Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets

Sumczynski, Daniela; Bubelová, Zuzana; Fišera, Miroslav

doi:10.1016/j.jfca.2014.12.007

Cited by 21 publications

(13 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fibers such as beta glucan have been shown to reduce cholesterol and LDL with as small a dose as three grams per day [ 40 ]. However, the major sources of fiber in wheat are arabinoxylans, hemicellulose, and only very small amounts of beta glucan [ 41 ]; corn fibers are hemicellulose, arabinose, xylan, lignin, and resistant starch [ 42 ]; and rice contains cellulose, pectic fibers (arabinans, arabinogalactans, and galacturonans) and hemicellulose [ 21 , 43 , 44 , 45 , 46 ]. Not much is known about the dietary impacts of these individual fibers.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

et al. 2017

View full text Add to dashboard Cite

This study was designed to determine if providing wheat, corn, and rice as whole (WG) or refined grains (RG) under free-living conditions will change parameters of health over a six-week intervention in healthy, habitual non-WG consumers. Measurements of body composition, fecal microbiota, fasting blood glucose, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL), and triglycerides were made at baseline and post intervention. Subjects were given adequate servings of either WG or RG products based on their caloric need and asked to keep records of grain consumption, bowel movements, and GI symptoms weekly. After six weeks, subjects repeated baseline testing. Significant decreases in total, LDL, and non-HDL cholesterol were seen after the WG treatments but were not observed in the RG treatment. During Week 6, bowel movement frequency increased with increased WG consumption. No significant differences in microbiota were seen between baseline and post intervention, although, abundance of order Erysipelotrichales increased in RG subjects who ate more than 50% of the RG market basket products. Increasing consumption of WGs can alter parameters of health, but more research is needed to better elucidate the relationship between the amount consumed and the health-related outcome.

show abstract

Section: Discussionmentioning

confidence: 99%

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Crude fiber (CF) and neutral‐detergent fiber (NDF) were analysed according to the procedure described in Sumczynski, Bubelová, and Fišera () using Ankom 220 fiber analyser (Ankom Technology, Macedon, NY, USA) and the results were expressed as g of fiber per 100 g on dry weight basis (g/100 g DM). In vitro dry matter digestibility (DMD) was determined according to Sumczynski, Bubelová, and Fišera () using pepsin (activity of 0.7 FIG‐U/mg) and mixture of pancreatin enzymes (activity of 350, 6,000, and 7,500 FIG‐U/g for protease, lipase, and amylase, respectively). The Daisy II incubator (Ankom Technology, Macedon, NY) was used for the digestibility assessment.…”

Section: Methodsmentioning

confidence: 99%

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

Bubelová

Sumczynski

Salek

2017

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The aim of this work was to evaluate the effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.). Seven commercialized samples of lentils (brown, red, dark green, French green, Beluga, dehulled and split red, and dehulled yellow) obtained from the Czech market were analyzed. Lentils were assessed for basic chemical analyses (dry matter and ash content), total phenolic and flavonoid contents (Folin‐Ciocalteu and AlCl3·6H2O spectrophotometric methods, respectively), antioxidant analysis (DPPH assay), crude and neutral‐detergent fiber contents and in vitro digestibility. Germination caused an increase in total phenolic and flavonoid contents, antioxidant activity, and digestibility and, contrariwise, a decrease in both crude and neutral‐detergent fiber contents. Cooking resulted in the rising of digestibility and the reduction of total phenolic and flavonoid contents, antioxidant activity, and both crude and neutral‐detergent fiber contents. Practical applications Lentils, among other legumes, exert valuable nutritional composition (including high amounts of protein, fiber, and bioactive compounds with antioxidant activity, such as polyphenols). However, lower digestibility together with some antinutritional factors results in very low consumption of lentils in western diet. Lentils need to be processed prior to consumption. The most widely used processing methods represent thermal processing (cooking) and germination. These processing techniques can influence nutritional quality of lentils since antinutritional factors are reduced. It is crucial to monitor the changes occurring during the culinary processes and to ensure that these processes implicate positive affection of nutritive value of lentils. According to our results, both processing techniques resulted in enhanced digestibility of lentils. Furthermore, germination proved to be more efficient in the antioxidant activity improvement caused mainly by the increased amounts of polyphenols and flavonoids.

show abstract

“…Therefore, parboiling of paddy plays an important role in improvement of storage duration, milling, and cooking attributes. Cooked parboiled rice has better firmness; sticky and also contains more vitamin B1, as compared to the MR. Sumczynski, Bubelova, and Fisera () demonstrated better digestibility of parboiled rice signifying the health beneficial effect of parboiled rice. Rice contains significantly higher amounts of particular phenolic acids, such as ferulic, p‐coumaric, and caffeic acids.…”

Section: Introductionmentioning

confidence: 96%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

show abstract

Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets

Cited by 21 publications

References 27 publications

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Contact Info

Product

Resources

About