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Content of Nutrients and Lignans in Roller Milled Fractions of Rye
Author(s) -
Nilsson Mathias,
Åman Per,
Härkönen Helena,
Hallmans Göran,
Knudsen Knud Erik Bach,
Mazur Witold,
Adlercreutz Herman
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199702)73:2<143::aid-jsfa698>3.0.co;2-h
Subject(s) - nutrient , food science , chemistry , organic chemistry
Rye grain was roller milled into six flour fractions (607 g kg ‐1 ), a short (341 g kg ‐1 ) and a bran (52 g kg ‐1 ) in a Bühler laboratory mill. In the different flours (F1–F6) a progressive increase in ash (4–13 g kg ‐1 ), crude protein (39–87 g kg ‐1 ) and crude fat (5–17 g kg ‐1 ) concentration was found and a corresponding decrease in starch (853–699 g kg ‐1 ) concentration. Total dietary fibre (55–109 g kg ‐1 ) constituents and the lignans, matairesinol (0·05–0·22 mg kg ‐1 ) and secoisolariciresinol (0·21–0·38 mg kg ‐1 ), showed a different distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary fibre components and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents analysed except mixed‐linked β‐glucan and starch. A very high proportion of total dietary fibre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of matairesinol (87%) and secoisolariciresinol (73%), was found in the short and bran together. © 1997 SCI.