Journal ArticleDOI
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch,Dorothea Bedigian,Olivier Roiseux,Souhail Besbes,Christophe Blecker,Hamadi Attia +5 more
TLDR
In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.About:
This article is published in Food Chemistry.The article was published on 2011-01-15. It has received 1263 citations till now.read more
Citations
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Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends
TL;DR: In this article, the authors evaluated the effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends and found that the composite cookies were more acceptable than the 100% wheat cookies.
Journal ArticleDOI
Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition
Daiga Konrade,Dace Klava +1 more
TL;DR: It was observed that the TPC of the apple by-product flour was significantly higher than in carrot and pumpkin flour, and free radical 2, 2-diphenyl-1-picrylhydrazyl antioxidant scavenging activity was evaluated using a modified colorimetric method.
Journal ArticleDOI
A novel process to improve the characteristics of low-fat ice cream using date fiber powder.
Ali I. A. Mansour,Mahmoud Al Saeed Ahmed,Mohamed Salem Elfaruk,Khalid A. Alsaleem,Khalid A. Alsaleem,Ahmed R. A. Hammam,Ahmed R. A. Hammam,Yaser M. A. El-Derwy +7 more
TL;DR: In this article, date fiber powder (DFP) was added to low-fat ice cream (LFIC) mix to increase the melting resistance of LFIC made with DFP at a rate of 1.5, 2.5 and 3.5%.
Journal ArticleDOI
Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour
Iftikhar Ahmed Solangi,Nida Shaikh,Asadullah Marri,Aijaz Hussain Soomro,Shahzor Gul Khaskheli +4 more
TL;DR: In this article, the authors evaluated the characteristics and sensory attributes of bread samples prepared by using different composite flours in which ratio of whole wheat flour, sorghum flour, rice flour and rice flour kept as 100:0:0 (F1), 80:10:10 (F2) and 60:20:20 (F3) was evaluated.
References
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Journal ArticleDOI
Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc.
TL;DR: The DRIs represent the new approach adopted by the Food and Nutrition Board to providing quantitative estimates of nutrient intakes for use in a variety of settings, replacing and expanding on the past 50 years of periodic updates and revisions of the Recommended Dietary Allowances.
Journal ArticleDOI
Use of Detergents in the Analysis of Fibrous Feeds. IV. Determination of Plant Cell-Wall Constituents
P.J. Van Soest,R. H. Wine +1 more
TL;DR: In this paper, a standardization of the method is based on a nutritional concept which defines fiber as insoluble vegetable matter which is indigestible by proteolytic and diastatic enzymes and which cannot be utilized except by microbial fennentation in the digestive tracts of animais.
Journal ArticleDOI
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling.
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
Book
Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc : a report of the Panel on Micronutrients, Subcommittees on Upper Reference Levels of Nutrients and of Interpretation and Use of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine
TL;DR: In this article, a review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health.
Journal ArticleDOI
Position of the American Dietetic Association: health implications of dietary fiber.
TL;DR: Fiber is one of the structural and storage polysaccharides and lignin in plants that are not digested in the human stomach and small intestine, and it is associated with a lower risk of colon cancer.