Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study

Robertson, James A.; Monredon, F. de; Dysseler, P.; Guillon, Fabienne; Amadò, Renato; Thibault, Jean-François

doi:10.1006/fstl.1999.0595

Cited by 496 publications

(328 citation statements)

References 8 publications

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“…The swelling capacity was determined according to the methodology used by Robertson et al (2000). The method uses 100 mg of sample, placed in 10 mL of distilled water for its hydration, in a graduated cylinder (1.5 cm diameter) at room temperature.…”

Section: Swelling Capacitymentioning

confidence: 99%

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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Section: Swelling Capacitymentioning

confidence: 99%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

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“…Water holding capacity and swelling capacity were determined by the method of Robertson et al (2000). while oil holding capacity was determined according to Lin et al (1974) using cellulose as a standard control.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits

Saikia

Mahanta

2015

J Food Sci Technol

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A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrullus lanatus), Burmese grape (Baccurea sapida Muell. Arg) and Khasi mandarin orange (Citrus reticulata Blanco), and blossom of seeded banana (Musa balbisiana, ABB). Highest yield of fiber was obtained from Burmese grape peel (BGPL, 79.94 ± 0.41 g/ 100 g) and seeded banana blossom (BB 77.18 ± 0.20 g/ 100 g). The total dietary fiber content (TDF) was highest in fiber fraction derived from pineapple pomace (PNPM, 79.76 ± 0.42 g/100 g) and BGPL (67.27 ± 0.39 g/100 g). All the samples contained insoluble dietary fiber as the major fiber fraction. The fiber samples showed good water holding, oil holding and swelling capacities. The fiber samples exhibited antioxidant activity. All the samples showed good results for glucose adsorption, amylase activity inhibition, glucose diffusion rate and glucose diffusion reduction rate index.

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“…WHC and OHC were determined according to methods described by Robertson et al (2000). Distilled water / commercial olive oil (25 mL) was added to 250 mg of dry sample, stirred and left at room temperature for 1 h. After centrifugation, the residue was weighed.…”

Section: Functional Property Analysis Water-holding Capacity (Whc) Anmentioning

confidence: 99%

Interaction of Semi-Refined Carrageenan (E407a) With Nano Quanta of Some Food Hydrocolloids and Their Physiochemical, Functional and Rheological Properties

Marimuthu¹,

Ilansuriyan²,

Yap³

et al. 2017

J microb biotech food sci

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Interaction of semi-refined carrageenan with other food hydrocolloids in different ratio and their rheological, physicochemical and some functional characteristics were evaluated in the present study. Gel strength and viscous synergism index (Iv) were measured and used to analyze their interaction level. Kappa carrageenan had good synergistic effect with cassia, LBG, guar, HPMC and konjac and antagonistic effect with xanthan, alginate, CMC and agar. Only Iota carrageenan in the range of 60:40 with kappa showed neutral effect. A blend of SRC with konjac / LBG can be made for good gel strength whereas konjac / GG for good viscosity. Therefore, SRC can be used in place of refined carrageenan in some food applications.

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Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study

Cited by 496 publications

References 8 publications

Characterization of vegetable fiber and its use in chicken burger formulation

Characterization of vegetable fiber and its use in chicken burger formulation

In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits

Interaction of Semi-Refined Carrageenan (E407a) With Nano Quanta of Some Food Hydrocolloids and Their Physiochemical, Functional and Rheological Properties

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