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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 1 (Zerealien)
Project
Project code: 2819107316, MRI-LBV-08-1005-686 31 Zerealien
Contract period: 01.07.2016
- 30.04.2019
Budget: 236,152 Euro
Purpose of research: Experimental development
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).
Schmid, V., Emin, M.A., Mayer-Miebach, E., Behsnilian, D., Greiner, R., Karbstein, H.P. (2017): Breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols. 31st EFFoST International Conference: Food Science and Technolgy Challenges for the 21st Century – Research to Progress Society, 13.-16. November 2017, Melia Sitges, Spain. Mayer-Miebach, E., Behsnilian, D., Greiner, R. (2017): Polyphenols and dietary fibre from berry pomace (Aronia melanocarpa) obtained by high-pressure-high-temperature extraction (HPHT). 31st EFFoST International Conference: Food Science and Technology Challenges for the 21st Century – Research to Progress Society, 13.-16. November 2017, Melia Sitges, Spain. Mayer-Miebach, E. (2018): Research on basic principles for the production of breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols. MRI Session „Interdisciplinary reformulation of foods – Acceptance of less sugar, salt and saturated fatty acids“. AnugaFoodTec, 20.-23.3.2018, Köln. Schmid, V., Mayer-Miebach,E., Behsnilian, D., Karbstein, H.P., Emin, M.A., 2018: Influence of defined thermomechanical treatment on the functional properties of chokeberry pomace. 32st EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, 6. - 8. November 2018, Nantes, France.
Section overview
Subjects
- Food Processing
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
