Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Dietary moisture.
Zeitschriftenartikel zum Thema „Dietary moisture“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Dietary moisture" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
1
Sun, Dao Hua, Wen Shuang Lin und Fen Fen Lu. „The Moisture Sorption Characteristics of Dietary Potassium Diformate“. Advanced Materials Research 1092-1093 (März 2015): 1565–68. http://dx.doi.org/10.4028/www.scientific.net/amr.1092-1093.1565.
Der volle Inhalt der QuelleAnnotation:
Potassium diformate, a novel dietary additive, has been firstly authorized by the European Union as an alternative to antibiotic growth promoters. The moisture sorption characteristics of potassium diformate were measured by the means of the static gravimetric method. The results indicated that the moisture sorption velocity of potassium diformate is linearly dependent on the relative humidity at 30 °C during the first 12 h. Moreover, the equilibrium moisture content was significantly influenced by relative humidity. The critical relative humidity of potassium diformate is 46.2%. Study on moisture sorption characteristics of potassium diformate will provide the reference to choose operating conditions of preparation and post-processing.
2
Hadjikinova, M., N. Menkov und D. Hadjikinov. „Sorption characteristics of dietary hard candy“. Czech Journal of Food Sciences 21, No. 3 (18.11.2011): 97–99. http://dx.doi.org/10.17221/3483-cjfs.
Der volle Inhalt der QuelleAnnotation:
This investigation is aimed at the determination of the effect of sugar alcohols sorbitol and isomalt on the sorption properties of hard candy. The equilibrium isotherms of two kinds of hard candy containing sorbitol and isomalt, respectively, were obtained by means of the static gravimetric method at a temperature of 20°C. The isomalt-containing candy proved to sorb less moisture under equal conditions. The Peleg model was found suitable for the description of the sorption isotherms of hard candy.
3
Yang, Meng, und Ock K. Chun. „Consumptions of plain water, moisture in foods and beverages, and total water in relation to dietary micronutrient intakes and serum nutrient profiles among US adults“. Public Health Nutrition 18, Nr. 7 (10.02.2014): 1180–86. http://dx.doi.org/10.1017/s136898001400007x.
Der volle Inhalt der QuelleAnnotation:
AbstractObjectiveTo investigate water contributors in relation to dietary and serum micronutrient profiles.DesignA cross-sectional study. The main exposures were water contributors. Selected dietary and serum micronutrient levels were outcome measures.SettingsThe US population and its subgroups.SubjectsUS adults (n 2691) aged ≥20 years from the National Health and Nutrition Examination Survey 2005–2006.ResultsThe daily mean total water intake was 3·1 (se 0·047) litres, with 68 % of adults consuming below the Adequate Intake level. Total water intake was higher in adults with higher BMI and physical activity, those taking dietary supplements and alcohol consumers (P < 0·05). Plain water intake was positively associated with food moisture and negatively with beverage moisture (P < 0·001). Beverage moisture was negatively associated with food moisture (P < 0·001). In multivariate regression analyses, plain water and food moisture intakes were positively associated with Fe, Ca, vitamins A, B, C, E and K and carotenoid intakes (P < 0·05). However, beverage moisture was unrelated to Ca, niacin and vitamin B6 intakes, and negatively associated with Fe, vitamin A, folate, vitamins C, E and K and carotenoid intakes (P < 0·05). Concentrations of serum vitamins A and C and carotenoids increased with plain water and food moisture intakes (P < 0·05) but decreased (P < 0·01) or were unrelated to beverage moisture intake.ConclusionsVarious contributors of total water intake differed in their associations with dietary and serum micronutrient profiles in US adults. The study provides evidence of plain water benefits on micronutrient adequacy over beverages.
4
Ramirez, Israel. „Diet texture, moisture and starch type in dietary obesity“. Physiology & Behavior 41, Nr. 2 (Januar 1987): 149–54. http://dx.doi.org/10.1016/0031-9384(87)90145-4.
Der volle Inhalt der Quelle
5
Alam Refat, Md Reazul, Mohammad Shoeb und Abida Sultana. „Proximate Analysis of Melon Seeds Available in Bangladesh“. Dhaka University Journal of Science 70, Nr. 1 (24.07.2022): 58–63. http://dx.doi.org/10.3329/dujs.v70i1.60382.
Der volle Inhalt der QuelleAnnotation:
The seeds of winter (wax gourd), long (bottle gourd) and large (pumpkin) melon were analyzed for nutritional parameters mainlyprotein, fat/oil, carbohydrate, dietary fiber, protein, minerals and moisture and fatty acids composition. The double beam ultravioletvisible spectrophotometer was used for analysis of total sugar. The protein content was determined using the Kjeldahl method. An atomic absorption spectrophotometer was used to quantify minerals (Fe, Cu, and Zn). Fatty acid was analyzed by gas chromatography(GC) equipped with a flame ionization detector (FID). From the proximate analysis, it was found that the winter melon (wax gourd)seeds contain protein, oil, carbohydrate, soluble dietary fiber, moisture and ash content of 19.71, 16.46, 56.48, 3.10, 68.88 and 4.26%, respectively. Similarly, long melon (bottle gourd) was found to contain 16.12, 13.61, 46.88, 2.2, 76.45 and 5.2% of protein, oil,carbohydrate, soluble dietary fiber, moisture and ash, respectively. The contents of protein, oil, carbohydrate, soluble dietary fiber,moisture and ash in large melon (pumpkin) seeds were found to be 29.64, 18.17, 55.32, 1.3, 79.53 and 5.12%, respectively. In mineralanalysis, iron, copper, and zinc contents were found to be 6.75, 0.62, and 6.10 mg/100g in winter melon; 7.8, 1.63, and 4.25 mg/100gin long melon; and 13.95, 1.15, and 5.11 mg/100g in large melon, respectively. Dhaka Univ. J. Sci. 70(1): 58-63, 2022 (January)
6
Manuel, Jeremia, Melanie Cornelia und William Wijaya. „UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS“. KnE Life Sciences 2, Nr. 1 (01.02.2014): 12. http://dx.doi.org/10.18502/kls.v1i0.78.
Der volle Inhalt der QuelleAnnotation:
Narrow-barred Spanish mackerel (Scomberomorus spp.) is a species of fish that is widely preferred due to its high potential and economical value. This research is aimed to utilize seaweed (Eucheuma cottonii and Eucheuma spinosum) to increase iodine and dietary fiber content of fish meatballs to help fulfill the daily needs of Indonesians. The first stage of this research was conducted to determine the best type and concentration of seaweed flour to be added to the fish meatballs dough. A series of seaweed flour addition concentration employed in this research are 1, 2, 3, 4, and 5% for each type of seaweed separately. Several factors put into consideration when selecting the best seaweed addition concentration were moisture content, texture, and organoleptic tests (scoring and hedonic). Through moisture content, gel strength, and organoleptic analysis, 2% Eucheuma cottonii was chosen to be added. Second stage of this research was conducted to compare the chosen meatball with control. The chosen fish meatball has better profile of moisture, fat, ash, carbohydrate, dietary fiber, and iodine content compared to control. Dietary fiber and iodine content analysis showed that the chosen fish meatball contain 0.0046% dietary fiber and 102 mcg/100g iodine. Keywords: Narrow-barred Spanish mackerel, Eucheuma cottonii, Eucheuma spinosum, iodine content, dietary fiber
7
Henz, J. R., R. V. Nunes, C. Eyng, P. C. Pozza, R. Frank, R. A. Schone und T. M. M. Oliveira. „Effect of dietary glycerin supplementation in the starter diet on broiler performance“. Czech Journal of Animal Science 59, No. 12 (27.11.2014): 557–63. http://dx.doi.org/10.17221/7795-cjas.
