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Flour dietary fiber content

Ravindran (1991) estimated the protein content of ragi to be 9.8%, that of calcium, oxalate, and phytic acid to be 0.24%, 0.44 mg%, and 0.48%, respectively. Hadimani and Malleshi (1993) compared the protein, lipid, ash, calcium, phosphorus, and dietary fiber contents of seven native and milled millets. The protein content of ragi milled flour decreased by 61%... [Pg.225]

In vitro digestibility (a-amylase) of raw quinoa starch was reported at 22%, while that of autoclaved, cooked, and drum-dried samples was 32%, 45%, and 73%, respectively (Ruales and Nair, 1994a). Saponins did not affect the digestibility of the starch. The total dietary fiber content in quinoa flour is affected by thermal treatment, while the insoluble dietary fiber fraction does not change with heat treatment (Ruales and Nair, 1994b). [Pg.11]

The dietary fiber content of various Norwegian wheat flours (9) with different extraction rates were analyzed. To analyze the dietary fiber content we used a gravimetric method, based on digestion of the samples with pepsin and pancreatin. The method is a modification of the procedure described by Hellendorn et al. and modified by Asp et al (10). The pepsin digestion was carried out at pH 1.5 for 1 hr, and the pancreatin digestion at pH 6.8 for 1 hr. [Pg.169]

An increase in consumption of whole grain flour products is one of the nutritional aims in Norway. The high content of dietary fiber or factors associated with it, however, present in bran and whole grain flour, may interfere with the bioavailability of minerals as suggested by several authors ( , 7, 8),... [Pg.212]

The stem of some species of palm tree is composed of plastic material such as fiber, protein and polysaccharides (cellulose), which give them their shape, and nutritional material that fills the interior of cells such as sugar and starch. Previous studies used the leaves and leaf sheaths in the production of flour and its characterization showed interesting results, especially from the point of view related to the content of dietary fiber and minerals [28]. [Pg.215]

The by-products of the milling system are bran, shorts (inseparable mixture of bran endosperm and germ that remains after flour extraction), germ, and red-dog flour (a low-grade flour consisting of endosperm and bran taken from the tail of the mill). Due to its high dietary liber content and relatively low amounts of lipids, wheat bran is preferred over other somces of dietary fiber for the production of many prepared foods (Table 7.4). [Pg.208]


See other pages where Flour dietary fiber content is mentioned: [Pg.200]    [Pg.133]    [Pg.117]    [Pg.2602]    [Pg.281]    [Pg.195]    [Pg.204]    [Pg.638]    [Pg.181]    [Pg.208]    [Pg.404]    [Pg.297]    [Pg.346]    [Pg.574]    [Pg.132]   
See also in sourсe #XX -- [ Pg.132 ]




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