Effects of marketable ages on meat quality through fiber characteristics in the goose.

Goose meat is increasingly popular among consumers because of its good quality. The fiber characteristics have been well demonstrated to be key contributing factors of meat quality, and the marketable ages are also closely related to meat quality. However, little is known about the effect of different marketable ages on the quality of goose meat through its fiber characteristics. Here, fiber characteristics of Yangzhou geese of different marketable ages (70, 90, and 120 d) and their effect on meat quality were investigated. The results showed that only fast-twitch fibers were present in breast muscle, irrespective of age, and that few slow-twitch fibers could be identified in leg muscle, especially in gastrocnemius and extensor digitorum longus. Fiber diameter in breast muscle increased rapidly from age 70 d to 90 d, from 19.88 to 26.27 µm, and remained stable for 90 d thereafter. The diameter and cross-sectional area of muscle fiber continue to grow with day increasing in leg muscle. In addition, we measured the proximate composition and physical properties at different ages. Among the 3 marketable ages investigated, the 120-day-old geese had higher intramuscular fat and protein content, as well as lower moisture content, both in breast and leg meat. Greater lightness and pressing loss, with lower redness and shear force, were observed in the breast and leg meat of 70-day-old geese when compared with 90- or 120-day-old geese. Taken together, although older marketable age hardly affected muscle fiber type in geese, it would contribute to larger muscle fiber area, higher intramuscular fat and protein content, as well as redder and chewier meat. As a result, the reasonable marketable age should be taken into account to improve quality in goose meat production, and the marketable age of 90 or 120 d was recommended and it could potentially improve meat quality in goose meat production.

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC).

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.

Nutrient-wide association study of 92 foods and nutrients and breast cancer risk.

BACKGROUND: Several dietary factors have been reported to be associated with risk of breast cancer, but to date, unequivocal evidence only exists for alcohol consumption. We sought to systematically assess the association between intake of 92 foods and nutrients and breast cancer risk using a nutrient-wide association study. METHODS: Using data from 272,098 women participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study, we assessed dietary intake of 92 foods and nutrients estimated by dietary questionnaires. Cox regression was used to quantify the association between each food/nutrient and risk of breast cancer. A false discovery rate (FDR) of 0.05 was used to select the set of foods and nutrients to be replicated in the independent Netherlands Cohort Study (NLCS). RESULTS: Six foods and nutrients were identified as associated with risk of breast cancer in the EPIC study (10,979 cases). Higher intake of alcohol overall was associated with a higher risk of breast cancer (hazard ratio (HR) for a 1 SD increment in intake = 1.05, 95% CI 1.03-1.07), as was beer/cider intake and wine intake (HRs per 1 SD increment = 1.05, 95% CI 1.03-1.06 and 1.04, 95% CI 1.02-1.06, respectively), whereas higher intakes of fibre, apple/pear, and carbohydrates were associated with a lower risk of breast cancer (HRs per 1 SD increment = 0.96, 95% CI 0.94-0.98; 0.96, 95% CI 0.94-0.99; and 0.96, 95% CI 0.95-0.98, respectively). When evaluated in the NLCS (2368 cases), estimates for each of these foods and nutrients were similar in magnitude and direction, with the exception of beer/cider intake, which was not associated with risk in the NLCS. CONCLUSIONS: Our findings confirm a positive association of alcohol consumption and suggest an inverse association of dietary fibre and possibly fruit intake with breast cancer risk.

The Effect of Nonoperative Management of Chronic Anal Fissure and Hemorrhoid Disease on Bowel Function Patient-Reported Outcomes.

