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Changes in dietary fibre fractional composition of multi-cereal blends caused by extrusion

100%

Zarzycki P., Rzedzicki Z.

International Agrophysics

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2009

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tom 23

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nr 3

287-293

2

Study on the process of single-screw extrusion-cooking of mixtures with a content of pea hulls

100%

Rzedzicki Z., Sobota A.

International Agrophysics

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2006

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tom 20

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nr 4

3

The effect of sample preparation on dietary fiber determination

100%

Gronowska-Senger A., Drywien M., Skrzypecka A.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

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nr 2

4

Influence of pellets moisture and dietary fibre addition on some potato snacks properties

100%

Kita A., Peksa A., Zieba T., Figiel A.

Acta Agrophysica

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2002

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tom 77

5

Effect of fructooligosaccharides in Cynara scolymus and Allium cepa on carbohydrate and lipid metabolism in rats

86%

Moharib S. A., Shehata M. M., Salama A. F., Hegazi M. A.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2014

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tom 17

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nr 1

6

Functional properties of aronia pomace preparations

86%

Borycka B.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2009

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nr 2

56-63

7

Effect of dietary fibre fractions on in vitro digestibility of rapeseed napin proteins

86%

Joehnke M. S., Sorensen S., Bjergegaard C., Markedal K. E., Sorensen J. C.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 4

Protein digestibility may be Influenced by the presence of dietary fibre affecting the nutritional quality of a feed or food product. This study investigated the interplay between rapeseed (Brassica napus L.) protein and fibre constituents separated by industrially scalable pilot plant processing and recombined in mixed samples. Total dietary fibre (TDF) fractions were isolated from rapeseed hulls (TDF-RH) and purifi ed rapeseed embryo fibres (TDF-RE). The effect of TDF sources on in vitro protein digestibility (IVPD) of a rapeseed protein concentrate rich in napin proteins (RP2) was assessed at three inclusion levels (200, 333, and 500 mg/g DM) using a sequential transient proteolysis by pepsin (1 h) and pancreatin (1 h). The IVPD of RP2 was dose-dependently decreased upon addition of hull fibres at all inclusion levels (8.9-26.6%; P<0.05), whereas the effect of embryo fibres was of a markedly lower magnitude and only signifi cant at the medium to high levels (7.3-8.9%; P<0.05). These results demonstrated that TDF fractions obtained from rapeseed differentially affect the protein digestibility of rapeseed napin proteins depending on the fibre source and inclusion level.

8

Functional properties of dietary fiber of wheat-barley bread

86%

Kawka A., Gorecka D.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

9

Rapeseed protein-fibre concentrate: chemical composition and functional properties

86%

Ostrowska A., Kozlowska M., Rachwal D., Wnukowski P., Nebesny E., Rosicka-Kaczmarek J.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 4

10

Properties of crackers supplemented with different resistant starches

86%

Gumus S., Kahraman K., Unuvar A., Ng P. K. W., Koksel H.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

11

The effect of thermal processing of barley groats with varied processing rates on dietary fiber content

86%

Gorecka D., Szymandera-Buszka K., Hes M., Korczak J., Szolc M.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

25-30

12

The effects of commercial barley flakes on dough characteristic and bread composition

86%

Kawka A., Gorecka D., Gasiorowski H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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1999

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tom 02

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nr 2

White wheat flour was substituted with up to 25% of whole and fine barley flakes to determine the effects on physical properties of dough and bread quality. The chemical composition of the control bread and breads with up to 25% substitution of whole barley flakes were determined. Product acceptability was judged by sensory evaluation. In general, fine barley flakes concentration in the flour blends increased farinographic absorption to a greater degree than did whole barley flakes. However, whole barley flakes enhanced the dough development, dough stability and mixing tolerance index more than fine barley flakes. Replacing up to 25% of wheat flour with whole or fine barley flakes reduced the loaf volume. Breads containing 10% fine barley flakes or 15% whole barley flakes received the highest overall score. Bread, in which the whole barley flakes replaced up to 25% of the wheat flour, contained more ash, protein, dietary fiber and its fractions in comparison with the control bread.

13

Assessment of the inulin preparation usefulness to confectionery - the model research

86%

Chrapkowska K. J., Gorecka D.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2000

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tom 04

14

The effect of thermal processing on the content of dietary fibre and its composition in some cultivars of carrots and white head cabbage

86%

Elkner K.

Vegetable Crops Research Bulletin

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2002

|

tom 56

15

Competitiveness of selected fibre preparations in water binding on the example of fine comminuted products

86%

Makal H., Olkiewicz M.

Acta Agrophysica

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2006

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tom 07

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nr 1[132]

16

Efficacy of adding different dietary fibre sources to finishing pig diets

86%

Grela E. R., Panayiotou P. P.

Annals of Animal Science. Supplement

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2003

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nr 2

17

A comparison of two enzymatic methods for the analysis of dietary fiber in high-fiber preparations

86%

Aniola J., Paczkowska M.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2007

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tom 01

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nr 2

18

Trzeba pokochac otreby

72%

Gajewska D.

Przegląd Gastronomiczny

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2001

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tom 54

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nr 07

18

19

Chemical composition of naked barley for production of functional food

72%

Wirkijowska A., Rzedzicki Z., Zarzycki P., Sobota A., Sykut-Domanska E.

Acta Agrophysica

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2016

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tom 23

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nr 2

The objective of the study was to estimate the nutritive value and the functional traits of new lines of naked barley. The study comprised the grain of 23 lines of naked barley and two registered model cultivars – naked cv. Rastik and husked cv. Stratus. In samples of grain from a field experiment, from three consecutive harvest years, assays of the content of total proteins, crude fat and minerals were performed. Special attention was focused on the basic functional traits of the grain – the content of total dietary fibre and its fractional composition, analysing the content of the soluble and insoluble fractions in a water solution of enzymes and in an acid environment. It was demonstrated that the husked cultivar had a higher content of minerals (2.22% d.m.), total dietary fibre (TDF) (22.18% d.m.), AIDF fraction (4.75% d.m.) and SDF fraction (18.09% d.m.). The naked lines were characterised by a higher content of proteins (from 10.15 to 12.05% d.m.), fat (from 1.55 to 1.94% d.m.), and by a more favourable fraction composition of dietary fibre. Compared to the grain of husked barley, a significantly higher content of WSDF (from 5.51 to 7.86% d.m.) and (1-3)(1-4)-β-D-glucans (from 5.51 to 7.86% d.m.) was demonstrated. Lines STH 4561, STH 4671 and STH 4676 proved to be especially applicable for the production of functional food; they are characterised by a high content of the desirable chemical components and a high stability of the traits studied over the whole period of the experiment. Therefore they are an excellent source of genes for further breeding work.

20

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

72%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

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2016

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nr 2(21)

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

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