الفهرس 
Dietary fibers and brans: impact on viability of some bifidobacteria in bio-yoghurt and in a continuous gut simulatorOnly 14 pages are availabe for public view
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Abstract
It is well known that dietary fibres and brans possess potential technological and
physiological functions. Technologically, they can act as water binder, fat replacer and texture
enhancer additives. At physiological level, fibres and brans can exert several health benefits
including, antidiabetic anti- hypercholesterolemic and antioxidant activities and may have also
an important role in avoiding obesity and some intestinal disorders. Thereby, the present study
aimed to develop functional yoghurt by incorporating brans or dietary fibres in its formulation.
Consequently, 4 set of experiments were undertaken to develop this product and to assess, in
vitro, its impact on prevalence of some microbial groups in human colonic ecosystem. Thus,
the four sets of experiments conducted in this study were as follows:
Set 1: Physicochemical characterisation of some brans and dietary fibres
This set of experiments aimed to determine the gross chemical composition and water
–holding and –retention capacity of wheat, rice, oat and barley brans and wheat and rice dietary
fibres as well as psyllium husk. Results revealed that
• Wheat bran contained the highest moisture (11.85%) while rice bran had the least
content (5.52%).
• Rice dietary fibres had significantly the highest ash content (13.36%) followed by rice
bran (13.23%) while wheat dietary fibres had the leastcontent (1.08%).
• The crude fat content ranged from 0.13% for wheat dietary fibre to 7.0 % for rice bran.
• Brans and dietary fibres appeared to contain a wide range of protein ranging from 1.28
to 17.37. The protein content of tested brans and dietary fibres was in the following
order; rice dietary fibre > oat bran > wheat bran > rice bran > barley bran > psyllium
husk > wheat dietary fibre, respectively.
• The carbohydrate content of brans and dietary fibres were ranged from 19.96 % to
88.57%. The carbohydrate contents of different brans and dietary fibres were in the
following order, psyllium husk > barley bran > oat bran > wheat bran > rice dietary fibre
> rice bran > wheat dietary fibre, respectively.
• In general, dietary fibres appeared to contain higher neutral and acid detergent fibres as
well as acid detergent lignin than brans. The concentration of neutral detergent fibre was
115 in the order, wheat dietary fibre > rice dietary fibre > rice bran > psyllium husk > wheat
bran > barley bran > oat bran, respectively.
• The water- holding and retention capacity of different brans and dietary fibres was in
the order, psyllium husk > wheat dietary fibre > rice bran > rice dietary fibre > wheat
bran > oat bran > barley bran, respectively.