BACKGROUND: Nonoperative management has been reported to decrease symptoms from common anorectal conditions such as chronic anal fissures and hemorrhoids. The effects of these interventions on bowel function are unknown. OBJECTIVE: This study aims to perform a prospective evaluation of patient-reported outcomes of bowel function on nonoperative management for chronic anal fissures and hemorrhoid disease. DESIGN: This is a prospective, observational study. SETTINGS: Patient-reported outcome measures were collected from the clinical practice of the division of colon and rectal surgery at a tertiary colon and rectal surgery referral center. INTERVENTION: All patients received standardized dietary counseling including fiber supplementation as well as toileting strategies. Those with chronic anal fissures were also prescribed topical calcium channel blockers. The Colorectal Functional Outcome questionnaire was administered at baseline and at first follow-up visit. MAIN OUTCOME MEASURES: The primary outcomes measured were the mean change in patient-reported bowel function scores after nonoperative management for each disease and in aggregate. RESULTS: A cohort of 64 patients was included, 37 patients (58%) with chronic anal fissure and 27 patients with hemorrhoid disease. Incontinence, social impact, stool-related aspects, and the global score were observed to have statistically significant improvement in the aggregate group. When analyzed by diagnosis, hemorrhoid disease demonstrated a statistically significant improvement in incontinence and stool-related aspects, whereas chronic anal fissure was associated with a statistically significant change in social impact, stool-related aspects, and the global score. LIMITATIONS: This study was limited by the small cohort size and unclear patient adherence to medical management. CONCLUSIONS: Nonoperative management of chronic anal fissures and hemorrhoid disease is associated with significant improvement in patient-reported outcome scores in several domains, suggesting that dietary counseling and medical therapy should be the first-line outpatient therapy for these diseases. See Video Abstract at http://links.lww.com/DCR/A726.

Can healthy motivated British adults achieve the revised UK government fibre recommendations of 30 g per day? Results from a preliminary study.

BACKGROUND:: UK Government recommendations for dietary fibre intakes have recently increased to 30 g per day, well below current population intakes. AIM:: This study aimed to explore whether the target for dietary fibre intake could be achieved and the effects on markers of cardiometabolic health. METHODS:: In this 4-week high-fibre intervention study, 15 participants were instructed to achieve dietary fibre intakes of 30 g/day. RESULTS:: Dietary fibre intakes significantly increased post intervention (16.0 ± 8.1 g/day, p < 0.001). No significant changes in glucose and triglyceride concentrations were observed and there was a significant increase in average body weight (0.7 ± 1.2 kg, p = 0.025). CONCLUSIONS:: This study shows that achieving the new dietary fibre recommendations of 30g/day is achievable, in the short term, in a sample of British adults without any observed effect on health markers.

Desenvolvimento e avaliação nutricional de massas alimentícias ricas em fibras / Development and nutritional assessment of fiber-rich pasta

As mudanças socioeconômicas transformaram o perfil nutricional populacional, de desnutrição para obesidade. O consumo de massa alimentícia é uma das formas mais antigas de alimentação. Nesse contexto, o presente trabalho teve por objetivo a elaboração de um produto rico em fibras analisando sua composição nutricional e sua aceitabilidade. Foram elaboradas três formulações de massas alimentícias, sendo uma formulação padrão, uma com adição de brócolis e outra com brócolis acrescida de corante verde folha Tartrazina®. Realizou-se a análise bromatológica, sensorial e estatística. O resultado da análise das fibras apresentou 1,74% de fibra no macarrão integral e 1,46% no macarrão de brócolis. O macarrão que alcançou a preferência em todos os atributos foi o integral em cor natural. A massa alimentícia elaborada apresenta uma qualidade nutricional satisfatória com índices menores para o valor calórico, carboidratos, gorduras totais, colesterol e sódio, o que é recomendável a diversas patologias que necessitam da ingestão controlada desses nutrientes. Foi possível observar que a cor interferiu na aceitação do produto, pois o produto colorido obteve aceitação inferior ao alimento em cor natural.

Insoluble fibres, satiety and food intake in cats fed kibble diets.

Fibre is generally considered to dilute food energy, alter intestinal transit time and promote satiety; however, in cats, conflicting results have been found. In this study, two insoluble fibres were evaluated in four feline diets: control (no added fibre); diet with 10% sugar cane fibre; diet with 20% sugar cane fibre; and diet with 10% cellulose. The experiment was conducted with 32 cats, eight animals per diet, over 42 days: 1-7 for diet adaptation; 8-14 for total collection of faeces for digestibility; 15-17 for fresh faeces collection for fermentation products measurements; 18-20 for gastrointestinal transit time determination; 21 and 37 to evaluate the pattern of food intake; and 22 and 42 to assess satiety. Means were compared by analysis of variance and orthogonal contrasts, and the pattern of food intake was compared by repeated-measures analysis of variance (p < 0.05). The cats exhibited increased food intake after fibre addition to the diets (p < 0.05), achieving similar energy consumption. Cellulose and the two levels of sugar cane fibre reduced nutrient availability and energy digestibility, but only sugar cane fibre reduced fat digestibility (p < 0.05). Faecal output and the number of defecations per day increased with fibre inclusion (p < 0.05). Gastrointestinal transit time did not change with sugar cane fibre inclusion, but it was reduced with cellulose addition (p = 0.032). The pattern of food intake did not change, but cats fed fibre-supplemented diets exhibited greater consumption of a challenge meal, increasing energy intake (p < 0.01) when exposed to a palatable, energy-dense food.

