Process-induced changes on bioactive compounds in whole grain rye

Manufacturing of healthy whole-grain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marke...

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2003-02, Vol.62 (1), p.117-122
Main Authors: Liukkonen, Kirsi-Helena, Katina, Kati, Wilhelmsson, Annika, Myllymaki, Olavi, Lampi, Anna-Maija, Kariluoto, Susanna, Piironen, Vieno, Heinonen, Satu-Maarit, Nurmi, Tarja, Adlercreutz, Herman, Peltoketo, Anna, Pihlava, Juha-Matti, Hietaniemi, Veil, Poutanen, Kaisa
Format: Article
Language:English
Subjects:
alkylresorcinols
baking
bioactive properties
bioavailability
bran
dietary fiber
Dietary Fiber - analysis
endosperm
Fermentation
flour
folic acid
Food Handling - methods
Food, Organic - analysis
Food, Organic - standards
Food-Processing Industry
Germination
lignans
manufacturing
phenolic acids
rye
Secale - chemistry
sensory properties
Session: Health effects of whole grains
sourdough
sterols
texture
tocopherols
tocotrienols
whole grain foods
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Summary:Manufacturing of healthy whole-grain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in whole-grain rye are stable during food processing, and their levels can even be increased with suitable processing.
ISSN:0029-6651
1475-2719
DOI:10.1079/PNS2002218