No. Food Name g(in 100g food) 1 Spices, cinnamon, ground 52.173 2 Carob flour 40 3 Spices, oregano, dried 40 4 Spices, paprika 38.095 5 Spices, curry powder 35 6 Spices, chili powder 34.615 7 Cocoa, dry powder, unsweetened 33.333 ...
Moreover, the dietary insoluble fiber in vegetable and fruit peel powder has strong hydrophilicity, which leads to an increase in the water content of the dough. An apparent decrease in bread volume and specific volume with increasing the amount of mango peel powder for wheat-based bread was ...
Process for the purification of a material rich in cocoa dietary fiber The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which,...
In the framework of our research of the possibilities of biscuits production with enlarged share of dietary fibers, biscuits with different pure fibers (wheat fibers, oat fibers and apple fibers) or fiber rich raw materials (soya full fat flour, amaranth and carob flour) were prepared. The aim...
in Type 2 Diabetics Source: Nutiva.com Cheryl Harris, MPH, RD www.harriswholehealth.com 4/3/2011 Mesquite powder—high in iron, fiber & calcium Montina fiber--high in fiber, protein, iron Psyllium husk—high in fiber, may lower cholesterol Rice bran/rice polish--high in fiber, magnesium...
Akter, S.; Ahmed, M.; Eun, J.B. Effect of blanchig and drying temperatures on the physicochemical characteristics, dietary fiber and antioxidant-related parameters of dried persimmons peel powder.Int. J. Food Sci. Nutr.2010,61, 11. [Google Scholar] [CrossRef] ...
[67] discovered that Fettuccine enriched with 10% apple peel powder had an OCT of 7.3 min, similar to the control. However, an increase above the 10% level resulted in a decrease in OCT. One of the most critical quality indicators in pasta is Cl%, which is defined as solids remaining ...
Overall, Celluclast® 1.5 L was the enzyme that caused the greatest increase in SDF in carob, apple and artichoke extracts, with Viscozyme® L being the most effective after the enzymatic treatment of broccoli. These results may be due to the fact that Celluclast® 1.5 L is an enzyme...
The extraction and processing of IDF fractions have significant effects on the bioactive and IDF content of the said fraction. Sieve size was one factor that yielded changes in bioactivity. When using multiple sieve sizes to smooth out dried beetroot leaves powder (DLBP), Asadi et al. found tha...
significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases. Keywords: dietary fiber;hydrocolloids;food texture;cooking properties Graphical Abstract