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Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract

Nyman, M. LU ; Björck, I. LU ; Håkansson, B. LU and Asp, N. G. LU (1987) In Journal of Cereal Science 5(1). p.67-72
Abstract

The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of acid-insoluble material, which was easily degraded by the microbial flora. This material was formed during popping and, on analysis, appeared as Klason lignin. It consisted mainly of Maillard reaction products formed from protein. Thus, Maillard products may contribute to the apparent dietary fibre content in processed cereals.

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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Cereal Science
volume
5
issue
1
pages
6 pages
publisher
Elsevier
external identifiers
  • scopus:84971166719
ISSN
0733-5210
DOI
10.1016/S0733-5210(87)80011-5
language
English
LU publication?
yes
id
5ba0581c-4470-4665-a52e-6f2cd496d754
date added to LUP
2018-10-16 19:55:02
date last changed
2023-04-08 19:57:50
@article{5ba0581c-4470-4665-a52e-6f2cd496d754,
  abstract     = {{<p>The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of acid-insoluble material, which was easily degraded by the microbial flora. This material was formed during popping and, on analysis, appeared as Klason lignin. It consisted mainly of Maillard reaction products formed from protein. Thus, Maillard products may contribute to the apparent dietary fibre content in processed cereals.</p>}},
  author       = {{Nyman, M. and Björck, I. and Håkansson, B. and Asp, N. G.}},
  issn         = {{0733-5210}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{1}},
  pages        = {{67--72}},
  publisher    = {{Elsevier}},
  series       = {{Journal of Cereal Science}},
  title        = {{Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract}},
  url          = {{http://dx.doi.org/10.1016/S0733-5210(87)80011-5}},
  doi          = {{10.1016/S0733-5210(87)80011-5}},
  volume       = {{5}},
  year         = {{1987}},
}