity as well as break down viscosity from 261 to 192, 204 to 153 and 151 to 108 RVU, respectively. Incorporation of amaranth flour improved the colour of the cookies from pale cream to golden brown. The cookies became crispier which is evident from the reduction in the breaking strength value from 6.2 to 4.02 kg. Considering the colour, taste, flavour, surface appearance of the cookies, 25% incorporation of amaranth flour was found to be optimum. By the addition of glycerol mono stearate (GMS) and soy lecithin in combination at 0.5% level, the quality of the cookies further improved.

Effect of incorporation of amaranth flour on the quality of cookies

Wheat germ, a nutrient dense by-product has a very poor shelf life. In order to improve its keeping quality, so that it can be used into different products, various heat treatments were tried and studied to investigate their influence on proximate composition as well as on the rheological characteristics of wheat flour dough. Different heat treatments have shown insignificant effect on proximate composition of wheat germ. Retention of vitamin E was greater in steamed and dried germ. Except for fluidized bed dried germ, all the heat treatments employed completely inactivated the lipase enzyme, whereas the lipoxygenase enzyme was inactivated to an extent of 80–92%. Quality evaluation of germ samples during 60 days storage indicated that steamed and dried germ retained the sensory attributes to a greater extent. Rheological study of wheat flour blends with germ upto 20%, showed marginal increase in water absorption and over-pressure values. However incorporation of treated wheat germ caused dough weakening in terms of reduction in dough stability and rupture at abscissa values.

M. L. Sudha

Papers

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Fat replacement in soft dough biscuits : Its implications on dough rheology and biscuit quality

Effect of incorporation of amaranth flour on the quality of cookies

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough