The physiological roles of dietary fibre

Brownlee, Iain A.

doi:10.1016/j.foodhyd.2009.11.013

Cited by 359 publications

(223 citation statements)

References 207 publications

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“…Ot is well known that dietary fiber is part of a healthy diet. Studies have shown that the dietary fiber influences the gut physiology and protects against different diseases such as haemorrhoids or cardiovascular disease, atherosclerosis, dyslipidemia, hypertension, and some types of cancer (Kendall et al, 2010;Brownlee, 2011;Mackie et al, 2015;Zhu et al, 2015). Table 2 shows the EAA content of unprocessed and germinated tepary bean flours (UTBF, DGTBF).…”

Section: Chemical Composition and Nutritional Properties Of Optimizedmentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

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Section: Chemical Composition and Nutritional Properties Of Optimizedmentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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“…A small but statistically significant varietal effect on crude fiber content of the wheatdoum breads was observed, related to the differences in crude fiber of the doum fruit previously reported (Aboshora et al 2014), so it was found that the fiber content in DFF-WF (20 %) breads was fourfold that of the control bread. Recently, many researches indicated that numerous health benefits are associated with an increased intake of dietary fiber, including a reduced risk of coronary heart disease, diabetes, obesity, and some forms of cancer, as well as a reduction in cholesterol and fat (Anderson et al 2009;Brownlee 2011). All ratios of the DFF-WF breads had significantly high carbohydrates content than the control.…”

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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“…In the absence of dietary fiber or other luminal energy sources, resident bacteria in the colon will turn to large intestinal mucus as an energy source prior to attacking the underlying mucosa [84]. As bacteria require the necessary enzymes to break down saccharide bonds of the diverse range of dietary fibers, fiber will clearly affect microfloral population dynamics.…”

Section: Fiber and Gut Microfloramentioning

confidence: 99%

“…Furthermore, feed-forward and feedback from other portions of the gut as a result of fiber intake could also affect motility of the different organs of the GIT. Prolongation of nutrient release into the intestinal lumen from the stomach is likely to result in a lengthened phase of hormonal feedback from the duodenum, terminal ileum and colon, leading to a delay in gastric emptying [84]. At the same time, this delay in the gastric emptying towards small intestine are likely to increased motility distally (and therefore decreased transit time).…”

Section: Digestive and Absorptive Functions Of The Gastrointestinal Tmentioning

confidence: 99%

“…In a study comparing the physiological effects of a mixed meal containing high levels of natural fibers (fruit, vegetables and whole grains) against one without these fibers (instead containing fruit and vegetable juice and refined grains), concluded that removal of natural fiber decreased gastric emptying mean rate of approximately 45 min in a crossover feeding trial in 8 healthy adult participants [128]. The dietary fibers that raise the bulk of luminal contents of the large bowel are those that are not well fermented by the colonic microflora, and those that have a high water-binding capacity [84].…”

Section: Digestive and Absorptive Functions Of The Gastrointestinal Tmentioning

confidence: 99%

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Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

Staffolo¹,

Bevilacqua²,

Rodríguez³

et al. 2012

The Complex World of Polysaccharides

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The physiological roles of dietary fibre

Cited by 359 publications

References 207 publications

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

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