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Amaranth (Amaranthus), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) crops have limited production and agro-industrial development both in Argentina and globally. As the demand for functional ingredients and foods grows, developing products from these pseudocereals could offer substantial economic benefits. This study aims to analyze the dietary fiber content and composition of amaranth, quinoa, and buckwheat, and to investigate the relationship between dietary fiber structure and its potential prebiotic effects. Gaining insights into these aspects would provide valuable information for developing foods based on these pseudocereals and could enhance their future applications in the food industry. [ABSTRACT FROM AUTHOR]

Citrus production in Colombia is divided into six productive centers, with a total production of 1,450 thousand tons in 2021. The greater entrepreneurial activity stands out in the West and a lower level in the South, which generates 230 thousand tons per year of citrus waste, posing challenges in terms of pollution and wet/semi-solid waste management. This study evaluates the industrial potential of these waste products for strengthening the national citrus industry, considering three aspects: raw materials availability, technological opportunities, and market opportunities. The results indicate that Colombia has a robust citrus production, with an emphasis on oranges, mandarins, and lemons, and significant potential in the industrialization of the peel, which constitutes between 40% and 60% of the total fruit. To industrialization were identified six key research areas of citrus waste in terms of technological opportunities. Regarding market opportunities, there is observed growth both nationally and internationally in products derived from citrus waste, including essential oils, terpenes, dietary fiber, pectin, citric acid, and biofuels. Colombia is considered a country with great potential for the industrialization of citrus waste, supported by its abundant raw materials, promising technological opportunities, and a growing market. However, improvements in infrastructure, investment in research and development, and the promotion of entrepreneurial culture in the citrus sector are needed to fully capitalize on this opportunity. [ABSTRACT FROM AUTHOR]

Se produjeron harinas a partir de residuos (cáscara) de naranja y manzana. Posteriormente, se evaluó su composición proximal, fibra dietaria, granulometría, análisis microbiológico y las coordenadas de color (L*, a* y b*). Los resultados revelaron que las harinas de residuo de naranja (HRN) y harina de residuo de manzana (HRM) tienen un alto contenido en fibra (> 37%) y en la granulometría se obtuvo un 72 % de retención con una malla de 425 µm tanto para la HRN y HRM. Respecto a las coordenadas del color los mayores valores fueron para L* (91,44) para HT, a* (6,51) para HRM y b* (22,66) para HRN. Todas las harinas cumplen los requisitos microbiológicos establecidos por la normativa local. Las harinas de residuos tienen un valor energético similar al de la harina de trigo y otras harinas convencionales, por lo que este estudio reveló que las harinas producidas a partir de la cáscara de naranja y manzana que se generan en grandes cantidades como subproductos agroindustriales, pueden utilizarse como ingredientes alternativos en diversos sectores de la industria alimentaria.

Copyright of Innotec is the property of Laboratorio Tecnologico del Uruguay and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dietary fiber intake is one of the most influential and efficacious strategies for modulating the gut microbiota. Said fiber can be digested by the microbiota itself, producing numerous metabolites, which include the short-chain fatty acids (SCFAs). SCFAs have local and systemic functions that impact the composition and function of the gut microbiota, and consequently, human health. The aim of the present narrative review was to provide a document that serves as a frame of reference for a clear understanding of dietary fiber and its direct and indirect effects on health.The direct benefits of dietary fiber intake can be dependent on or independent of the gut microbiota. The use of dietary fiber by the gut microbiota involves several factors, including the fiber’s physiochemical characteristics. Dietary fiber type influences the gut microbiota because not all bacterial species have the same capacity to produce the enzymes needed for its degradation. A low-fiber diet can affect the balance of the SCFAs produced. Dietary fiber indirectly benefits cardiometabolic health, digestive health, certain functional gastrointestinal disorders, and different diseases. Resumen: Una de las estrategias que más impacto y mayor eficacia tiene para la modulación de la microbiota intestinal es el consumo de fibra dietaria, que puede ser digerida por la propia microbiota generando numerosos metabolitos. Entre éstos, se encuentran los ácidos grasos de cadena corta (AGCC) con funciones tanto locales como sistémicas, que impactan en la composición y función de la microbiota intestinal y por lo tanto en la salud humana. El objetivo de esta revisión narrativa fue generar un documento que sirva como marco de referencia para conocer acerca de la fibra dietaria y sus efectos directos e indirectos.Los beneficios directos de la ingestión de fibra dietaria, pueden ser dependientes o independientes de la microbiota intestinal. La utilización de la fibra dietaria por esta última, depende de varios factores y de sus características fisicoquímicas. La clase de fibra dietaria influye sobre la composición de la microbiota intestinal debido a que no todas las especies tienen la misma capacidad de producir enzimas necesarias para su degradación. El consumo de dietas con bajo contenido de fibra dietaria puede afectar el balance de los AGCC producidos. Los beneficios indirectos de la fibra dietaria impactan sobre la salud cardiometabólica, la salud digestiva, ciertos trastornos funcionales gastrointestinales y enfermedades diversas.

