Characterisation of dietary fibre components in rye products

Rakha, Allah; Åman, Per; Andersson, Roger

doi:10.1016/j.foodchem.2009.09.090

Cited by 83 publications

(67 citation statements)

References 41 publications

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“…Markedly greater amounts of dietary fi bre, mainly arabinoxylans, are found in rye. Including fructans, rye contains as much as 22% of dietary fi bre (1/5 as the soluble fraction) (Rakha et al, 2010). Oat is also a rich source of dietary fi bre (Piątkowska et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

Makowska

Polcyn

Chudy

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products. Material and methods. Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA. Results. The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fi bre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fi bre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity. Conclusion. In the production of corn extruded snacks an addition of oat, wheat and rye bran may be applied up to 20%. Such products have adequate sensory and dietary quality. The Critical Paste Test (Whalen et al., 1996) is not applicable in the evaluation of suitability of the corn raw material with an addition of oat, wheat and rye bran to produce extrudates.

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Section: Introductionmentioning

confidence: 99%

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

Makowska

Polcyn

Chudy

et al. 2015

Acta Sci Pol Technol Aliment

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“…Within the cereal kernel, the quality and quantity of dietary fibre and other compounds varies (Rakha et al, 2009). When rye is milled, a number of milling fractions can be produced.…”

Section: Choosing the Study Productsmentioning

confidence: 99%

Satiating Effects of Rye Foods

Isaksson

2014

Rye and Health

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The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. There are currently public health threats related to overweight and obesity, conditions that result from energy intake exceeding energy output. Excessive energy intake can be avoided by diets based on foods that prolong the feeling of fullness per calorie.This work aimed to study the effects of rye foods on subjective appetite. Ratings of satiety, hunger and desire to eat were recorded during 8 h after intake of wellcharacterised rye foods, compared with iso-caloric refined wheat bread, served as parts of breakfast meals in cross-over design studies. The effect of rye processing (sifting and milling) on perceived appetite was investigated by comparing rye kernels and whole-grain rye flour in breads and porridges. The effect of regular consumption of whole-grain rye porridge compared with refined wheat bread was investigated during three weeks, along with self-reported food intake and oro-caecal transit-time. Apparent small intestine absorption of macronutrients in response to diets supplemented with high-fibre rye or with low fibre wheat bread was studied in an ileostomy model.All rye products (whole-grain porridges made from flour, flakes or kernels and breads including whole-grain flour, kernels or milling fractions) improved satiety and decreased hunger for up to 8 h after intake, in contrast to refined wheat bread. Rye bran as bread ingredient resulted in improved satiety compared with other rye fractions. The effect of milling was demonstrated as rye kernel intake resulted in higher satiety ratings appearing 4 h after intake and remained at a higher level during the following 4 h, compared with bread with the same material milled to flour. At regular consumption of whole-grain rye porridge for three weeks, the post-meal satiety was constant and remained at a higher level compared with refined wheat bread. Replacement of lowfibre wheat bread with high-fibre rye bread in a standardised diet resulted in higher amounts of all macronutrients being excreted from the terminal ileum in ileostomy subjects, showing lowered small intestine absorption of the high-fibre diet. A range of rye products was shown to improve satiety up to 8 h after intake and inclusion of rye foods into a healthy diet may thereby potentially prevent body weight gain.

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“…The grains were processed using a disc mill as an alternative to industrial roller milling, which may explain the high starch content and thus the low hemicellulose content in the raw material (Kamal-Eldin et al, 2009;Rakha, Aman, & Andersson, 2010). The disc milling would provide a slightly different bran structure with a higher amount of starch granules originating from the endosperm part of the grains.…”

Section: Isolation and Monosaccharide Composition Of The Rye And Oat mentioning

confidence: 99%

Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films

et al. 2013

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Characterisation of dietary fibre components in rye products

Cited by 83 publications

References 41 publications

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

Satiating Effects of Rye Foods

Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films

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