Most commonly eaten foods are low in dietary fibre (Slavin, 2013). Foods high in fibre include whole grain cereals, legumes, and dried fruits (Slavin, 2013). Other dietary fibre sources are over-the-counter laxatives containing fibre, fibre supplements and fibre-fortified foods (Slavin, 2013). Dietary fibre can be added to food because of its functional properties such as water binding capacity, fat binding capacity, and consistency (viscosity), texture and sensory characteristics of the end products. Another reason for fortifying foods with fibre is because most people do not consume the recommended 21-38 grams a day of total fibre for men and women over the age of 18 (Dietitians of Canada, 2014). Fadaei and Salehifar (2012) have found that dietary fibre extracted by chemical and enzymatic methods, has excellent water binding capacity and fat binding capacity which makes it useful for food application. Fadaei and Salehifar (2012) explained that the number of hydroxyl groups in the fibre structure is the main cause of water absorption, as it allows interaction of water through hydrogen bonding. The influence of this water binding capacity is important in the bakery industry as water plays an important role in gelatinization, denaturation, yeast and enzyme inactivation, flavour and color formation, all which occur during baking (Fadaei & Salehifar, 2012). Fadaei and Salehifar (2012) found that addition of dietary fibre to bread causes decreased volume of bread and increased bread firmness, which can develop products such as, fibre-rich biscuits and breads. Labesi and Tzia (2010) found that adding dietary fibre to cakes increases the viscosity of the cake batter due to water binding properties of fibre, which increases volume and crumb softness of the cake. Labesi and Tzia (2010) also found that adding dietary fibre to gluten free breads increases quality characteristics such as loaf volume, crumb firmness and crumb moisture content. Mora et al (2013) found that the addition of soluble fibre to foods affects the texture of the food product, and so the addition of fibre is used as a texturizing and stabilizing agent through gel formation. When water is added to soluble fibre, the fibre absorbs the water and forms a gel, and is useful for food products such as, frozen dairy desserts, sweet baked goods and mixes, confections and frostings, salad dressings, gelatins, puddings and fillings, hard and soft candy, chewing gum, fruit spreads, peanut spread, sweet sauces, toppings, and syrups (Milo, 2004). Soluble fibre therefore contributes to the functional property water binding capacity in food formulation.
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
In addition to free foods, participants may choose limited amounts of so-called 'Healthy Extras '. These fibre-rich foods include wholegrain cereals, wholemeal bread and crackers. Or you may choose products that contain much calcium, like milk, cheese and yogurt, nuts or healthy oils.
A few nutrients that I can add to my diet are: potassium, vitamin D, Dietary Fiber, and calcium. I can gain potassium by eating bananas. Potassium helps with heart function, as well as smooth and skeletal muscle contractions. By in taking lima beans, peas, or broccoli I will be able to make sure that my body receives dietary fiber. Fiber helps with
The normal diet we have is full of processed foods. So what we miss out on is fiber. Fiber actually helps to clean our system. Without enough of it, our bowels never quite become clear. So we must increase our fiber intake. It should be anything between 25-30 grams everyday. It can be either consumed dissolved in water or with your food.
For example bread. Because this is mend to absorb alcohol quicker.
Many academic, scientific, and regulatory organizations are considering ways to establish the scientific basis to support and further validate claims for functional components or the foods containing them. Consumer interest in the relationship between diet and health has increased the demand for information about functional foods. More recently, the food industry, the agricultural community, and now consumers have shown a growing interest in the field of...
"Veggies And Fiber Linked To Lower Diverticulitis Risk." Tufts University Health & Nutrition Letter 29.9 (2011): 1-2. CINAHL Complete. Web. 25 Nov. 2013.
Eat oatmeal for breakfast instead of sugary cereals such as Frosted Flakes or Coco Pebbles to help increase your whole grains. For lunch choose whole wheat breads for your sandwiches for a healthy alternative to white bread. Lastly, for dinner you could choose to buy whole grain pasta or brown rice. Eating more whole grains will also help to increase the amount of fiber in your diet.
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
The purpose of this paper is to address the macronutrient intake ranges of my daily food intakes and compare and contrast it with the recommendations of the dietary reference intake (DRI). In addition to this I will discuss recommendations to rectify any anomaly, if any, in my three-day food intake, to an appreciable standard in order to maintain a healthy and balance diet. Fiber intake range will be discussed to critically assess my status in terms of the recommended fiber that needs to be consumed to maintain and perform at an optimal level. The last but not the least is the dietary modification that needs to be made in order to perform at an optimal level.
Cocoa solids are valuable for their flavanol antioxidants and alkaloids which have physiological effects on the body and influence the levels of serotonin in the body meaning that they simply bring the perception of “happiness”. Chocolate is one of the most popular foods in the world and is applied widely in the food industry.
I decided to look at my fiber intake on the third day. It was no surprise to find out that my diet lacked fiber. On the second and third day, I only obtained 14g of fiber. Essentially, I need 25 to 35g of fiber on a daily basis. I have been battling with constipation for about 11 years. To help my body with this constipation issue, I need to eat more insoluble fibers because these fibers help the food move faster through the digestive tract. Insoluble fibers consist of whole grains and vegetables, such as carrots. I need to be more aware of my fiber intake because too little fiber and constipation can lead to hemorrhoids. Also, I found out that I exceeded the amount of acceptable saturated fat by one percent. An increase in saturated fat causes a rise in the low density lipoprotein cholesterol, commonly known as bad cholesterol. Cholesterol is essential for the body because it has a lot of functions, such as building and maintaining the cell membranes. Nevertheless, this value needs to be controlled because too much of the low density lipoprotein cholesterol can start to accumulate and narrow the heart, brain, and/or leg arteries, and eventually causes cardiovascular disease. Fortunately, my cholesterol value was below 300 on day
Fruits and vegetables are a major part of this diet. They contain essential micronutrients (vitamins & minerals), such as vitamin A, vitamin C and folate, and are important for maintaining good health. They also carry fiber, an insoluble substance that keeps the digestive system healthy and adds bulk to food so that it can be pushed along the gut. Fiber prevents constipation and controls blood
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
The first food group is grains and cereals. This food group includes bread, rice, pasta, noodles, barley, buckwheat, semolina, polenta, Bulgar, quinoa, porridge, wheat cereal flakes, muesli and other grain based products. A sering of grains has no particular weight but can be 1 slice of medium sized bread, ¼ cup of muesli or ½ cup of cooked rice or pasta. It is important to include these in a healthy diet as nutrients such as carbohydrates, dietary fibres, minerals and also vitamins like thiamine (vitamin B1) and riboflavin (vitamin B2) are found in them. These foods also take longer to process through the digestive system which then discourages over eating as you feel fuller for longer. Throughout the th...