Effect of supplementation of garlic powder on rumen ecology and digestibility of nutrients in ruminants

BACKGROUND: The present study investigated the effect of garlic powder (GAP) supplementation on rumen fermentation pattern, nutrient digestibility and intake in ruminants fed on straw as a roughage source. RESULTS: Dry matter intake and apparent digestibility of nutrients were similar among treatments. The apparent digestibility of crude protein tended to be higher in cattle supplemented with GAP compared to those fed without GAP (P = 0.08). Ruminal populations of protozoa and bacteria were decreased, as influenced by GAP supplementation. Ruminal pH and NH₃‐N were similar among treatments, while blood urea nitrogen tended to be decreased (P < 0.05). Total volatile fatty acids (VFAs) were not affected by GAP supplementation but individual VFAs were significantly different (P < 0.05), especially C3; meanwhile, C2:C3 ratio was reduced by GAP supplementation (P < 0.05). In addition, N balances were significantly increased as level of GAP supplementation increased and was highest at 120 g d^?1 GAP. CONCLUSION: Results of this study suggest that feeding of GAP at 80 g d^?1 with urea‐treated rice straw could enhance ruminal propionate production and thus lower C2:C3 ratio, decreasing the protozoal population, as well as increasing N retention and absorption in ruminants. Copyright © 2008 Society of Chemical Industry     

Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products

The use of by-products from fruit and vegetable processing plants as sources of dietary fiber and bioactive agents is currently of interest, both from the waste management and from the production of value-added products points of view. This work aimed at studying the use of lime residues and outer leaves of white cabbage to produce dietary fiber powder, which included the study of the product pretreatment and preparation, drying, and grinding dried residues into powder. Dietary fiber content during each processing step was determined to calculate the loss of functionality of the products through the process. Hydration properties, i.e., water holding capacity (WHC) and swelling capacity (SWC), of the two residues were also determined after hot air drying at 60–80°C. The effect of particle size of dietary fiber powder, which was obtained by grinding dried residues, in the range of 63–450 μm, on the hydration properties was also evaluated and discussed.     

Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

In this study, the effectiveness and feasibility of using various degrees of cross-linked tapioca starches in batter and breading formulations to reduce oil absorptions in deep fried chickens were investigated. Shear flow behaviour, water retention capacity (WRC), pick-up as well as cooked yield of the prepared batters were also examined. Flow curves showed that all studied batters were pseudoplastic, i.e. having shear thinning characteristics. In addition, it was found that the substitution of 20% (w/w) cross-linked starches for wheat flour in the batter formulation significantly reduced the consistency index and WRC of the batters. However, batter pick-up and cooked yield values were insignificantly affected. Oil uptake of fried chicken crusts was determined using differential scanning calorimetry due to its specific advantages over the conventional solvent extraction method. In comparison to the control (wheat) formulation, crusts of fried chicken samples obtained from the formulations containing 20% (w/w) cross-linked starch showed significantly lower oil content by at least 17% relative oil reduction. The highest relative oil reduction was found in the batter containing the highly cross-linked tapioca starch. Furthermore, an increase in water content in the batter formulations resulted in a reduction in the batter pick-up, cooked yield and oil absorption. The degree of cross-linking which in turn resulted in the limited starch granule disintegration is the predominant factor in the reduction of oil content for deep-fried battered food.     

Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels

Ice formation and non-freezable water (W_NFW) of rice flour and tapioca starch gels were studied at two different freezing rates (–10 and –100°C/min) using differential scanning calorimetry. Ice crystal growth was observed in the slow freezing but not in the fast one. Ice melting enthalpies, however, were similar since more ice formed in holding and reheating steps. Melting enthalpy of fully gelatinized systems with water contents ~ 0.50–0.66 was associated to starch composition and granule morphology. Highly swollen tapioca starch gave the lowest enthalpy and the highest W_NFW (0.40 g/g dry starch versus 0.32 and 0.38 g/g dry starch of normal and waxy rice flours, respectively). The further studies revealed that the W_NFW values were associated to swelling power, solubility, and granule morphology.     

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging. The presence of a strong relationship between swallowing ability, nutritional status, and health outcomes in the elderly leads to the importance of dysphagia management in the population group. Modification of solid food and/or liquid is a mainstay of compensatory intervention for dysphagia patients. In this regard, texture-modified foods are generally provided to reduce risks associated with choking, while thickened liquids are recommended for mitigating risks associated with aspiration. In this review, we discuss thickened liquids and other issues including the importance of their rheological and tribological properties for oropharyngeal dysphagia management in the elderly. The review focuses on both commercial thickeners that are either based on modified starch or xanthan gum and other potential polysaccharide alternatives, which have been documented in the literature in order to help researchers develop or improve the characteristic properties of thickened liquids required for safe swallowing. Furthermore, some research gaps and future perspectives, particularly from the nutrition aspect related to the interaction between thickeners and other food ingredients, are suggested as such interaction may considerably control the rate of nutrient absorption and release within our body.     

Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel

This work investigated the effect of modified tapioca starch and xanthan gum on dough viscoelasticity and texture stability during storage at 4 °C of starch sheets for Chinese shrimp dumplings. Hydroxypropylated starch and hydroxypropylated-crosslinked starch were used to substitute for tapioca starch in the control formulation, and xanthan gum was added to adjust the formulation. During storage, texture of the control became firmer due to amylopectin retrogradation confirmed by differential scanning calorimetry and X-ray diffraction. Conversely, gel sheets containing modified starches showed less texture change. Dough viscoelasticity of the formulations substituted by hydroxypropylated starch were much softer and easier to deform than that of the control one. Dough with hydroxypropylated-crosslinked starch was, however, stiffer and more strain-resistant. Moreover, the formulation comprising the mixture of both types of modified starches and xanthan gum gave dough viscoelasticity similar to that of the control, and provided gel sheet the least texture change. Consequently, this modified formulation could be beneficial for the application of frozen/chilled dumpling wrappers.