| 1. |
- Andersson, Annica, et al.
(författare)
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Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
- 2017
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 82:6, s. 1344-1350
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Tidskriftsartikel (refereegranskat)abstract
- Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.
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| 2. |
- Bannak Gedara, Shishanthi Jayarathna, et al.
(författare)
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High fructan barley lines produced by selective breeding may alter beta-glucan and amylopectin molecular structure
- 2023
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Ingår i: Carbohydrate Polymers. - 0144-8617. ; 316
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Tidskriftsartikel (refereegranskat)abstract
- Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and beta-glucan. The highest fructan and beta-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of beta-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and beta-glucan content, and larger building blocks in amylopectin.
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| 3. |
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| 4. |
- Andersson, Annica, et al.
(författare)
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Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties
- 2020
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Ingår i: NFS Journal. - : Elsevier BV. - 2352-3646. ; 21, s. 16-21
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Tidskriftsartikel (refereegranskat)abstract
- Date fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the date fruit varieties was similar. The major dietary fiber components, including cellulose, hemicellulosic components, lignin, and pectin, were analyzed by the Uppsala method. The total dietary fiber content in the date fruits analyzed (5.2%–8.3%) is comparable to commonly consumed dried fruits and is correlated with the content of lignin. The lignin was the main determinant of the total dietary fiber content in dates and its content was higher in semi-hard and hard fruit varieties.
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| 5. |
- Andersson, Annica, et al.
(författare)
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Relationship of grain fructan content to degree of polymerisation in different barleys
- 2014
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Ingår i: Food and Nutrition Sciences. - : Scientific Research Publishing, Inc.. - 2157-944X .- 2157-9458. ; 5, s. 581-589
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Tidskriftsartikel (refereegranskat)abstract
- Fructans are important in the survival of plants and also valuable for humans as potentially health promoting food ingredients. In this study fructan content and composition were determined in grains of 20 barley breeding lines and cultivars with a wide variation in chemical composition, morphology and country of origin, grown at one site in Chile. There was significant genotypic variation in grain fructan content ranging from 0.9% to 4.2% of grain dry weight. Fructan degree of polymerisation (DP) was analysed using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Changes in the distribution of different chain lengths and the pattern of structures of fructan were detected with increasing amount of fructan in the different barleys. A positive correlation was found between fructan content and the relative amount of long chain fructan (DP > 9) (r = 0.54, p = 0.021). Our results provide a basis for selecting promising barley lines and cultivars for further research on fructan in barley breeding with the aim to produce healthy food products.
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| 6. |
- Andersson, Annica, et al.
(författare)
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Rye dietary fibre
- 2014
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Ingår i: Rye and health. - 9781891127816 ; , s. 23-47
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Bokkapitel (refereegranskat)
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| 7. |
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| 8. |
- De Arcangelis, Elisa, et al.
(författare)
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Structure analysis of beta-glucan in barley and effects of wheat beta-glucanase
- 2019
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 85, s. 175-181
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Tidskriftsartikel (refereegranskat)abstract
- In this study, beta-glucan in samples of sifted flour from six barley varieties was sequentially extracted with water and NaOH obtaining three fractions: water-extractable (WE), NaOH- extractable (NaE) and residual (Res). beta-Glucan isolates were incubated with lichenase and oligomers released were analysed with high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). A higher ratio of 3-O-beta-cellobiosyl-D-glucose (DP3) to 3-O-beta-cellotriosyl-D-glucose (DP4) is reported in WE, NaE and Res fractions in variety SLU 7 (shrunken endosperm) compared to the other varieties, suggesting a more packed beta-glucan structure. Water-extractable and water-unextractable beta-glucan fractions were incubated with wheat extract and effects of wheat beta-glucanase on the structure was assessed after lichenase digestion and analysis with HPAEC-PAD. Findings suggest that wheat beta-glucanase manifests a selective hydrolysis towards beta-glucan with lower DP3/DP4 ratio and that beta-glucan of SLU 7 is composed of a population with higher DP3/DP4 ratio and hence with a more tighten structure which may be more resistant to enzymic action. Overall, the results obtained are of interest to characterise barleys differing in starch and dietary fibre composition, specifically shrunken endosperm barley SLU 7 in the perspective of its inclusion in the production of beta-glucan enriched foods.
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| 9. |
- Djurle, Susanne, et al.
(författare)
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Effects of baking on dietary fibre, with emphasis on beta-glucan and resistant starch, in barley breads
- 2018
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 79, s. 449-455
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Tidskriftsartikel (refereegranskat)abstract
- In this study, 50% sifted barley flour from six different varieties and 50% refined wheat flour was used to bake bread. The flour mixture and the bread crumb and crust were analysed for content and composition of total dietary fibre, arabinoxylan, fructan, beta-glucan, starch and resistant starch. Total dietary fibre content and extractability were not changed significantly by bread making. The extractability of mixed linkage (1 -> 3), (1 -> 4)- beta-D-glucan (beta-glucan) increased with baking, while the average molecular weight of beta-glucan decreased. However in one variety, SW 7, higher average molecular weight was maintained and a different pattern was apparent in the molecular weight distribution. SLU 7 is thereby promising for inclusion in bread where a higher molecular weight of beta-glucan is preferred, especially since the content of beta-glucan in SLU 7 is high. The resistant starch formed positively correlated with amylose content. The high amylose variety yielded 2.9% resistant starch in the bread crumb, making an important contribution to total dietary fibre. (C) 2017 Elsevier Ltd. All rights reserved.
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| 10. |
- Djurle, Susanne, et al.
(författare)
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Milling and extrusion of six barley varieties, effects on dietary fibre and starch content and composition
- 2016
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 72, s. 146-152
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Tidskriftsartikel (refereegranskat)abstract
- Barley is a rich source of dietary fibre that can promote beneficial physiological effects. The carbohydrate composition in different barley varieties differs considerably and choice of variety is thus important. This study examined whether differences in carbohydrate composition observed in barley kernels of different varieties persisted in the sifted flour and in an extruded product. Six barley varieties were milled and extruded and dietary fibre and starch in the kernels, flour and extruded product were analysed. The starch content was found to be higher in flour and extruded product than in kernels. The content of arabinoxylan was higher in sifted flour than in kernels, but was decreased by extrusion. The extractability of arabinoxylan was increased by extrusion, while its average molecular weight was decreased. Extrusion also decreased the content of mixed-linkage (1 -> 3),(1 -> 4)-beta-D-glucan in all varieties, but increased its extractability. The six barley varieties were affected in much the same way by milling and extrusion, but clear differences could still be observed. For example, the arabinoxylan in variety SW 28708 was less affected and variety KVL 301 had much lower extractability (76% vs 91-98%) of mixed-linkage (1 -> 3),(1 -> 4)-beta-D-glucan after extrusion than the other varieties. (C) 2016 Elsevier Ltd. All rights reserved.
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