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 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

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

<p>Abstract</p> <p>Background</p> <p>The structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels.</p> <p>Methods</p> <p>Two studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast foods. Breads and porridges were analyzed to determine whether structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects.</p> <p>Results</p> <p>All rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition.</p> <p>Conclusions</p> <p>The study demonstrates that small changes in diet composition such as cereal grain structure have the potential to effect feelings of hunger and satiety.</p> <p>Trial registration</p> <p>This trial was registered at clinicaltrials.gov as <a href="http://www.clinicaltrials.gov/ct2/show/NCT01042418">NCT01042418</a>.</p

Extractable cell-wall polysaccharides in cereals, with emphasis on β-glucan in steeped and germinated barley

Barley is a valuable cereal with an old tradition in malt, food and feed. With new food applications this cereal can be rediscovered. Addition of a malting step in a food process can change the texture and taste of a product. It is also a process with high potential for improvement of nutrient availability. Extractable cell-wall polysaccharides have been linked to some positive health effects in humans. In cereals, these polysaccharides are mainly beta-glucan and arabinoxylan. The structure of extractable arabinoxylan and the content of bound ferulic acid dimers were studied in different cereals. For determination of amount and molecular weight of beta-glucan a high performance size-exclusion chromatography system (HPSEC) was set up with detection based on the specific binding of Calcofluor to β-glucan. This system was calibrated using a purified β-glucan fractionated into known narrow molecular weight ranges. A naked and a covered barley steeped and germinated at different temperatures and with different additions in the steeping water were studied. The total content and the average molecular weight of beta-glucan in the treated samples showed small changes after steeping at high temperature (48 °C), while steeping at lower temperature (15 °C) gave a significantly lower content. This was correlated with a strong increase of beta-glucanase activity over the time of germination. Addition of lactic acid to the steeping water at 48 °C decreased the beta-glucanase activity. Porridges made from two malts with a low phytate content and intact beta-glucan were introduced into a dynamic gastrointestinal model. Yield of beta-glucan was found to increase with time spent in the model, while average molecular weight of beta-glucan decreased

Arbetsdomstolen och lagstiftaren : om värderingar i rättsligt beslutsfattande = [The Labour Court and the legislator] : [on values in j...

Diss. Uppsala : Univ.Juridikbok.seCC-BY-NC 4.0</p

Community work in Kållered : Grassroot-level interventions in a local community

Uppsatsen studerade en intervention inom ramen för samhällsarbete i Kållered. Syftet var att skapa förståelse för hur kollektiva och deliberativa processer kan igångsättas. Metodologiskt närmade sig uppsatsen sitt studieobjekt via uppförandet av ett offentligt konstverk. Empiri samlades in via semistrukturerade intervjuer och genom att studera processer som tycktes ha koppling till nämnda konstverk. Uppsatsens frågeställningar rörde frågan om vilket resultat föregående intervention kan ha fått i lokalsamhället i fråga om socialt kapital. Med avstamp i Robert Putnams studier gör analysen gällande att det är fullt möjligt att som samhällsarbetare intervenera konstruktivt i lokalsamhället, samt att fylla på dess depåer av socialt kapital. Ett centralt antagande i uppsatsen är att samhällelig förändring bör utgå från samhällets medborgarnivå för att vitalisera de demokratiska funktioner samhällets institutionella nivå rymmer.This essay has studied democratic interventions in a local community. The primary purpose was to discuss ways to actuate collective and deliberating processes. The essay approached its object via the performance of a public art-project. Empirical material was collected from semi-structured interviews and processes from the civic level of the community. The issue of the essay, as well as the empirical presentation and discussion, emanated from studies of the effect of a certain intervention. The analytical starting point in Robert D. Putnam’s studies made it possible to suggest that it is possible for community work to intervene in the community in a constructive way. A conclusion is that social transformation starting at the grassroot level can indeed be a part of vitalizing democratic functions, and that these could eventually emerge to have influence on the structural level and, this is the mission for community work not the other way around.

Arbetsdomstolen och lagstiftaren : om värderingar i rättsligt beslutsfattande = [The Labour Court and the legislator] : [on values in j...

Diss. Uppsala : Univ.Juridikbok.seCC-BY-NC 4.0</p