• Title/Summary/Keyword: insoluble dietary fiber

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The Composition of Dietary Fiber on Brassica Vegetables (Brassica 쌈샐러드 채소류의 일반성분과 식이섬유소에 관한 연구)

  • 김대진;김지민;홍상식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.4
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    • pp.700-704
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    • 2004
  • This study was conducted to determine the several structural carbohydrate of 9 kinds of brassica vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of brassica vegetables were 2∼3 times higher than those of grain as dry matter basis. However, the crude ash content of brassica vegetables was 7 times higher than that of grain. Total dietary fiber (TDF) was ranged from 24.26% (Narinosa) to 47.33% (Chinensis) as dry matter basis. Insoluble dietary fiber (IDF) was ranged from 17.75% (Narinosa) to 26.81% (Toscana) as dry matter basis. Soluble dietary fiber (SDF) was ranged from 3.20% (Toscana) to 23.45% (Narinosa) as dry matter basis. The correlation of brassica vegetables was r=0.30 between TDF and IDF, r=0.89 between TDF and SDF (p<0.01), r =0.25 between TDF and CHO, and r=0.29 between DFi and NDF (p<0.05), respectively.

Preparation of High-Fiber Bread with Barley Flour (보리가루를 이용한 고식이섬유 빵의 제조)

  • Cho, Mi-Kyung;Lee, Won-Jong
    • Korean Journal of Food Science and Technology
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    • v.28 no.4
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    • pp.702-706
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    • 1996
  • Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

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Composition, Water-Holding Capacity and Effect on Starch Retrogradation of Rice Bran Dietary Fiber (미강 식이섬유의 조성과 보수력 및 전분노화에 미치는 영향)

  • Lee, Young-Heon;Moon, Tae-Wha
    • Korean Journal of Food Science and Technology
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    • v.26 no.3
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    • pp.288-294
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    • 1994
  • Dietary fiber contents in brans of the two representative Korean rice varieties, Chucheong and Sucheon were measured by the AOAC method, and the composition of total dietary fiber (TDF) was analyzed with the acid detergent fiber (ADF) procedure. Rice bran contained more than 25% of TDF, most of which was insoluble dietary fiber. Hemicellulose was shown to be the major constituent and rice bran dietary fiber contained distinctive amounts of cellulose and uronic acid. Consecutive acidalkaline treatment of rice bran considerably increased soluble dietary fiber (SDF) content and water-holding capacity (WHC). WHC of wheat flour-rice bran dietary fiber mixture increased with the proportion of rice bran dietary fiber. Analysis of the differential scanning calorimetry thermograms revealed that rice bran dietary fiber effectively retarded retrogradation of wheat starch.

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Neutral detergent fiber rather than other dietary fiber types as an independent variable increases the accuracy of prediction equation for digestible energy in feeds for growing pigs

  • Choi, Hyunjun;Sung, Jung Yeol;Kim, Beob Gyun
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.4
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    • pp.615-622
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    • 2020
  • Objective: The objectives were to investigate correlations between energy digestibility (digestible energy [DE]:gross energy [GE]) and various fiber types including crude fiber (CF), total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), neutral detergent fiber (NDF), and acid detergent fiber (ADF), and to develop prediction equations for estimating DE in feed ingredients and diets for growing pigs. Methods: A total of 289 data with DE values and chemical composition of feeds from 39 studies were used to develop prediction equations for DE. The equations were validated using values provided by the National Research Council. Results: The DE values in feed ingredients ranged from 2,011 to 4,590 kcal/kg dry matter (DM) and those in diets ranged from 2,801 to 4,203 kcal/kg DM. In feed ingredients, DE:GE was negatively correlated (p<0.001) with NDF (r = -0.84), IDF (r = -0.83), TDF (r = -0.82), ADF (r = -0.78), and CF (r = -0.72). A best-fitting model for DE (kcal/kg) in feed ingredients was: 1,356 + (0.704 × GE, kcal/kg) - (60.3 × ash, %) - (27.7 × NDF, %) with R2 = 0.80 and p<0.001. In diets, DE:GE was negatively correlated (p<0.01) with NDF (r = -0.72), IDF (r = -0.61), TDF (r = -0.52), CF (r = -0.45), and ADF (r = -0.34). A best-fitting model for DE (kcal/kg) in diets was: 1,551 + (0.606 × GE, kcal/kg) - (22.1 × ash, %) - (25.6 × NDF, %) with R2 = 0.62 and p<0.001. All variables are expressed as DM basis. The equation developed for DE in feed ingredients had greater accuracy than a published equation for DE. Conclusion: All fiber types are reasonably good independent variables for predicting DE of swine feeds. The best-fitting model for predicting DE of feeds employed neutral detergent fiber as an independent variable.