The effect of the inclusion of two forages with different fiber composition on the apparent digestibility of the nutrients and the nitrogen retention of diets offered to pigs in three physiological states was evaluated. For this, nine animals were used, castrated males in a sequence of three in vivo digestibility tests, each test corresponding to a weight phase. The treatments were: control base diet (T0) formulated based on corn and soybean meal; base diet with alfalfa (T1) (Medicago sativa var. Chaná) or with chicory (T2) (Cichorium intybus var. Lacerta) for phases (F) of rearing I (F1, 40-60 kg of LW), rearing II (F2, 60-80 kg of LW) and termination (F3, 80 to 100 kg of LW). The design was repeated measures using Ar (1) and a significance level of 5%. There was no reduction in digestive fiber utilization when forage was offered continuously up to the 30% inclusion level for finishing animals. The increased fiber level in forage diets resulted in an increase in fecal N excretion, while there was no effect on urinary N excretion and apparent N retention. The data obtained support the claim that it may be economically feasible for small-scale pig farmers to use low-cost, available high-fiber feed ingredients. [ABSTRACT FROM AUTHOR]

Los subproductos de la industrialización de las frutas tropicales han ido ganando terreno en la industria alimentaria ya que se ha demostrado que contienen concentraciones de fibra dietaria similares o mayores a los de los cereales y han demostrado ser adecuados para la elaboración de productos alimenticios por sus propiedades tecnológicas, así como sus excelentes propiedades funcionales las cuales se encuentran fuertemente relacionadas con la composición de la fibra dietaria. Estudios recientes han reportado la incorporación de fibra dietaria de frutas tropicales y sus subproductos a la dieta a través de productos alimenticios consumidos cotidianamente como panes, galletas, tortillas, y pasteles y sus beneficios a la salud. Esta revisión se centra en el conocimiento de los últimos 5 años de la literatura sobre las fuentes de fibra dietaria de frutas tropicales y sus subproductos, además de sus aplicaciones potenciales como ingredientes funcionales en productos de panadería, tortilla y pastas.

Se evaluó el efecto fisiológico del consumo de arepas de maíz enriquecidas con 10% (p/p) de pectina extraída de cáscara de curuba sobre los niveles séricos de glucosa y lípidos en adultos voluntarios. La pectina se extrajo con ácido clorhídrico y se precipitó con etanol del 96% (v/v). En primer lugar, los voluntarios consumieron arepa sin pectina por siete días; después, arepa con 10% (p/p) de pectina cítrica comercial por 20 días y, finalmente, arepa con 10% de pectina de curuba por 20 días. Al mismo tiempo, se realizó un análisis sensorial de aceptación. Los resultados mostraron que, al consumir arepa con pectina de curuba, los niveles séricos de glucosa disminuyeron significativamente (5,88% (p = 0,023)), mientras que el perfil lipídico no se afectó. La arepa con pectina de curuba mostró mayor porcentaje de fibra dietética soluble, insoluble y total, así como menor porcentaje de carbohidratos disponibles, respecto a las otras arepas analizadas. El panel sensorial dictaminó baja aceptación en sabor y textura para las arepas con pectina cítrica comercial y con pectina de curuba. Se concluyó que la pectina de curuba puede aprovecharse para la formulación de arepas ya que ofrece a los consumidores un alimento benéfico para reducir los niveles de glucosa en la sangre.

The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with refined wheat flour. Mixolab C1 (dough stability) increased 33% with amaranth addition. Results showed that tortillas containing 5:5:20 oat:quinoa:amaranth increased 31.4% and 27.1% soluble dietary fiber and protein than control, respectively. Protein "in vitro" digestibility increased 1.02% and crude fat reduced 35.6%. Tortilla treatment 5:5:20 required same force to deform and to rupture at day 6, and showed a lower L* (16.1%) and higher a*(27.4) and b* (23.1%) than control. Texture acceptance was the same, and odor acceptance was lower for tortilla treatment 5:5:20, compared to control. The partial replacement of wheat flour with amaranth:quinoa:oat flour positively influences the protein content, total dietary fiber content and protein digestibility of tortillas. [ABSTRACT FROM AUTHOR]

In this research, an instant powder was elaborated and characterized physico-chemically, functionally and sensorially to prepare a milk drink enriched with cassava flour (Manihot esculenta C.), using spray drying. Drying was performed at 140 ° C and air speed of 0.45m3 / min, formulations were evaluated at 15%, 10% and 5% addition of cassava flour; The dietary fiber contents, humidity, pH, acidity, fats, proteins, cyanide content (HCN), Brix degrees, carbohydrates, water adsorption capacity and solubility were evaluated. The dehydrated formulations showed percentages of dietary fiber content of 4.50%, 3.82% and 3.67%, humidity between 2.48% and 2.95%, and protein contents of 25.05% and 23, 32%. The powders showed good characteristics of (WAC) and solubility, allowing it to be used as an instant drink. Formulation 1 presented good sensory acceptability and coverage of 7% of the daily fiber requirement for children under 4 years; identifying itself as a product of high nutritional value. [ABSTRACT FROM AUTHOR]

