Sorghum and millets in individual nutrition
In bread making, the incorporation of fibre ingredients reported to increase the water hydration values of flour. Fibre in foods can change their consistency, texture, rheological behavior and sensory characteristic of the end products, the emergence of novel sources of fibres, have been offering new opportunities in their use in food industry (Guillon and Champ 2000). Soluble non-starch polysaccharides were reported to increase in both types of peels as a result of extrusion. The resulted increase in IDF was due to some of the starch in cooked potato had become indigestible by amylopectin enzymes and RS was considered to be the observed increment in the IDF fraction.
Stimulation of rat colonic crypt cell proliferative activity by wheat bran consumption during the stage of 1,2-dimethylhydrazine administration. Effects of the fibre components pectin, cellulose, and lignin on bile salt metabolism and biliary lipid composition in man. Effect of cellulose incorporation in a low fiber diet on fecal excretion and serum The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects.
Previously it has been found that intravenous infusions of GLP-1 (50 pmol/kgâ‹… h) during 4 h reduced voluntary energy intake by 12% at a subsequent lunch meal, as compared to saline in young healthy men . In the present study, the BK evening meal decreased the feeling of hunger during the whole experimental day, as compared to the evening WWB, and reduced voluntary energy intake (âˆ’12%) at lunch.
Holscher and other researchers hope that they will learn enough about how fiber influences the microbiome to use it as a way to treat disorders. She can then give some of her volunteers an extra source of fiber â€” such as walnuts â€” and look for changes in both their microbiome and their levels of inflammation. Martens, a microbiologist at the University of Michigan who was not involved in the new studies. A number of species in this ecosystem â€” all of it built on fiber â€” may be talking to our guts.
When given BK as a late evening meal the test subjects significantly reduced their energy intake at lunch by 12%, compared to energy intake at lunch after the WWB evening meal (P < 0.05)="" (tableâ 4).="" ad="" libitum="" energy="" intake="" at="" breakfast="" was="" 400="" kcal="" and="" 415="" kcal="" following="" bk="" and="" wwb="" evening="" meal,="" respectively,="" with="" no="" significant="" difference="" depending="" on="" the="" previous="" evening="" meal="">
The physico-chemical properties, methods of analysis and therapeutic functions of dietary fibre are discussed in this paper. Dietary fibre is naturally present in cereals, fruits, vegetables and nuts. Oat bran or oat fibre appears to be suitable fat replacement in ground beef and pork sausage products due to its ability to retain water and emulate particle definition in ground meat in terms of both colour and texture (Verma and Banerjee 2010). Dietary fibres based on pectins, cellulose, soy, wheat, maize or rice isolates and beet fibre can be used for improving the texture of meat products, such as sausages, salami and at the same time, are adequate to prepare low-fat products, such as â€˜Dietetic hamburgersâ€™.
These components include resistant starches and oligosaccharides along with other substances that exist within the plant cell structure and contribute to the material that passes through the digestive tract. Other examples of bulking fiber sources used in functional foods and supplements include cellulose, guar gum and xanthan gum.
Dietary fiber has many functions in diet, one of which may be to aid in energy intake control and reduced risk for development of obesity. The right side of the colon is involved in nutrient salvage so that dietary fiber, resistant starch, fat and protein are utilized by bacteria and the end-products absorbed for use by the body Dr Saura-Calixto added: “The daily consumption of 300 millilitres of red wine would increase soluble dietary fibre intake by 6.9%.” Dietary fibre is made up of indigestible proteins which are considered a crucial part of a healthy diet.
Effect of food processing on the physicochemical properties of dietary fibre. Significant physicochemical properties of dietary fiber include solubility, viscosity, water holding capacity, bulking and fermentability. Asp N-G, Johansson C-G, Hallmer H, SiljestrÃ¶m M: Rapid enzymatic assay of insoluble and soluble dietary fiber.
Rationale: A number of potential adverse effects have been identified for high intakes of dietary fibre. The value within each gender was set for all ages at the highest median of any of the age groups plus an allowance of slightly more than 4 g/day for men and slightly less than 3 g/day for women for the component of RS not included in the food data base for dietary fibre used for these surveys, and rounding. However, there are few studies that have looked at the role of dietary fibre in the aetiology, rather than treatment, of these diseases. However, it is worth noting that the food data bases for dietary fibre used for these surveys does not equate precisely to the FSANZ definition as the analytical methods used (AOAC in Australia and Englyst in New Zealand) measure a different set of components.
Although many researchers believe that dietary fiber intake reduces risk of colon cancer, one study conducted by researchers at the Harvard School of Medicine of over 88,000 women did not show a statistically significant relationship between higher fiber consumption and lower rates of colorectal cancer or adenomas. Health benefit from dietary fiber and whole grains may include a decreased risk of death and lower rates of coronary heart disease, colon cancer, and type 2 diabetes. Indigestible dextrin is a water-soluble dietary fiber extracted and prepared from the indigestible components in the resulting mush. An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber . Combining highly fermentable carbohydrate sources such as guar gum and high amylose cornstarch with the more resistant fiber in wheat bran appears to shift the fermentation and in the case of HAS also the release of SCFA to more distal parts of the colon.