| 1. |
- 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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| 2. |
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| 3. |
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| 4. |
- Rakha, Allah
(författare)
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Characterisation of dietary fibre in cereal grains and products : emphasis on triticale and rye
- 2011
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Utility of cereals is mainly defined by their composition. High content of extractable dietary fibre (DF) with retained molecular features may be desired for human consumption to derive certain benefits associated with DF. In contrast, low amount of extractable DF with degraded molecules will give higher feed value to cereals intended for animal feed. This thesis investigated the composition of DF in cereals, particularly triticale and rye products. Processing effects on extractable DF components, e.g. arabinoxylan (AX), β-glucan and fructan, were also examined. The structure of AX and β-glucan in triticale, barley and tritordium and the rheology of triticale extracts as influenced by content and extractability, molecular size and structure of AX were analysed. DF in triticale spanned a relatively narrow range (13-16%), with significant cultivar and location effects. Unfavourable growing conditions resulted in significantly lower molecular weights of AX, β-glucan and fructan in triticale. On the whole, triticale DF profile was more similar to wheat than rye. Among rye products, porridge had the highest DF content (23%) with retained molecular weight, followed by crisp breads (17.8%) and soft breads (12.6%). AX appeared to be more stable during processing, while β-glucan was more labile to endogenous enzymes. Substitution pattern of AX fragments released after enzymatic hydrolysis demonstrated less branching in triticale grown under unfavourable weather conditions. The molar proportion of cellotriosyl units of barley β-glucan had a strong positive correlation with the total content. Viscoelastic properties of triticale extracts varied between locations and cultivars. β-Glucan appeared to make a negligible contribution to triticale extract rheology, which was mainly influenced by structural features of AX rather than extractable content or molecular size. The knowledge presented here will be useful for consumers of rye products when assessing processing-generated changes in DF content and composition. The cereal industry will be able to redefine processing parameters and DF labelling based on new facts. Broad variation in DF chemistry of triticale will provide more options for farmers and feed manufacturers to select cultivars best suited for animal feed formulation.
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| 7. |
- Rakha, Allah, et al.
(författare)
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Fibre-enriched and wholegrain breads
- 2013
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Ingår i: Fiber-rich and wholegrain foods : improving quality. - : Elsevier. - 9780857090386 ; 237:237, s. 211-235
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 8. |
- Rakha, Allah, et al.
(författare)
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How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
- 2011
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Ingår i: International Journal of Molecular Sciences. - : MDPI AG. - 1661-6596 .- 1422-0067. ; 12, s. 3381-3393
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Tidskriftsartikel (refereegranskat)abstract
- Extractable dietary fiber (DF) plays an important role in nutrition. This study on porridge making with whole grain rye investigated the effect of rest time of flour slurries at room temperature before cooking and amount of flour and salt in the recipe on the content of DF components and molecular weight distribution of extractable fructan, mixed linkage (1 -> 3)(1 -> 4)-beta-D-glucan (beta-glucan) and arabinoxylan (AX) in the porridge. The content of total DF was increased (from about 20% to 23% of dry matter) during porridge making due to formation of insoluble resistant starch. A small but significant increase in the extractability of beta-glucan (P = 0.016) and AX (P = 0.002) due to rest time was also noted. The molecular weight of extractable fructan and AX remained stable during porridge making. However, incubation of the rye flour slurries at increased temperature resulted in a significant decrease in extractable AX molecular weight. The molecular weight of extractable beta-glucan decreased greatly during a rest time before cooking, most likely by the action of endogenous enzymes. The amount of salt and flour used in the recipe had small but significant effects on the molecular weight of beta-glucan. These results show that whole grain rye porridge made without a rest time before cooking contains extractable DF components maintaining high molecular weights. High molecular weight is most likely of nutritional importance.
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| 9. |
- Rakha, Allah, et al.
(författare)
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Rheological characterisation of aqueous extracts of triticale grains and its relation to dietary fibre characteristics
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57, s. 230-236
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Tidskriftsartikel (refereegranskat)abstract
- Rheological properties of triticale extract are important determinants of the grain utility. Extracts of eight triticale cultivars and a wheat reference grown at two different locations i.e. Svalov and Kolback were analysed for their viscoelastic properties. Extracts of triticale cultivars grown at Svalov were significantly higher in elastic modulus (average 9.0 Pa), viscous modulus (average 12.7 Pa) and complex modulus (average 15.6 Pa) at 2.1 Hz than those grown at Kolback (average 3.1, 5.6 and 6.4 Pa, respectively). However phase angle was not affected by location, and all triticale extracts had phase angle >45 degrees. Large inter-cultivar variation was also observed in viscoelastic properties of triticale extracts. Some of the triticale cultivars grown at Kolback (Dinaro, Cando, Talentro, and DED 145/02) and Svalov (DED 145/02) were similar to wheat in their complex modulus values. When evaluating the contribution of arabinoxylan (AX) and beta-glucan to theological properties of triticale extracts by partial least square (PLS) regression, it was evident that beta-glucan had little role and most of the contribution to viscoelastic properties came from AX. AX fine structure was more important in explaining variation in complex modulus of triticale extract than content and extractability, or molecular size. (C) 2012 Elsevier Ltd. All rights reserved.
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