Exercising is one of the greatest benefits for the health. However, at a systemic level it can be harmful depending on the intensity degree with which the athletes practice. The high-resistance training involves exhaustive training that can result in gastrointestinal symptoms and systemic manifestations occur such as the triggering of the inflammatory process, progression of oxidative stress and gut microbiota modification. Currently, athletes consume commercial products to counteract these effects. However, there are natural therapeutic alternatives such as the consumption of sources rich in dietary fiber and polyphenols. The use of these sources can improve the symptoms presented by reducing systemic oxidative processes, improving intestinal protection and increasing sports performance. This review it focuses on the systemic mechanisms modifiable by the high-resistance training and the consumption of natural sources as fiber and polyphenolic compounds a therapeutic alternative to reduce intestinal symptoms and negative systemic processes in the athlete and favor naturally their gut health. [ABSTRACT FROM AUTHOR]

The progressive inclusion of two forages with different soluble fibre (FS) content, in diets from growing and finishing pig was evaluated. The treatments were: control diet (T0) formulated based on corn and soybean meal; base diet with alfalfa (T1) (Medicago sativa var. Chaná) or with chicory (T2) (Cichorium intibus var. Lacerta) for stages (F) of growing I (F1, 40-60 kg of PV), growing II (F2, 60-80 kg of PV) and finishing (F3, 80 to 100 kg of PV). 27 animals with an initial weight of 42 kg (± 2.3) were used in a random plot design in three treatments, with nine repetitions. The final weight and daily gain did not differ among treatments. Dietary Fiber consumption was higher in forage treatments (P<0.05), while FS consumption was higher in the chicory diet than the alfalfa diet (P <0.05). This higher consumption of Dietary Fiber was associated with a higher weight of the components of the pigs' gastrointestinal tract, particularly the colon in T2 (P<0.05). As a consequence, T2 presented the lowest carcass yield (77.4%, P<0.05), compared to T0 and T1, which were similar to each other (80.0 and 78.9% respectively, P=0.303).The progressive inclusion of forage allowed a physical adaptation of the tract, by increasing the stomach and colon but such adaptation affected the carcass yield. [ABSTRACT FROM AUTHOR]

Nutritional authorities state that both total carbohydrates and low glycemic index (GI) diets affect glycemic control. High hydrostatic pressure (HHP) processing reduced the GI response of mango pulp when consumed by healthy adults. Present work evaluated the effects of HHP processing on concentrations of mango pulp dietary fiber sub-fractions (AOAC 2011.25 method), pectin methyl esterase (PME) activity, and established links with reduction of GI responses in healthy adults. Processing stability of mango pulp micronutrients (carotenoids, phenolics, ascorbic acid, and antioxidant activity) were also assessed. HHP-processing caused fiber inter-conversions from insoluble to soluble dietary fiber, the latter being significantly higher. Concentrations of non-digestible oligosaccharides and PME activities were also higher in treated pulps. In addition, HHP-processing preserved relevant mango phytonutrients such as carotenoids and phenolic compounds. Micronutrient retention and dietary fiber modifications suggested that HHP-processing improved mango pulp benefits for healthy subjects and potentially for patients with chronic metabolic diseases. [ABSTRACT FROM AUTHOR]

Copyright of MedULA is the property of Facultad de Medicina, Universidad de los Andes, Venezuela and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperature (ET, 88.79–131.21°C) and dehydrated naranjita pomace content (DNP, 0.64–13.36%) on physicochemical, nutritional and antioxidant properties of BC. For statistical analysis, the response surface methodology was used. When ET was elevated, the bulk density, breaking stress, color b* and soluble dietary fiber increased, whereas when DNP was higher, the water solubility index, color b*, soluble dietary fiber, total phenolic compounds, and antioxidant activity increased. The extrusion process decreased the β-glucans content compared to a non-extruded control. These findings indicated that it is possible to produce BC with acceptable physicochemical, nutritional and antioxidant characteristics by adding DNP, whose consumption presents potential benefits in human health. [ABSTRACT FROM AUTHOR]

A study on consumption preferences of bakery products produced in different locations in Barranquilla - Colombia. Formulations of the most preferred products were done: sandwich-bread (P) and butter cake (PQ) added with mango, guava and pumpkin powder in partial replacement of wheat flour, as a natural source of flavor, vitamins and dietary fiber. The prototypes of P and PQ were subjected to microbiological, physicochemical and sensorial affective test, using a 5-point hedonic scale. The highest sensory acceptability was achieved for bread with pumpkin-mango and cake with pumpkin, based mainly on appearance and taste attributes (p<0.05). Likewise, the prototypes presented an important contribution of dietary fiber, with 20% of adequate intake for the bread and 11% for the cake. [ABSTRACT FROM AUTHOR]

