کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6378217 | 1322341 | 2013 | 44 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of dietary fibre addition on the quality of common cereal products
ترجمه فارسی عنوان
اثرات افزودن فیبر رژیم بر کیفیت محصولات غلات غالب
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کلمات کلیدی
LBGCLSMWHCarabinoxylanOHCβ-glucan - β-گلوکانLocust bean gum - آدامس لوبیاCassava flour - آرد کاساواInulin - اینولینTexture - بافت degree of polymerization - درجه پلیمریزاسیونCereal bran - سبوس خامWheat bran - سبوس گندمGlycaemic index - شاخص گلیسمیWater holding capacity - ظرفیت نگهداری آبOil Holding Capacity - ظرفیت نگهداری نفتdietary fibre - فیبرهای غذایی یا فیبرهای رژیمیconfocal laser scanning microscopy - میکروسکوپهای اسکن لیزری کانفوکالResistant starch - نشاسته مقاوم glycaemic response - پاسخ گلیسمیSensory acceptance - پذیرش حسیCooking loss - کاهش پخت و پز
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the world. Recently the food industry has investigated ways of improving the overall nutritional balance of carbohydrate rich foods and focused on increasing their dietary fibre (DF) contents at the expense of readily digestible carbohydrates. It is well documented that dietary fibre is involved in disease prevention and enhanced health of consumers. Moreover, the food industry can take advantage of the physicochemical properties of fibre to improve the viscosity, texture, sensory characteristics and shelf-life of their products. The focus of this review paper is on the influence of DFs (inulin, fructo-oligofructose, β-glucans, arabinoxylans and resistant starch) supplementation on the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and extruded snacks. This review reports on the evidence regarding fibre enrichment of cereal foods and looks at the advances and future trends in enriched dietary fibre cereal products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 58, Issue 2, September 2013, Pages 216-227
Journal: Journal of Cereal Science - Volume 58, Issue 2, September 2013, Pages 216-227
نویسندگان
Martina Foschia, Donatella Peressini, Alessandro Sensidoni, Charles Stephen Brennan,