METHOD OF OBTAINING RYE PRODUCT WITH INCREASED DIETARY FIBRE CONTENT

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2 METHOD OF OBTAINING RYE PRODUCT WITH INCREASED DIETARY FIBRE CONTENT Jan MICHNIEWICZ, Piotr KOŁODZIEJCZYK, Agnieszka MAKOWSKA Zakład Technologii Zbóż Instytut Technologii Żywności Pochodzenia Roślinnego Wydział Nauk o Żywności i Żywieniu Uniwersytet Przyrodniczy w Poznaniu

3 POLAND THE WORLD LEADER (in grain production) WHY RYE? CUTLTIVATION TRADITION SOIL AND CLIMATE CONDITIONS (productivity) POLISH VARIETIES

4 RYE UNWANTED CEREALS SYMBOL OF POVERTY tradition CONSUMER S PREFERENCES COMPLICATED PROCESS OF BREAD PRODUCTION RYE GRAIN HIGHLIGHTS PRODUCTION COST (cultivation) DIETERY FIBRE (soluable fractions) pentosans, beta-glucans, fructans PROTEINS (absorbtion) HEALTH RELATED SUBSTANCES phytoestrogens, alkylresorcinols, phenolic acids DISPOSAL METHODS EXCESS OF GRAIN RYE?

5 HISTORY In the 16th and 17th centruries, rye was the main export prouduct, dark rye bread, In 1934 app. 85% of rye bread, consumption of 140 kg, In 1952 app. 51 % of dark rye bread In 1978 app. 3% of rye bread, Between rye bread consumption decreased for 2%, - Gradual decrease of bread consumption: 140 kg < 2 kg In currently

6 Justification for research 1. Incidency of lifestyle diseases(eg. obesity, diabetes, IHD, coronary heart disease), and the part of grain products rich in dietary fibre (DF) in daily human diet 2. Rye grain as the richest source of DF rye>barley >oat >wheat >maize 3. Uneven distribution of DF components in different anatomical parts of the grain 4. Irrational use of rye grain for consumption purpose in Poland (waste of nutritional and dietary potential) 5. No high-fibre products supply from rye grain products on the domestic market

7 MAIN AIM Develop a method for obtaining a rye product, on a laboraty scale, with an increased dietery fibre (HDFR) compared to its amount in the initial raw material. DETAILED AIMS Analysis of quantitative and qualiative changes in the baisc DF components: arabinoxylans (AX), fructans (FRU) i -glucans (B-GLU) at various stages of HDFR production; Effectiveness evaluation of the developed method based on DF concentration ratios and its components in HDFR and comparing the quantitative ratios values of those components to starch in HDFR and the initial raw material.

8 EXPERIMENTAL MATERIAL A commercial Ballistic hybrid variety rye grain from the 2009 harvest, delivered by KWS Lochow Polska Sp. z o.o. was used for the study, which was the raw material to obtain HDFR (High Dietary Fibre Rye). Characteristics of rye grain quality Quality assessment distinguishing feature Rye grain 1. Grain moisture, % Density, kg/hl Mass of 1000 grain, g of dry mass Total content of impurities, % 0.5 including: - Harmful for health, % 0 - Sprouted grains, % 0 5. Falling number (7/25), s Protein content (Nx6.25), % of dry mass 12.5

9 METHODS Foundations for obtaining the HDFR method The developed method of obtaining the HDFR involves repeated grinding of the WGRF in roller and ball mills, and its sorting for gradual increase in the subsequently obtained products of the quantitative particles amount ratio from the outer grain tissues, rich in DF components to particles derived from internal tissue with small DF amount in components. The main task in obtaining cereal products with increased DF components content - developing an effective method of grinding and sorting, allowing the release of starch from the cell structures, and its elimination from the raw material. Starch, located almost exclusively in the endosperm, is quantitatively the largest grain component causing lowering the DF components concentration in such products. From the practical point of view, the only way to obtain dry products with the highest possible DF components content is to remove the greatest possible amount of starch from them.

