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Wheat bread biofortification with rootlets, a malting by-product
BACKGROUND Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with...
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| Published in: | Journal of the science of food and agriculture 2013-08, Vol.93 (10), p.2372-2383 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c4929-a9e366b56c2628b974be340cabe2f0e80ef987431bfa830fc488d13f2a679bf73 |
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| cites | cdi_FETCH-LOGICAL-c4929-a9e366b56c2628b974be340cabe2f0e80ef987431bfa830fc488d13f2a679bf73 |
| container_end_page | 2383 |
| container_issue | 10 |
| container_start_page | 2372 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 93 |
| creator | Waters, Deborah M Kingston, Wilma Jacob, Fritz Titze, Jean Arendt, Elke K Zannini, Emanuele |
| description | BACKGROUND
Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes.
RESULTS
Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders.
CONCLUSION
Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6059 |
| format | article |
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Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes.
RESULTS
Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders.
CONCLUSION
Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6059</identifier><identifier>PMID: 23605954</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amino acids ; Amino Acids, Essential - analysis ; Bacteria ; barley malting by-products ; biofortification ; Bread ; Bread - analysis ; Byproducts ; Diet ; Dietary Fiber ; Dietary fibre ; Fermentation ; Food Quality ; Food, Fortified ; Foods ; Functional foods & nutraceuticals ; Hordeum - chemistry ; Humans ; Inclusions ; LAB fermentation ; Lactobacillus plantarum ; Lysine - analysis ; Minerals - analysis ; nutrition ; Nutritive Value ; Plant Roots - chemistry ; Plant Roots - microbiology ; Polyphenols - analysis ; Proteins ; rootlets ; Trace Elements - analysis ; Triticum ; Wheat ; wheat bread</subject><ispartof>Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2372-2383</ispartof><rights>2013 Society of Chemical Industry</rights><rights>2013 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Aug 15, 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4929-a9e366b56c2628b974be340cabe2f0e80ef987431bfa830fc488d13f2a679bf73</citedby><cites>FETCH-LOGICAL-c4929-a9e366b56c2628b974be340cabe2f0e80ef987431bfa830fc488d13f2a679bf73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23605954$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Waters, Deborah M</creatorcontrib><creatorcontrib>Kingston, Wilma</creatorcontrib><creatorcontrib>Jacob, Fritz</creatorcontrib><creatorcontrib>Titze, Jean</creatorcontrib><creatorcontrib>Arendt, Elke K</creatorcontrib><creatorcontrib>Zannini, Emanuele</creatorcontrib><title>Wheat bread biofortification with rootlets, a malting by-product</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes.
RESULTS
Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders.
CONCLUSION
Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry</description><subject>Amino acids</subject><subject>Amino Acids, Essential - analysis</subject><subject>Bacteria</subject><subject>barley malting by-products</subject><subject>biofortification</subject><subject>Bread</subject><subject>Bread - analysis</subject><subject>Byproducts</subject><subject>Diet</subject><subject>Dietary Fiber</subject><subject>Dietary fibre</subject><subject>Fermentation</subject><subject>Food Quality</subject><subject>Food, Fortified</subject><subject>Foods</subject><subject>Functional foods & nutraceuticals</subject><subject>Hordeum - chemistry</subject><subject>Humans</subject><subject>Inclusions</subject><subject>LAB fermentation</subject><subject>Lactobacillus plantarum</subject><subject>Lysine - analysis</subject><subject>Minerals - analysis</subject><subject>nutrition</subject><subject>Nutritive Value</subject><subject>Plant Roots - chemistry</subject><subject>Plant Roots - microbiology</subject><subject>Polyphenols - analysis</subject><subject>Proteins</subject><subject>rootlets</subject><subject>Trace