Viscosity as Related to Dietary Fiber: A Review

Dikeman, Cheryl L.; Fahey, G. C.

doi:10.1080/10408390500511862

Cited by 521 publications

(322 citation statements)

References 89 publications

Supporting

Mentioning

307

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, the addition of husk increased water absorption because of the hydrogen bonding interaction between the hydroxyl groups of water and those of polysaccharide macromolecules present in the fibre (Dikeman & Fahey 2006). If the water absorption increases dramatically, the batter of extremely high viscosity will be a result, in which air bubbles cannot be sufficiently trapped.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

Beikzadeh S., Peighambardoust S.H., Beikzadeh M., Asghari Javar-Abadi M., Homayouni-Rad A. (2016): Effect of psyllium husk on physical, nutritional, sensory, and staling properties of dietary prebiotic sponge cake. Czech J. Food Sci., 34: 534-540.The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Czuchajowska et al (1992) reported similar results. An increase in the absorption of water is caused by the interaction between the hydroxyl groups of water and those of polysaccharide macromolecules present in the husk (Dikeman & Fahey 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Therefore, choosing a sweet potato with low viscosity as the feedstock may be beneficial for reducing the cost of ethanol production. According to several studies, the viscosity of a plant is mainly related to fiber and pectin (Dikeman and Fahey, 2006;Sreenath et al, 1987). The addition of water may also affect the viscosity of the fermentation mash.…”

Section: Statistical Methods and Calculationsmentioning

confidence: 99%

Comparison of ethanol production performance in 10 varieties of sweet potato at different growth stages

et al. 2012

View full text Add to dashboard Cite

“…For the reason of complexity, measured values of GI fluid viscosity for humans in the fed and fasted states are very limited [48]. Echo-planar MRI was used in humans to monitor the changes in a viscous meals viscosity by Marciani et al [49] and they found significant reduction in the meals viscosity with time due to dilution by the gastric juice [49].…”

Section: Physiological Parametersmentioning

confidence: 99%

“…Viscosity is also affected by pH in addition to soluble meal content and concentration [4]. Test meals containing dietary fibres are administered that have viscosities ranging from 10 to > 10,000 cP [4,48,49] [4,50,51].…”

Section: Physiological Parametersmentioning

confidence: 99%

Drug release from matrix tablets: physiological parameters and the effect of food

Nokhodchi

Asare-Addo

2014

Expert Opinion on Drug Delivery

View full text Add to dashboard Cite

Introduction: As dissolution plays an important and vital role in the drug-delivery process of oral solid dosage forms, it is, therefore, essential to critically evaluate the parameters that can affect this process. Areas covered:The consumption of food as well as the physiological environment and properties of the gastrointestinal tract, such as its volume and composition of fluid, the fluid hydrodynamics, properties of the intestinal membrane, drug dose and solubility, pK a , diffusion coefficient, permeability and particle size, all affect drug dissolution and absorption rate. There are several dissolution approaches that have been developed to address the conditions as experienced in the in vivo environment, as the traditional dissolution being a quality control method is not biorelevant and as such do not always produce meaningful data. This review also describes the development of a systematic way that differentiates between robust and non-robust formulations by varying the effects of agitation and ionic strength through the use of the automated United States Pharmacopeia type III Bio-Dis apparatus. Expert opinion:With the improved understanding of the physiological parameters that can affect the oral bioperformance of dosage forms, strides have, therefore, been made in making dissolution testing methods more bio-logically based with the view of obtaining more in vitro--in vivo correlations.Keywords: agitation rate, biodissolution, drug release, effect of food, hydrophilic matrices, ionic strength Highlights -Understanding all the physiological parameters can serve as a basis for designing dissolution testing methods and systems that can more fully represent the gastrointestinal (GI) tract in humans and allow more in vitro-in vivo (IVIVC) correlations to be obtained thereby improving the oral bioperformance of dosage forms.-Simulation of GI conditions is essential to adequately predict the in vivo behaviour of drug formulations.-The choice of appropriate media for in vitro tests is crucial to their ability to correctly forecast the food effect in pharmacokinetic studies.-Several methods of dissolution testing have been conducted and are still ongoing that seek to further understand and develop media and dissolution methods to better represent the in vivo conditions and to aid in the better prediction of in vivo drug release.-Systematic change of agitation method and ionic strength evaluation may be used as additional tools in allowing for the identification of potential fed and fasted effects on drug release from hydrophilic matrices in the drive for developing dissolution methodologies that are more relevant in helping to achieve more IVIVC.

show abstract

Viscosity as Related to Dietary Fiber: A Review

Cited by 521 publications

References 89 publications

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Comparison of ethanol production performance in 10 varieties of sweet potato at different growth stages

Drug release from matrix tablets: physiological parameters and the effect of food

Contact Info

Product

Resources

About