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Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 2 (Zerealien)

Project


Project code: 2819107416
Contract period: 01.07.2016 - 31.01.2019
Budget: 84,395 Euro
Purpose of research: Applied research

Frequent consumption of carbohydrate-rich food with a high glycemic index appears to increase the risk for obesity, type 2 diabetes, and other metabolic disorders and diseases, e.g. cardiovascular diseases and certain forms of cancers. Consumption of functional breakfast cereals with high contents of specific types of dietary fibre and phytochemicals (e.g. polyphenols) and reduced energy density may lower these risks. The main aim of the joint project is to study the scientific background for the application of two novel food processing techniques: (1) high-temperature short-time extrusion (HTST) will be studied to design dietary fibre-rich breakfast cereals with reduced energy density, high contents of bioactive polyphenols and an optimised sensory quality (Work Packages; WPs2,3), (2) high-pressure high-temperature extraction (HPHT) will be investigated to extract dietary fibre and bioactive polyphenols from the by-product of chokeberry juice production (pomace) by using subcritical water, thus avoiding organic solvents (WP1). Furthermore, the optimised extruded products and extracts prepared by both processing methods will be analysed in detail for/used for: (a) changes in the molecular structures of dietary fibre components as influenced by HTST and HPHT processing (WP4), (b) nutritional quality aspects (e.g. contents of dietary fibre, sugars, and polyphenols) (WP1), (c) digestibility of carbohydrates and in vitro bioavailability of polyphenols (WP5), (d) in vivo tests (human intervention study) measuring blood glucose levels and the glycemic index after consumption of selected samples based on the results of the in vitro tests (WP5). -WP1, MRI/LBV - Dietary fibre- and polyphenol-rich chokeberry pomace and pomace extracts Studies on HPHT-extraction (100-200 °C, up to 16 bar) using exclusively water as extracting agent followed by spray drying of the extracts. Routine analysis of dietary fibre (AOAC 2011.25) and polyphenols (samples WPs1-3, 5). -WP2, KIT/BLT-LVT - Influence of resistant starches and polyphenol-rich dietary fibre on thermo-mechanic material characteristics relevant for extrusion processing (bench-scale) Analysis of melting temperatures and flow characteristics (viscosity, elasticity) as influenced by dietary fibre contents of the raw materials (with chokeberry pomace and resistant starches as fibre sources) using differential scanning calorimetry and closed-cavity-rheometer. -WP3, KIT/BLT-LVT - Influence of resistant starches and polyphenol-rich dietary fibre on the sensory quality of extruded products (pilot scale) Identification of recipe combinations resulting in products with a composition suggesting nutritional benefits (WPs1,4) HTST-extrusion with optimised processing parameters (WP2) and analysis of sensory quality of extruded products. -WP4, KIT/IAB - Dietary fibre characterisation Dietary fibre analysis (AOAC 2011.25) and structural in-depth characterisation of selected samples (WPs1-3) based on (a) a newly developed method using endo-enzyme treatment and high performance anion exchange chromatography with pulsed amperometric detection to profile the polysaccharide building blocks, (b) methylation analysis. -WP5 MRI/PBE - Nuritional quality of HPHT-extracts (WP1), samples after thermo-mechanic treatment (WP2) and extruded products (WP3) Analysis of selected samples (WPs1-3): (a) contents and resorption kinetics of monosaccharides after in vitro digestion, (b) polyphenol bioaccessibility, cellular absorption and trans-epithelial transport and (c) blood glucose concentrations and glycemic index (human intervention study).

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