El almidón resistente retrogradado (AR3) de las variedades de papa Pastusa (Solanum tuberosum grupo tuberosum) y Guaneña (Solanum tuberosum grupo phureja) fue evaluado como aditivo funcional con características similares a la fibra dietaria y por su potencial prebiótico en pollos de engorde. Se asignaron aleatoriamente 792 pollos machos Ross de un día de edad a uno de cinco tratamientos experimentales bajo un diseño completamente al azar. Se evaluaron niveles de suplementación de 1,0% de AR3 –Pastusa (AR3P) y Guaneña (AR3G)–, frente a manano-oligosacáridos (MOS, 0,5%), carboximetilcelulosa (CMC, 1%), levadura comercial (LEV, 0,5%) y un control sin suplementar. Los datos se analizaron mediante el procedimiento GLM del programa SAS®. MOS y AR3P mostraron el mayor peso y ganancia de peso corporal al día 42 de edad (P

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El objetivo de este estudio fue evaluar el efecto del reemplazo de la mitad de la grasa por fibra de banano verde íntegro reconstituido 1:1 y 1:1,38, sobre las características microbiológicas y bromatológicas de hamburguesas de carne de res, comparadas con hamburguesas con 20% de grasa como hamburguesa control, durante 60 días de almacenamiento en congelación. Los resultados muestran diferencias significativas (P0,05) ni en el tiempo ni en los niveles de inclusión de fibra. Tanto las hamburguesas control como las con inclusión de fibra permanecieron estables en términos de la calidad microbiológica durante 60 días de almacenamiento en congelación. Por otra parte, el nivel de oxidación no presentó diferencia significativa (P>0,05) entre los diferentes tratamientos, sin presentar oxidación en el tiempo. La fibra de banano verde íntegro puede ser usada satisfactoriamente como un sustituto de la grasa en hamburguesas de res “reducidas o bajas en grasa”.The aim of this study was to evaluate the effect of replacing half the fat by green banana fiber reconstituted 1:1 and 1:1,38 on microbiological and qualitative characteristics of beef patties compared with patties with 20% fat hamburger control during 60 days of frozen storage. The results show significant differences (P 0.05) or the time or the inclusion levels of fiber. Both hamburger including control as the fiber remained stable in terms of microbiological quality during 60 days of frozen storage. Moreover, the level of oxidation showed no significant difference (P> 0.05) between treatments, without presenting oxidation time. The full green banana fiber can be used successfully as a substitute for fat in beef patties “reduced or low fat.”

El consumo de fibra dietaria se ha asociado con propiedades de alimentos funcionales porque provee condiciones que favorecen la salud intestinal, la prevención de cáncer de colon, las enfermedades cardiovasculares y ayuda en el mantenimiento del peso. En el presente estudio se busca elaborar y evaluar un postre lácteo adicionado con fibra de residuos resultantes de la separación de pulpa de naranja. Se selecciona la fibra de naranja como materia prima para la elaboración de postres, ya que se trata de una buena fuente de fibra dietaria tanto soluble como insoluble; además, en la caracterización sensorial, realizada por jueces entrenados, se encuentra que esta fibra presenta olor y aroma propios de la fruta y características texturales bucales agradables. El análisis proximal muestra que la fibra de naranja contiene un 59.1 % de fibra dietaria total FDT y la fracción soluble FDS es de 27.5 %, con buen contenido de hierro y fósforo y otros nutrientes a excepción de la grasa cruda. Desde el punto de vista tecnológico es factible incorporar hasta un 5.0 % de fibra de naranja en el postre lácteo, el cual presenta un 2.1 % de grasa láctea, 7.3 de sólidos lácteos y un 25.3 % de sólidos totales. El perfil del sabor muestra que el postre con fibra de naranja presenta una calidad sensorial media. Los descriptores de sabor que presenta este producto son: naranja, cítrico, ácido, dulce, cocido y con un sabor residual amargo. Los descriptores de textura percibidos son: húmedo, blando, masticable y fibroso. Este nuevo producto alimenticio aporta los nutrientes propios y una cantidad adicional de fibra, lo que lo convierte en alimento saludable y una alternativa agradable, sencilla y económica para que las personas incrementen el consumo diario de fibra dietaria. Además, mediante el aprovechamiento de los residuos de la transformación de naranja se contribuye a disminuir la contaminación ambiental.The consumption of dietary fiber has been associated with functional food properties which improves people's intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert added with fiber from residues resulting from orange pulp separation. Orange fiber is selected as a raw material to prepare desserts because orange is a good source of soluble and insoluble dietary fiber and besides in the sensorial characterization made by trained judges, it was found that this fiber has odor and aroma of the fruit -the orange- and pleasant textural mouth characteristics. Proximal analysis shows that orange fiber has 59.1 % of total dietary fiber, and the soluble fraction is 27.5 %, with a good content of iron, phosphorus, and other nutrients, except for raw grease. From the technological point of view, it is feasible to incorporate until 5.0 % of orange fiber in the milk dessert, which presents 2.1 % of milk fat, 7.3 of milk solids, and a 25.3 % of total solids. The taste profile shows that the dessert with orange fiber has a medium sensorial quality. Taste describers of this product are: orange, citric, sour, sweet, cooked, and with a residual bitter flavor. Texture describers perceived are: humid, soft, masticable, and fibrous. This new food contributes with its own nutrients and with an additional quantity of fibers which make it a healthy food and are a pleasant, simple, and economic alternative, so people can increase their daily intake of dietary fiber. Besides, through the use of residues in orange transformation, environmental pollution can be decreased.

