Characterisation of peach dietary fibre concentrate as a food ingredient

Grigelmo‐Miguel, Nuria; Gorinstein, Shela; Martı́n-Belloso, Olga

doi:10.1016/s0308-8146(98)00190-3

Cited by 160 publications

(115 citation statements)

References 16 publications

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“…Therefore, the higher water-binding ability of the CF-1, CF-2, and CF-3 samples absorption of water by citrus fiber water into their structure and expanding. Similar results were observed for frankfurters made with peach dietary fiber (Grigelmo-Miguel et al 1999). This was reinforced by Kim et al (2013), who reported that cooking loss was lower in chicken patties with added dietary fiber extracted from brewer's spent grain than that of those without fiber.…”

Section: Cooking Loss and Texture Profile Analysissupporting

confidence: 77%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm -1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.

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Section: Cooking Loss and Texture Profile Analysissupporting

confidence: 77%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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“…Furthermore, it is recommended that a third of TDF of the diet (approximately 20 g in the present case) should be soluble dietary fiber, and the distribution of dietary fiber in the three flowering stages is in agreement with the nutritional recommendations. 21 In fact, these results are noticeable, even when compared to the dietary fiber contents detected in some cereal sources, 22 raising the possibility of using O. microdasys flowers as a potential source of dietary fiber and/or to be added as a food ingredient to other food products to improve the fiber intake of the population. In addition, O. microdasys flowers showed significant ash contents (higher than 9 g per 100 g dw) and proteins (higher than 6 g per 100 g dw), both components with minor differences among the flowering stages.…”

Section: Proximate Composition and Dietary Fibermentioning

confidence: 99%

Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications

et al. 2016

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Opuntia spp. flowers have been traditionally used for medical purposes, mostly because of their diversity in bioactive molecules with health promoting properties. The proximate, mineral and volatile compound profiles, together with the cytotoxic and antimicrobial properties were characterized in O. microdasys flowers at different maturity stages, revealing several statistically significant differences. O. microdasys stood out mainly for its high contents of dietary fiber, potassium and camphor, and its high activities against HCT15 cells, Staphylococcus aureus, Aspergillus versicolor and Penicillium funiculosum. The vegetative stage showed the highest cytotoxic and antifungal activities, whilst the full flowering stage was particularly active against bacterial species. The complete dataset has been classified by principal component analysis, achieving clearly identifiable groups for each flowering stage, elucidating also the most distinctive features, and comprehensively profiling each of the assayed stages. The results might be useful to define the best flowering stage considering practical application purposes.

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“…The ash content in ABP and PBP (Table 2) was comparable to the other by-products (washed orange bagasse, washed peach bagasse, oat bran, rice bran and wheat bran) which have relatively low ash content (between 2.6% and 8%) [14][15][16][17]. Human, as well as animal, studies originally showed that optimal intakes of elements such as sodium, potassium, magnesium, calcium, manganese and iodine could reduce individual risk factors, including those related to cardiovascular disease [18,19].…”

Section: Mineral Contentsmentioning

confidence: 58%

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

Sila¹,

Bayar²

2016

J Food Process Technol

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The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents. There were slight difference (p>0.05) in essential amino acid contents between almond by-products and pistachio by-products and also both juices processing by-products showed contains polyunsaturated fatty acids (22.43% in almond juices by-products processing (ABP) and 20.83% in pistachio juices by-products processing (PBP). The incorporation of ABP and PBP in the formulation of cookies did not affect physical and textural parameters. This study suggested that almond and pistachio juices processing by-products may be alternative additives in food, pharmaceuticals and cosmetic preparations.

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Characterisation of peach dietary fibre concentrate as a food ingredient

Cited by 160 publications

References 16 publications

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

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