How can technology help to deliver more of grain in cereal foods for a healthy diet?

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are characterized by rapid glycaemic responses, and also carry refined ingredients such as sugar and fat. In order to increase the nutrient density of cereal-based foods it is important to use as much of the grain raw material as possible in the consumer end product. The strong evidence that foods rich in whole grain and dietary fibre and with slow glycaemic response have health-protective effects has stimulated interest in developing new technologies to improve the nutrition profiles of cereal foods, and to modulate physiological responses in consumers. These developments should address the issues raised by the increased content of insoluble dietary fibre in recipes, which requires a re-examination of the relationship between structure and properties, in the light of current rheological models. These aspects are reviewed in this paper
Original languageEnglish
Pages (from-to)327-336
Number of pages10
JournalJournal of Cereal Science
Volume59
Issue number3
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

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grain foods
healthy diet
Nutrition
small cereal grains
dietary fiber
Technology
Dietary Fiber
Food
dietary energy sources
nutrient density
whole grain foods
physiological response
protective effect
raw materials
vitamins
Dietary Carbohydrates
ingredients
Vitamins
Sugars
nutrition

Keywords

  • Composite material
  • dietary fibre
  • nutrition
  • processing

Cite this

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title = "How can technology help to deliver more of grain in cereal foods for a healthy diet?",
abstract = "Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are characterized by rapid glycaemic responses, and also carry refined ingredients such as sugar and fat. In order to increase the nutrient density of cereal-based foods it is important to use as much of the grain raw material as possible in the consumer end product. The strong evidence that foods rich in whole grain and dietary fibre and with slow glycaemic response have health-protective effects has stimulated interest in developing new technologies to improve the nutrition profiles of cereal foods, and to modulate physiological responses in consumers. These developments should address the issues raised by the increased content of insoluble dietary fibre in recipes, which requires a re-examination of the relationship between structure and properties, in the light of current rheological models. These aspects are reviewed in this paper",
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author = "Kaisa Poutanen and {Sozer Aykal}, Nesli and {Della Valle}, G",
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language = "English",
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}

How can technology help to deliver more of grain in cereal foods for a healthy diet? / Poutanen, Kaisa; Sozer Aykal, Nesli; Della Valle, G.

In: Journal of Cereal Science, Vol. 59, No. 3, 2014, p. 327-336.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - How can technology help to deliver more of grain in cereal foods for a healthy diet?

AU - Poutanen, Kaisa

AU - Sozer Aykal, Nesli

AU - Della Valle, G

PY - 2014

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AB - Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are characterized by rapid glycaemic responses, and also carry refined ingredients such as sugar and fat. In order to increase the nutrient density of cereal-based foods it is important to use as much of the grain raw material as possible in the consumer end product. The strong evidence that foods rich in whole grain and dietary fibre and with slow glycaemic response have health-protective effects has stimulated interest in developing new technologies to improve the nutrition profiles of cereal foods, and to modulate physiological responses in consumers. These developments should address the issues raised by the increased content of insoluble dietary fibre in recipes, which requires a re-examination of the relationship between structure and properties, in the light of current rheological models. These aspects are reviewed in this paper

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KW - nutrition

KW - processing

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