Sintetizados a partir de la transgalactosilación de la lactosa, los galactooligosacáridos son carbohidratos no digeribles, siendo clasificados como ingredientes prebióticos de alto valor añadido. Estudios recientes atribuyen a estos oligosacáridos una serie de potenciales beneficios para la salud y prevención de enfermedades. Esta revisión aborda aspectos de la producción de estos compuestos y sus propiedades físicas y químicas, relacionándolos con su aplicación en la industria alimentaria. Más aún, se presentan los efectos fisiológicos y las perspectivas previstas para estos azúcares no convencionales desde la situación actual.

Copyright of Revista de la ALAD is the property of Publicidad Permanyer SLU and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional properties were studied. PPF had more relevant amounts of protein, ash, total starch, and total dietary fiber (TDF). The main component of DF was the insoluble fraction, with a higher level of cellulose than hemicellulose and lignin. In the insoluble fraction uronic acid was the most predominant acidic monosaccharide, while mannose was in the soluble fraction. Extractable polyphenols were found in the lowest amount, but showed the highest antioxidant capacity. Water- and oil-holding capacity values increased when the temperature of the test increased. The PPF with high DF content, high antioxidant capacity, and functional characteristics could be used as a functional ingredient for the elaboration of food products. [ABSTRACT FROM PUBLISHER]

En este trabajo se presenta un procedimiento para optimizar las características fisicoquímicas y nutricionales de varias fuentes de fibra dietaria, procesadas como comprimidos. El término optimización, se refiere a la utilización de una serie de técnicas matemáticas con las que se busca reducir a una sola variable o a la menor combinación de variables que muestren la respuesta mas adecuada entre varias posibles. Para este estudio se utiliza un método de sumatoria lineal porcentual y el análisis de los componentes principales (ACP) para evaluar si se necesita emplear todas las fuentes iniciales de fibra o solo una o algunas de ellas, de tal manera que se obtengan los beneficios óptimos nutricionales esperados con la elaboración del comprimido de fibra mediante dosificación de diferentes fuentes. En el estudio se concluye que elaborando un preparado que contiene únicamente fibra dietaria proveniente de residuos de maracuyá, es posible obtener un comprimido optimizado en cuanto a sus propiedades funcionales y de utilización de recursos, comparado con el obtenido a partir de mezclas de otras 5 fibras dietarias.In this work a procedure to optimize the physicochemical and nutritional characteristics of several dietary fiber sources, which are processed as tablets, is presented. Optimization means the use of a series of mathematical techniques for reducing the number of variables to one or to a minimum number of them in such way that the most suitable answer among several possible ones be obtained. In this study a method is used that involves a linear summation of percentages and makes an analysis of the main components (AMC) or fiber sources. The method evaluates how many of the initial fiber sources are needed in order to preserve the optimum nutritional benefit that is expected from the fiber tablet elaborated by adjusting the quantities of different fiber sources. With this method it is shown that by using only maracuyá fruit remainders it is possible to obtain a tablet optimized as far as its functional characteristics and the use of resources, compared with the obtained one from mixtures of other 5 dietary fibers.

En Colombia se han realizado pocos estudios sobre la funcionalidad de extractos comerciales de fibra dietaria micropulverizada, lo que motiva a desarrollar un estudio experimental para establecer metodologías adecuadas en su evaluación, para el desarrollo de nuevos productos alimenticios que promuevan efectos fisiológicos benéficos. El presente estudio busca caracterizar dos extractos comerciales de fibra dietaria micropulverizada de trigo (375) y avena (528) y uno de manzana (659). La composición proximal, el contenido de fibra dietaria total (FDT), soluble (FDS) e insoluble (FDI), además de la viscosidad (η), tamaρo de partνcula, capacidad de retenciσn de agua (CRA), capacidad de hinchamiento (CH), capacidad de adsorciσn de molιculas orgαnicas (CAMO), capacidad de intercambio catiσnico (CIC) y capacidad fermentativa in vitro (CF), presentaron diferencias significativas. Aquellos con mayor contenido de fibra insoluble (375 y 528), muestran valores más bajos de CRA (3,8 y 3,9 g de H20/g de materia seca MS) y mayores valores de CAMO (11,7 y 10,9 g de aceite/g de MS); la fibra 375 muestra la mayor CH (7,1 g de H20/g de MS). En general la CF es baja, lo que se evidencia por la baja cantidad y proporción molar de ácidos grasos acético, propiónico y butírico.In Colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by including them in the development of new alimentary products that promote beneficial physiological effects. The present study aims to characterize two commercial extracts of micro- pulverized dietary fiber from wheat (375) and oat (528) and one from apple (659). The proximal composition, the total content of dietary fiber (FD), soluble (FDS), insoluble (FDI), in addition to viscosity (η), particle size, water retention capacity (CRW), swelling capacity (CS), organic molecule adsorption capacity (CAMO), and catatonic interchange capacity (CIC); indicated specific characteristics of the three concentrated fibers in the study. The fiber concentrates present significant differences among the physicalchemical and functional properties. Those with a major content of soluble fiber (375 and 528), showed lower values of CRW (3,8 and 3,9 from H2O/g from dry matter MD) and mayor values from CAMO (11,7 and 10,9 from oil/g from MD); the 375 fiber showed the most CS (7,1 g and H2O/g from MD).

