Ways to reduce anti-nutritional substances in winter rye grain

Исмагилов, Р. Р.; Ayupov, D.S.; Nurlygayanov, Razit B.; Ahiyarova, Luise; Abdulloev, Valichon

doi:10.1007/s12298-020-00795-1

Cited by 8 publications

(4 citation statements)

References 7 publications

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“…A significant reduction of carbohydrates was found, similarly to other authors who have previously reported decreases in carbohydrates after extrusion of cereal matrices [ 69 ]. This is probably due to partial hydrolysis of starch, as it has been previously reported [ 70 ].…”

Section: Resultssupporting

confidence: 52%

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Martín-Diana

Espeso²,

Jiménez-Pulido

et al. 2022

Foods

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Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear–temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate–lipid–protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.

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Section: Resultssupporting

confidence: 52%

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Martín-Diana

Espeso²,

Jiménez-Pulido

et al. 2022

Foods

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“…The primary way to reduce water-soluble pentosans content is to prepare rye grain for feeding using various methods. These methods are extrusion, treatment with enzymatic preparations, ultra-high frequency electromagnetic fields and micronisation (Ismagilov et al 2020).…”

Section: Discussionmentioning

confidence: 99%

Productivity and nutritional qualities of grain of new F₁ winter rye hybrids in the Southern Ural

Ismagilov

Nurlygayanov

Kayumova

2022

Agriculture (Pol'nohospodárstvo)

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The paper presents field experiments and laboratory analyses to study productivity and nutritional qualities of the grain of four F1 hybrids of winter rye (Aviator, Ravo, Prommo, Eterno), and the population variety Chulpan 7 in the natural conditions of the Southern Ural. The research revealed an individual difference in the nutritional qualities of grain and the content of anti-nutritional substances between different studied F1 hybrids, and compared them with the Chulpan 7 variety. Hybrids of winter rye formed higher grain productivity (from 4.65 t/ha to 6.07 t/ha) in comparison with the Chulpan 7 variety. The paper assesses the content of anti-nutritional substances (water-soluble pentosans) in grain, the kinematic viscosity of the water-extractable from grain hybrids (water-soluble pentosans 1.55 ‒ 1.74%, the viscosity of the water extract 18.3 ‒ 23.1 cSt and winter rye variety (of water-soluble pentosans 1.75%, the viscosity of the water extract was 23.4 cSt), and the dependence of these indicators on the environment during the growing season. The paper also presents the results of determining the nutritional value of the grain of hybrids and the Chulpan 7 variety by the content of crude proteins, starch, phosphorus, calcium, and potassium.

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“…Cereal-free foods also had a higher average content of EE than cereal foods, which may be due to, among others, the main plant ingredients used. Most of the tested cereal foods contained rice as the main plant component and most cereal-free foods contained peas, which are marked by higher amounts of fat than rice (Tulbek et al 2017 ; Sandri et al 2019 ; Ismagilov et al 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of nutritional value and microbiological safety in commercial dog food

et al. 2021

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In addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

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Ways to reduce anti-nutritional substances in winter rye grain

Cited by 8 publications

References 7 publications

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Productivity and nutritional qualities of grain of new F₁ winter rye hybrids in the Southern Ural

Evaluation of nutritional value and microbiological safety in commercial dog food

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Ways to reduce anti-nutritional substances in winter rye grain

Cited by 8 publications

References 7 publications

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Productivity and nutritional qualities of grain of new F1 winter rye hybrids in the Southern Ural

Evaluation of nutritional value and microbiological safety in commercial dog food

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Product

Resources

About

Productivity and nutritional qualities of grain of new F₁ winter rye hybrids in the Southern Ural