Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10721-10726
2008
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Details
- Autor(en) / Beteiligte
- Titel
- In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components
- Ist Teil von
- Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10721-10726
- Ort / Verlag
- Washington, DC: American Chemical Society
- Erscheinungsjahr
- 2008
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- Chemical composition and in vitro digestion properties of select whole grains, before and after processing, and their components were measured. Substrates included barley, corn, oat, rice, and wheat. In addition to whole grain flours, processed substrates also were tested as were corn bran, oat bran, wheat bran, and wheat germ. Processing of most substrates resulted in higher dry matter and digestible starch and lower resistant starch concentrations. Dietary fiber fractions varied among substrates with processing. Digestion profiles for most substrates correlated well with their chemical composition. Corn bran and rice substrates were the least fermentable. Extrusion rendered barley, corn, and wheat more hydrolytically digestible and barley and oat more fermentatively digestible. Except for corn bran, all components had greater or equal fermentability compared with their native whole grains. Understanding digestion characteristics of whole grains and their components will allow for more accurate utilization of these ingredients in food systems.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0021-8561eISSN: 1520-5118DOI: 10.1021/jf801944aTitel-ID: cdi_proquest_miscellaneous_66692776
- Format
- –
- Schlagworte
- Avena - chemistry, barley, Biological and medical sciences, Cereal and baking product industries, Chemical Composition of Foods/Feeds, corn, corn bran, dietary fiber, Dietary Fiber - analysis, Digestion, Edible Grain - chemistry, Edible Grain - metabolism, extrusion, Feces - microbiology, Fermentation, fiber, fiber content, flour, food grains, Food Handling - methods, Food industries, food processing, Fundamental and applied biological sciences. Psychology, Glucose - metabolism, Hordeum - chemistry, Humans, in vitro digestibility, In vitro digestion, in vitro fermentation, In Vitro Techniques, intestinal microorganisms, oat bran, oats, Oryza - chemistry, resistant starch, rice, Seeds - chemistry, Seeds - metabolism, short chain fatty acids, starch, Starch - analysis, Starch and starchy product industries, Triticum - chemistry, wheat, wheat bran, wheat germ, whole grain, whole grain foods, Zea mays - chemistry