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Effects of added inulin and wheat gluten on structure of rye porridge

Langton, Maud and Johansson, Daniel and Vázquez Gutiérrez, Jose Luis (2016). Effects of added inulin and wheat gluten on structure of rye porridge. Food science and technology (LTW). 66, 211-216
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Abstract

The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0,3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by released amylose, starch granules and protein. Addition of inulin and gluten to rye porridge partly hindered starch gelatinization due to their water binding capacity. The green fluorescence from FITC-labeled inulin was brighter in detached starch granules in the continuous phase, indicating greater interaction of inulin with starch than with protein. Viscosity was lower in those porridges with high inulin content and low gluten content. Solubilized inulin created a protective layer around starch granules limiting their swelling and amylose release, which may explain the differences in viscosity between the porridges and could have further influence in starch digestibility. (C) 2015 Elsevier Ltd. All rights reserved.

Authors/Creators:Langton, Maud and Johansson, Daniel and Vázquez Gutiérrez, Jose Luis
Title:Effects of added inulin and wheat gluten on structure of rye porridge
Series/Journal:Food science and technology (LTW) (1096-1127)
Year of publishing :2016
Volume:66
Page range:211-216
Number of Pages:6
Publisher:Elsevier
ISSN:1096-1127
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Rye, Starch, Microscopy, Fructan, Viscosity
URN:NBN:urn:nbn:se:slu:epsilon-e-3225
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-3225
Additional ID:
Type of IDID
Web of Science (WoS)000367413200029
DOI10.1016/j.lwt.2015.10.034
ID Code:13018
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Chemistry and Biotechnology (140101-161231)
(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: SLUpub Connector
Deposited On:23 Feb 2016 07:27
Metadata Last Modified:04 Mar 2016 15:20

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