Diverticulosis and Diverticulitis.

Diverticular disease is a common condition that is associated with variable presentations. For this review article, we performed a review of articles in PubMed through February 1, 2016, by using the following MeSH terms: colon diverticula, colonic diverticulitis, colonic diverticulosis, colonic diverticulum, colonic diverticula, and diverticula. Diverticula are structural alterations within the colonic wall that classically form "pockets" referred to as diverticula. Diverticula form from herniation of the colonic mucosa and submucosa through defects in the circular muscle layers within the colonic wall. Often this is at the sites of penetrating blood vessels in the colon. Diverticular disease is extremely common, which resulted in 2,682,168 outpatient visits and 283,355 hospitalization discharges for diverticulitis or diverticulosis in 2009. Diverticulosis is one of the most common detected conditions found incidentally on colonoscopy. Risk factors for the development of diverticulitis include obesity, smoking, nonsteroidal anti-inflammatory drugs, corticosteroids, and opiates. In contrast, fiber may be protective, but recent studies have questioned the role of fiber in developing diverticular disease. Most patients with diverticulosis will be asymptomatic, but a subset of patients may develop nonspecific abdominal pain (isolated or recurrent), diverticulitis, or segmental colitis associated with diverticulosis. Classically, the treatment of diverticulitis has included antibiotics for all patients. More recent evidence indicates that in mild to even moderate uncomplicated diverticulitis, antibiotics may not be as necessary as initially believed. In more complicated diverticulitis, intravenous antibiotics and surgery may be necessary. Once a patient has had an attack of diverticulitis, increasing fiber may help prevent future attacks. Other modalities such as 5-aminosalicylate products, antibiotics, and probiotics are still of unclear benefit in preventing future episodes of diverticulitis. Similarly, even when patients develop recurrent episodes of diverticulitis, surgery may not be necessary as a prophylactic treatment.

Are the Recommended Dietary Allowances for Vitamins Appropriate for Elderly People?

BACKGROUND: An adequate vitamin intake is essential for a good nutritional status, especially in older women, who are more sensitive to nutritional deficiencies. The American, European and Italian Recommended Dietary Allowances (RDAs) derive mainly from studies on adults, and it is not clear whether they also apply to elderly people. Comparing the RDAs with the actual vitamin intake of a group of healthy older women could help to clarify the real needs of elderly people. OBJECTIVE: Our aim was to compare the American, European, and Italian RDAs with the actual vitamin intake of a group of healthy older women. DESIGN: This was a cross-sectional study. PARTICIPANTS: The study included 286 healthy women aged older than 65 years. MAIN OUTCOME MEASURES: For each micronutrient, the 50th percentile of the distribution of its intake was considered as the average requirement, and the corresponding calculated RDA for our sample was the average requirement×1.2, as recommended by the US Food and Nutrition Board. This calculated RDA was then compared with the American, European, and Italian RDAs. STATISTICAL ANALYSES PERFORMED: Student's t test or the Mann-Whitney test (after checking the normal distribution of the micronutrient) for continuous variables; the χ(2) test for categorical variables. RESULTS: The calculated RDA were 2,230 µg retinol equivalents for vitamin A, 2.8 µg for vitamin B-12, 0.9 mg for thiamin, 1.4 mg for riboflavin, 3.6 mg for pantothenic acid, 1.4 mg for vitamin B-6, 320 µg for folic acid, and 115 mg for vitamin C. CONCLUSIONS: Our findings suggest that the current RDAs are adequate for older women's intake of riboflavin, vitamin B-6, and folic acid, but should be raised for vitamin B-12 and for vitamin C.

Family support is associated with behavioral strategies for healthy eating among Latinas.

