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Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

100%

Frias J., Penas E., Martinez-Villaluenga C., Przygodzka M., Zielinski H., Vidal-Valverde C.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

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Tocotrienols in three rye varieties: from the grain to the bread

84%

Zielinski H., Michalska A., Szawara-Nowak D., Wiczkowski W., Piskua M. K.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4

441-446

In this study the contribution of tocotrienols to the total tocols of three varieties of rye grain (Amilo, Warko and Dańkowskie Złote), their morphological fractions, milling products and breads made from them was shown. Tocotrienols (a-T3, b-T3, g-T3) and tocopherols (a-T, b-T, g-T, d-T) were extracted with methanol and separated by HPLC. The study showed that the richest source of tocotrienols was the whole grain of Dańkowskie Złote followed by the whole grain of Warko and Amilo cultivars. The tocotrienols found in the whole grain of three rye cultivars were a-T3 and b-T3 while the pool of tocopherols was formed by a-T, b-T and small quantity of g-T. Tocotrienols found in the whole grain or in endosperm with embryo fraction contributed to more than 50% of total tocols, however those noted in pericarb with testa fraction were about of 90% of total tocols. The highest level of tocotrienols (a-T3 + b-T3) was noted in rye flours with extraction rate of 100% of the three cultivars. The milling process decreased contents of tocotrienols, however flours with extraction rate from 100 to 90% kept the T3/T ratio above one, whereas for flour with extraction rate of 70% this ratio was less than one. The percentage contribution of a-T3 and b-T3 to the total tocols content in whole meal and brown flours was within a range of 23–35% but that noted for light flours was within a lower range. The baking process caused a significant decrease in the content of tocotrienols as well as tocopherols. The level of tocotrienols in whole meal rye breads was about five, three and two times higher when compared to the bread formulated on brown flours originated from Amilo, Warko and Dańkowskie Złote. Moreover, the level of tocotrienols found in breads formulated on light flour (extraction rate of 70%) was about 2–13% of that noted in breads based on whole meal flour.

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

84%

Penas E., Martinez-Villaluenga C., Vidal-Casero C., Zielinski H., Frias J.

Polish Journal of Food and Nutrition Sciences

2013

tom 63

nr 1

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P≤0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P≤0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.

Ograniczanie wyników

3 Polish Journal of Food and Nutrition Sciences

3 Zielinski H.

2 Frias J.

2 Martinez-Villaluenga C.

2 Penas E.

1 Michalska A.

1 Piskua M. K.

1 Przygodzka M.

1 Szawara-Nowak D.

1 Vidal-Casero C.

1 Vidal-Valverde C.

1 Wiczkowski W.

1 2013

1 2011

1 2007

Wyniki wyszukiwania

Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

Tocotrienols in three rye varieties: from the grain to the bread

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates