• Title/Summary/Keyword: preparation of soluble dietary fiber

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Preparation of Soluble Dietary Fiber from Oak Wood (Quercus Mongolica) and Its Physiological Function in Rat Fed High Cholesterol Diets (참나무 (Quercus Mongolica)로부터 수용성 식이섬유소의 제조 및 기능성 검증)

  • 채영미;임부국;이종윤;김영희;이순재
    • Journal of Nutrition and Health
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    • v.36 no.1
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    • pp.9-17
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    • 2003
  • The preparation method of a soluble dietary fiber from oak wood (Quercus mongolica) and the effect of the soluble dietary fiber on physiological function in rat fed high cholesterol diets was investigated. The best condition for steam explosion method was 25 kgf/㎤ pressure for 6 min. The exploded samples were delignified by the filtration treatment with 1% NaOH for several times, which is the best condition. The enzymatic hydrolysis of Cellusoft cellulase was more effective than Onozuka R-10 cellulase. The manufactured soluble dietary fiber was assayed using gel permeation chromatography (GPC) and it was dissolved in water. Average molecular weight distribution of manufactured soluble dietary fiber was about 348-1,200 and it was assumed the oligomer form fraction. In order to compare the manufactured soluble dietary fiber with commercial soluble dietary fiber (pectin) on the physiological function, Sprague-Dawley male rats weighing 100$\pm$10 g were randomly assigned to one normal diet and five high cholesterol diet containing 1% cholesterol. The high cholesterol diet groups were classified to fiber free diet (FF group), 5% pectin (5P group), 10% pectin (l0P group), 5% manufactured soluble dietary fiber (5M group) and 10% manufactured soluble dietary fiber (10M group). Body weight gains in all soluble dietary fiber groups were lower than FF group. Food intakes were increased in all soluble dietary fiber groups than that of FF group. Food efficiency ratio (FER) was significantly decreased in all soluble dietary fiber groups than that of the FF group, and it was especially was highest in 10% supplemented soluble dietary fiber group. The weight of liver of the soluble dietary fiber supplemented groups were lower than those of the FF group, but weights of cecum and small intestine of all supplemented soluble dietary fiber groups were significantly increased, compared with that of FF group. The weights and water contents in feces were significantly increased by the soluble dietary fiber. The activity of the glutamic oxaloacetic transaminase in soluble dietary fiber groups were significantly decreased than those of FF group. The hepatic glutathione S-transferase activity in all soluble dietary fiber supplemented groups were higher than that of FF group. The physiological effects of the manufactured soluble dietary fiber are the same as the commercial soluble dietary fiber (pectin). The preparation method of the soluble dietary fiber from the oak chips suited to its purpose. (Korean J Nutrition 36(1) : 9~17, 2003)

Preparation of High-Fiber Bread with Camellia (Camellia Japonica L.) Seed Flour (동백유박을 이용한 고식이섬유빵 제조)

  • 강성구;최옥자;김용두;이홍철;고무석
    • Korean Journal of Plant Resources
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    • v.11 no.3
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    • pp.358-362
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    • 1998
  • This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

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Removal of Phenthoate Residues During the Preparation of Dietary Fiber and Bioflavonoid from Mandarin Peels (밀감과피의 식이섬유 및 Bioflavonoid 정제 중 Phenthoate 잔류분의 제거)

  • 이서래;권영주;이미경
    • Journal of Food Hygiene and Safety
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    • v.12 no.1
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    • pp.39-46
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    • 1997
  • Mandarin orange fruits were artificially contaminated with an organophosphorus insecticide phenthoate by dipping and the residue level of phenthoate was investigated during the purification steps of dietary fiber or bioflavonoid. The removal rate of phenthoate at 8 and 0.5 ppm levels was 98% in the total dietary fiber, 99% in the insoluble dietary fiber and 99.8% in the soluble dietary fiber preparations. Kuring the preparation of biflavonoid from peels at a 5 ppm pesticide level, the removal rate was 90% in the intermediate extract and 99.9% in the final extract. In conclusion, phenthoate residues in the peels of mandarin orange were mostly removed during the preparation processes of dietary fiber of bioflavonoid and its residue level would not raise any problem in safety aspects of the purified products.

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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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Preparation and Physicochemical Properties of Soluble Dietary Fiber Extracts from Soymilk Residue at High Temperature (두유박 수용성 식이섬유의 고온 추출물 제조와 이화학적 특성구명)

  • Park, Chun-Ho;Kim, Hyun-Jung;Moon, Tae-Wha
    • Korean Journal of Food Science and Technology
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    • v.29 no.4
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    • pp.648-656
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    • 1997
  • Thermal treatment of soymilk residue was carried out at 140, 150, and $160^{\circ}C$ for possible use as a raw material for dietary fiber, and some physicochemical properties of the extracts were investigated. Soluble dietary fiber(SDF) content of the extracts prepared under optimal conditions was more than 30% suggesting the conversion of insoluble dietary fiber to SDF. The main sugar components of the extracts were glucose, galactose, and arabinose. Analysis of the moelcular weight distribution by high performance size exclusion chromatography revealed that the proportion of high molecular weight fraction decreased and that of middle-sized polymer increased as the extraction temperature increased. The viscosity of aqueous solution of the extracts decreased with an increase in extraction temperature, but showed no trend as pH changed. The solubility increased with extraction temperature showing the highest at $160^{\circ}C$. The extract at $140^{\circ}C$ had the biggest calcium-binding capacity, which correlated with the changes in viscosity.