BACKGROUND: Healthy eating is important for obesity control. Dietary interventions target the adoption of behavioral strategies to increase fiber and decrease fat consumption. However, little is known about the contributions of psychosocial factors to the use of these strategies. PURPOSE: This study examined psychosocial correlates of behavioral strategies for healthy eating among Latinas. METHOD: Participants included 361 Latino mothers living along the U.S.-Mexico border in California. Data included measures of sociodemographics, acculturation, and psychosocial determinants of healthy eating. A 30-item dietary behavioral strategies scale assessed strategies to increase fiber and decrease fat consumption. RESULTS: Family interactions regarding dietary habits (ß = .224, p < .001) and financial status (ß = .148, p = .029) were associated with the use of strategies to decrease fat consumption. Positive family interactions regarding dietary habits (ß = .226, p < .001), fewer barriers to obtaining fruits and vegetables (ß = -.207, p < .001), and more family support for vegetable purchasing (ß = .070, p = .047) were associated with use of strategies to increase fiber consumption. CONCLUSIONS: Future interventions would benefit from improving family systems associated with healthy eating.

Codex dietary fibre definition - Justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation.

The main controversy about the DF definition, adopted by the commission of Codex Alimentarius, refers to the inclusion of carbohydrates of 3-9 degrees of polymerisation (DP), decision which may be made individually by the authorities of each country. Due to the possibility of having two definitions and the negative impact it would cause over the harmonisation of nutritional information, a bibliographic review was carried, from 2009 to 2011, aiming to gather justifications for the inclusion of carbohydrates of 3-9 DP in the definition. The current review presents scientific bases that are directed to three topics: physiological aspects; repercussion over the analytical method; and impact on consumers and other users. The decision of including unavailable carbohydrates of 3-9 DP in the definition of DF may cause effective global harmonisation in the nutritional labelling, considering that the main goal is to help consumers choose healthy foods.

Review of fiber methods and applicability to fortified foods and supplements: choosing the correct method and interpreting results.

Fiber is known to be an important part of our nutrition and has many positive health benefits, including weight management and maintaining heart health. In recent years, a number of new ingredients have been manufactured or isolated that are being used to increase the health benefits of a product. Some are used as prebiotics that stimulate the growth of the beneficial bacteria in the gut, or are used as replacements for sugars, starch, or fat in manufactured foods. Fiber supplements have also been produced that can be taken to provide additional fiber to the diet. The term "fiber" does not relate to a single analyte or entity, but instead relates to a multitude of components. This adds to the complexity of analytical testing as there are a number of AOAC International and AACC International official methods which have been validated and can be used. Although methods have been developed for specific fiber ingredients, a number of methods have also been developed to capture just "fiber". These "fiber" methods will capture differing degrees of the different fiber ingredients, so knowledge of the fiber sources is critical. The net result is that a variety of testing approaches may be used, but caution must be exercised in order to ensure that the total fiber result is accurately determined. A critical review of available fiber methodology and possible testing approaches is presented, along with how to accurately interpret and understand results.

Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study.

OBJECTIVES: To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency. DESIGN: Cross sectional study. SETTING: Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010. SAMPLES: 100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets. MAIN OUTCOME MEASURES: Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA's "traffic light" system for labelling food. RESULTS: No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% P<0.01). The recipes were more likely to comply with the recommended sodium density (36% v 4%, P<0.01), although salt used for seasoning was not assessed. The distributions of traffic light colours under the FSA's food labelling recommendations differed: the modal traffic light was red for the recipes (47%) and green for ready meals (42%). Overall, the recipes contained significantly more energy (2530 kJ v 2067 kJ), protein (37.5 g v 27.9 g), fat (27.1 g v 17.2 g), and saturated fat (9.2 g v 6.8 g; P<0.01 for all) and significantly less fibre (3.3 g v 6.5 g, P<0.01) per portion than the ready meals. CONCLUSIONS: Neither recipes created by television chefs nor ready meals sold by three of the leading UK supermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals.

Toddlers and preschoolers consume more dietary fiber when high-fiber lunch items are served.

BACKGROUND: Increasing fiber intake by consuming high fiber foods, which are also high in other nutrients, can improve diet quality and reduce the risk for disease. However, most children do not meet fiber intake recommendations. Food provided at child care centers is a major source of daily nutrients, including fiber, for a large portion of children in the U.S. The aim of this study was to determine if serving novel, high fiber lunch items would successfully increase fiber intakes in toddlers and preschoolers. METHODS: Four high-fiber entrées were developed and served to children (n=54) at lunch in a local child care center. Consumption was compared to usually served lunches and fiber intake recommendations. RESULTS: Toddlers consumed 89% of their recommended calories at the lunch meal and an average of 72% of the entrees; preschoolers consumed 74% of their recommended calories and 59% of the entrée, on average. Each entrée was high in fiber, providing, on average, 3.2 ± 1.6g fiber for toddlers and 4.1 ±1.9g fiber for preschoolers. These high fiber lunches contributed significantly more fiber than the usual lunch foods for most children. CONCLUSIONS: Data indicate that children are accepting of high fiber, novel lunch items, thus indicating that serving high fiber lunch items at child care may increase dietary fiber intake in children.

Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales

Se prepararon distintas formulaciones para pastelillos de chocolate (brownies) sustituyendo 15, 20 y 25% de la harina de trigo con inulina. Se evaluaron las características del batido de cada una de las formulaciones y se sometieron al proceso de horneado a 175 oC por 45 min. Después del horneado, los brownies se dejaron enfriar por 1 h y posteriormente se empacaron en charolas de poliestireno cristal y se les evaluó textura a los 1, 3, 7 y 15 días de almacenamiento a temperatura ambiente (25 oC) y 65% de humedad relativa. En base a las evaluaciones del batido y a las propiedades texturales de los brownies durante el almacenamiento, se seleccionó la formulación con 20% inulina como la mejor. Se analizó composición proximal y cuantificó fibra dietética total, soluble e insoluble, tanto al brownie control y al de 20% de inulina, como a un brownie comercial. El brownie con 20% de inulina presentó menor firmeza, gomosidad y masticabilidad que el control, mayor contenido de proteína y menor contenido de grasa (6,3 vs 26,3%) y aporte calórico (331,4 vs 467,9 kcal/100 g) con respecto al brownie comercial. El brownie con 20% de inulina mostró el doble de fibra dietética total y 22 veces más fibra soluble que el brownie control. La aceptabilidad del brownie con 20% inulina fue similar a la del brownie control. La incorporación de inulina en la elaboración de brownies permitió reducir el aporte calórico y aumentar el contenido de fibra soluble, sin afectar adversamente la textura de los pastelillos.

Formulation and elaboration of lowenergy and high fiber-containing brownies. Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 oC for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 oC) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.

Invited review: Role of physically effective fiber and estimation of dietary fiber adequacy in high-producing dairy cattle.

Highly fermentable diets require the inclusion of adequate amounts of fiber to reduce the risk of subacute rumen acidosis (SARA). To assess the adequacy of dietary fiber in dairy cattle, the concept of physically effective neutral detergent fiber (peNDF) has received increasing attention because it amalgamates information on both chemical fiber content and particle size (PS) of the feedstuffs. The nutritional effects of dietary PS and peNDF are complex and involve feed intake behavior (absolute intake and sorting behavior), ruminal mat formation, rumination and salivation, and ruminal motility. Other effects include fermentation characteristics, digesta passage, and nutrient intake and absorption. Moreover, peNDF requirements depend on the fermentability of the starch source (i.e., starch type and endosperm structure). To date, the incomplete understanding of these complex interactions has prevented the establishment of peNDF as a routine method to determine dietary fiber adequacy so far. Therefore, this review is intended to analyze the quantitative effects of and interactions among forage PS, peNDF, and diet fermentability with regard to rumen metabolism and prevention of SARA, and aims to give an overview of the latest achievements in the estimation of dietary fiber adequacy in high-producing dairy cattle. Recently developed models that synthesize the effects of both peNDF and fermentable starch on rumen metabolism appear to provide an appropriate basis for estimation of dietary fiber adequacy in high-producing dairy cows. Data suggest that a period lasting more than 5 to 6h/d during which ruminal pH is <5.8 should be avoided to minimize health disturbances due to SARA. The knowledge generated from these modeling approaches recommends that average amounts of 31.2% peNDF inclusive particles >1.18mm (i.e., peNDF(>1.18)) or 18.5% peNDF inclusive particles >8mm (i.e., peNDF(>8)) in the diet (DM basis) are required. However, inclusion of a concentration of peNDF(>8) in the diet beyond 14.9% of diet DM may lower DM intake level. As such, more research is warranted to develop efficient feeding strategies that encourage inclusion of energy-dense diets without the need to increase their content in peNDF above the threshold that leads to lower DM intake. The latter would require strategies that modulate the fermentability characteristics of the diet and promote absorption and metabolic capacity of ruminal epithelia of dairy cows.

[Formulation and elaboration of low-energy and high fiber-containing brownies]. / Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales.

Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 degrees C) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.