Der volle Inhalt der QuelleAnnotation:
This study was conducted to evaluate the performance, carcass composition, and litter moisture of broiler chicks fed crude glycerin for 1–21 days. The study used 1056 male birds distributed in a completely randomized design, with six treatments (0, 3, 6, 9, 12, and 15% crude glycerin from 1 to 10 days), with eight replicates. After the 10<sup>th</sup> day, each treatment group was divided into two groups out of which one continued to receive the same glycerin level and the second group started to receive a glycerin-free diet. The parameters weight gain, feed intake, feed : gain, and livability during the first 10 days exhibited a quadratic response (P < 0.05), which predicted higher values at crude glycerin levels of 9.01, 9.02, 9.03, and 6.43%, respectively. From day 1 to day 21, the group receiving crude glycerin throughout the experiment showed a quadratic effect (P < 0.05) for weight gain, feed intake, feed : gain, and livability, with higher values at crude glycerin levels of 6.06, 7.97, 13.11, and 7.69%. As glycerin levels increased, the litter moisture increased linearly (P < 0.05) for both periods. The protein and fat deposition rates and dry matter of the carcasses were not affected (P > 0.05). Considering the period from day 1 to day 21, inclusion of up to 6.06% crude glycerin in the diet provided the best weight gain without affecting the birds’ performance, the rate of protein and fat deposition on the carcass, or litter moisture compared with birds fed a glycerin-free diet.
8
Pawar, Kanika, und D. K. Thompkinson. „Changes in the Shelf Life Parameters of Dietary Supplement During Storage“. Current Research in Nutrition and Food Science Journal 5, Nr. 1 (28.03.2017): 15–24. http://dx.doi.org/10.12944/crnfsj.5.1.03.
Der volle Inhalt der QuelleAnnotation:
A dietary supplement containing multifunctional ingredient sources was formulated and optimized for management of diabetes. The formulated dietary supplement comprised of milk fat and groundnut oil (90:10), whey protein concentrate, skim milk powder and sodium caseinate (50:25:25) and resistant starch and maltodextrin (70:30). The feasibility of the formulated dietary supplement in terms of physico-chemical, microbiological and sensory attributes was evaluated during storage period. The formulated supplement was found to have 4.37, 15.93, 10.15, 3.39 and 66.15 percent moisture, protein, fat, ash and carbohydrate respectively. It was observed that there was slight increase in moisture, free fatty acid, thiobarbituric acid and insolubility index while a decrease in dispersibility and sensory attributes (color and appearance, flavor, overall acceptability) during the storage period. However, the dietary supplement stored at room temperature indicated non-significant changes in all physico-chemical, microbiological and sensory parameters throughout the storage period of 180 days. Thus, dietary supplement prepared had better acceptability for a period of six months.
9
Shafey, TM, und MW McDonald. „Effects of dietary calcium:available phosphorus ratio on calcium tolerance of broiler chickens“. Australian Journal of Experimental Agriculture 30, Nr. 4 (1990): 483. http://dx.doi.org/10.1071/ea9900483.
Der volle Inhalt der QuelleAnnotation:
The effects of dietary levels of available phosphorus (AP) on calcium (Ca) tolerance of growing chickens were investigated in 3 experiments. In the first experiment, increasing dietary Ca to 21.2 g/kg with AP at 5 g/kg significantly reduced tibia P, plasma P and increased plasma total Ca concentration without any significant effect on performance. With dietary Ca at 25.7 g/kg and AP at 5 g/kg, growth and plasma P were reduced and plasma total Ca was increased, whilst Ca at 30 g/kg diet reduced growth, plasma P, tibia P and increased feed conversion ratio (FCR) and plasma total Ca. Increasing dietary AP to 10 g/kg diet with Ca level at 10.6 g/kg reduced growth and increased FCR without affecting any of the other parameters. Experiment 2 was a 3-dimensional composite design with a central basal diet having Ca and AP concentrations of 12.7 and 4.6 g/kg, The first dimension was 4 dietary concentrations of Ca from 15 to 30 g/kg; the second dimension was 4 dietary concentrations of AP from 6.3 to 12.4 g/kg; and the third dimension was 4 dietary Ca : AP combinations spanning the above ranges but with the Ca: AP ratio maintained at approximately 2.5 (i.e. 15.8 and 6.3; 20.5 and 8.2; 25.5 and 10.2; 30 and 12.1 g/kg for Ca and AP, respectively). A dietary Ca concentration of 25.4 g/kg increased FCR, whilst 30 g Ca/kg reduced growth and increased FCR. Dietary AP of 12.4 g/kg reduced growth and increased FCR. Growth and FCR were less affected when dietary Ca:AP ratio was kept constant at approximately 2.5 than when the ratio was altered by increasing either mineral alone. This relationship was used to develop a linear regression relationship between chicken growth and dietary Ca: AP ratio. In experiment 3, the effects of excessive dietary levels of Ca (12.7, 25.5 and 33.1 g/kg) and AP (9 and 13 g/kg) were investigated in sexed chickens in a factorial design. Ca at 33.1 g/kg significantly reduced growth, tibia P and plasma P, whilst FCR, plasma total Ca and excreta moisture were significantly increased. Dietary Ca at 25.5 g/kg reduced tibia P and increased excreta Ca. High dietary AP significantly reduced growth and tibia Ca and increased tibia ash, excreta moisture and excreta Ca. Significant interactions between dietary levels of Ca and AP were found for growth, tibia ash, excreta moisture and excreta Ca, and for tibia P and plasma total Ca. Significant interactions between sex and either dietary Ca or AP for tibia ash were found. A Ca x sex interaction was found for tibia P, excreta moisture and excreta P. It was concluded that high dietary levels of Ca (up to 21.2 g/kg) can be tolerated by growing chickens without any significant effect on performance, providing the corresponding level of AP is also high.
10
., N. Monisha Hyderali. „Seasonality in Nutrient Contents of Edible Green Algae Ulva compressa and Ulva fasciata from Southeast Coast of India“. Asian Journal of Engineering and Applied Technology 8, Nr. 1 (05.02.2019): 60–66. http://dx.doi.org/10.51983/ajeat-2019.8.1.1058.
Der volle Inhalt der QuelleAnnotation:
Seasonal variations in the proximate (protein, carbohydrate, dietary fiber, ash, moisture, lipid, amino acid and fatty acid content), mineral composition (Na, K, Ca, Mg, Fe, Zn, C, Mn) and Heavy metals content (Cd, Pb, Hg and Ni) of Ulva compressa and Ulva fasciata were investigated for all four different seasons (Spring, North east monsoon, Summer and South west monsoon) during 2015 to 2016. Data were analyzed using one- and two-way ANOVA. Significant variations in the proximate constituents were found among seasons and species. Maximum proximate and mineral composition in U. compressa are protein, carbohydrate, ash content, moisture content and lipid in northeast monsoon, dietary fiber, amino acids content and mineral content in southwest monsoon, fatty acids content in spring. Heavy metals were not detected except lead. In U. fasciata, maximum proximate and mineral composition are protein, carbohydrate, moisture content, ash content in spring season, dietary fiber in summer season, lipid and total amino acids content in northeast monsoon, fatty acids contents and mineral content in southwest season. Heavy metals were not detected except lead. U. compressa has highest protein, carbohydrate, moisture content, amino acids and mineral content as compared to U. fasciata. U. fasciata has maximum dietary fiber, ash content, lipid content and fatty acids as compared to U. compressa. In general, Northeast monsoon showed the highest proximate and mineral composition in both the algae. The present study revealed that these two edible algae have higher proximate contents which can be more ideal for food consumption for humans and animals.
11
Horton, David R. „PERFORMANCE OF A WILLOW-FEEDING BEETLE, CHRYSOMELA KNABI BROWN, AS AFFECTED BY HOST SPECIES AND DIETARY MOISTURE“. Canadian Entomologist 121, Nr. 9 (September 1989): 777–80. http://dx.doi.org/10.4039/ent121777-9.
Der volle Inhalt der QuelleAnnotation:
AbstractLarval performance and adult size of Chrysomela knabi Brown varied with host quality and species. Beetles reared on a low moisture diet of Salix humilis Marsh. or a novel host, S. nigra Marsh., showed reduced growth rates, survival, and adult size compared with performance on the local host, S. humilis, at high moisture. For all performance variables, beetles were least successful on the novel host. Development (hatch to pupation) was 1.2 and 3.9 days faster on the high moisture diet than on the low moisture diet or novel host, respectively. Survival (hatch to pupation) was 8 and 20% higher on the local host (high moisture) than on the low moisture diet and novel host, respectively. Weight and elytral length of newly eclosed adults showed these same trends.