Studies on Composition of Dietary Fiber in Vegetables (한국인 상용 채소류의 식이섬유 조성에 관한 연구)

  • Kye, Soo-Kyung
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.1
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    • pp.28-41
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    • 2014
  • The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

Study on Total Carbohydrate and Dietary Fiber in Domestic Herbs and Chinese Herbs (국내산 및 중국산 십전대보탕 재료의 구조탄수화물과 식이섬유에 관한 연구)

  • Kim Ki-Chul;Kim Ji-Min;Kim Dae-Jin
    • Journal of Life Science
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    • v.15 no.1
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    • pp.49-54
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    • 2005
  • This study was conducted to determine the total carbohydrate (CHO), nitrogen free extract (NFE), non fiberous carbohydrate (NFC) and ditery fiber (NDF, neutral detergent fiber; TDF, total dietary fiber; IDF, insoluble dietary fiber; SDF, soluble dietary fiber) of 17 kinds of domestic and Chinese herbs. The samples were dried at 60t for 24 hrs and ground to pass a 0.5mm screen. The contents of NFE was ranged from $85.73\%\;to\;57.57\%$, NDF was ranged from $85.72\%\;to\; 29.74\%$, CHO was ranged from $92.68\%\;to\;63.01\%$, TDF was ranged from $87.33\%$to 17.21, IDF was ranged from $86.37\%\;to\;14.56\%$, SDF was ranged from $6.06\%\;to\;0.97\%$ on domestic herbs in dry matter basis. NFE was ranged from $95.33\%\;to\;35.24\%$, NDF was ranged from $71.48\%\;to\;29.74\%$, CHO was ranged from $78.77\%\;to\; 35.24\%$, TDF was ranged from $86.43\%\;to\;16.22\%$, IDF was ranged from $85.98\%\;to\;13.04\%$, SDF was ranged from $4.13\%\;to\;0.45\%$ on Chinese herbs in dry matter. The several components of domestic and Chinese herbs were not significantly of TDF and IDF, but SDF was significantly by tow-tailed test. The correlationship of several herbs were r=0.99 between TDF and IDF (p<0.01), r=0.51 between TDF and SDF (p<0.01)on domestic herbs. The correlationship of 10 kinds herbs r=0.99 between TDF and IDF (p<0.01), r=0.50 between TDF and SDF (p<0.01) on Chinese herbs, respectively.

Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.) (볶음 처리한 우엉과 돼지감자의 영양성분 및 항산화 활성)

  • Lee, Youn Ri
    • The Korean Journal of Food And Nutrition
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    • v.29 no.6
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    • pp.870-877
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    • 2016
  • In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

Nutritional Characteristics and Bioactive Components Contents of Flos Sophora Japonica (괴화(槐花)의 식품영양학적 접근 및 생리활성물질 함량분석)

  • Park, Sung-Jin;Chung, Byung-Hee;Choi, Young-Su;Kim, Jong-Dai;Park, Sung-Hye
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.21 no.1
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    • pp.171-180
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    • 2007
  • The purpose of this study is to determine the possibility of using Flos Sophora japonica as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Flos Sophora japonica a were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 67.76%, 19.87%, 4.61% and 7.76%. And the calories of Flos Sophora japonica Linne was 318.32 Kcal. Total dietary fiber was 25.35% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.80 % and 23.56 %, respectively. The protein were contained total 18 different kinds of amino acids. The contents of non-essential and essential amino acids were 4,898.78mg and 5,953.51mg. The K was the largest mineral followed by Ca, P and Mg, which means Flos Sophora japonica Linne is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 29.69%, 34.93% and 35.38%. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Flos Sophora japonica Linne was higher than that of any other plant, which suggest that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 22.60%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Flos Sophora japonica Linne were 3.9 ${\mu}$g which is comparable to 1233.0 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Flos Sophora japonica Linne were also potential materials for good health food. It is expected that follow up study of Flos Sophora japonica Linne through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

Analysis of General Components, Mineral Contents, and Dietary Fiber Contents of Synurus deltoides (수리취(Synurus deltoids)의 일반성분, 무기질 및 식이섬유에 관한 연구)

  • Park, Min-Hee;Choi, Byoung-Gon;Lim, Sang-Hyun;Kim, Kyung-Hee;Heo, Nam-Ki;Yu, Seong-Hee;Kim, Jong-Dai;Lee, Kwang-Jae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.11
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    • pp.1631-1634
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    • 2011
  • This study was conducted to estimate the general components, minerals, and dietary fiber contents of Synurus deltoides. S. deltoides contained 81.1% moisture content, and the proportions of crude fat, crude protein, crude ash, and crude fiber were 0.3%, 4.2%, 2.6%, and 3.5%, respectively. Potassium (3,249.1 mg) was the most abundant component among the minerals in S. deltoides. In addition, S. deltoides contained many other minerals, e.g. calcium (854.8 mg), phosphorus (60.3 mg), magnesium (344.7 mg), sodium (57.3 mg), zinc (1.7 mg), iron (30.9 mg), copper (0.8 mg), and manganese (5.8 mg). Almost all of the mineral contents of S. deltoides were higher than those of Aster scaber and Ligularia fischeri, except for zinc, copper, and manganese. Total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble dietary fiber (SDF) contents of S. deltoides were 42.6 g, 37.9 g, and 4.7 g, respectively, and these were also higher than those of A. scaber and L. fischeri used in this study. These results suggest that S. deltoides may be a valuable nutrient source.

Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder (꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성)

  • Jang, Woo Hyuk;Yoo, Young-Bok;Kim, Byung Hee;Bae, Song-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.12
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    • pp.1988-1993
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    • 2013
  • The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.