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dc.contributor.authorMaina, Ndegwa H.
dc.contributor.authorRieder, Anne
dc.contributor.authorDe Bondt, Yamina
dc.contributor.authorMäkelä-Salmi, Noora
dc.contributor.authorSahlstrøm, Stefan
dc.contributor.authorMattila, Outi
dc.contributor.authorLamothe, Lisa M.
dc.contributor.authorNyström, Laura
dc.contributor.authorCourtin, Christophe M.
dc.contributor.authorKatina, Kati
dc.contributor.authorPoutanen, Kaisa S.
dc.date.accessioned2021-11-29T10:54:23Z
dc.date.available2021-11-29T10:54:23Z
dc.date.created2021-11-22T14:13:17Z
dc.date.issued2021
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/2831872
dc.description.abstractDaily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
dc.language.isoeng
dc.subjectBeta-glukaner
dc.subjectBeta-glucans
dc.subjectProcessing
dc.subjectProcessing
dc.subjectDietary fiber arabinoxylans
dc.subjectDietary fiber arabinoxylans
dc.subjectResistant starch
dc.subjectResistant starch
dc.subjectFructans
dc.subjectFructans
dc.titleProcess-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.volume10
dc.source.journalFoods
dc.source.issue11
dc.identifier.doi10.3390/foods10112566
dc.identifier.cristin1957346
dc.relation.projectNofima AS: 202101
dc.relation.projectNofima AS: 202103
dc.relation.projectNorges forskningsråd: 314318
dc.relation.projectNorges forskningsråd: 314599
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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