10 Das Bild kann zurzeit nicht angezeigt werden. METHODS cont. AIM OF PROCEDURES DIAGRAM: OBTAINING HFRB RYE GRAIN (clearing, moisturising ~ 14.5%) QUADRUMAT SENIOR ROLLER MILL (milling: kipling and grinding) Destruction of cellular structures of WGRF tissues to the extent that it allows to release the largest possible number of starch. Removal of the A & B rye type starch grains from the WGRF Further destruction of cellular structures and release other starch grains from them FRACTION 1A (<50 m) FRACTION 3C (<50 m) WHOLE GRAIN RYE FLOUR QUADRUMAT SENIOR KIPPLING AND GRINDING MILL (single kipling and double grinding) FIN GRINDED WHOLE GRAIN RYE FLOUR WGRF (mixing) VIBRATORY SORTER Sieve 50 µm (sorting = 45 min) BALL MILL (milling.. = 90 min) VIBRATORY SORTING Sieve 50 µm (sorting ; = 45 min.) FRACTION 2B (>50 m) FRACTION 4D (>50 m) Starch grains eliminaton Condensation of grains outer tissues from HDFR FRACTION 5E (>50-80 m) VIBRATORY SORTING Sieve 80 m i 125 m (sorting; = 45 min.) FINAL PRODUCT HFRB (>125 µm) FRACTION 6F (> m)

11 METHODS cont. In the initial raw material (WGRF), the final product (HDFR) and interprodcuts content of the following was determined: - Minerals (ash); - Starch by an enzymatic method; - Total diatery fibre (DF) and its water extractable and waterunextractable fractions (WE-DF and WUE-DF) and its components: - Total arabinoxylans (AX) and its water extractable unextractable fractions (WE-AX and WUE-AX); and water- - Total b-glukcans (B-GLU) and its water extractable unextractable fractions(we-b-glu and WUE-B-GLU); and water- - Fructans (FRU).

12 RESULTS Ash and starch content in the initial raw material, in the final product and in the intermediate and side fractions and their productivity Roller mill Product Productivity, % Ash, % dry mass Starch, % dry mass Ash:Starch WGRF :31 1A (<50 m) :124 2B (>50 m) :21 3C (<50 m) :70 Ball mill 4D (>50 m) :9 5E(>50-80 m) :31 6F (> m) :23 HFRB (>125 m) 20,2 5,44 16,3 1:3 1A, 3C, 5E and 6F fractions side products removed from the process 2B and 4D fractions intermediate products used in the subsequent stages of the process

13 Change of DF components content and their water extractable (WE) and water- unextractable (WUE) fractions at various stages of the HDFR production 20,0 18,0 WUE-AX WE-AX 5,0 4,5 WUE-B-GLU WE-B-GLU 16,0 4,0 AX, % s.m. 14,0 12,0 10,0 8,0 6,0 B-GLU, % s.m. 3,5 3,0 2,5 2,0 1,5 4,0 1,0 2,0 0,5 0,0 CMŻ 1A 2B 3C 4D 5E 6F W BPŻ 0,0 CMŻ 1A 2B 3C 4D 5E 6F WBPŻ 7,0 6,0 FRU 30,0 25,0 WUE-NCP WE-NCP FRU, % s.m. 5,0 4,0 3,0 2,0 NCP, % s.m. 20,0 15,0 10,0 1,0 5,0 0,0 CMŻ 1A 2B 3C 4D 5E 6F WBPŻ 0,0 CMŻ 1A 2B 3C 4D 5E 6F WBPŻ

14 DF content and its water extractable (WE) and waterunextractable (WUE) fractions in the initial raw material, finished product and the intermediate fractions Component WGRF HDFR 6F fraction (> m) Total DF, % s.m WE-DF, % s.m WUE-DF, % s.m (++) Increased productivity of the final product by12 % points and WE-DF content increase by about 1/3 (4.6% s.m.) (--) Total DF content decrease for app. 10% (42% s.m.) and the reduction of the dietery value caused by the increase of starch content by more then 50% i.e. to 26% s.m., which is associated with an increased energy value.

15 POTENTIAL HDFR APPLICATION - For immediate consumption as dry or as a supplement to milk and milk products (such as kefir, yogurt) and soups, vegetable salads and muesli; - Raw material for extruded products production; - As an addition to rye and wheat bread and dry pastries such as muffins, biscuits, etc.

16 CONCLUSIONS Prepared method a laboratory scale, HDFR (High Dietery Fibre Rye) an increased quantitive particles ratio from the outer part of the grain to the particles from the internal tissues. Product productivity the particles size >125 m, % grain mass. HDFR adventageous chemical composition (nutrition). Quantitive ratio of mineral components to the starch and DF to starch in HDFR increased for about 10 times (in relation to WGRF). HDFR contain 100 g of dry mass 47.2 g of DF total, almost 3x more than the raw output. Approximately 70 g of the product fully covers a daily dose of this component recommended by FAO/WHO. Icrease of total DF content and the total main AX component in HDFR was mainly due to increase amount of their water-unextractable(wue), while the total increase of B-GLU and NCP with increased amount of both WE and WUE fractions. The effectiveness of the dry method for obtaining HDFR varied for the studied DF components. This method was the most effective for B- GLU, and the least for FRU. AX and NCP was in the middle.

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