Commercial Breakfast Cereals Available in Mexican Markets and their Contribution in Dietary Fiber, β-Glucans and Protein Quality by Rat Bioassays

The beneficial effect of dietary fiber (DF) consumption has long been recognized. The global economy and open market trade policies have increased the availability of food products in Mexican markets, resulting in a wide variety of ready-to-eat commercial breakfast cereals classified as ‘high fiber’. This research was aimed to evaluate the total dietary fiber contents, its fractions (soluble and insoluble) and β-glucan in 13 commercial ‘high-fiber’ breakfast cereals, as well as to evaluate their protein quality by rat bioassays. Commercial ‘high-fiber’ breakfast cereals had 7.42–39.82 % insoluble dietary fiber, 2.53–12.85 % soluble dietary fiber, and 0.45–4.96 % β-glucan. These ready-to-eat commercial ‘high-fiber’ breakfast cereals differed significantly in their total dietary fiber, their soluble and insoluble DF fractions, and also in their β-glucan contents. When supplied as experimental diets, in 14-day rat feeding trials, the ‘high-fiber’ breakfast cereals showed an adverse effect on the % N digestibility but protein utilization, as measured as net protein ratio (NPR), was not significantly affected. The consumption of these commercial breakfast cereals, especially those made of oats as the basic ingredient, is highly recommended, since these products, being a concentrated source of dietary fiber, do not affect their protein quality.     

Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla

There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.     

Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (<Emphasis Type="Italic">Diospyros kaki</Emphasis> Trumb.) Coproducts

The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. ‘Rojo Brillante’ (RBF) and ‘Triump’ (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07–46.98 g/100 g) and total dietary fiber (32.07–43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33–74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47–12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61–12.19 g bile/g sample and 11.98–9.07, respectively) than THF (16.12–12.40 g bile/g sample and 9.78–7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.     

Blue Corn Tortillas: Effects on Learning and Spatial Memory in Rats

Consumption of pigmented corn has been associated with health benefits due to its flavonoid contents (mainly anthocyanins) and antioxidant ability. Therefore, the objective of this study was to determine the effect of blue corn tortilla (BM) consumption on memory and learning ability adult rats. Eighteen adult female rats were divided into three groups and fed for 38 consecutive days with commercial food (Control group) or the commercial food plus 6 g/day of either blue corn (BM) or white corn (WM) tortillas. Memory and learning capabilities were assessed using Barnes’s labyrinth at the end of the feeding period. Short-and long-term memory was improved in the BM group, showing that consumption of blue maize tortillas improves learning and memory capabilities in adult rats.     

Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1 %, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour.     

Assessment on Proximate Composition,Dietary Fiber,Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice

Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34?ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protein hydrolysis and peptide content were studied. Protein, lipids, ash and available carbohydrate ranged 7.3–10.4 %, 2.0–4.0 %, 0.8–1.5 % and 71.6 to 84.0 %, respectively, in GBR seedlings. Total dietary fiber increased during germination (6.1–13.6 %), with a large proportion of insoluble fraction, while phytic acid was reduced noticeably. In general, protein hydrolysis occurred during germination was more accused at 28?ºC for 48 h. These results suggest that GBR can be consumed directly as nutritive staple food for a large population worldwide contributing to their nutritional requirements.     

Nutraceutical,Physicochemical, and Sensory Properties of Blue Corn polvorones,a Traditional Flour-Based Confectionery

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.     

Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g^?1), especially of insoluble fiber (67.50 g 100 g^?1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g^?1) when compared to control cookie (6.91 g 100 g^?1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.     

Evaluation of a dry corn fractionation process for ethanol production with different hybrids

The effect of a specific dry fractionation process (FWS fractionation process) was evaluated on final ethanol and glucose concentration of 11 yellow dent corn hybrids in this dry grind corn process. In dry fractionation a dry de-germ de-bran process (similar to conventional corn dry milling) is used to separate germ and pericarp (bran) fiber prior to fermentation of the endosperm (grit) fraction. Fermentation results of grits produced from the FWS process were similar to whole corn samples and better than previously reported results on fermentation of grits from other dry fractionation processes. Further investigation showed that the amount of fat in FWS fractionated grits were 2–5 times more than grit samples from a commercial corn dry milling plant; suggesting reduced germ separation with more than 50% of germ not recovered and lost with the grits fraction. Final ethanol concentration for different corn hybrids varied from 12.7 to 13.8% (v/v) for whole corn and 13.4 to 14.7% (v/v) for grits samples. Dry fractionation (removal germ and bran) prior to dry grind processing, significantly affects the fermentation characteristics of corn hybrids. Corn dry fractionation can increase final ethanol concentration and recover germ and fiber as valuable coproducts.     

Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa)

Proximate composition, total dietary fiber and pH of tomatillos (Physalis ixocarpa) grown in Baja, California were analyzed. Moisture content averaged 92%. On a dry matter basis (DMB), tomatillos contained 11% protein, 18% fat, 13% ash and 5% total dietary fiber. On an as consumed basis (ACB), tomatillos contained 1% protein, 1.5% fat, 1% ash and 0.4% dietary fiber. Carbohydrate (CHO) content was calculated by difference resulting in an average adjusted CHO (excluding dietary fiber) of 53% on a DMB and 4% on an ACB; total CHO (including dietary fiber) was 58 and 4.8%, respectively. Average kcalorie content was calculated to be about 31 kcals/100 g. The average pH of tomatillos was 3.76.     

Making Use of Guava Seed (Psidium guajava L): The Effects of Pre-treatments on Its Chemical Composition

The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.     

Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran

The increasing demand for high-fiber products has favored the design of numerous bakery products rich in fiber such as bread, cookies, and cakes. The objective of this study was to evaluate the dietary fiber and estimated glycemic index of cookies containing extruded wheat bran. Wheat bran was subjected to extrusion process under three temperature profiles: TP1;(60, 75, 85 and 100 °C), TP2;(60, 80, 100 and 120 °C), and TP3;(60, 80, 110 and 140 °C) and three moisture contents: (15, 23, and 31 %). Cookies were elaborated using extruded wheat bran (30 %), separated into two fractions (coarse and fine). The dietary fiber content of cookies elaborated with extruded wheat bran was higher than the controls; C0 (100 % wheat flour) and C1 (30 % of no extruded bran coarse fraction) and C2 (30 % of no extruded bran fine fraction). The higher values of dietary fiber were observed on cookies from treatments 5 (TP1, 31 % moisture content and coarse fraction) and 11 (TP2, 31 % moisture content and coarse fraction). The estimated glycemic index of cookies ranged from 68.54 to 80.16. The dietary fiber content of cookies was increased and the lowest glycemic index corresponded to the cookies elaborated with extruded wheat bran. Cookie made with the treatment 11 had a better dietary fiber content and lower estimated glycemic index.     

Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (<Emphasis Type="Italic">Manihot esculenta</Emphasis> Crantz) Starch

Cassava (Manihot esculenta Crantz) native starch was treated with pyroconversion and enzymatic hydrolysis to produce a pyrodextrin and an enzyme-resistant maltodextrin. Some nutritional characteristics were quantified for both compounds. Pyroconversion was done using a 160:1 (p/v) starch:HCl ratio, 90 °C temperature and 3 h reaction time. The resulting pyrodextrin contained 46.21% indigestible starch and 78.86% dietary fiber. Thermostable α-amylase (0.01%) was used to hydrolyze the pyrodextrin at 95 °C for 5 min. The resulting resistant maltodextrin contained 24.45% dextrose equivalents, 56.06% indigestible starch and 86.62% dietary fiber. Compared to the cassava native starch, the pyrodextrin exhibited 56% solubility at room temperature and the resistant maltodextrin 100%. The glycemic index value for the resistant maltodextrin was 59% in healthy persons. Its high indigestible starch and dietary fiber contents, as well as its complete solubility, make the resistant maltodextrin a promising ingredient for raising dietary fiber content in a wide range of foods, especially in drinks, dairy products, creams and soups.     

