Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

Hansen, H. E.; Andreasen, Mette Findal; Nielsen, Merete Møller; Larsen, Lone Melchior; Knudsen, Knud Erik Bach; Meyer, Anne S.; Christensen, L. Peter; Hansen, Åse

doi:10.1007/s00217-001-0417-6

Cited by 163 publications

(68 citation statements)

References 4 publications

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“…Also, it was observed that different fermentation conditions resulted in difference at pH (Sabokbar and Khodaiyan 2014). Therefore, this difference is another reason for these results, knowing that optimum pH influences the liberation of enzymes derived from the microorganisms (Boskov-Hansen et al 2002).…”

Section: Resultsmentioning

confidence: 97%

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2015

J Food Sci Technol

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Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25 °C) and kefir grain amount (5 %w/v and 8 %w/v), on total phenolic content (TPC) and antioxidant activities of beverage were examined during a fermentation time of 32 h. TPC and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, inhibition effect upon linoleic acid autoxidation and inhibition effect upon ascorbate autoxidation increased significantly (p < 0.05) during fermentation, but metal chelating effect showed no significant difference. The highest increases were observed when the temperature of 25 °C and kefir grain amount of 8 %w/v were applied. Results proved antioxidant activities of beverages were desirable and fermentation by kefir grains has the ability to enhance these antioxidant activities, as compared with unfermented beverage. Also pomegranate juice and whey were suitable media for producing a novel dairy-juice beverage.

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Section: Resultsmentioning

confidence: 97%

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2015

J Food Sci Technol

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“…This might be duo to the optimum temperature for enzymes or metabolic activities of microorganisms in kefir grains. Also, difference in the pH of different fermentation is another reason for these results, knowing that optimum pH influences the liberation of enzymes derived from the microorganisms (Boskov-Hansen et al 2002). The individual optimization procedure showed that the beverage fermented with 6.5 % (w/v) kefir grains at temperature of 23ºC would provide the highest TPC (y 1 =167.036 mg GA/l).…”

Section: Model Fitting and Statistical Analysismentioning

confidence: 99%

Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains

2014

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A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20-30ºC) and kefir grains amount (2-8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RSM) showed that the significant secondorder polynomial regression equation with high R 2 (>0.86) was successfully fitted for all response as function of independent variable. The overall optimum region was found to be at the combined level of 7.56%w/v kefir grains and temperature of 24.82ºC with the highest value for total phenolic content (TPC) and antioxidant activities. At this optimum point TPC, 1, 1-Diphenyl-2-picrylhydrazyl radical scavenging, metal chelating effect, reducing power, inhibition of linoleic acid autoxidation and inhibition of ascorbate autoxidation were 165.02 mgGA/l, 0.38 ml/1 ml, 0.757 (absorbance at 700 nm), 46.12 %, 65.33 % and 21 %, respectively. No significant difference (p<0.05) was found between actual values and predicated values.

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“…In addition, a decrease in the TDF content was observed. This was probably because of the breakdown of the water extractable DF components to smaller molecules which are not precipitable in ethanol, thus not counted as DF by the method used (Boskov Hansen et al, 2002).…”

Section: Effect Of Ex Treatment On Functional Properties Of Ob and Rbmentioning

confidence: 99%

Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Lebesi

Tzia

2012

Innovative Food Science & Emerging Technologies

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Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

Cited by 163 publications

References 4 publications

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains

Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

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