El consumo de fibra dietaria se ha asociado con propiedades de alimentos funcionales, es decir, que además de nutrir proveen condiciones que favorecen la salud intestinal, ayudan en la prevención de cáncer colonrectal, las enfermedades cardiovasculares y el mantenimiento del peso. En el presente estudio se evalúan las propiedades funcionales de galletas elaboradas con adición de una mezcla de fibra de cereales en un grupo control y un grupo experimental de voluntarios sanos, los cuales consumen 100 gramos diarios de galletas durante 10 días y suministran información diaria acerca de los efectos y la tolerancia digestiva del producto. Se realizan recuentos microbiológicos, cuantificación de ácidos grasos volátiles (AGV: acético, propiónico, butírico), determinación de pH en muestras de materia fecal (MF) y perfil lipídico el día 0 y el día 11. Con el consumo de las galletas se encontraron tendencias positivas en los efectos intestinales mecánicos de los voluntarios.The consumption of dietary fiber has been associated with functional food properties which improves people_';s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The following study intends to evaluate the functional effects of the consumption of crackers elaborated with an addition of a mixture of cereal fiber on a voluntary control group and an experimental group, which daily consumed 100 grams of crackers during 10 days and provides daily information on side effects and digestive product tolerance. There will also be microbiological recounts, volatile fatty acids quantification (AGV´s:, acetic, propionic, butyric), and pH feces samples (MF), and a lipid profile on day 0 and 11. Cracker consumption presents positive tendencies towards the volunteer_';s bowel movement.

RESUMEN. El objetivo del presente estudio fue evaluar la cascarilla de orujo de uva como posible ingrediente en la elaboración de productos para consumo humano, para lo cual se elaboraron galletas con cuatro niveles de adición de cascarilla (0, 5, 7.5 y 10%). Se determinó el contenido de humedad, proteína, cenizas, grasa, taninos y fibra dietaria tanto en cascarilla de orujo de uva como en galletas,. Además, en galletas se llevó a cabo la medición de color, prueba de aceptación sensorial y las evaluaciones biológicas de Razón Neta de Proteína (NPR) y Digestibilidad Aparente (DA) y Verdadera de Proteína (DV). Se encontraron altos contenidos de fibra dietética y cenizas tanto en cascarilla de orujo como en galletas. La fibra dietética total aumentó al incrementarse la adición de cascarilla de orujo. El contenido de taninos encontrado en cascarilla disminuyó significativamente en galletas. Se observó un alto nivel de agrado de las galletas en la evaluación sensorial, no mostrando diferencias significativas entre los cuatro niveles de adición. En la medición de color, la intensidad del color fue aumentando a medida que se agregó más cascarilla. Con respecto a las evaluaciones biológicas, al aumentarse el porcentaje de adición de cascarilla de orujo fueron disminuyendo los valores de NPR, DA y DV, afectándose en mayor grado el NPR, aunque estadísticamente, esta diferencia no fue significativa. Se concluye, que es posible utilizar, la cascarilla de orujo de uva como ingrediente para la elaboración de galletas con alto contenido de fibra dietaria y un nivel de agrado aceptable.SUMMARY. The objective of this study was to evaluate deseeded grape pomace as a potential ingredient to elaborate some food products. Cookies were made with flour containing four levels of deseeded grape pomace (0, 5, 7.5 and 10%). Moisture, protein, ashes, fat, tannins and dietary fiber contents were determined in both the deseeded of grape pomace and the cookies. Besides, color, sensorial acceptability and biological evaluations of Net Protein Ratio (NPR), Apparent Digestibility (AD) and True Digestibility (TD) of Protein were determined to the cookies. Substantial amounts of dietary fiber and ashes were found in both the deseeded grape pomace and the cookies. Total dietary fiber increased while adding more deseeded grape pomace. Cookies were well accepted as observed in the sensory evaluation, showing no significative differences among the four levels of deseeded grape pomace addition. The addition of deseeded grape pomace imparted a darker color to the cookies. The dark color was greater in the samples containing more fiber which was indicated by the lower L color value. Regarding nutritional analysis, the higher the deseeded grape pomace addition, the lower the NPR, AD, and TD values. The NPR was affected in greater degree, although these differences were not significant. It is possible to use deseeded grape pomace as an ingredient to make high fiber cookies with acceptable sensorial attributes.

