Effect of particle sizes on in-vitro calcium and magnesium binding capacity of prepared dietary fibers

Food Research International

Volumn 36, Issue 1, 2003, Pages 91-96

  Sangnark, Arpathsra ^a   Noomhorm, Athapol ^b  

^a BURAPHA UNIVERSITY   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Alkaline hydrogen peroxide; Calcium; Dietary fiber; Magnesium; Mineral binding; Particle sizes

Indexed keywords

SACCHARUM HYBRID CULTIVAR;

EID: 0037228724     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00112-6     Document Type: Article

References (24)

1. Abbott, J., O'Palka, J., & Mcguire, C. F. (1991). Dried distillers' grains with solubles: particle size effects on volume and acceptability of baked products. Journal of Food Science, 56, 1323-1326.
2. AOAC. (1990). Official Method of Analysis: Method 968.08 (15th ed.). Arlington, VA: Association of Official Analytical Chemists.
3. Brunning, J. L., & Kintz, B. (1987). Computational handbook of statistics. Illinois: Scoff, Foresman and Co. (pp. 198-200).
4. Caprez, A., Arrigoni, E., Amado, R., & Neukom, H. (1986). Influence of different type of thermal treatment on chemical composition and physical properties of wheat bran. Journal of Cereal Science, 4, 233-239.
5. Claye, S. S., Idouraine, A., & Weber, C. W. (1996). In-vitro mineral binding capacity of five fiber sources and their insoluble components for copper and zinc. Plant Foods for Human Nutrition, 49, 257-269.
6. Claye, S. S., Idouraine, A., & Weber, C. W. (1998). In-vitro mineral binding capacity of five fiber sources and their insoluble components for magnesium and calcium. Food Chemistry, 61, 333-338.
7. Dubois, C. (1978). The practical application of fiber materials in bread production. Baker's Digest, 52, 30-33.
8. Ebihara, K., & Takeuchi, M. (1991). Effect of particle size on the cation-exchange capacity, surface area and zinc-binding capacity of refined corn hull. Agricultural and Biological Chemistry, 55, 1455-1458.
9. EL-Masry, H. G. (1983). Utilization of Egyptian rice straw in production of cellulase and microbial protein: effect of various pretreatments on yields of protein and enzyme activity. Journal of the Science of Food and Agriculture, 34, 725-732.
10. Fernandez, M., Borroto, B., Rodriguez, J. L., & Beltran, G. (1996). Dietary fibre from cane bagasse: a new alternative for use of these residues. Alimentaria, 277, 37-38.
11. Gould, J. M. (1987). Alkaline peroxide treatment of nonwoody lignocellulose. US patent no. 4,649,113, Patented 10 March.
12. Gould, J. M. (1989). Alkaline peroxide treatment of agricultural byproducts. US patent no. 4,806,475, Patented 21 February.
13. Gould, J. M., Jasberg, B. K., & Cote, G. L. (1989). Structure-function relationships of alkaline-peroxide treated lignocellulose from wheat straw. Cereal Chemistry, 66, 213-217.
14. Gould, J. M., Jasberg, B. K., Dexter, L. B., Hsu, J. T., Lewis, S. M., & Fahey, G. C. (1989). High-fiber, noncaloric flour substitute for baked foods. Properties of alkaline peroxide-treated lignocellulose. Cereal Chemistry, 66, 201-205.
15. Huang, C. M., & Dural, N. H. (1995). Adsorption of bile acids on cereal type food fibers. Journal of Food Process Engineering, 18, 243-266.
16. International Fiber Cooperation. International Fiber Cooperation - Solka Floc®. Available: http://www.ifcfiber.com/[accessed 5 October 2001].
17. Jasberg, B. K., Gould, J. M., & Warner, K. (1989). High-fiber, non-caloric flour substitute for baked foods. Alkaline peroxide-treated lignocellulose in chocolate cake. Cereal Chemistry, 66, 209-213.
18. Jasberg, B. K., Gould, J. M., Warner, K., & Navickis, L. L. (1989). High-fiber, noncaloric flour substitute for baked foods. Effect of alkaline peroxide-treated lignocellulose on dough properties. Cereal Chemistry, 66, 205-209.
19. Laszlo, J. M. (1987). Mineral binding properties of soy hull. Modeling mineral interactions with insoluble dietary fiber sources. Journal of Agricultural and Food Chemistry, 35, 593-600.
20. Mohsenin, N. N. (1970). Physical properties of plant and animal materials: structure, physical characteristics and mechanical properties. (pp. 73-74). New York: Gordon and Breach Science Publishers
21. Nnakwe, N., Kies, C., & Fox, H. M. (1989). Calcium and phosphorus utilization from wheat bran by lacto-ovo-vegetarians and omnivores. Nutrition Report International, 39, 897-906.
22. Thompson, S. A., & Weber, C. W. (1979). Influence of pH on the binding of copper, zinc and iron in six fiber sources. Journal of Food Science, 44, 752-754.
23. Titcomb, S. T., & Juers, A. A. (1986). Reduced calorie, high fiber content breads and methods of making same. US patent no. 4,590,076, Patented 20 May.
24. Weber, C. W., Kohlhepp, E. A., Idouraine, A., & Ochoa, L. J. (1993). Binding capacity of 18 sources for calcium. Journal of Agricultural and Food Chemistry, 41, 1931-1935.