Dietary fibre content of dry and processed beans

Kutoš, Tatjana; Golob, Terezija; Kač, Milica; Plestenjak, Ana-Marija

doi:10.1016/s0308-8146(02)00258-3

Cited by 177 publications

(115 citation statements)

References 9 publications

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“…However, both BSCDF and BSEDF had low contents of SDF which could suggest that bamboo shoots extracts contain small molecules which are hard to be precipitated (He et al, 2016). Previous study suggested that the solubilization of the polysaccharides resulted in decreased total fiber content mainly due to loss of SDF (Kutos et al, 2003). Our results showed that chemical compositions of DFs including TDF, IDF, SDF, crude fat and ash content were significantly influenced by processing methods.…”

Section: Component Analysismentioning

confidence: 61%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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Section: Component Analysismentioning

confidence: 61%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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“…Besides these changes in chemical characteristics due to genetic and environmental factors, certain processing techniques, such as cooking and storage conditions, can also produce important changes in starch, fiber, and other components of legume seeds (KUTOS et al, 2003;VARGAS-TORRES et al, 2004). These changes may affect the digestibility and nutritional value of foods containing common bean seeds.…”

Section: Raw Bean Analysismentioning

confidence: 99%

“…This resistant starch can be a substrate for the fermentation process in the colon with important benefits for human health, similar to the dietary fiber. However, relatively few studies evaluated resistant starch and dietary fiber content of common beans (KUTOS et al, 2003;VARGAS-TORRES et al, 2004;LANDA-HABANA et al, 2004), while most studies evaluated total starch content and crude fiber content that do not give a real picture of the nutritional implications of these components (ANTUNES et al, 1995;CASTELLÓN et al, 2003;LEMOS et al, 2004).…”

Section: Raw Bean Analysismentioning

confidence: 99%

Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L.

Prolla¹,

Barbosa²,

Veeck³

et al. 2010

Ciênc. Tecnol. Aliment.

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IntroductionCommon beans (Phaseolus vulgaris L.) are grown and consumed throughout the world. They play an important role in the nutrition of low-income people especially in developing countries, where they are often the most important dietary source of protein, carbohydrate, dietary fiber, and minerals (THARANATHAN;MAHADEVAMMA, 2003). It is noteworthy that protein energy undernutrition and micronutrient deficiencies in childhood can be prevented if beans and cereals are appropriately combined. Besides the nutritional role, bean consumption has other potential benefits for human health such as lowering the risk of colon cancer and of heart disease, reducing total and LDL cholesterol, and regulating blood glucose and insulin levels (THE MICHIGAN BEAN COMMISSION, 2008). Different chemical characteristics can be found in beans according to the genetic variety (BARAMPAMA; SIMARD, 1993;KIGEL, 1999). Genetic research concerning bean culture is mainly aimed at improving productivity and resistance to field pests and environmental stress. Although, there is evidence ResumoCompararam-se as características físico-químicas de dezesseis cultivares de feijão-comum cru ao longo de duas safras consecutivas, assim como se avaliou o efeito das condições de armazenagem nos teores de amido e fibra alimentar em grãos cozidos. A análise de agrupamento possibilitou a identificação de grupos de cultivares com características nutricionais distintas. Estas cultivares foram categorizadas em quatro grupos de acordo com o conteúdo de macronutrientes (proteína bruta-PROT, fibra alimentar total-TDF, fibra alimentar insolúvel-IDF, fibra alimentar solúvel-SDF, amido disponível-DS e amido resistente-RS) ou de micronutrientes (Fe, Zn, Mn, Cu, Ca, Mg, e P). Guateian 6662 e Rio Tibagi mostraram-se as cultivares mais adequadas para prevenir deficiências nutricionais, devido aos altos teores de PROT, DS, Fe e Zn. Os altos teores de fibra alimentar total e RS das cultivares Iraí, Minuano e TPS Bonito, e especialmente os altos teores de fibra solúvel das cultivares Guateian 6662 e Rio Tibagi sugerem que estas poderiam auxiliar no controle dos lipídios e glicose séricos. Os grãos cozidos apresentaram redução no DS e aumento de RS após armazenagem (4 °C ou -20 °C), mas estas alterações foram mais pronunciadas em feijões que tinham baixos teores de RS antes do cozimento do que naqueles com altos teores. Os teores de TDF, IDF, e SDF não alteraram após a armazenagem. Palavras-chave: fibra alimentar; amido disponível; amido resistente; conteúdo mineral. AbstractSixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans. Using cluster analysis it was possible to identify groups of cultivars with different nutritional features. Bean cultivars were categorized into four different groups according either to their macronutrient content (crude protein-PROT, total dietary fiber...