12
Buckley, Catherine M. F., Amanda Hawthorne, Alison Colyer und Abigail E. Stevenson. „Effect of dietary water intake on urinary output, specific gravity and relative supersaturation for calcium oxalate and struvite in the cat“. British Journal of Nutrition 106, S1 (12.10.2011): S128—S130. http://dx.doi.org/10.1017/s0007114511001875.
Der volle Inhalt der QuelleAnnotation:
It has been reported that daily fluid intake influences urinary dilution, and consequently the risk of urolithiasis in human subjects and dogs. The aim of the present study was to investigate the role of dietary moisture on urinary parameters in healthy adult cats by comparing nutritionally standardised diets, varying only in moisture content. A total of six cats were fed a complete dry food (6·3 % moisture) hydrated to 25·4, 53·2 and 73·3 % moisture for 3 weeks in a randomised block cross-over design. Urinary specific gravity (SG), urine volume, water drunk and total fluid intake were measured daily; relative supersaturation (RSS) for calcium oxalate (CaOx) and struvite was calculated using the SUPERSAT computer program. Cats fed the 73·3 % moisture diet produced urine with a significantly lower SG (P < 0·001) compared with diets containing 53·2 % moisture or lower. Mean RSS for CaOx was approaching the undersaturated zone (1·14 (sem 0·21); P = 0·001) for cats fed the diet with 73·3 % moisture and significantly lower than the 6·3 % moisture diet (CaOx RSS 2·29 (sem 0·21)). The effect of diet on struvite RSS was less clear, with no significant difference between treatment groups. Total fluid intake was significantly increased (P < 0·001) in the 73·3 % moisture diet (144·7 (sem 5·2) ml, or 30 ml/kg body weight per d) compared with the 6·3 % (103·4 (sem 5·3) ml), 25·4 % (98·6 (sem 5·3) ml) and 53·3 % (104·7 (sem 5·3) ml) moisture diets, despite voluntary water intake decreasing as dietary moisture intake increased. Cats fed the 73·3 % moisture diet had a higher total daily fluid intake resulting in a more dilute urine with a lower risk of CaOx when compared with the lower-moisture diets.
13
Muhardina, Virna, Lukmanul Hakim, Zaidiyah Zaidiyah, Anshar Patria und Ismail Sulaiman. „Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur“. Jurnal Teknologi dan Industri Pertanian Indonesia 8, Nr. 2 (01.10.2016): 61. http://dx.doi.org/10.17969/jtipi.v8i2.5822.
Der volle Inhalt der QuelleAnnotation:
Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results
14
Akpasi, Stephen Okiemute, Kigho Moses Oghenejoboh, Hassan Oriyomi Shoyiga, Sammy Lewis Kiambi und Thembisile Patience Mahlangu. „Investigation of the Nutrient Composition of Fluted Pumpkin (Telfairia occidentalis) under Herbicide Treatment“. Sustainability 15, Nr. 4 (13.02.2023): 3383. http://dx.doi.org/10.3390/su15043383.
Der volle Inhalt der QuelleAnnotation:
During the 2013 and 2014 harvest seasons, field and laboratory experiments were conducted in Nigeria’s inferred agroecological zone. The nutritive value of fluted pumpkin (Telfairia occidentalis) leaves was evaluated by measuring the levels of carbohydrate, protein, fat, ash, dietary fiber, and moisture content in Telfairia occidentalis using the standard analytical methods. The experiment was laid out in a randomized complete block design (RCBD) and repeated four times. Three separate applications of paraquat herbicide (non-selective) at rates of 100, 150, and 200 L ha−1 were applied to the treated plots. Comparative studies of the nutritive value of T. occidentalis were observed in the treatment and control plots. The effects of herbicides showed that the proximate composition of the T. occidentalis leaves of the treated plot was 70% carbohydrate, 29% protein, 1.8% fat, 1.7% dietary fiber, 7.9% ash, and 8.7% moisture. In contrast, the values of the control plots were 6.5% carbohydrate, 1.9% protein, 1.5% fat, 1.2% dietary fiber, 7.0% ash, and 7.9% moisture. The results show that paraquat herbicide spray increased moisture, protein, fat, carbohydrate, ash, and vegetable yields in the treated plot and that T. occidentalis leaves are rich in lipids, fiber, and protein. As a result, the control plot’s fiber, carbohydrate, protein, ash, and moisture content decreased drastically without using paraquat. These results demonstrate that herbicides can affect the nutritional yield of T. occidentalis by eliminating weeds alongside the main crops (T. occidentalis) in the agroecological zone of south-eastern Nigeria. Therefore, if consumed in sufficient quantities, the studied leafy vegetables will significantly contribute to the nutritional needs of human health and the Nigerian population’s food security.
15
Elvinna und N. F. Sadek. „Utilization of banana peel as functional ingredient in pudding: physicochemical and sensory aspects“. IOP Conference Series: Earth and Environmental Science 1324, Nr. 1 (01.04.2024): 012117. http://dx.doi.org/10.1088/1755-1315/1324/1/012117.
Der volle Inhalt der QuelleAnnotation:
Abstract This study aimed to investigate the physicochemical characteristics and sensory perception of pudding with banana peel addition. Banana peel from two varieties, Ambon and Kepok, was incorporated into pudding formulation with a concentration of 3% and 6%, respectively. All samples were analyzed for physicochemical properties (moisture content, dietary fiber content, texture, color, and syneresis) and sensory penalty analysis using the JAR (Just About Right) method. Pudding with Ambon peel addition was superior in dietary fiber content, hardness, and sensory acceptance. However, pudding with Kepok peel performed better lightness and syneresis. Higher banana peel concentration significantly increased dietary fiber content and overall liking but significantly decreased pudding syneresis. The JAR penalty analysis revealed that the lightness and the banana and milk aromas affected the products’ overall liking. Pudding with 6% Ambon peel showed an optimum performance among samples, containing 88.76% moisture content, 5.57% dietary fiber, 1.29 N hardness, 2.5% syneresis, and 7.14 hedonic score, indicating this product was perceived as like by panellist. According to the mean drops analysis, this product should improve the lightness and milk aroma to gain consumer acceptance.
16
Doh, Hansol, Min Hyeock Lee und Hyun Jin Park. „Investigation of the moisture-induced caking behavior with various dietary salts“. Journal of Food Engineering 241 (Januar 2019): 67–74. http://dx.doi.org/10.1016/j.jfoodeng.2018.08.001.
Der volle Inhalt der Quelle
17
CHRISTIAN, MARY P., CHRIS GRAINGER, BRIAN J. SUTHERLAND, JEFFERY J. MAYES, MURRAY C. HANNAH und BRUCE KEFFORD. „Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements“. Journal of Dairy Research 66, Nr. 3 (August 1999): 341–55. http://dx.doi.org/10.1017/s0022029999003647.
Der volle Inhalt der QuelleAnnotation:
The effects of supplementing cows' diets with protein and energy on milk composition and the composition and yield of Cheddar cheese were investigated. This research addresses the problems of seasonal reduction in the capacity of cheese curds to expel moisture as observed in parts of south-eastern Australia. Milk was collected from cows offered a basal diet of silage and hay supplemented with different sources and levels of dietary protein and energy. The protein supplements were sunflower, canola, cottonseed meal and lupin, and the energy supplements were maize grain, oats, wheat and barley. This milk was used to manufacture Cheddar cheese on a pilot scale. Cheese moisture content was dependent on the source and level of dietary protein and energy. Milk from cows offered the lupin protein supplements and wheat energy supplements consistently produced cheese with a lower moisture content and moisture in fat-free matter. Milk from these supplemented diets had increased casein concentrations and higher proportions of αs2-casein than milk from the poor quality control diet. Cheese yield was directly related to the total casein concentration of milk, but was not influenced by differences in casein composition. Supplementing the cows' diets increased the inorganic P, Mg and Ca concentrations in milk. A low inorganic P concentration in milk from cows offered the control diet was caused by a low intake of dietary P. These findings showed that changes in the mineral and casein composition of milk, associated with diet, could influence the composition of Cheddar cheese.
