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Protein digestibility may be Influenced by the presence of dietary fibre affecting the nutritional quality of a feed or food product. This study investigated the interplay between rapeseed (Brassica napus L.) protein and fibre constituents separated by industrially scalable pilot plant processing and recombined in mixed samples. Total dietary fibre (TDF) fractions were isolated from rapeseed hulls...
Corn hulls were abundant and inexpensive byproducts of the corn dry or wet milling processes, but most of them were discarded as agro-wastes. The aim of this study was to extract the dietary fiber by hot-compressed water (HCW) from defatted corn hull and to determine the chemical properties. Results showed that temperature and time played critical roles in extraction effi ciency; the maximal yield...
In Poland, the genus Rubus comprises 95 species. Given the commercial production of the fruits as well as their medicinal properties and apicultural and ornamental importance, raspberries are commonly cultivated plants of great economic value. Rubi idaei folium exhibits a wide spectrum of pharmacological activities. The aim of the present study was to determine the content of some bioactive compounds...
Background. There has been an increase in the prevalence of overweight and obesity in adolescents and young adults, especially in men than women. Many adolescents have a sedentary lifestyle and consume more processed, low-fiber foods. Objective. The aim of this study was to assess the frequency of fiber intake and its selected dietary source consumption in relation to the overweight among Polish male...
Background. Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases. Objective. The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply. Material and Methods. The determination of TDF content was performed using...
The objective of the study was to estimate the nutritive value and the functional traits of new lines of naked barley. The study comprised the grain of 23 lines of naked barley and two registered model cultivars – naked cv. Rastik and husked cv. Stratus. In samples of grain from a field experiment, from three consecutive harvest years, assays of the content of total proteins, crude fat and minerals...
Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods...
The incorporation of naked barley to bread and different bread production methods significantly influenced the dietary fibre content and composition and the quality of wheat bread. Rye flour properties and rye bread production methods affect the bread quality and composition. The aim of the study was to analyse the effects of different naked barley wholemeal share and rye dough preparation methods...
A study on the possibility of application of grasspea wholemeal for the modifi cation of the chemical composition, physical properties and sensory features of traditional white bread was performed. It was demonstrated that an increase in the share of the pulse material from 1.5% to 12% caused an increase in bread yield (130.7–136.3%). An improvement was also noted in the baking loss, from 15.01% to...
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