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“…DF can be divided into two types on the basis of solubility: water soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) (Kutoš et al, 2003). SDF is composed of non-starch polysaccharides (NSPs) that cannot be digested by the human digestive system but can be dissolved in warm or hot water.…”

Section: Introductionmentioning

confidence: 99%

“…Research has shown that DF has many physiological functions and can prevent and treat diseases of modern civilization, including regulating blood glucose levels and preventing diabetes (Esposito et al, 2005;Kalkwarf et al, 2001), inhibition effects on breast cancer (Adlercreutz et al,1987;Goldin et al, 1982;Roy et al, 2002), oxidation resistance and free radical scavenging effects (Alía et al, 2003;Pillai et a., 1999), inhibition of poisonous fermentation products and prevention of colorectal cancer (Levi et al, 2001), treatment of cardiovascular disease (Theuwissen et al, 2008), and reduction of blood pressure and lowering of blood lipids (Jiménez-Escrig, et al, 2000;. Therefore, it is suggested that the total DF intake should be 25-38 g/person/day, of which SDF and IDF should account for 20% and 80%, respectively (Fagan et al, 2006;Kutoš et al, 2003;Slavin, 2005).China has the largest peanut production, consumption, and export trade. At the same time, the cultivated area and annual output of peanuts in China are both the highest in the world.…”

mentioning

confidence: 99%

Technology Optimization for Microwave-assisted Extraction of Water Soluble Dietary Fiber from Peanut Hull and Its Antioxidant Activity

Gong

Yang

et al. 2011

FSTR

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In order to exploit and utilize peanut industry resources and produce additional high value products, the use of microwave-assisted technology for extracting water soluble dietary fiber (SDF) from peanut hull was investigated. The factors that influence the SDF extraction were studied via response surface methodology. Regression models for the relationships between these factors and SDF extraction yield as well as the percentage content of non-starch polysaccharides (NSP) were established. The optimum parameters were a liquid-to-solid ratio of 1:16, microwave power of 700W, heating time of 6min, and heating temperature of 90℃. Under these conditions, the SDF extraction yield and NSP percentage content reached 2.68% and 56.06%, respectively. The IC 50 values for SDF scavenging of hydroxyl free radicals, superoxide anion free radicals, and DPPH free radicals were 0.78 mg/mL, 6.66 mg/mL, and 5.12 mg/mL, respectively. Moreover, the iron and molybdenum reduction capacities were similar to 8.015 μg/mL and 28.505 μg/mL ascorbic acid reduction capacities, respectively.Keywords: peanut water soluble dietary fiber, microwave-assisted extraction, optimum extraction conditions, antioxidant activity *To whom correspondence should be addressed. E-mail: lhtyln0626a@yahoo.com.cn IntroductionDietary fiber (DF), including polysaccharides, oligosaccharides, lignin, and related plant materials, refers to some edible vegetative carbohydrates and similar substances that are resistant to intestinal digestion and absorption and can be fully or partially fermented in the colon or rectum (Hu, 2003). DF can be divided into two types on the basis of solubility: water soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) (Kutoš et al., 2003). SDF is composed of non-starch polysaccharides (NSPs) that cannot be digested by the human digestive system but can be dissolved in warm or hot water. An aqueous solution of SDF can be precipitated by a quadruple volume of anhydrous alcohol. SDF is mainly substances that are accumulated in and secreted from plant cells as well as some microbial polysaccharides and synthetic polysaccharides. The main constituents of SDF are some gums (i.e. pectin, arabic gum, carrageenin, guar gum, xanthan gum, agar, and galactomannan), dextran, alginate, carboxymethyl cellulose, and fungal polysaccharides. Research has shown that DF has many physiological functions and can prevent and treat diseases of modern civilization, including regulating blood glucose levels and preventing diabetes (Esposito et al., 2005;Kalkwarf et al., 2001), inhibition effects on breast cancer (Adlercreutz et al.,1987;Goldin et al., 1982;Roy et al., 2002), oxidation resistance and free radical scavenging effects (Alía et al., 2003;Pillai et a., 1999), inhibition of poisonous fermentation products and prevention of colorectal cancer (Levi et al., 2001), treatment of cardiovascular disease (Theuwissen et al., 2008), and reduction of blood pressure and lowering of blood lipids (Jiménez-Escrig, et al., 2000;. Therefore, it is suggested that...

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Dietary fibre content of dry and processed beans

Cited by 177 publications

References 9 publications

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L.

Technology Optimization for Microwave-assisted Extraction of Water Soluble Dietary Fiber from Peanut Hull and Its Antioxidant Activity

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