18
Kou, Hongyan, Yutao Miao, Xunbin Pan, Li-Xin Yan, An-Li Wang und Li Lin. „Impact of Dietary Cornstarch Levels on Growth Performance, Body Composition and Digestive Enzyme Activities of Juvenile Soft-Shelled Turtle (Pelodiscus sinensis)“. Annals of Animal Science 18, Nr. 4 (01.10.2018): 1029–43. http://dx.doi.org/10.2478/aoas-2018-0040.
Der volle Inhalt der QuelleAnnotation:
AbstractWe conducted an 8-week feeding trial to determine the effects of dietary starch levels on growth performance, body composition, and digestive enzyme activities of juvenile soft-shelled turtles. Six fish meal-based diets containing 120, 180, 240, 300, 360 and 420 g kg−1 cornstarch were formulated. Body weight gain (BWG), crude protein concentration in whole body, as well as protease activity increased with increasing dietary starch levels until the highest at 240–300 g kg−1, but it was decreased at higher dietary starch content. In contrast, the feed conversion ratio, moisture content and hepatosomatic index were the lowest at 240–300 g kg−1 of cornstarch. The weight gain correlated significantly with the survival rate, the crude protein composition and the protease activity, but correlated negatively to the moisture content and the hepatosomatic index. The optimal dietary starch levels for the maximum BWG and maximum protease activity were 267.25 g kg−1 and 266.79 g kg−1, respectively. The α-amylase activity was the lowest at 120 g · kg−1 of cornstarch, and increased with increasing cornstrach content. The lipase activity and the amount of crude lipid in the turtles were not influenced by dietary cornstarch. Our results suggest that around 300 g kg−1 of cornstarch in diets is optimal for juvenile soft-shelled turtles.
19
Filinska, Tetiana, Antonina Filinska und Larisa Fursova. „STUDY OF THE PROPERTIES OF CITRUS PROCESSING PRODUCTS AS ADDITIVES FOR MAYONNAISE SAUCES“. TECHNICAL SCIENCES AND TECHNOLOGIES, Nr. 1(35) (2024): 225–31. http://dx.doi.org/10.25140/2411-5363-2024-1(35)-225-231.
Der volle Inhalt der QuelleAnnotation:
The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard
20
CHRISTIAN, MARY P., CHRIS GRAINGER, BRIAN J. SUTHERLAND, JEFFERY J. MAYES, MURRAY C. HANNAH und BRUCE KEFFORD. „Managing diet quality for Cheddar cheese manufacturing milk. 2. Pasture v. grain supplements“. Journal of Dairy Research 66, Nr. 3 (August 1999): 357–63. http://dx.doi.org/10.1017/s0022029999003659.
Der volle Inhalt der QuelleAnnotation:
The effects of supplementing a basal diet of silage and hay with increasing amounts of harvested spring pasture, or with lupin and wheat, on the composition of milk and the consequent effects on cheese composition and yield were investigated in an indoor feeding study. Milk was collected from five groups of eight cows in mid lactation offered different diets and manufactured into Cheddar cheese on a pilot scale. Milk from cows given the lupin–wheat (LW) and the high pasture level (HP) diets produced low moisture cheese. Cheese produced with milk from cows given the control diet was high in moisture content compared with that made with milk from cows offered the LW diet. Cheese yields from the milk of cows offered the HP and LW diets were greater than from the milk of cows on the control diet, and were associated with the higher casein concentrations of these milks. Casein number was higher in milk from diets supplemented with pasture but was not an indicator of the functional properties of milk that affected cheese moisture. The proportion of β-casein in milk from cows offered the HP diet was higher and that of γ-casein lower than in milk from cows given the LW supplement, although cheese moisture content was similar with both diets. Milk from cows offered the HP diet had a greater inorganic P concentration than that from cows given the LW diet, although the dietary intake of P was higher for the LW diet. The significance of the effect of dietary P intake on the concentration of inorganic P in milk and hence its suitability for cheesemaking was apparent when dietary P intake was low, as shown in milk produced by cows offered the control diet.
21
Hughes, Steven G. „Effect of Dietary Moisture Level on Response to Diet by Atlantic Salmon“. Progressive Fish-Culturist 51, Nr. 1 (Januar 1989): 20–23. http://dx.doi.org/10.1577/1548-8640(1989)051<0020:eodmlo>2.3.co;2.
Der volle Inhalt der Quelle
22
SchleiBinger, M., A. L. Meyer, N. Afsar, A. Gyorgy Nagy, V. Dieker und J. J. Schmitt. „Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread“. Advance Journal of Food Science and Technology 5, Nr. 10 (05.11.2013): 1281–84. http://dx.doi.org/10.19026/ajfst.5.3097.
Der volle Inhalt der Quelle
23
Karuppannan, Saranya, Kokila Palani, Nithya Palaniappan, Archana Lakshmanan, Viji Maluventhan und Maruthupandian Arumugam. „Proximate and physicochemical composition of marine red seaweed Portieria hornemannii against anti diabetic activity“. International Journal of Zoology and Applied Biosciences 7, Nr. 5 (09.10.2022): 25–30. http://dx.doi.org/10.55126/ijzab.2022.v07.i05.sp004.
Der volle Inhalt der QuelleAnnotation:
The proximate composition (Protein, carbohydrate, lipid, ash, moisture and total dietary fiber content) and physicochemical properties of Portieria hornemannii were studied. The proximate composition of protein 33.82 ± 1.48 followed by carbohydrate and lipid the protein is highest activity. Total dietary fiber contained 2.24 ± 0.39 for thr red seaweed of Portieria hornemannii contains neutral sugars corresponded to sulphated galactoans (Carrageen and agar). Insoluble fiber 1.22 ± 0.06 and soluble fiber 1.02 ± 0.05, moisture and ash were 12.96 ± 0.55 and 18.42 ± 1.03 respectively. Followed by WHC and swelling both had strong physicochemical characteristics at high temperatures. The oil retention is very low. Finally the seaweed P.hornemannii is used in anti diabetic activity of α amylase enzyme activity IC50 value 121.68. The P.hornemannii can be effective inhibition of anti diabetic activity and its leads to develop the natural drug in pharmaceutical application
24
Sari, N. I., S. W. Sidauruk, D. Dewita und N. T. Ananda. „Characteristics of Young Mangrove (Sonneratia alba) Leaf Extract as A Biosalt Preparation“. IOP Conference Series: Earth and Environmental Science 1118, Nr. 1 (01.12.2022): 012071. http://dx.doi.org/10.1088/1755-1315/1118/1/012071.
Der volle Inhalt der QuelleAnnotation:
Abstract Mangrove (Sonneratia alba) leaves contain bioactive compounds, macro and micro minerals, and NaCl content. However, the potential of the young mangrove leaves has not been explored. This research aimed to determine the characteristics of young mangrove leaf extract as a biosalt preparation. The sample used in this research was young mangrove leaves extracted using aquadest with 1:5 ratio. The parameters were tested for yield, moisture content, ash content, the mineral content of Natrium and Kalium, Na:K ratio, and NaCl content. The results showed that the biosalt characteristics of the mangrove leaf extract consisted of a brown appearance with a salty flavor, 6.96% yield, 5.07% moisture, 36.59% ash, 1.27 Na:K ratio, and 19.53% NaCl. Based on the NaCl content, the resulting biosalt required the dietary salt quality standard according to Standard National Indonesia of dietary salt.
25
Hill, Richard C., Colin F. Burrows, Gary W. Ellison, Mark D. Finke, Jennifer L. Huntington und John E. Bauer. „Water content of faeces is higher in the afternoon than in the morning in morning-fed dogs fed diets containing texturised vegetable protein from soya“. British Journal of Nutrition 106, S1 (12.10.2011): S202—S205. http://dx.doi.org/10.1017/s0007114511000833.
Der volle Inhalt der QuelleAnnotation:
Faecal moisture content can determine whether faeces appear soft or firm, and faecal character can influence whether owners are satisfied with a dog food. In a previous study, dogs appeared to produce softer faeces after noon. The purpose of the present study was to determine whether time of defecation affected canine faecal water content. A total of eight hound dogs were fed one of four canned diets as a single meal each morning for 1 week per diet in a Latin square design. All four diets contained approximately 77 % moisture and, on a DM basis, 24 MJ/kg gross energy, 23 % crude protein, 32 % crude fat, 31 % N-free extract and 1 % crude fibre. The proportion of dietary protein from soya-derived texturised vegetable protein (TVP):beef was 0:100, 14:86, 29:71 and 57:43, respectively. Soya carbohydrate partially replaced maize starch as TVP increased. Faeces were collected by direct catch during the sixth morning and afternoon of each diet period. Mean faecal moisture content was greater in the afternoon than in the morning (79 v. 71 %; P = 0·01) and increased with dietary TVP (P ≤ 0·0001), and there was an interaction between time of day and percentage TVP (P = 0·003). Faecal moisture content differed from morning to afternoon only with TVP in the diet. Faecal wet weight was similar from morning to afternoon. This suggests that time of day and presence of TVP from soya should be taken into account when evaluating the effect of a diet on faecal form and moisture content in dogs fed once daily.
26
González, Lucas, Sergio Viano, Patricio Davies, Daniel Méndez, Gustavo Jaurena, José Arroquy, Juan Elizalde und Irene Ceconi. „PSII-B-17 Effect of Corn Grain Processing and Moisture Content in Finishing Diets Formulated to Meet Rumen Degradable Protein Requirements on Feedlot Cattle Performance“. Journal of Animal Science 100, Supplement_3 (21.09.2022): 362. http://dx.doi.org/10.1093/jas/skac247.660.
Der volle Inhalt der QuelleAnnotation:
Abstract Increased dietary inclusion of rapidly-fermentable carbohydrates and a great proportion of corn-derived CP may result in increased rumen degradable protein (RDP) microbial requirements and reduced RDP supply, respectively. An experiment was conducted to evaluate the effect of processing and moisture content of corn grain in finishing diets concurrently balanced to meet increased RDP requirements on feedlot cattle performance. A semi-dent corn hybrid crop was harvested and stored as dry-whole (DWC), dry-rolled (DRC), whole high-moisture (WHMC), or rolled high-moisture (RHMC) corn (89.3% DM and 32.4% moisture for dry and high-moisture corn, respectively). Four dietary treatments containing 78.8-79.0% corn grain were arranged by adding (DM basis) 0.15, 0.20, 0.0, or 0.0% of urea to DWC, DRC, WHMC, or RHMC-based diets, respectively, to meet RDP requirements, which were measured in previous experiments using the same corn hybrid as in the present experiment. Angus steers (n = 144; 356 ± 2.7 kg initial BW) were group-housed in 24 pens, fed once daily from d 1 to 86, and held off feed and water for 16 h to record initial and final BW. Data were analyzed as a randomized complete block (6) design. Rate of BW gain and HCW increased and DMI decreased (P ≤ 0.02) from dry and whole to moist and rolled corn-fed steers (Table 1). Consequently, steers fed the RHMC-based and 0%-urea diet were finished at heavier BW and were more efficient (P ≤ 0.02) converting feed into BW and carcass compared with steers fed any of the other diets. Feeding high-moisture compared with dry corn led to improved cattle performance and might reduce urea-derived costs. The convenience of using RHMC instead of WHMC may rely upon the balance between improved animal performance and increased feed costs associated with corn processing.
27
Moheudin, Ghulam, Muhammad Kamran Arshad, Hafiza Anam Asghar, Mehjabeen Mehjabeen, Maria Alvi, Ushna Momal und Firdous Elahi. „Extrusion: A Novel Technique for Improvement of Dietary Fiber Functionality in Oat Bran“. Saudi Journal of Engineering and Technology 6, Nr. 12 (27.12.2021): 484–90. http://dx.doi.org/10.36348/sjet.2021.v06i12.006.
Der volle Inhalt der QuelleAnnotation:
Cereals are used as staple food in the world because they provide more energy and important source of vitamins, minerals, protein and carbohydrates. Oat is considered important cereal cultivated in different regions due to its ample source of soluble dietary fiber. Bran is the outermost layer of the grain which contains the appreciable amount of soluble dietary fiber called β-glucan helpful in lowering cholesterol and maintaining glucose level. Due to the health benefits of fibrous material from oat bran it gained more importance globally and has been added in different food items. But incorporation of fibrous material in food items negatively affects the characteristics of product ultimate acceptance. To improve the functionality of fibrous material, different methods are applied such as addition of chemicals and enzymes but they did not gain much popularity because people demand organic foods. So, the current study was designed to improve the functionality of fibrous material through extrusion cooking as it is more effective than other techniques. Proximate analysis expressed that oat bran had moisture, protein, fat, ash and fiber content as 8.25±0.04%, 14.15±0.07%, 6.12±0.05%, 2.50±0.10% and 3.55±0.23%, respectively. Extrusion of oat bran was done by using the barrel exit temperature 120˚C, 140 ˚C and 160˚C, screw speed 100rpm, 150rpm and 200rpm and feed moisture was 20%, 30% and 40%. Extruded bran was investigated for total dietary fiber, soluble dietary fiber and insoluble dietary fiber. Extrusion parameters had showed positively significant (P<0.01) effect on dietary fiber content, β-glucan content and extractable β-glucan content. In conclusion, current research showed that extrusion treatment of oat bran results in increased availability of fiber.
28
Davy, Philip, Timothy Kirkman, Christopher J. Scarlett und Quan Vuong. „Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread“. Foods 11, Nr. 23 (05.12.2022): 3921. http://dx.doi.org/10.3390/foods11233921.
Der volle Inhalt der QuelleAnnotation:
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to characterise the composition and properties of a flour milled from SMB dried at 100 °C (SMB100) and assess its possible application as a fibre substitute in white bread. The results showed that SMB100 has high levels of dietary fibre (40.6%) and protein (26.5%). It also contains high levels of saponins (31.4 mg/g) and isoflavones (698.0 µg/g). SMB100 has a light-yellow colour with low moisture content and water activity (8.2% and 0.55, respectively). The results also indicated that replacement of wheat flour with SMB100 at 10 or 12.5% by flour weight negatively impacted the raising volume, density, and texture of white bread. Alternatively, substituting wheat flour with 5% of SMB100, did not significantly impact the physical properties of white bread, while significantly improving its dietary fibre content in comparison with the control, revealing that SMB100 is a potential substitute of wheat flour for improvement of dietary fibre in bread. Future studies are needed to optimise bread formulation and improve the processing condition which produces quality white bread with high dietary fibre using SMB100.
29
Santos, Edna Teles dos, Leilane Rocha Barros Dourado, Flávio Ferreira da Silva, Regina Fialho De Sousa, Stélio Pinheiro Bezerra de Lima und Jefferson Costa de Siqueira. „Feeding plans with the use of glycerin for broilers“. Comunicata Scientiae 10, Nr. 2 (18.09.2019): 254–61. http://dx.doi.org/10.14295/cs.v10i2.2254.
Der volle Inhalt der QuelleAnnotation:
This study aimed to evaluate the effects of feeding plans with or without addition of glycerin, in different ages, on performance, carcass yield, litter moisture and footpad lesions of broiler chickens. 540 male Cobb broilers were utilized, distributed in a completely randomized design with six treatments (treatments consisted of the inclusion or not of glycerin in diets at all periods or only at different stages: 1 to 7, 8 to 21, 22 to 33 and 34 to 42 days), in six replicates of 15 birds each. Diets were provided ad libitum. At 42 days, the average weight, weight gain, feed intake, feed conversion, carcass yield, litter moisture and footpad lesions were evaluated. There was no effect (p> 0.05) of dietary plans on the performance variables. The feeding plans did not influence (p>0,05) the carcass and cuts parameters at 42 days. However, there was significant effect (p <0.05) of the dietary plans on litter moisture and plantar lesions. Effects were observed (p>0,001) for the feeding plans, were the highest and the lowest incidence of lesions were present in the birds that consume diets with and without addition of glycerin, in the period from 1 to 42 days of age, respectively.
30
Nikolina, Anna, Oksana Zinina, Olga Neverova, Pavel Sharaviev, Yana Pavlova und Nadezhda Lopayeva. „Preparation of dietary fiber from oats“. BIO Web of Conferences 108 (2024): 02011. http://dx.doi.org/10.1051/bioconf/202410802011.
Der volle Inhalt der QuelleAnnotation:
Today, there is a trend of increasing demand for products made from plant materials, especially the demand for plant-based drinks. Many enterprises adhere to the technology of producing these drinks from whole grain raw materials. In this regard, at the enterprises, producing these products, the volumes of secondary plant raw materials, meal, have increased, the issue of processing of which has not yet been fully resolved. Sensory and physicochemical characteristics of whole grain oats were determined, and the results showed that this raw material is suitable for subsequent processing. Based on the results of the research, it was established that the prepared dietary fiber preparation from oats has high functional and technological indicators and a degree of hydration, as well as low moisture content, which increase the yield and improve the quality of the finished product. These results allow us to conclude that the obtained dietary fiber preparation can be used in the future for food production.
31
GIBSON, D. M., J. J. KENNELLY und F. X. AHERNE. „THE PERFORMANCE AND THIAMIN STATUS OF PIGS FED SULFUR DIOXIDE TREATED HIGH-MOISTURE BARLEY“. Canadian Journal of Animal Science 67, Nr. 3 (01.09.1987): 841–54. http://dx.doi.org/10.4141/cjas87-087.
Der volle Inhalt der QuelleAnnotation:
High-moisture barley (HMB) was ensiled or treated with 1% (wt/wt) liquid sulfur dioxide (SO2). Forty-five weanling pigs were allocated to five dietary treatments for 28 d. Diets consisted of: (1) dry barley, diet mixed every 28 d; (2) ensiled HMB, diet mixed daily; (3) SO2-treated HMB, diet mixed every 28 d; (4) SO2-treated HMB, diet mixed daily; (5) SO2-treated HMB, diet mixed daily and supplemented with thiamin. All diets contained 47% barley on a dry matter (DM) basis. Pigs fed diets 2 and 4 continued on test to 85 kg; diets formulated after 28 d contained 75% barley (DM basis). Feed intake, growth rate and feed:gain ratio were not influenced (P < 0.05) by treatment during the 28-d initial trial. For pigs fed SO2-treated HMB to 85 kg, feed intake and average daily gain were reduced by 9.8 and 9.0%, respectively. SO2 treatment effectively preserved high-moisture barley for 18 d at 16 °C; however, 61% of the dietary thiamin was destroyed by 7 d after diet mixing. Pigs fed diet 4 were thiamin depleted at slaughter; with a 38.5% higher erythrocyte thamin pyrophosphate effect, an 83% incidence of cardiac hypertrophy and thiamin levels in meat reduced to 7.6% of that present in the meat of pigs fed untreated HMB. Destruction of dietary thiamin appears to have been the primary factor responsible for reduced animal performance. Reduced ration palatability and toxicological effects on the digestive tract due to 75% SO2 treated grain in the diet (DM basis) may have also contributed to the reduced performance of growing-finishing pigs. Key words: Sulfur dioxide, preservative, barley, pigs, thiamin
32
Javeria, Hafiza. „Utilization of vegetables as a source of dietary fiber in conventional product“. MOJ Food Processing & Technology 10, Nr. 1 (2022): 16–20. http://dx.doi.org/10.15406/mojfpt.2022.10.00268.
Der volle Inhalt der QuelleAnnotation:
Dietary fiber is that part of plant material in our diet which is highly resistant to enzymatic digestion .It includes cellulose, hemicellulose, gums and mucilages. The diets which contains high content of dietary fiber include nuts, cereals fruits and vegetables. High dietary fiber intake protects from many chronic diseases like gastrointestinal tract problems, cancer, heart diseases and obesity. Fruits and vegetables contain great amount of dietary fiber in them and can be used in development of various products such as bakery, beverages and supplements. In the current project three vegetables taken considered as high dietary fiber to extract dietary fiber from them. Solanum lycopersicum, L. (Tomato), Brassica oleracea, L. (cabbage) and Ipomea batatas, (L.) Lam. (sweet potato) were analyzed. The chemical analysis of these vegetables fat%, ash%, moisture%, fiber%, protein% in addition to carbohydrate%. A product (muffin) was prepared of all these samples separately for entire dietary fiber analysis. The total dietary fiber of Brassica oleracea, L. (cabbage) was 7.21g, for Solanum lycopersicum, L. (tomato) was 6.43g and for Ipomea batatas, (L.) Lam. (sweet potato) the fiber content was 14.9g which shows that sweet potato has highest content of dietary fiber. It provides essential nutrients and helps to overcome the deficiency of dietary fiber in body as a baked product. It is formed as little cost supplement and available local source of vegetables.
33
Yu, Qiannan, Meijuan Guo, Bin Zhang, Hao Wu, Yan Zhang und Lantian Zhang. „Analysis of Nutritional Composition in 23 Kinds of Edible Fungi“. Journal of Food Quality 2020 (26.10.2020): 1–9. http://dx.doi.org/10.1155/2020/8821315.
Der volle Inhalt der QuelleAnnotation:
To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.
34
Nugraheni, M., S. Purwanti und P. Ekawatiningsih. „Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch“. Food Research 4, Nr. 6 (03.10.2020): 2241–46. http://dx.doi.org/10.26656/fr.2017.4(6).269.
Der volle Inhalt der QuelleAnnotation:
This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.
35
Swanson, K. C., N. Kelly, Y. J. Wang, M. Ko, S. Holligan, M. Z. Fan und B. W. McBride. „Pancreatic mass, cellularity, and α-amylase and trypsin activity in feedlot steers fed increasing amounts of a high-moisture-corn based diet“. Canadian Journal of Animal Science 88, Nr. 2 (01.06.2008): 303–8. http://dx.doi.org/10.4141/cjas07142.
Der volle Inhalt der QuelleAnnotation:
Twenty-four yearling beef steers (initial BW = 467 ± 3.6 kg), predominately of Angus breeding, were used in a randomized complete block design to determine the effect of dietary intake on pancreatic cellularity, mass, and α-amylase and trypsin activity. Steers were individually fed a high-moisture corn-based diet at 1.25, 1.50, 1.75, and 2.00% of BW (DM basis) using Calan gates. After 28 d on treatment, the heaviest steer from each dietary treatment was slaughtered per wk and pancreata collected. Average daily gain (kg) and pancreatic weight (g) increased linearly (P ≤ 0.01) with increasing DM intake. Pancreatic DNA and RNA concentration and content, and RNA:DNA and protein:DNA did not differ (P > 0.05) between treatments. This suggests that the observed increase in tissue weight was due to increases in both cell size and number. Total pancreatic α-amylase activity (kU pancreas-1) increased linearly (P = 0.04) with increasing DM intake. These data indicate that total pancreatic α-amylase activity (kU pancreas-1) linearly increases with increasing intake of a high-moisture corn-based finishing diet and that dietary intake-dependent changes in total pancreatic α-amylase activity are primarily due to changes in pancreatic weight rather than changes in the concentration of pancreatic α-amylase activity (U g-1 pancreas). Key words: Beef cattle, pancreas, α-amylase, trypsin, feed intake
36
Zakaria, Muhammad Kamil, Patricia Matanjun, Ramlah George, Wolyna Pindi, Hasmadi Mamat, Noumie Surugau und Jaya Seelan Sathiya Seelan. „Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder“. Applied Sciences 12, Nr. 24 (10.12.2022): 12671. http://dx.doi.org/10.3390/app122412671.
Der volle Inhalt der QuelleAnnotation:
Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.
37
Koh, Wee Yin, Xiao Xian Lim, Thuan Chew Tan, Hasmadi Mamat, Rovina Kobun und Babak Rasti. „Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies“. Foods 12, Nr. 7 (06.04.2023): 1557. http://dx.doi.org/10.3390/foods12071557.
Der volle Inhalt der QuelleAnnotation:
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18–2.35%), crude fibre (14.5–14.9%), total dietary fibre (22.38–22.59%), insoluble dietary fibre (15.32–15.83%), soluble dietary fibre (7.06–7.66%), and ash (1.9–2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2–53.9%) and energy value (426.4–428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties.
38
Fowler, Lauren A., Audrey D. Powers, Michael B. Williams, James L. Davis, Robert J. Barry, Louis R. D’Abramo und Stephen A. Watts. „The effects of dietary saturated fat source on weight gain and adiposity are influenced by both sex and total dietary lipid intake in zebrafish“. PLOS ONE 16, Nr. 10 (22.10.2021): e0257914. http://dx.doi.org/10.1371/journal.pone.0257914.
Der volle Inhalt der QuelleAnnotation:
The effects of saturated fat intake on obesity and cardiovascular health remain inconclusive, likely due in part to their varied nature and interactions with other nutrients. Investigating the synergistic effects of different saturated fat sources with other dietary lipid components will help establish more accurate nutritional guidelines for dietary fat intake. Over the past two decades, zebrafish (Danio rerio) have been established as an attractive model system to address questions regarding contributions of dietary lipid intake to diet-induced obesity in humans. The goal of the present study was to assess interactions of three different saturated fat sources (milk fat, palm oil, and coconut oil) with sex and total dietary lipid intake on weight gain and body composition in adult zebrafish. Larvae were raised on live feeds until 28 days post fertilization, and then fed a formulated maintenance diet until three months of age. An eight-week feeding trial was then initiated, in which zebrafish were fed nine experimental low- and high-fat diets varying in saturated fatty acid and long-chain polyunsaturated fatty acid content, in addition to a low-fat and high-fat control diet. At termination of the feeding trial, each treatment was evaluated according to body mass, moisture content, and adiposity. Sex and diet significantly interacted in their effects on body mass (P = 0.026), moisture content (P = 0.044), and adiposity (P = 0.035). The influence of saturated fat source on body mass was observed to be dependent on intake of total dietary lipid. In females, all three saturated fat sources had similar effects on adiposity. From these observations, we hypothesize that impacts of saturated fat intake on energy allocation and obesity-related phenotypes are influenced by both sex and intake of other dietary lipid components. Our results suggest that current nutritional guidelines for saturated fat intake may need to be re-evaluated and take sex-specific recommendations into consideration.
39
Iqbal, Shahzad Zafar, Sunusi Usman, Ahmad Faizal Abdull Razis, Nada Basheir Ali, Tahmina Saif und Muhammad Rafique Asi. „Assessment of Deoxynivalenol in Wheat, Corn and Its Products and Estimation of Dietary Intake“. International Journal of Environmental Research and Public Health 17, Nr. 15 (03.08.2020): 5602. http://dx.doi.org/10.3390/ijerph17155602.
Der volle Inhalt der QuelleAnnotation:
The main goal of the present research was to explore the seasonal variation of deoxynivalenol (DON) in wheat, corn, and their products, collected during 2018–2019. Samples of 449 of wheat and products and 270 samples of corn and their products were examined using reverse-phase liquid chromatography with a UV detector. The findings of the present work showed that 104 (44.8%) samples of wheat and products from the summer season, and 91 (41.9%) samples from winter season were contaminated with DON (concentration limit of detections (LOD) to 2145 µg/kg and LOD to 2050 µg/kg), from summer and winter seasons, respectively. In corn and products, 87 (61.2%) samples from summer and 57 (44.5%) samples from winter season were polluted with DON with levels ranging from LOD to 2967 µg/kg and LOD to 2490 µg/kg, from the summer and winter season, respectively. The highest dietary intake of DON was determined in wheat flour 8.84 µg/kg body weight/day from the summer season, and 7.21 µg/kg body weight/day from the winter season. The findings of the work argued the need to implement stringent guidelines and create awareness among farmers, stakeholders, and traders of the harmful effect of DON. It is mostly observed that cereal crops are transported and stockpiled in jute bags, which may absorb moisture from the environment and produce favorable conditions for fungal growth. Therefore, these crops must store in polyethylene bags during transportation and storage, and moisture should be controlled. It is highly desirable to use those varieties that are more resistant to fungi attack. Humidity and moisture levels need to be controlled during storage and transportation.
40
Zhang, Hong Wei, Ming Duo Yang und Xiang Fu Fan. „Study on Modification of Dietary Fiber from Wheat Bran“. Advanced Materials Research 183-185 (Januar 2011): 1268–72. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1268.
Der volle Inhalt der QuelleAnnotation:
The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First ,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme . The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r•min-1 feeding speed, 200 r•min-1screw speed, 70-90-110-130-150°Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.
41
Amadou, Ly Mouhamadou, und Ba Cheikh Tidiane. „Effect Of Dietary Lipid Level On Growth, Feed Utilization And Body Composition By Nile Perch Juveniles (Lates Niloticus)“. European Scientific Journal, ESJ 12, Nr. 9 (30.03.2016): 423. http://dx.doi.org/10.19044/esj.2016.v12n9p423.
Der volle Inhalt der QuelleAnnotation:
The present study was designed to determine the optimum dietary lipid of juveniles Nile perch for better growth performances. Four isonitrogenous (45 %) experimental diets were formulated to contain 9; 11; 13 and 15 g crude lipid 100 g-1 feed, and fed in triplicate groups of Nile perch (mean weight : 3.28 ± 0.04 g) reared in twelve 50 L tank for 8 weeks. At the end of the experimental period the group of fish fed 11 % and 9 % lipid, had a significantly higher SGR and body weight gain than the rest of experimental groups. The lowest body weight (13.28 g) was achieved by group of fish fed 15 % lipid. The FCR were significantly lower for fingerling Lates fed diet containing 11 % and 9 % lipid than the rest. The increase of the dietary lipid level in the diet affected significantly the Protein Efficiency Ratio (PER). Body moisture content decreased significantly with the increase of dietary lipid. Body lipid increased significantly with the increase of dietary lipid. Under the experimental conditions applied, the optimum dietary lipid requirement for juvenile Lates niloticus is estimated to be 9.79 %.
42
Islam, Md Manirul, Sonia Tabasum Ahmed, Hong-Seok Mun, Young-Bae Kim und Chul-Ju Yang. „Effect of fermented seaweed by-product supplementation on reproduction of Hanwoo cows and growth and immunity of their calves“. Animal Production Science 56, Nr. 11 (2016): 1828. http://dx.doi.org/10.1071/an14972.
Der volle Inhalt der QuelleAnnotation:
The study was conducted to evaluate the supplementation of fermented seaweed (Undaria pinnatifida) by-product (FSB) on colostrum composition and immunoglobulin level in breeding Hanwoo cows and growth and immunity of their suckling calves. A total of 32 breeding Hanwoo cows with different parities were assigned to Control (basal diet) and FSB (basal diet + 10% FSB) dietary groups in a randomised block design for 2 months before parturition until weaning of their calves. Calves with FSB supplementation had greater weaning weight and average daily gain (P < 0.05). Dietary FSB supplementation increased calf serum immunoglobulin G level in the first parity (P < 0.05), whereas it was reduced in the second to fourth parities on Days 15 and 45. The immunoglobulin M level increased on Day 15 in the first parity and on Day 45 in the second to fourth parities (P < 0.05), whereas it decreased on Day 45 in the first parity (P < 0.05). Dietary FSB supplementation also elevated moisture, crude fat and crude protein content whereas it reduced the total solids content in colostrum for both parities (P < 0.05). Colostrum immunoglobulin G level was also increased in the first parity, whereas it was reduced in the second to fourth parities in FSB supplementation (P < 0.05). Overall, dietary FSB supplementation increased suckling calves weaning weight, average daily gain, serum immunoglobulin G level and colostrum immunoglobulin G level in the first parity. Moreover, moisture, crude fat and crude protein content of colostrum were elevated significantly in both parities in breeding Hanwoo cows. Therefore, FSB can be used as a functional feed additive to the basal diet in breeding Hanwoo cows.
