carbohydrate water content and dietary fibre This study is a preliminary treatment to temperature salinity light and nutrients can influence the nutritional contents of seaweeds Most seaweed has more ash contents than terrestrial plants and animal products Some of the trace elements in seaweeds are rare or absent in terrestrial plants Red seaweed (Gracilaria spp Gelidium spp and The results indicated that changes that occurred during the first 2 min of blanching had a much greater influence on structural quality of dried potatoes than changes that occurred from 2 to 30 min of blanching Keywords: Potato drying blanching structure * Address correspondence to this author at the Department of Food Technology Universidad Pblica de Navarra 31006 Pamplona Spain

Studies on drying characteristic nutritional composition

sent study was to evaluate the influence of drying methods on the proximate composition fibre components and the antioxidant capacities of Stevia rebaudiana leaves from Yucatan Mexico MATERIALS AND METHODS Stevia rebaudiana (Bertoni) var Morita II was obtained from plots established in Tizimn Yucatan Mxico The plantation had a crop management according to the pro

sent study was to evaluate the influence of drying methods on the proximate composition fibre components and the antioxidant capacities of Stevia rebaudiana leaves from Yucatan Mexico MATERIALS AND METHODS Stevia rebaudiana (Bertoni) var Morita II was obtained from plots established in Tizimn Yucatan Mxico The plantation had a crop management according to the pro

Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels J Agric Food Chem 46: 2694-2697 Larrauri Rupbrez P Bravo L and Calixto S F (1997) High dietary fibre peels: associated powders from orange and lime polyphenols and antioxidant capacity Food Res Int 29: 757-762

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of iBoletus edulis/i (cepe) The drying methods tested were convective drying (CD) freeze-drying (FD) vacuum microwave drying (VMD) and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD) Fresh and dried cepe volatiles analyzed by SPME and

Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature Author: Uribe Elsa Vega-Glvez Antonio Vargas Natalia Pasten Alexis Rodrguez Katia Ah-Hen Kong Shun Source: Journal of food science and technology 2018 v 55 no 12 pp 4792-4801 ISSN: 0022-1155 Subject: Durvillaea air drying amino acid composition

Effects of Food Processing on Dietary Carbohydrates

An increased solubility of the fibre has also been obtained with 'severe' popping of wheat (52) whereas baking (conventional and sour-dough baking) steam-flaking and drum-drying had only minor effects on dietary fibre components (65) One reason why popping caused an increased solubility of the fibre was that the outer fibrous layers were removed and the content of insoluble fibre decreased

reach the required temperature whereas with the 60 and 40C treatments the temperatures were reached in about 8 and 5 h respectively The chips were turned o er periodically to facilitate drying and were collected when they appeared sufficiently dry The total time required for drying

can influence the fermentation of dietary fibre (availability to microbial degradation in the colon) while the regiochem- istry of the surface layer may play a role in some physiochemical properties (adsorption or binding of some molecules) accounting for some physiological effects of dietary fibre The porosity and surface available for bacteria or molecular probes such as enzymes will depend

can influence the fermentation of dietary fibre (availability to microbial degradation in the colon) while the regiochem- istry of the surface layer may play a role in some physiochemical properties (adsorption or binding of some molecules) accounting for some physiological effects of dietary fibre The porosity and surface available for bacteria or molecular probes such as enzymes will depend

Different drying methods were used to obtain flour from two Mexican cactus cladodes (nopal) (Opuntia spp ) one wild and one commercially cultivated (Verde Valtierrilla) in terms of nutraceutical compounds Total dietary fiber phenolic compounds and flavonoids antioxidant capacity in vitro fermentability and production of short-chain fatty acids were analyzed by fluid bed tunnel spray

The effect of phosphate salts and temperature during the extraction of fibres and the influence of two drying technologies on the distribution of soluble and insoluble dietary fibre were assessed The extraction of protein and monosaccharides was favoured by increasing temperature in the range studied Water and oil absorption capacities higher

07/04/2020Drying processes and in particular high temperature and long drying time might destroy some of the phenol compounds (Li et al 2006) and promote a decrease in the antioxidant capacity (Garau et al 2007 Chan et al 2009) Our finding was in accordance with the statement in which there was a decrease in antioxidant properties as the drying temperature increased In addition according

Especially dietary fiber components the total dietary fiber insoluble dietary fiber and soluble dietary fiber content of heat-treated oats were significantly increased (p 0 05) Moreover thermal processing can not only result in an increase in molecular weight and particle size but also cause molecular aggregation and different functional properties of soluble dietary fiber High

Characterization of fructans and dietary fibre profiles in

Dietary fibre (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract These benefits vary according to the type of DF Vegetables can be a natural source of DF in the diet However to provide adequate nutritional advice the content and profile of their various DF types must be characterised This study aimed to determine the DF profile

In that case the results strongly pointed to the influence of a high vacuum drying temperature on the formation of HMF and the release of (+)-catechin which strongly influenced the sum of polyphenols identified in blackcurrant juice powders The second group contained vacuum drying at 50 C (VD50) and 70 C (VD70) which were close to flavonols and phenolic acids thus indicating a

Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels J Agric Food Chem 46: 2694-2697 Larrauri Rupbrez P Bravo L and Calixto S F (1997) High dietary fibre peels: associated powders from orange and lime polyphenols and antioxidant capacity Food Res Int 29: 757-762

Antonio Vega-Glvez Liliana Zura-Bravo Roberto Lemus-Mondaca Javier Martinez-Monz Issis Quispe-Fuentes Luis Puente and Karina Di Scala Influence of drying temperature on dietary fibre rehydration properties texture and microstructure of Cape gooseberry (Physalis peruviana L ) Journal of Food Science and Technology 52 4 (2304

The influence of ratio of water to raw material on the yield of soluble dietary fibre was shown in Fig 1a As ratio of water to raw material increased the contact area between material and solvent also increased making dietary fibre more fully dissolved out from pomelo peels and the yield of soluble dietary fibre increased When water to raw

This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480 120 W) hot air (CDD: 70 60 50 C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca 1 kg/kg dm (dry mass)

Influence of drying process and particle size of persimmon fibre on its physicochemical antioxidant hydration and emulsifying properties Journal of Food Science and Technology 2017 54 (9) 2902-2912 DOI: 10 1007/s13197-017-2728-z Jin-Shun Lv Xiao-yan Liu Xiao-pan Zhang Lin-shuang Wang Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core