RESUMEN: Se estudió la composición química, contenido en algunos minerales de interés nutricional y concentración de vitamina C en el alga marina verde, comestible, Monostroma undulatum, Wittrock, abundante en las costas patagónicas argentinas. Las muestras fueron recolectadas en Puerto Deseado, provincia de Santa Cruz, Argentina (47º 45’ L.S., 65º 55’ L.O.), a razón de una por mes de octubre a diciembre de 1999 y de 2000. En total se analizaron 6 muestras. Las algas fueron lavadas con abundante agua de mar y secadas a temperatura ambiente por 24 horas. Se determinó: composición química y vitamina C, según AOAC; fibra total, método Lahaye; sodio y potasio, por fotometría de llama; calcio, mediante complejometría, y fósforo por el método de Gomori. Los resultados, por 100 g de peso seco, presentaron los siguientes rangos: proteína (N x 6,25): 12,89-21,85; cenizas (g): 33,92-40,05; lípidos (g): 0,32-1,47; fibra total (g): 14,36-19,6; hidratos de carbono digeribles (calculados por diferencia) (g): 20,86 - 32,48;Vitamina C (mg): 159 - 455; sodio (g): 7,39-13,11; potasio (g): 1,38-3,18; calcio (mg): 149-226; fósforo (mg): 190-467. La relación entre fibra soluble e insoluble fue cercana a 1. Estos resultados evidencian la importancia nutricional del alga estudiada (en cuanto a proteínas, fibra soluble e insoluble, minerales y vitamina C), así como su variabilidad durante la fase macroscópica. Teniendo en cuenta su contenido en los nutrientes estudiados y la abundancia en las costas patagónicas sería importante prestarle atención comercial, como fuente de recursos regionales, para su aprovechamiento en alimentación humana.SUMMARY: Chemical composition and seasonal fluctuations of the edible green seaweed, Monostroma undulatum, Wittrock, from the southern argentina coast. The chemical composition of green seaweed, Monostroma undulatum, Wittrock, growing in the Southern Argentine coast, was studied to obtain information regarding nutritional value. Samples were collected in Puerto Deseado, province of Santa Cruz (47º 45’L.S., 65º 55’L.W.), from October to December 1999 and 2000. It has been analyzed six sample during this period. Algae were washed with sea water and dried at room temperature for 24 hs. Moisture, nitrogen, lipids and ashes were determined according to AOAC; fiber (total, soluble and insoluble), according to Lahaye. After mineralization with nitric acid, sodium and potassium were determined by flame photometry, calcium by complexometric method, and phosphorus by Gomori’s method. The ranges expressed per 100 g dry algae were: protein (Nx6,25): 12.89-21.85; ashes (g): 33.92-40.05; lipid (g): 0.32-1.47; total fiber (g): 14,36-19,6; digestible carbohydrates (calculated by difference) (g): 20.86-32.48; sodium (g): 7.39-13.11; potassium (g): 1.38-3.18; calcium (mg): 149-226; phosphorus (mg): 190-447; Vitamin C (mg): 159-455. These results show that this green seaweed is an important source for protein, fiber, macronutrients minerals and vitamin C, during the macroscopic period. Besides, there was an important fluctuation that must be taken into account to consider the commercial collection to use it in human nutrition.

El objetivo de este estudio fue conocer la composición química de la especie briófita Sphagnum magellanicum (S.M.), que crece en la zona sur de Chile cubriendo un área geográfica aproximada de 500.000 hectáreas y de la cual se sabe muy poco. Dentro de sus cualidades destaca su poder de absorción y retención de agua, característica que se aprovecha para fines industriales y agrícolas. Pensando en diversificar su aprovechamiento para incorporarlo como fuente de fibra dietaria a productos alimenticios, es necesario previamente conocer su composición química. Muestras representativas del material fueron sometidas a diferentes análisis, tales como composición proximal, cuantificación de las diferentes fracciones de fibra y factores antinutricionales. Los resultados mostraron que este musgo destaca por su contenido en fibra total dietaria (77%), cifra muy superior a la encontrada en otras fuentes de fibra conocidas, tales como cáscara de arroz, avena, cebada, lupino. Es importante destacar la ausencia de factores antinutricionales en este musgo que estaría potenciando su posible uso en la alimentación humana.Chemical characterization of the moss Sphagnum magellanicum. The goal of the present study was to know the chemical characteristics of the moss Sphagnum magellanicum (S.M.) growing in the southern part of Chile, spreading aproximatelly. in a geographic area of 500.000 Has . Very few antecedents are reported in the literature concerning the functional properties of this resource, with the exception of the water absortion and holding capacity. Many of the industrial or agricultural uses of this moss are strongly related with this characteristic. Looking for other alternatives of utilization, it has been planned its incorporation to staple foods as a source of dietary fiber. But first it is necessary to know its chemical characteristics Representative samples of this material were submitted to different chemical analysis such as proximal analysis, fractional fiber analysis and anti nutrient factors. .Results of those analysis show the high amount of dietary fiber founded in this resource (77%), higher than reported data for other traditional fiber sources such as lupin bran, rice hull, barley hull, oat bran, etc. Finally it is important emphasize the absence of antinutrient factor in this moss, that could make feasible its use for human nutrition.

