Rye: A wonder crop with industrially important macromolecules and health benefits

• Published in: Food research international 2021-12, Vol.150, p.110769-110769, Article 110769
• Main Authors: Kaur, Pinderpal, Singh Sandhu, Kawaljit, Singh Purewal, Sukhvinder, Kaur, Maninder, Kumar Singh, Surender
• Format: Article
• Language: English
• Subjects: Food products; Health benefits; Nutritional composition; Rye; Starch
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110769

[Display omitted] •This review describes detailed information on unexplored potential of rye.•Protein and fiber rich rye improve metabolic and digestive system functioning.•Rye products due to their antioxidant potential eradicate oxidative stress.•Nutritious rye can be used in the preparation of various valuable food products. Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.