Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

Sangnark, Arpathsra; Noomhorm, Athapol

doi:10.1016/j.lwt.2004.02.015

Cited by 84 publications

(76 citation statements)

References 7 publications

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“…The chemical constituents of bagasse are NDF, ADF, cellulose, hemicellulose, and lignin ranging from 53. 8-90.5, 53.1-64.4, 55-58, 26-32 and 19-22 g.100 g -1 , respectively (BARQUINERO, 1999;SANGNARK;NOOMHORM, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Bagasse is also used in healthy foods formulated with dietary fiber (FERNANDEZ et al, 1996;ARRIGONI et al, 1986;GOURGUE et al, 1994;GAJULA et al, 2008). Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003). However, attempts to incorporate high levels of fiber into extruded products often give them a compact and resistant texture, neither crunchy nor desirable, as a result of reduced expansion (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007;GOURGUE et al, 1994;GAJULA et al, 2008); although expanded extruded products can be milled and the resulting precooked flours can increase their incorporation into foods.…”

Section: Chemical Analysesmentioning

confidence: 99%

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Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Martı́nez-Bustos¹,

Viveros-Contreras²,

Galicia-García³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

Section: Chemical Analysesmentioning

confidence: 99%

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Martı́nez-Bustos¹,

Viveros-Contreras²,

Galicia-García³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…To 0.5 g of each modified DRBDF and untreated DRBDF (as control), 40 mL of following medium was added: Trypticase, a pancreatic digest of casein USP (5 g/L); minerals (Na 2 …”

Section: In-vitro Fermentation Of Modified Drbdf By Human Fecal Bacteriamentioning

confidence: 99%

<i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber

Daou¹,

Zhang²,

Lagnika³

et al. 2014

FNS

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Defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts binding capacity of DRBDF. In-vitro fermentation by human fecal bacteria of modified fibers showed that the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid 135.76 and 25.45 mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75 mmol/L). The amount of short-chain fatty acid increased from 12 h to 24 h and propionic acid was the predominant. On the other hand, in-vitro bile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14% and 30.25% respectively) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%). In the light of obtained results we can affirmed that these physical treatments significantly improved the fermentation products and bile salts binding capacity of DRBDF. Extrusion compared to the other physical treatment methods used in this study has greatly and positively influenced the fermentation and bile binding capacity of DRBDF.

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“…erefore, SEs are widely used as emulsi ers in foods, cosmetics, pharmaceuticals, and agrochemicals. [1][2][3][4][5] e properties of SEs can range from those of a watersoluble emulsi er (high HLB) to an oil-soluble surfactant (low HLB). Speci cally, mono-, di-, and tri-esters are extensively used as emulsi ers.…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

et al. 2014

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Supercritical uid chromatography (SFC) coupled with triple quadrupole mass spectrometry was applied to the pro ling of sucrose fatty acid esters (SEs). e SFC conditions (column and modi er gradient) were optimized for the e ective separation of SEs. In the column test, a silica gel reversed-phase column was selected. en, the method was used for the detailed characterization of commercial SEs and the successful analysis of SEs containing di erent fatty acids. e present method allowed for fast and high-resolution separation of monoesters to tetra-esters within a shorter time (15 min) as compared to the conventional high-performance liquid chromatography. e applicability of our method for the analysis of SEs was thus demonstrated.Please cite this article as: K. Hori, et al

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Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

Cited by 84 publications

References 7 publications

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

<i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber

High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

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Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

Cited by 84 publications

References 7 publications

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

&lt;i&gt;In-Vitro&lt;/i&gt; Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber

High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

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<i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber