Rye: the overlooked cereal

Buttriss, Judith

doi:10.1111/j.1467-3010.2006.00539.x

Cited by 7 publications

(6 citation statements)

References 9 publications

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“…Regarding the prevention of CVD, most attention has been paid to cereals rich in β‐glucans (oats and barley) with profound evidence of hypocholesterolaemic effects 1, 2. Rye, which is the only grain traditionally used as whole‐grain and contributes extensively to dietary fibre (DF) intake in Scandinavia,3 contains relatively little β‐glucan, but has a high content of both soluble and insoluble DF in the form of arabinoxylans (AX) 4. To date, research on the effect of rye on chronic diseases is scarce compared to wheat and oats, but animal and human studies indicate lipid‐lowering properties similar to oats, although conflicting results occur.…”

Section: Introductionmentioning

confidence: 99%

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

et al. 2008

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BACKGROUND: Rye is a whole-grain cereal with the potential of contributing to a healthy diet, but research on rye in relation to chronic diseases is scarce compared to wheat and oats. In this study, a total of 17 hypercholesterolaemic pigs were fed high-fat high-cholesterol rye (n = 9) or wheat-based buns (n = 8) with similar dietary fibre (DF) content for 9-10 weeks to study the effect on cardiovascular risk factors.

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Section: Introductionmentioning

confidence: 99%

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

et al. 2008

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“…Crude palm oil (CPO) has almost equal quantities of saturated fatty acids (palmitic acid 44 % and stearic acid 4 %) and unsaturated fatty acids (oleic acid 41 % and linoleic acid 9.6 %) [1]. Unsaturated fatty acids (USFAs) accounts for one or more double bonds in the fatty acid chain [2]. A monounsaturated fatty acid molecule has one double bond in its fatty acid chain and molecules with more than one double bond are characteristically polyunsaturated [3].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Low-Temperature Methanol Crystallization for Unsaturated Fatty Acids Separation from Crude Palm Fatty Acids Mixture Using Response Surface Methodology

Bahadi

Yusoff²,

Salimon³

et al. 2019

Asian J. Chem.

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This current work studies the separation of unsaturated fatty acids from crude palm fatty acids mixture by methanol crystallization. Separation conditions of unsaturated fatty acid were optimized through the adoption of the response surface method and the optimal model was developed. The percentages of unsaturated fatty acids recovered under the optimal condition were higher than 95 ± 0.3 % with the yield of product percentage 55.2 ± 0.8 %. The optimized condition comprised of three essential aspects methanol-to-fatty acids ratio of 15:1 (mL:g), crystallization temperature of −15 ºC and crystallization time of 20.8 h, respectively. The unsaturated fatty acids composition isolated from crude palm fatty acids mixture consisted of 76.3 % oleic acid (C18:1), 18.3 % linoleic acid (18:2) and 0.2 % linolenic acid (C18:3). Only 4.9 ± 0.3 % of saturated fatty acids was discovered in the product. The iodine value of separated unsaturated fatty acids had increased from 54.0 ± 0.1 mg/g to 94.4 ± 0.2 mg/g. The results have demonstrated that low-temperature methanol crystallization is very active, low cost, stable and obtainable, and comparatively ease to recover for the separation of unsaturated fatty acids from an oil mixture of fatty acids.

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“…It contains both soluble and insoluble fiber and the amount of soluble fiber is even higher than that of the whole meal wheat and oatmeal. Rye can have a health benefit since the high amount of fiber can have a positive effect on lowering blood cholesterol and reducing heart diseases (Buttriss, 2006). Since rye is a good source of biologically active substances such as antioxidants, it is recommended as a part of the diet (Zielinski et al, 2007).…”

Section: Ryementioning

confidence: 99%

A Review of Alternatives to Wheat Flour

Pourafshar¹,

Rosentrater²,

Krishnan³

2010

2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010

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Abstract. For centuries, cereals have been major food stuffs used all around the world; because of that, there are many different kinds of breads produced from different types of flours. Despite the variety of flours available, there are still many challenges to produce ingredients which maximize nutrient components, and with which healthier breads and other products can be produced. As studies have shown, traditional wheat flour has some nutritional deficiencies (although this is a matter of perspective), which depend on the level of consumption. Additionally, gluten intolerance and Celiac disease are growing problems. The nutritional value of breads can be enhanced through the use of a variety of alternative flours. The objective of this study is to review and discuss alternatives to traditional wheat flour, with an emphasis on improved nutritional characteristics. Oat, for instance, has been used to improve the protein and fiber content of bread. Fortification of breads with soybean flour can also dramatically improve their protein quality. Barley, flaxseed, and rye flours can be used to increase the amount of dietary fiber in breads. Dietary fiber can reduce the risk of coronary heart disease, cancer, diabetes. Rye flour is recommended as an integral part of the diet as a source of biologically active substances. There are also other materials which can be used to add value to flour. One of them is DDGS, which is a co-product from the production of fuel ethanol from corn. By using alternative materials, traditional wheat flours can be fortified and their nutrient profiles enhanced.

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Rye: the overlooked cereal

Cited by 7 publications

References 9 publications

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

Optimization of Low-Temperature Methanol Crystallization for Unsaturated Fatty Acids Separation from Crude Palm Fatty Acids Mixture Using Response Surface Methodology

A Review of Alternatives to Wheat Flour

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