Uudet ruislajikkeet sopivat hyvin leivontaan

Ruisleipä on osa suomalaista kulttuuria, joten leipärukiin kotimaisuus on kuluttajalle tärkeää. Suomalaisen teollisuuden ja kuluttajan laatuodotuksia vastaavaa ruista saadaan vain turvaamalla rukiin viljely Suomessa. Koska ruis on ennen kaikkea leipävilja, on siitä tutkittu erityisesti leivontalaatua, prosessoitavuutta ja terveysvaikutuksia. Tavoitteena on hallita ja tuntea entistä paremmin rukiin leivontalaatu.vo

PENGARUH INOVASI PRODUK, KUALITAS SUMBER DAYA MANUSIA, JARINGAN USAHA DAN KARAKTERISTIK WIRAUSAHA TERHADAP PERKEMBANGAN UMKM BATIK (Studi pada UMKM Batik diKampung Batik Ngasem DIY)

This study entitled "PROUK EFFECT OF INNOVATION, QUALITY OF HUMAN RESOURCES, BUSINESS NETWORKING, AND CHARACTERISTICS OF ENTREPRENEURIAL DEVELOPMENT". The purpose of this study was to examine the variables that mempengruhi Batik UMKM development. This research is the development of UMKM dependent variable Batik Kampung Ngasem Yogyakarta and the independent variable is the effect of product innovation, quality of human resources, business network and entrepreneurial characteristics. The sample used in this study were 33 respondents by purposive sampling method. Ii research data using questionnaires. The results of this study showed that the product innovation, quality of human resources da characteristics of entrepreneurial influence on the development of UMKM in Batik Kampung Ngasem DIY. While the business network has no effect on the development of UMKM in Batik Kampung Ngasem DIY. Test F shows that product innovation, quality resources, business networks, and the characteristics of influential entrepreneurs together to permbangan UMKM in Batik Kampung Ngasem Yogyakarata Special Region

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in β-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19–39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat β-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose–response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity β-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in β-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy

Die Rolle des Freibergerpferdes im Pferdemarkt Schweiz

Das Freiberger Pferd hat wie viele andere vergleichbare lokale, ursprüngliche europäische Pferderassen mit rückläufigen Bestandes- und Geburtenzahlen sowie einer fehlenden Rentabilität auf Stufe Produktion zu kämpfen. Agroscope, Schweizer Nationalgestüt SNG, untersuchte im Zuge der Erarbeitung eines Strategierapportes zur Erhaltung der Freibergerrasse die Marktkonformität des Freibergerpferdes (FM: franches-montagnes) mittels einer Umfrage bei Pferdeeigentümern sowie ergänzenden Experteninterviews. Die Ergebnisse lassen den Schluss zu, dass bei einer Mehrheit der befragten Pferdeeigentümer die persönlichen Erwartungen an ein Pferd mit der Beurteilung der Qualitäten und der generellen Wahrnehmung des Freibergerpferdes deckungsgleich sind. Daraus lässt sich ableiten, dass der FM über Qualitäten verfügt, die im Grundsatz im Freizeitpferdemarkt nachgefragt werden (einfacher Charakter, Polyvalenz, Robustheit, Gesundheit). Das Image des Markenbildes FM ist bei den nicht FM-Besitzern deutlich weniger positiv als bei den FM-Besitzern. Die Ergebnisse der Umfrage sowie der Experteninterviews zeigten, dass vor allem Anstrengungen zur Verbesserung der Vermarktung und des Images notwendig sind, um einen besseren Absatz von Freibergerpferden zu gewährleisten und damit auch langfristig einen Anstieg der Geburten zu erreichen

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

Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Processing of oat: the impact on oat's cholesterol lowering effect

Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day−1) play a role in cholesterol reduction; and (3) unrefined β-glucan rich oat-based foods (where some of the plant tissue remains intact) often appear more efficient at lowering cholesterol than purified β-glucan added as an ingredient