Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ) and millet ( Panicum miliaceum )

Kurek, Marcin Andrzej; Karp, Sabina; Wyrwisz, Jarosław; Niu, Yuge

doi:10.1016/j.foodhyd.2018.07.021

Cited by 93 publications

(45 citation statements)

References 33 publications

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“…The dietary soluble fiber (DSF) content in red chilto skin, pulp and seeds was 9.72; 9.06 and 5.59%, respectively. The DSF content was higher than the reported in the flours of amaranth and quinoa (Kurek et al, 2018) and similar to wheat flour (Zhang et al, 2018). It is proven that dietary fibers produce certain healthy effects for consumers through increased fecal volume, stimulation of the fermentation of the colon, reduction of postprandial blood glucose and pre-prandial cholesterol level.…”

Section: Chemical and Functional Characterization Of Chilto Red Fruitmentioning

confidence: 59%

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Orqueda

Torres

Zampini

et al. 2020

Heliyon

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A B S T R A C TThe "red chilto" (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from "red chilto" as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS þ ; H 2 O 2 ; O 2 ; HO ) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean "red chilto" fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.

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Section: Chemical and Functional Characterization Of Chilto Red Fruitmentioning

confidence: 59%

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Orqueda

Torres

Zampini

et al. 2020

Heliyon

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“…The endothermic peak transition at 50–135 °C could be attributed to the phase transition of pectin with absorbed water from a crystalline to an amorphous structure (Slavov et al , ). The second endothermic peak transition at approximately 155 °C could be due to either the evaporation of bound water or to carbohydrate degradation (Kurek et al , ).…”

Section: Resultsmentioning

confidence: 99%

“…The higher transition temperature of mung bean DF is indicative of a higher thermal stability, while the lower transition temperature of quinoa DF suggests a lower thermal stability (Osorio et al , ). Kurek et al (), who evaluated the thermal properties of DFs extracted from quinoa by different methods, concluded that the transition temperatures and Δ H of quinoa DFs were 165.45–187.98 °C and 164.00–171.00 J g −1 , respectively. Differences in measurements might be attributed to different concurrent and consecutive reactions specific to each DF (Karaman et al , ).…”

Section: Resultsmentioning

confidence: 99%

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Zhang

Wang

Tan

et al. 2020

Int J of Food Sci Tech

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Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), DH (185.53 J g À1 ), water-holding capacity (WHC, 5.35 g g À1 ), a-amylase activity inhibition ratio (a-AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and T p (163.05°C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g À1 ), and T p (176.25°C), but lowest CV (15.26%) and DH (132.15 J g À1 ). Correlation analysis showed cellulose content had positive linear correlations with CV, DH, WHC, a-AAIR and GAC, but a negative correlation with T p . The structure and properties of DF are largely attributed to cellulose content.

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“…Besides, amaranth has higher lysine and starch than in other cereals [40]. Monosaccharide composition of dietary fiber present in amaranth is well known [48,24], and amaranth could serve as a significant source of dietary fiber [48]. Moreover, amaranth has higher fiber and mineral content than other gluten-free grains [21].…”

Section: Gluten-free Grainmentioning

confidence: 99%

Amaranth: An Ancient and High-Quality Wholesome Crop

Adhikary¹,

Khatri-Chhetri²,

Śląski³

2020

Nutritional Value of Amaranth

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Amaranth was a staple of the Aztec diet and is described as a "superfood" in part because of its high protein content and well-balanced amino acid profile. In terms of nutrient content, amaranth surpasses many staple crops such as rice, corn, and wheat. Additionally, lysine content is twice as much than in rice and thrice as much than in corn. Along with desirable agronomic traits, this crop has been hugely applauded for its gluten-free nature. Not only can it benefit vegan and gluten allergy personals, but it also has the potential to supply high-quality proteins and at the same time provides antimicrobial activities in the packaged food items. Despite all of these properties, this crop is still not in the mainstream cultivation practices in North America and in many parts of the world. As the planet is expecting massive increase in human population and global climate change, we firmly believe that this widely distributed, ancient, protein-rich pseudo-cereal has a potential to augment our food system. In this book chapter, we aim to report the nutritional properties of grain amaranth.

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Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ) and millet ( Panicum miliaceum )

Cited by 93 publications

References 33 publications

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Amaranth: An Ancient and High-Quality Wholesome Crop

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