Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Chu, Jiaxi; Zhao, Haizhen; Lu, Zhaoxin; Lü, Feng; Bie, Xiaomei

doi:10.1016/j.foodchem.2019.05.035

Cited by 198 publications

(102 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Conversely, fermentation consequently decreases quantities of cellulose and hemicellulose, protein, and fat. Transformation of fat into fatty acid is also another benefit, which occurs because materials can bind fat and reduce losses during food processing, in addition to producing a consistent food structure (Chu et al., 2019). Rhizopus sp., lactic acid bacteria, and Bacillus sp.…”

Section: Improving the Characteristics Of Bsg‐enhanced Food Products By Fiber Modification Treatmentsmentioning

confidence: 99%

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

View full text Add to dashboard Cite

The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.

show abstract

Section: Improving the Characteristics Of Bsg‐enhanced Food Products By Fiber Modification Treatmentsmentioning

confidence: 99%

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Among the samples, the E‐RIDF (5.62 ml/g) had the highest WSC value (Figure 5B), which might be related to good hydrophilic ability (Park, Lee, & Lee, 2013). The WSC value of E‐RIDF significantly ( p < .05) increased by 37%, a value higher than the 2.00 ml/g for millet bran, 4.58 ml/g for ISF, 1.92 ml/g for ginger residue, and 5.31 ml/g for buckwheat bran IDF powder (Chen et al., 2019; Chu et al., 2019; Meng et al., 2019; Wang et al., 2020). The hydrolysis of cellulose and hemicellulose by cellulase and xylanase could break the β‐glycosidic bond connection, exposing more water‐binding sites and dipole forms, leading to higher WSC (Cheng et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

Wang

Shen

Chao

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Increased consumption of animal-based food and decreased consumption of cereals and rhizome food have been significant features of the changes in the modern eating habits over the past 20 years, which had numerous negative effects on physical health. Dietary fibers (DFs) are a group of macromolecular carbohydrate extracted from grains, beans, and vegetables, which can be classified into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) according to their water solubility. Many studies have found that eating a fiber-rich diet can increase the volume of feces, accelerate the speed of defecation, and play a role in preventing constipation (Patel, 2015). Therefore, the beneficial effect of DF on human health has been further investigated with great accomplishments. DF from plant sources (cereals, nuts, fruits, and vegetables) is not directly applied to food products due to its negative impact on food quality, such as taste and appearance (Robin, Schuchmann, & Palzer, 2012). However, some commonly used modification

show abstract

“…19 Hence, high-quality dietary fibre is regarded to compose of more than 10 % SDF. 29 In contrast, higher levels of IDF has been reported to result in increased feed rate of passage, as well as reduced contact between digestive enzymes and dietary nutrients, thus leading to reduced nutrient digestibility. 30 In addition, the inclusion of fermentable fibres in diets may enhance microbial nitrogen production due to higher energy availability during subsequent fermentation in the colon.…”

Section: Total Dietary Fibrementioning

confidence: 99%

Synergistic Effect of a Mixed Culture in Solid-state Fermentation

Lee²

2021

Preprint

View full text Add to dashboard Cite

show abstract

Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Cited by 198 publications

References 34 publications

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

Synergistic Effect of a Mixed Culture in Solid-state Fermentation

Contact Info

Product

Resources

About