Sensory evaluation of breads containing various levels of potato peel

Breads prepared from 5, 10, and 15% potato peel/white flour, 30% whole wheat flour, and 100% white flour plus two commercial, high fiber, dark breads in fresh and frozen/defrosted forms were evaluated sensorially by both untrained and trained panels. It appears that potato peel can be included in bread for the purpose of increasing dietary fiber without unduly sacrificing quality and acceptability. However, a musty aroma in the breads containing peel possibly influenced their flavor and overall rating scores, roughly in proportion to the amount of peel they contained.     

Nutritional Value of Commercial Protein-Rich Plant Products

The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber. The highest content of crude protein (over 30 g/100 g DW) was found in faba bean, blue lupin and rapeseed press cake. The total amount of essential amino acids (EAA) ranged from 25.8 g/16 g N in oil hemp hulls to 41.5 g/16 g N in pearled quinoa. All the samples studied have a nutritionally favorable composition with significant health benefit potential. Processing (dehulling or pearling) affected greatly to the contents of analyzed nutrients.     

The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread.     

Studies on multigrain milling and its effects on physical,chemical and rheology characteristics of milled streams

The multigrain blends of wheat-green gram-barley in the ratio of C (100:0:0); B1 (90:5:5); B2 (80:10:10); B3 (70:15:15) were co milled using a Buhler roller mill to produce nutritious flour. The studies showed that the yield of straight run flour (SRF) increased gradually with an increase in blending of green gram and barley with wheat. The highest SRF of 79.71% was obtained from the B3 blend. The coarse bran decreased from 15.95% for the control sample to 9.52% for B3 blending. The milling yield of pollard and fine bran showed a decreasing trend from control to B3 blending. In general, flour yield decreased for reduction passages from C1 to C3 and reduction passages produced higher flour compared to break rolls for all blends. The multigrain milling resulted in an increase in protein(113.1–13.35%) and dietary fiber (2.91–4.65%) content of flour, but sedimentation values (52–38 ml), which is the index of flour strength, decreased significantly. The distributions of mineral matters and fat show wide variation among the mill streams and concentrated in coarse and fine brans. The rheological properties of flour obtained showed increased water absorption (55.8–57.5%) and decreased dough stability(5.5–2.8 min), amylograph peak viscosity (388-335BU) and setback (265-224BU) with an increase of multigrain in blends.     

Formulation and sensory evaluation of Prosopis alba (Algarrobo) pulp cookies with increased iron and calcium dialyzabilities

Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (< 25 years old 41.76%, 25-50 years old 20.00% and > 50 years old 15.89%) tasting final formulated cookies indicated that they "like very much" or "moderately like" and there were not consumers rejecting them.     

Chemical composition and nutrient digestibility of pearl millet (Pennisetum glaucum) fed to growing pigs

Pearl millet grown at two different locations in the U.S.A., pearl millet A (PMA) and pearl millet B (PMB), were analyzed for chemical composition and nutrient content and compared to corn. The two samples of pearl millet and corn were incorporated into diets and fed to 24 growing pigs in a metabolism trial to determine nitrogen and mineral balance and digestibilities of energy, fat and amino acids. Pearl millet (PMA and PMB) was found to be richer in crude protein, gross energy, ether extract, acid detergent fiber, amino acid profile and mineral content than corn. However, digestibilities of dry matter (corn, 86·8%; PMA, 80·5%; PMB, 82·0%) and energy (corn, 85·3%; PMA, 78·8%; PMB, 80·5%) were higher (P<0·05) for corn than either of the pearl millet samples. Fat digestibility was much higher in pearl millet than corn. Although nitrogen intake and absorption were higher (P<0·05) for pearl millet, the digestibility of nitrogen was similar for pearl millet and corn. Net protein utilization was lower (P<0·05) in pearl millet when compared to corn (corn, 44·8%; PMA, 34·6%; PMB, 39·9%). Digestibilities of the essential amino acids, arginine, threonine, valine, isoleucine and lysine were higher in pearl millet than corn. Phosphorus retention, expressed as a percentage of intake and absorption, was higher in corn than pearl millet. Calcium intake and absorption were similar for pearl millet and corn. Intake and absorption of magnesium and managanese were also similar in pearl millet and corn. Zinc and copper retention, when expressed as a percentage of intake, were higher in corn, but absorption for both minerals was similar in corn and pearl millet. Pearl millet was found to supersede corn in nutrient content and amino acid digestibility.