Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse

Sangnark, Arpathsra; Noomhorm, Athapol

doi:10.1016/s0308-8146(02)00257-1

Cited by 262 publications

(179 citation statements)

References 17 publications

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“…Mixtures with coarse-grained bamboo fibre show high values of WHC and WBC, similar to those of pea fibre, in comparison with control sample. Eventhough the finest fibres had the highest surface contact and it is related to higher water absorption capacity (Chau et al, 2007) , an opposite trend was observed in accordance with other authors (Sangnark and Noomhorm, 2003). These differences can be related to the morphology of fibres, taking into account that the bamboo fibres used were flat and lengthy, oppositeto other fibres, such as pea or potato, which are more rounded and polyhedral (Martínez et al, 2014).…”

Section: Resultssupporting

confidence: 82%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

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Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.

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Section: Resultssupporting

confidence: 82%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

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“…The potato and apple fibers showed the lowest values of water holding capacity and swelling capacity. The water holding capacity values reported by Rosell et al (2009) for bamboo fiber (4.83) and by Sangnark and Noomhorm (2003) for sugarcane bagasse fiber (4.98) were similar to those of the bamboo fiber in the present study.…”

Section: Physicochemical and Technological Properties Of Vegetable Fisupporting

confidence: 85%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

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Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14 %, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers. Graphical Abstract

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“…Jinshui & Benedito (2002) mentioned that fibers, increased water absorption and adversely affect volume and specific volume in bakery products. Sangnark & Noomhorn (2003) and Bouaziz et al, (2010) revealed that volume and specific volume of white pan bread decreases as dietary fiber increased. The loaf volume of fortified breads with date pits was lower than the bread control, also in terms of specific bread volume (cm 3 /g), date pits at 5%, 10% & 15% promoted a significant decrease compared with control bread without any supplementation.…”

Section: Resultsmentioning

confidence: 99%

Potential Effect of Date Pits Fortified Bread on Diabetic Rats

Halaby¹

2014

IJNFS

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Abstract:The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.

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Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse

Cited by 262 publications

References 17 publications

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Characterization of vegetable fiber and its use in chicken burger formulation

Potential Effect of Date Pits Fortified Bread on Diabetic Rats

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