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How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?

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 w...

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Detalles Bibliográficos
Autores principales: Rakha, Allah, Åman, Per, Andersson, Roger
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3116197/
https://www.ncbi.nlm.nih.gov/pubmed/21686191
http://dx.doi.org/10.3390/ijms12053381
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author Rakha, Allah
Åman, Per
Andersson, Roger
author_facet Rakha, Allah
Åman, Per
Andersson, Roger
author_sort Rakha, Allah
collection PubMed
description 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)-β-d-glucan (β-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 β-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 β-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 β-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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spelling pubmed-31161972011-06-16 How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers? Rakha, Allah Åman, Per Andersson, Roger Int J Mol Sci Article 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)-β-d-glucan (β-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 β-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 β-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 β-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. Molecular Diversity Preservation International (MDPI) 2011-05-24 /pmc/articles/PMC3116197/ /pubmed/21686191 http://dx.doi.org/10.3390/ijms12053381 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Rakha, Allah
Åman, Per
Andersson, Roger
How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title_full How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title_fullStr How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title_full_unstemmed How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title_short How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
title_sort how does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3116197/
https://www.ncbi.nlm.nih.gov/pubmed/21686191
http://dx.doi.org/10.3390/ijms12053381
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