Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids

Dziedzic, Krzysztof; Górecka, Danuta; Kucharska, Monika; Przybylska, B

doi:10.1016/j.foodres.2011.07.020

Cited by 76 publications

(62 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cookies enriched with biologically active compounds were also higher in total dietary fi ber compared with control samples, by 19% (N B ) and 49% (K C ) - Table 3. Buckwheat hull and fl our is a rich source of total dietary fi ber, therefore the content of fi ber is higher in fi nal product (Dziedzic et al, 2015;Dziedzic et al, 2012). Furthermore in the case of products N B and K C was used inulin, which is classifi ed as a soluble fraction of dietary fi ber (Gramza-Michałowska and Górecka, 2009).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

Komolka

Górecka

Szymandera‐Buszka

et al. 2016

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

Background. Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes -taste, fl avour, texture etc. Material and methods. The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat fl our. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffl es and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat fl our by roasted buckwheat fl our and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fi ber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of fl avonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). Results. Pastry products with buckwheat fl our, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fi ber content and scored high on customer desirability. Conclusions. Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Buckwheat is a natural source of many biologically active compounds and nutrients Dziedzic et al, 2015;Dziedzic et al, 2012;Górecka et al, 2014;Hęś et al, 2014;Kreft et al, 2006). Substituting buckwheat fl our for wheat fl our can alter the texture, colour, taste and smell of products (Beitane et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

Komolka

Górecka

Szymandera‐Buszka

et al. 2016

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

show abstract

“…S vysokými prídavkami pohánkových výliskov hodnotitelia zaznamenali ostrosť pridaných výliskov v konečnom produkte, ktorá im v daných výrobkoch prekážala. Podľa Dziedzic et al (2012) nerozpustná vláknina je zložená z celulózy a lignínu, najmä v pohánkových šupkách, čo mohlo spôsobovať ostrosť výliskov v chleboch s vyššími prídavkami.…”

Section: Senzorické Hodnotenieunclassified

“…Pohánkové otruby obsahujúce šupy majú približne 40% vlákniny, vrátane 25% rozpustnej vlákniny, zatiaľ čo "čisté" otruby, bez šupky, obsahujú približne 16% vlákniny, vrátane 75% rozpustnej frakcie (Dziedzic et al, 2012).…”

Section: Senzorické Hodnotenieunclassified

Application of by-products in the development of foodstuffs for particular nutritional uses

Matejová

Fikselová

Čurlej

et al. 2016

JCEA

View full text Add to dashboard Cite

The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace -apple, buckwheat and grape (varieties Alibernet and Cabernet). Obtained dried pomace was applied into the baking products in ratio 5%, 10% and 15%. Apple and buckwheat pomace were applied into the breads and grape pomace were used in biscuits. The obtained products were sensory evaluated and texture analysis was used for determination of firmness. In terms of overall quality of tested breads, the evaluators indicated that bread with 5% addition of buckwheat pomace was the sample with the highest quality and from biscuit category products with 5% addition of grape pomace (Alibernet) were shown to be the best. Regarding the texture determination the highest firmness showed a control sample in the case of biscuits and with the addition of pomace into the biscuits product firmness decreased. Contrary, in case of breads with the addition of pomace, the firmness increased. The results of texture analysis were statistically evaluated by non-parametric Wilcoxon test, among the samples there was no statistical significant difference found.Keywords: coeliac disease, gluten free foodstuffs, plant by-products Abstrakt Cieľom práce bolo otestovať potenciál využitia vedľajších výrobných zvyškov pri vývoji potravín určených pre celiatikov. V práci boli použité 3 druhy rastlinných výliskov -jablčné, pohánkové a hroznové, ktoré pochádzali z dvoch modrých odrôd hrozna (Alibernet a Cabernet). Výlisky boli vysušené, pomleté a následne aplikované do pekárskych výrobkov v pomere 5%, 10% a 15%. Jablčné a pohánkové výlisky sa aplikovali do chlebov a hroznové výlisky boli použité do keksov. Hotové výrobky sa hodnotili senzoricky (bodovým testom) a na stanovenie tuhosti bolo použité 1306

show abstract

“…Buckwheat is a rich source of phytosterols. Consumption of buckwheat products reduces cholesterol absorption in intestines due to similarities in the molecular structure between cholesterol and phytosterols contained in buckwheat (Christa & Soral-Śmietana 2008;Kaloustian et al 2008;Ferretti et al 2010;Dziedzic et al 2012).…”

mentioning

confidence: 99%

Content of phytosterols in raw and roasted buckwheat groats and by-products

Dziedzic¹,

Górecka²,

Marques³

et al. 2015

Czech J. Food Sci.

View full text Add to dashboard Cite

Dziedzic K., Górecka D., Marques A., Rudzińska M., Podolska G. (2015): Content of phytosterols in raw and roasted buckwheat groats and by-products. Czech J. Food Sci., 33: 424-430.We determined the content of phytosterols in buckwheat products. Additionally, the influence of technological processing applied during buckwheat groats production on the content of some phytosterols was investigated. The highest level of phytosterols was observed in lipids extracted from roasted buckwheat hulls and raw buckwheat hulls (51.7 mg/g of lipids and 40.9 mg/g of lipids, respectively). Sitosterol and campesterol were found in the largest quantities in each sample. Technological process affected the total content of phytosterols. An increase of phytosterol content in buckwheat grains (by 107.5%) was observed, while a reduction in phytosterol content in buckwheat groats (by 75.5%) was noted.

show abstract

Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids

Cited by 76 publications

References 27 publications

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

Application of by-products in the development of foodstuffs for particular nutritional uses

Content of phytosterols in raw and roasted buckwheat groats and by-products

Contact Info

Product

Resources

About