Fibre-Rich and Wholegrain Foods Improving Quality edited by Jan A. Delcour

Fibre-Rich and Wholegrain Foods
Improving Quality
edited by Jan A. Delcour

2013 • 459 pages

Fibre-Rich and Wholegrain Foods addresses key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.

Coverage includes:

analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods
sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres
quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snackfoods
soluble and insoluble fibre in infant nutrition

Part One introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods.

Part Two addresses dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres.

Part Three focuses on Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles. It also addresses fibre in extruded products.

Part Four covers quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, as well as a consideration of soluble and insoluble fibre in infant nutrition.

CONTENTS

Part 1: Introductory Issues

1. Definitions, regulations and health claims associated with dietary fibre and wholegrain foods

Defining dietary fibre and wholegrain
Analysing the dietary fibre and wholegrain content of food
Labelling
Recommendations and guidelines for dietary fibre and wholegrain intake
Health claims for dietary fibre and wholegrain

2. Dietary fibre analysis in foods

An integrated procedure for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides
Updates of the original integrated total dietary fibre procedure
Interlaboratory evaluation of integrated total dietary fibre procedures
Progress in acceptance of dietary fibre methodology by codex alimentarius

3. Health aspects of dietary fibre

Fibre: definitions, measurement and intake
Characterization and digestive impact of fibre
Dietary fibre (DF) and disease
Fibre and obesity
Dietary fibre (DF) and microbiota

4. Wholegrain foods and health

Epidemiological studies
Human interventions
Food factors important for the health effects of whole grain foods

5. The range of fibre dietary ingredients and a comparison of their technical functionality

Technical functionalities of dietary fibre ingredients
Insoluble dietary fibre ingredients
Soluble high molecular weight dietary fibre ingredients
Soluble low molecular weight dietary fibre ingredients
Resistant starch

6. Consumption and consumer challenges of wholegrain foods

Whole grain and fiber consumption
Wholegrain foods and consumer challenges: internal (personal) factors
Wholegrain foods and consumer challenges: external factors
Approaches to introducing whole grain foods

Part 2: Dietary Fibre Sources

7. Improving the content and composition of dietary fibre in wheat

Fibre content and composition of wheat fractions
Genetic variation in arabinoxylan (AX) amount, structure and composition
Specific effects of agronomy and environment on arabinoxylan (AX) and β-glucan content and composition
Heritability and genetic analysis of arabinoxylan (AX) and β-glucan content
Exploitation of genetic variation in grain dietary fibre in plant breeding

8. Non-wheat cereal dietary fibre ingredients

Cereal cell walls as dietary fibre
Cereal bran production technology
Technologies to improve the properties of cereal brans as source of dietary fibre
Food applications of cereal fibre ingredients

9. Vegetable, fruit and potato fibres

Fruits and vegetables as source of dietary fibre
Effects of processing on fruit and vegetable dietary fibre

Part 3: Improving the Quality of Fibre-Rich and Wholegrain Foods: Cereal Products

10. Fibre-enriched and wholegrain breads

Fibre enrichment of breads
Processing
Properties of dietary fibre enriched dough and breads

11. Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins

Muffin batter
Muffin properties
Sensory shelf life of muffins
Sensory characteristics of muffins

12. Fibre in extruded products

Extrusion cooking
Effects of dietary fibre (DF) on the extrusion process and product quality
Effects of extrusion on dietary fibre properties

13. Fibre-enriched and wholewheat pasta

Process variables affecting pasta production
Enrichment of pasta with whole grains or dietary fibre
Relationship between ingredient selection, processing and nutrition

14. Fiber-enriched and wholewheat noodles

Noodle quality attributes
Whole-wheat noodles
Fiber-enriched wheat-flour noodles
Wheat-flour noodles and resistant starch
Whole-grain and fiber-enriched noodles from other botanical sources

Part 4: Improving the Quality of Fibre-Enriched Food: Other Products

15. Fibre-enriched dairy products

Dairy product categories and formulations
Challenges of fibre enrichment
Potential dietary fibre supplements for dairy products
Potential product applications

16. Fibre-enriched meat products

Strategies for the development of healthier meat products
Fibre as an ingredient in meat product formulation
Dietary fibre in meat products

17. Fibre-enriched seafood

Fortification with dietary fibres of aquatic origin
Fortification with dietary fibres of terrestrial origin

18. Fibre-enriched beverages

Adding fibres into drinks
Types of fibres suitable for fortifying non-dairy drinks: gums and beta-glucans
Types of fibres suitable for fortifying non-dairy drinks: fructans and glucose products
Typical beverage formulations containing fibre
Troubleshooting

19. Fibre-enriched snack foods

Extrusion processing of ready-to-eat snacks
Nutritional benefits of extruded whole grains
Cereal by- products as a new source of dietary fibre
Improving the quality of extruded products

20. Companion animal nutrition as affected by dietary fiber inclusion

Effects of dietary fibre on food intake and gastric and small intestinal function in companion animals
Effects of dietary fibre on intestinal function of companion animals
Clinical significance of dietary fibres in companion animal diets
Strategies for incorporating fibre into companion animal diets

21. Soluble and insoluble fibre in infant nutrition