43
Richirose, Richirose, und Lucia Crysanthy Soedirga. „Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats“. Caraka Tani: Journal of Sustainable Agriculture 38, Nr. 2 (14.06.2023): 244. http://dx.doi.org/10.20961/carakatani.v38i2.71993.
Der volle Inhalt der QuelleAnnotation:
Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has high total dietary fiber contents, including inulin, can enhance total dietary fiber content. However, high-fiber ingredients can often produce a tough texture. To address this, fats such as butter and margarine are typically used to enhance the texture of baked products, although the use of shortening still needs to be explored. Both margarine and shortening are vegetable-based, making them more widely consumable. The production of jicama flour and gluten-free biscuits was the focus of this study. This study uses a completely randomized design with two factors: the ratio of composite flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (margarine and shortening). Analyses were performed on the gluten-free biscuits to determine the total dietary fiber, inulin, fat, moisture, spread ratio, color and hardness. Results indicated that biscuits made with shortening with a flour ratio of 90:10 of cassava to jicama flour are the best formulation, yielding 2.54±0.00% inulin, 6.50±0.10% total dietary fiber, 19.88±0.17% fat, 2.20±0.10% moisture content, 10.03±0.20 spread ratio, lightness (L*) value of 52.53±0.37, °Hue value of 66.78±0.51, and 869.88±16.07 g hardness. This study shows that jicama flour can be an alternative to producing composite flour for gluten-free products. Shortening, which is not commonly used in biscuit making, may be considered an alternative fat source.
44
Cao, Zhen-Dong, und Shi-Jian Fu . „Effect of Dietary Moisture and Volume on Specific Dynamic Action in Silurus meridionalis Chen“. Journal of Fisheries and Aquatic Science 2, Nr. 2 (15.02.2007): 156–61. http://dx.doi.org/10.3923/jfas.2007.156.161.
Der volle Inhalt der Quelle
45
Tejada-Ortigoza, Viridiana, Luis Eduardo Garcia-Amezquita, Vinicio Serment-Moreno, J. Antonio Torres und Jorge Welti-Chanes. „Moisture sorption isotherms of high pressure treated fruit peels used as dietary fiber sources“. Innovative Food Science & Emerging Technologies 43 (Oktober 2017): 45–53. http://dx.doi.org/10.1016/j.ifset.2017.07.023.
Der volle Inhalt der Quelle
46
Kim, Tae-Su, Sung-Pyo Lee, So-I. Park, Woong-Suk Yang, Myung-Hwa Kang, Hiromichi Murai, Tadashi Okada, Jae-Hwan Lee, Il-Bum Park und Hyun-Jun Park. „Improvement of Skin Moisture Capacity through Dietary Beauty Supplement Containing Ceramides Derived from Rice“. Korean Journal of Food Science and Technology 44, Nr. 4 (31.08.2012): 434–40. http://dx.doi.org/10.9721/kjfst.2012.44.4.434.
Der volle Inhalt der Quelle
47
Deng, Qian, Zhaojun Wang, Liwei Fu, Zhiyong He, Maomao Zeng, Fang Qin und Jie Chen. „High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates“. Food Hydrocolloids 141 (August 2023): 108688. http://dx.doi.org/10.1016/j.foodhyd.2023.108688.
Der volle Inhalt der Quelle
48
Wang, Y. J., S. Holligan, H. Salim, M. Z. Fan, B. W. McBride und K. C. Swanson. „Effect of dietary crude protein level on visceral organ mass, cellularity, and the protein expression of ATP synthase, Na+/K+-ATPase, proliferating cell nuclear antigen and ubiquitin in feedlot steers“. Canadian Journal of Animal Science 89, Nr. 4 (01.12.2009): 493–501. http://dx.doi.org/10.4141/cjas08131.
Der volle Inhalt der QuelleAnnotation:
Twenty-four steers [initial body weight (BW) = 510 ± 4.9 kg] predominately of Angus breeding were used to determine the effect of dietary crude protein (CP) level [8.5, 10.7, 12.3 or 14.5%, dry matter (DM) basis; high-moisture-corn-based diets] on visceral mass, cellularity, and protein expression of ATP synthase, Na+/K+-ATPase, proliferating cell nuclear antigen (PCNA) and ubiquitin. Steers were on dietary treatment for 28 d. Kidney, liver, and reticulorumen weights (g) increased linearly (P < 0.05) with increased dietary CP. Lung weight (g; g kg-1 BW) linearly increased (P < 0.05) with increased CP. Ruminal and small intestinal DNA concentration, and the ratios of RNA:DNA and protein:DNA in small intestine were affected quadratically by increased dietary CP (P < 0.05). Hepatic ATP synthase expression was affected quadratically with an increase when dietary CP increased from 8.5 to 10.7%, and a decrease when dietary CP increased from 10.7 to 14.5% (P < 0.05). Renal ATP synthase expression decreased linearly (P < 0.05) and small intestine mucosal Na+/K+-ATPase expression increased linearly (P = 0.05) with increased CP. These results indicate that increasing dietary CP increases liver, kidney, lung, and rumen masses, and differentially influences expression of proteins influencing energy utilization and efficiency in liver, kidney, and small intestine.Key words: Dietary crude protein, visceral organ mass, cellular energy metabolism, steer
49
Davy, Philip, Taiwo O. Akanbi, Christopher J. Scarlett, Timothy Kirkman und Quan Vuong. „Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product“. Processes 12, Nr. 1 (28.12.2023): 76. http://dx.doi.org/10.3390/pr12010076.
Der volle Inhalt der QuelleAnnotation:
During the production of soy milk, a by-product is produced, which is typically treated as a waste material. This by-product has significant levels of dietary fibre, proteins, isoflavones and antioxidant capacity. As such, it has been recommended as an effective functional ingredient when milled to a flour after drying at 100 °C. The shelf-life stability of this dried by-product is relatively unknown when stored under different storage conditions (2 °C, 20 °C and 40 °C) and initial moisture content (9%, 12% and 14%), both packaged and exposed to immediate environments. This study investigated the impact of storage over ten weeks on the physical properties, lipid oxidation, antioxidant capacity and stability of isoflavones of this functional ingredient. The results showed that exposure significantly affected the stability of flour, especially on moisture content, water activity, isoflavone concentration and lipid oxidation. Different initial moisture contents significantly affected the initial and final colour, alongside final moisture and water activity when stored covered at 2 °C and 20 °C. Different storage temperatures were found to affect the moisture content, water activity, lipid oxidation, conversion of isoflavones and antioxidant capacity, with all tested initial moisture contents. Of note, higher conversion rates of malonyl isoflavones to β-glucosides were observed at high temperatures and longer times, while a minimum change in aglycone content occurred. In conclusion, the stability of this flour is least influenced by the initial moisture content but is more affected by high storage temperature and unpackaged conditions.
50
Agudelo Cadavid, Edith Lorena, Diego Alonso Restrepo Molina und José Régulo Cartagena Valenzuela. „Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.)“. Revista Facultad Nacional de Agronomía Medellín 68, Nr. 1 (01.01.2015): 7533–44. http://dx.doi.org/10.15446/rfnam.v68n1.47842.
Der volle Inhalt der QuelleAnnotation:
Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from asparagus byproducts and determine its chemical composition [Total Dietary Fiber (TDF), protein, moisture and ash)] and physicochemical [pH, and water activity (aw)] and functional characteristics [Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Index (OAI) and Swelling Volume (SV)]. The plant material was treated through extraction and dehydration thermal treatments. A response surface model was applied to evaluate the effects of extraction and drying temperatures. The TDF ranged from 60.7 to 79%. Significant differences were only observed for TDF, moisture and aw (P ≤ 0.05). The WAI, WSI, OAI and SV were found to be within the range observed for similar plant materials. Due to their functional properties and elevated TDF content, asparagus byproducts can be used as active biological components in food production. This innovative utilization will contribute to reducing the environmental impact of the industrial processing of this vegetable.