Dietary fiber has been extensively studied, demonstrating its attractive biological property of trapping biomolecules such as carbohydrates and lipids, achieving inhibition of amylolytic and lipase enzymes. Algae are a source of polysaccharides but their functional properties have been little studied. The objective of this work was to determine the in vitro inhibitory capacity of α-amylase and pancreatic lipase from algae obtained from Boca del Río, Mexico. For this study, Ulva lactuca, Hypnea cervicornis, Hypnea musciformis, Gracilaria bursa-pastoris, and Padina gymnospora were collected, washed and dried at 60 °C and their size was reduced to 80 mesh. To determine the inhibitory capacity of α-amylase and lipase, the methodology of Ma and Mu (2016) and Chen et al. (2013) were followed; starch and soybean oil were used as substrates, and glucose was determined by total sugars and free fatty acids by titration with NaOH 0.1 N. The results indicate that H. cervicornis, H. musciformis and G. bursa- pastoris obtained inhibitions greater than 17%, while the cellulose control only showed 5.7% of inhibition, similar to U. lactuca. In addition, inhibitions of lipase of 39.4-51.4% were obtained. This indicates that algae are also a source of functional ingredients with inhibitory activity. [ABSTRACT FROM AUTHOR]

En la Región de la Sierra del estado de Tabasco aún se presentan rasgos de la cultura alimentaria tradicional al consumir las inflorescencias de palmas silvestres (Astrocaryum mexicanum, Chamaedorea alternans y Chamaedorea tepejilote ). La parte comestible de las inflorescencias se deshidrataron para realizar los análisis (químico proximal, minerales y fibra dietaria). Se encontraron diferencias significativas (p < 0.05) en los resultados del análisis proximal y del contenido de minerales presentándose el mayor porcentaje de proteína cruda (25.39 %) y de extracto etéreo (2.26 %) en las inflorescencias de C. alternans y en C. tepejilote los de cenizas (17.25 %) y fibra cruda (12.16%). Con respecto a los minerales, el hierro estuvo presente en menor cantidad (13.9 mg (100g)-1) en la inflorescencia de A. mexicanum mientras que en C. alternans y C. tepejilote los contenidos fueron de alrededor de 25 mg (100g)-1. El mayor valor de calcio se presentó en las inflorescencias de C. alternans y C. tepejilote con 2458 y 2479 mg (100g)-1, respectivamente. Por otro lado, se encontró que los mayores valores de magnesio, potasio, sodio, Fibra Dietaria Total y Fibra Dietaria Insoluble fueron para la inflorescencia de A. mexicanum.

Introduction. The Urabá zone, in Antioquia, Colombia, has a great banana production, mainly devoted to international markets. Some bananas that cannot achieve high standards are sent to domestic markets, or are simply disposed. Objective. This study aimed to characterize a green banana fiber, of the "gran enana" variety (Musa AAA cv. Musaceae), 30 % and Valery (Cavendish valery), 70 %, from Urabá, Antioquia, Colombia. Materials and methods. A proximate chemical analysis was performed, with characteristics of the total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), plus the particle size, water retention capacity (WRC), swelling capacity (SC), organic molecules adsorption capacity (OMAC) and cation exchange capacity (CEC), in order to assess its potential as an ingredient for food. Results and conclusion. The physical-chemical characterization of the green banana fiber had a TDF content of 38,7 %, SDF of 30,5 % and IDF of 8,3 %, 4,515 % of protein, 4,32 % of ashes, 0,744 of fat and 8,323 of humidity. Therefore, this fiber can be the only fiber source in a food product. [ABSTRACT FROM AUTHOR]

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This research studied the effect of extrusion temperature (ET, 93.45–140.55°C), moisture content (MC, 21.27–34.73%), and the winter squash flour content (WSF, 0.43–15.57%) on physicochemical characteristics and content of bioactive compounds of third-generation (3G) snack foods expanded by microwave heating. The ingredients used for their elaboration were corn starch, whole-grain yellow corn and winter squash flours. A single-screw extruder was employed, and the response surface methodology was applied. The lowest bulk density and the highest water solubility index (WSI) and water absorption index, occurred at high ET with low MC. The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET. Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased. These results suggest that it is possible to elaborate 3G snack foods with acceptable physicochemical characteristics and excellent bioactive compounds content, improving their potential health benefits. [ABSTRACT FROM AUTHOR]

Background: There is scarce information about constipation in elderly subjects. Among the variety of factors causing constipation, the sleeping hours are a factor usually not taken into account. Objectives: To determine the association between hours of sleep during the week and weekend, with constipation in older adults. Design: Sleep quality, stool consistency, physical activity (PA) and dietary fiber intake was assessed using various validated surveys in 424 healthy autonomous elderly men and women, living in Santiago, Chile. Results: Half of the participants reported having abnormal stools (constipation and diarrhea). Subjects who had constipation had lower PA and greater difficulty falling asleep than subjects with normal bowel movements. The elderly participants with constipation had a higher amount of sleep during the week and weekend, that subjects with normal bowel movements (9.4 ± 1.6 vs 8.8 ± 1.8 hours, p = 0.013). The constipated subjects slept significantly more than those with normal evacuation (9.7 ± 1.5 vs 9.2 ± 1.8, p = 0.024). No differences in the nutritional status and fiber intake among patients with different consistencies were found. Conclusions: There is an association between sleep and the consistency of the stools in elderly patients. It would be interesting to evaluate whether long-term improvement of these factors could have a positive impact on the other. [ABSTRACT FROM AUTHOR]