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Preparation of Indigestible Dextrin from Pyrodextrin (열처리 덱스트린을 이용한 난소화성 덱스트린의 제조)

  • Woo, Dong-Ho;Moon, Tae-Wha
    • Korean Journal of Food Science and Technology
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    • v.32 no.3
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    • pp.618-628
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    • 2000
  • The indigestible dextrin I was prepared by hydrolyzing pyrodextrin with thermostable ${\alpha}-amylase$. The mean values of indigestible fraction and dieatry fiber of indigestible dextrin I prepared from yellow dextrin were 50.0% and 25.0%, respectively. Also the indigestible dextrin II was prepared by removing low molecular weight saccharides containing glucose with ethanol from enzyme hydrolysate of pyrodextrins. Over 80% of glucose and maltose in initial enzyme hydrolysate were removed, therefore the indigestible fraction and dietary fiber of the indigestible dextrins increased. The indigestible dextrin from ethanol precipitate of enzyme hydrolysate of yellow dextrin by ${\alpha}-amylase$ and amyloglucosidase showed a higher contents of indigestible fraction and dietary fiber than ethanol precipitates by any other enzyme combination, and its mean values were 83.6% and 62.8%, respectively. Consequently, it was found that the indigestible dextrins which are resistant to starch-hydrolysing enzyme can be easily prepared from pyrodextrin, and presumed that they can perform physiological functions as soluble dietary fiber.

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Chemical Characteristics of Stored Aralia continentalis Kitagawa Kimchi - Vitamin C, Reducing Sugar, Total Chlorophyll, Dietary Fiber, Total Soluble Solid - (땅두릅 김치의 저장기간에 따른 화학적 특성 - 비타민C, 환원당, 총 클로로필, 식이섬유, 총 수용성고형분 -)

  • Han, Gwi-Jung;Shin, Dong-Sun;Jang, Myung-Sook
    • Korean journal of food and cookery science
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    • v.25 no.3
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    • pp.330-336
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    • 2009
  • In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.

Physiological Function in vitro of ${\beta}-Glucan$ Isolated from Barley (보리가루에서 분리한 ${\beta}-Glucan$의 생리적 기능성)

  • Oh, Hee-Jung;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.28 no.4
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    • pp.689-695
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    • 1996
  • In order to prove physiological function of ${\beta}-Glucan$ isolated from barley flour by enzymatic method, in vitro experiments simulating the passive membrane transport of gastrointestinal tract were carried out using dialysis membrane. The yield of ${\beta}-Glucan$ from barley flour was $6.2{\%}$ and its constituents were determined to give $81.6{\%}$ total dietary fiber, $72.9{\%}$ soluble dietary fiber, $8.7{\%}$ insoluble dietary fiber, $8.5{\%}$ moisture, $2.5{\%}$ protein and $7.4{\%}$ ash. The water holding capacity of the ${\beta}-Glucan$ preparation was 6 g water/g dry material. The glucose retardation index after 30 minute dialysis was $13.5{\%}$ in the presence of $3{\%}$ ${\beta}-Glucan$. As the dialysis period became longer, the retarding effect toward glucose absorption decreased and the effect was close to zero after 2 hour dialysis. The bile acid retardation index after 30 minute dialysis was 3, 12 and $18{\%}$ in the presence of 1, 3 and $5{\%}$ ${\beta}-Glucan$, respectively. The effect was higher than the glucose retardation index and decreased as the dialysis time elapsed.

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Quality Characteristics and Preparation of Noodles from Brown Rice Flour and Colored Rice Flour (유색미가루와 현미가루를 첨가한 국수제조 및 품질특성)

  • 이원종;정진구
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.267-278
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    • 2002
  • To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

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Preparation of fermentation broth of Sparassis latifolia containing soluble β-glucan using four Lactobacillus species (수용성 β-glucan을 함유한 꽃송이버섯 발효액의 제조)

  • Jo, Han-Gyo;Choi, Moon-Hee;Shin, Hyun-Jae
    • Journal of Mushroom
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    • v.13 no.1
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    • pp.50-55
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    • 2015
  • Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of ${\beta}$-glucan. In the present study, fermentation broths containing soluble ${\beta}$-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at $37^{\circ}C$ in an anaerobic incubator for five days. It showed that the ${\beta}$-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.