Objectif This project aims to evaluate the potential for the development of the production and utilization of value-added and high quality fibre based food ingredients with desirable functional qualities and nutritional effects. ..SP 1 This project intends to improve the understanding of fibre chemistry and of the role of fibres in nutrition and health and also to develop the newly emergent fibres industry through increasing the spectrum of specialised fibres available, and their functional and organoleptic properties. Research has been carried out in order to evaluate the potential for the development of the production and utilization of value added and high quality fibre based food ingredients with desirable functional qualities and nutritional effects.11 raw fibres were selected and work was carried out on the process of extraction (dry process, micronization, sieving). The 11 fibres were then submitted to the following evaluation:chemical composition and physical properties; functional evaluation; nutritional evaluation; test in selected food systems.Chemical analyses and analysis of physicochemical properties (water binding capacity) of 7 fibres (wheat, barley, carrot, artichoke, cauliflower, potato was undertaken).The study of composition, physicochemical properties of cereal fibres have shown that treatments (alkali treatment, extrusion) could modify their solubility and properites. Fresh material was studied in order to determine which part of the vegetable was a good fibre source.With respect to the functional properties of the 11, high differences were noticed according to the origins of fibres and their particle sizes. Some fibres showed great potential either due to their technological properties (increase of the process yield for artichoke, cauliflower, sugar beet fibres) or their organoleptic properties (neutral or original taste).In vitro and in vivio bioavailability of zinc and iron was studied and it was found that cereal fibres inhibit iron and zinc bioavailability while fibres from a vegetable or fruit origin have a lower effect on it. These effecrts can be due to the presence of inhibitors or enhancers. Work on bile acid binding capacity showed that most of the fibres have the capacity to bind bile acids especially at high fibre concentration.From this work 4 fibres were selected for a thorough study becuase of their easy processing, high functional, nutritional and organoleptic properties and high potentiality for modifications (pea, apple, wheat bran and cauliflower). The study involved:physicochemical evaluation;study of the composition of pea fibres (mainly insoluble) and apple fibres (containing soluble fractions);study of the effect of enzymic treatment (the use of enzymes to modify the properties of fibres seemed to be a promising technique);study of in vitro fermentability of the fibres (the degradation of the substrates varies according to the nature of the dietary fibre source and particle size).The intended work programme has been divided into two phases: Phase 1 will involve the screening and study of eleven raw materials selected by the partners which should most likely yield fibre preparations with desirable functional and nutritional properties. Phase 2 will involve the modification of 4 fibres selected after phase 1, and a thorough evaluation of their physicochemical, functional and nutritional evaluation. Champ scientifique natural scienceschemical sciencesinorganic chemistrytransition metalsagricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growingmedical and health scienceshealth sciencesnutritionagricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturevegetable growingagricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedscereals Programme(s) FP2-FLAIR - Multiannual research and development programme (EEC) in food science and technology (FLAIR), 1989-1993 Thème(s) Data not available Appel à propositions Data not available Régime de financement CSC - Cost-sharing contracts Coordinateur Association pour le Developpement et la Recherche Appliquee aux Industries Agroalimentaires Contribution de l’UE Aucune donnée Adresse 6,Rue de l'Universite 6 29334 Quimper CEDEX France Voir sur la carte Coût total Aucune donnée Participants (4) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire Institut National de la Recherche Agronomique (INRA) France Contribution de l’UE Aucune donnée Adresse Rue de la Géraudière 44026 Nantes Voir sur la carte Coût total Aucune donnée Institute of Food Research Royaume-Uni Contribution de l’UE Aucune donnée Adresse Reading Laboratory Earley Gate Whiteknights Road RG6 2EF Reading Voir sur la carte Coût total Aucune donnée National Food Biotechnology Centre Irlande Contribution de l’UE Aucune donnée Adresse University College, Western Road Cork Voir sur la carte Coût total Aucune donnée SOFALIA France Contribution de l’UE Aucune donnée Adresse Tour Roussel 1 Terrasse Bellini 92800 Puteaux Voir sur la carte Coût total Aucune donnée