Elements - analysis</subject><subject>Triticum</subject><subject>Wheat</subject><subject>wheat bread</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqF0ctOGzEUBmALtYI07YIXQCN100oM-Da-7IpQSQsJIBUUdpY9scFhElPbo5C374wSWCBVrLzwd377nAPAPoJHCEJ8PE9OHzFYyR0wQFDyEkIEP4BBd4fLClG8Bz6lNIcQSsnYLtjDpNcVHYAf0werc2Gi1bPC-OBCzN75WmcflsXK54cihpAbm9NhoYuFbrJf3hdmXT7FMGvr_Bl8dLpJ9sv2HILbs583p7_K8dXo9-nJuKypxLLU0hLGTMVqzLAwklNjCYW1NhY7aAW0TgpOCTJOCwJdTYWYIeKwZlwax8kQfNvkdu_-bW3KauFTbZtGL21ok0KMc4mIxPR9SrEUAlNWvU8J4x0VrP_A1zd0Htq47HrulZREVoh06vtG1TGkFK1TT9EvdFwrBFW_LNUvS_Xj7-zBNrE1Czt7lS_b6cDxBqx8Y9f_T1Lnf85OtpHlpsKnbJ9fK3R8VF0LvFLTy5G6vJhM0B2_U9fkHxlyq4Y</recordid><startdate>20130815</startdate><enddate>20130815</enddate><creator>Waters, Deborah M</creator><creator>Kingston, Wilma</creator><creator>Jacob, Fritz</creator><creator>Titze, Jean</creator><creator>Arendt, Elke K</creator><creator>Zannini, Emanuele</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20130815</creationdate><title>Wheat bread biofortification with rootlets, a malting by-product</title><author>Waters, Deborah M ; Kingston, Wilma ; Jacob, Fritz ; Titze, Jean ; Arendt, Elke K ; Zannini, Emanuele</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4929-a9e366b56c2628b974be340cabe2f0e80ef987431bfa830fc488d13f2a679bf73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Amino acids</topic><topic>Amino Acids, Essential - analysis</topic><topic>Bacteria</topic><topic>barley malting by-products</topic><topic>biofortification</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>Byproducts</topic><topic>Diet</topic><topic>Dietary Fiber</topic><topic>Dietary fibre</topic><topic>Fermentation</topic><topic>Food Quality</topic><topic>Food, Fortified</topic><topic>Foods</topic><topic>Functional foods & nutraceuticals</topic><topic>Hordeum - chemistry</topic><topic>Humans</topic><topic>Inclusions</topic><topic>LAB fermentation</topic><topic>Lactobacillus plantarum</topic><topic>Lysine - analysis</topic><topic>Minerals - analysis</topic><topic>nutrition</topic><topic>Nutritive Value</topic><topic>Plant Roots - chemistry</topic><topic>Plant Roots - microbiology</topic><topic>Polyphenols - analysis</topic><topic>Proteins</topic><topic>rootlets</topic><topic>Trace Elements - analysis</topic><topic>Triticum</topic><topic>Wheat</topic><topic>wheat bread</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Waters, Deborah M</creatorcontrib><creatorcontrib>Kingston, Wilma</creatorcontrib><creatorcontrib>Jacob, Fritz</creatorcontrib><creatorcontrib>Titze, Jean</creatorcontrib><creatorcontrib>Arendt, Elke K</creatorcontrib><creatorcontrib>Zannini, Emanuele</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Waters, Deborah M</au><au>Kingston, Wilma</au><au>Jacob, Fritz</au><au>Titze, Jean</au><au>Arendt, Elke K</au><au>Zannini, Emanuele</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wheat bread biofortification with rootlets, a malting by-product</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2013-08-15</date><risdate>2013</risdate><volume>93</volume><issue>10</issue><spage>2372</spage><epage>2383</epage><pages>2372-2383</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes.
RESULTS
Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders.
CONCLUSION
Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>23605954</pmid><doi>10.1002/jsfa.6059</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2372-2383 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Amino acids Amino Acids, Essential - analysis Bacteria barley malting by-products biofortification Bread Bread - analysis Byproducts Diet Dietary Fiber Dietary fibre Fermentation Food Quality Food, Fortified Foods Functional foods & nutraceuticals Hordeum - chemistry Humans Inclusions LAB fermentation Lactobacillus plantarum Lysine - analysis Minerals - analysis nutrition Nutritive Value Plant Roots - chemistry Plant Roots - microbiology Polyphenols - analysis Proteins rootlets Trace Elements - analysis Triticum Wheat wheat bread |
| title | Wheat bread biofortification with rootlets, a malting by-product |
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