Valorisation in bread of dietary fibres from by-products of the agro-industries.

The aimof this work is10develop food products with nutritional allegations and newtastes. textures andaspects.

ln collaboration withWal.Agri andAVEVE Group, wepresent the case ofbread enriched by insoluble dietary fibresfromalocal cereal by-productsource (insoluble fibres). A comparison is made with bread enriched bycommercial soluble dietary fibres Fromlemonpeels (ID Food) regarding totextureproperties andconsumer acceptability.

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Research on Dietary Fibres atGembloux Agriculturnl Uuiversity Interests of dietary fibres incorporation in foods

From a nutritional point of view, itis weil known that the consumption of dietary fibres is recommended for preventing or treating Western diseases including colon cancer, gastrointestinal disorders, diabetes and coronary heart disease. However, current consumption of dietary fibres in Westerncountriesis only about 20g/day.person. while therecommended intake is 30-45g/day.person. Moreover, dietary fibreintakemust be balancedbetweensoluble and insoluble fractions: mostcereals arerichin theinsoluble dietary fibres fraction, whereasfruits andgreens contain more solubledietary fibres.

Thereare also interest inthetechno-functional properties of dietary fibres.For exemple,waterholding capacity influencesformulation (hydratation), processing (viscosity, firmness, stickiness) and shelf-life offood produets.

Formany years,theDepartmentofFood TechnologylocatedatGemblouxAgriculturalUniversity (Belgium) has beeninvolved inextracting, characterizing andvalorisingdietary fibres. Manyby-products from agro-transformation are inexpensive, available inlarge quantities and have often a highdietary fibre content.They are often undervalorized in thefeedindustry or for cogeneration.50, it could be possible to get a higher added-value from theseproducts byusing their nutritional potential in food formulation. Ingredients produced from theseby-products could also help to improve sensory properties of many foodstuffs asbreadforinstance.

Formulation ofdietary food with new organoleptic properties

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Production of ingredients :Effects on final applications

Thesource andprocess usedto recover the fibres have a stronginfluence on theirchemicaland physical properties which have a direct impact onthe technofunctional properties of the final produetandthephysiologieal effeets on humanhealth.

lnthis case,lemon fibres arefirstdriedbefore beingmicronized, whereas cereal husksare only micronized.Incorporationof this micronized powdersbringseveral innovations from the pointof view of organoleptic properties :

- aspect - texture - taste

homogeneity (color and texture)of the crumb no roughnessinmouth

acidfortemonfibres, «rustic » forcereal fibres

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Particle size - Composition - Tcchnofunctional properries

Cerealnbre.- Cltrwnbre."

Particle.1u d(O,5) 220 um

Total nbre.1 15% 67%

Solubles(iD TF)l 5% 52%

lMoIubles (inTF)1 95% 43%

Cellulose (in If)l 43%

Hemicelluloses(in IF)l 48% Ccmpœlûcn (DM) Lignine(inIF)l 9% CHO 1% 22% Proteins 3% 7% Lipide <1% 10/, A,,), _{6% 3%} HumldUy(FM) 5% < 10% Technorunctlonal WHO 360% 500% propertie. OBC 250% 100% beige -beown off-white L' 64 73 Color

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ASource:Wal.Agn;"Source:ID Food 1AOAC985.29;lAACC 32-20;) AACC 88-04

Acknowledgements

Bernier C., JanasS., Ladeuze S.,Sehene K.(studentsfrom FSAGx) PotelAurore frornRealdyme

gemblo

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faculté universitaire

des sciences agronomiques

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Nntritional bencfits touse fibre ingrcdients inbrcads

H10Fordietary fibre enrichment offood products (3~rich infibres"and6~/O= ~hcd~') -+mustb~ted from~rmulatio~lys~eads __

2°Forreducing thecalorific value(reducing GlycemicIndex,WHC) )0Forbetterpreservation ofbreads (keeping softness) byhigher waterholding

Bread Soluble fibre.t Inlolublefibrell Totalnhre.'

Farine 0,5% 0,6% 1,1% Blanlu 0,6% 0,7% 1,3% J%lemonnbre. 1,0% 1,9% 2,9', 6 %lemoanbrel 2,2% 3,3% 5,5"_ 9 %lemoanbrel 3,0% 4,4% 7.4 ~•• 2 %cerealnbre. 0.6% 2,3% 2,9"t. 6~. cerea. nbre. 0,8% 5,0% 5.K ~•• , AOAC 985.29

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-+Biggeradditionalwaterforlernon fibres because ofbigger WHC

There is no problem fo'rrnaking ofbreads with cereal fibres.Nevertheless,weight and volu meof breads decrease withtheamount oflemonfibres and crumb density increase. Thestudy offirmness (AACC74-09) in the course oftirne show a betterpreservation for sorneformulation -+relation betweenWHC andadditional waterto study A consummer test(n=60) has showedno difTerencein preference between anindustrial bread enrichedwithcerealfibre and a commercialwhitebread.On the other hand, acidity and lernonsmell andtasteof bread enriched withlernon fibres open future applications withshellfishlike oysters.