Valentina Stojceska

The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads

The brewing industry produces large quantities of waste co-products. There is increasing pressure to ensure total utilisation of such products to address economic and environmental concerns. Brewers spent grain (BSG) the main by-product of the brewing industry is rich in dietary fibre and has a strong potential to be recycled. The overall objective of this study was to incorporate BSG into wheat flour breads together with a range of different enzymes (Maxlife 85, Lipopan Extra, Pentopan Mono BG and Celluclast) and evaluate the bread quality. A number of nutritional and textural properties of the finished product were studied. The incorporation of BSG significantly (P<0.0001) improved the dietary fibre but the major difficulty encounted was to achieve a good structure and high loaf volume. Increasing the level of dietary fibre significantly (P<0.001) increased dough development time, dough stability and crumb firmness but decreased the degree of softening and loaf volume. It was found that addition of Lipopan Extra (LE), Pentopan Mono (PE) and a mixture of Pentopan Mono and Celluclast (PCE) enzymes improved the texture, loaf volume and shelf life while Maxlife 85 enzyme (ME) was not significantly different from control samples (wheat flour breads containing 0%, 10%, 20% and 30% BSG). Image analysis of the bread structure obtained from the C-cell analyzer showed that the most significantly (P<0.001) open network was obtained using LE, followed by PE and PCE.

Iron and the female athlete: a review of dietary treatment methods for improving iron status and exercise performance.

Iron is a functional component of oxygen transport and energy production in humans and therefore is a critically important micronutrient for sport and exercise performance. Athletes, particularly female athletes participating in endurance sport, are at increased risk of compromised iron status due to heightened iron losses through menstruation and exercise-induced mechanisms associated with endurance activity. Conventionally oral iron supplementation is used in prevention or/and treatment of iron deficiency. However, this approach has been criticised because of the side effects and increased risk of iron toxicity associated with the use of supplements. Thus, more recently there has been a growing interest in using dietary modification rather than the use of supplements to improve iron status of athletes. Dietary iron treatment methods include the prescription of an iron-rich diet, or/and haem iron-based diet, dietary advice counselling and inclusion of novel iron-rich products into the daily diet. Although studies using dietary modification are still scarce, current literature suggests that dietary iron interventions can assist in maintaining iron status in female athletes, especially during intensive training and competition. Future research should focus on the most efficient method(s) of dietary modification for improvement of iron status and whether these approaches can have a favourable impact on sports and exercise performance.

A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women.

BACKGROUND Iron-deficiency anaemia is particularly prevalent in pregnancy. The present study aimed to determine whether functional bread containing teff flour (i.e. naturally rich in iron) could be an alternative way of improving iron status. However, before testing whether its consumption can improve pregnancy iron status, the bio-availability of iron was determined in a sample of nonpregnant women. METHODS Fifty-eight women (20-50 years) were recruited from the University. Blood samples were taken at baseline to assess iron status and participants were screened to account for other factors affecting iron status. Twenty-four participants (haemoglobin 9.5-14.0g dL(-1) ) were recruited to take part in the intervention and allocated to five groups: (i) control bread (CB); (ii) teff bread (TB); (iii) TB+level 1 phytase (TB+P1); (iv) TB+level 2 phytase (TB+P2); or (v) a supplement containing 10 mg of ferrous sulphate. Venous blood samples were taken before the intervention and after 180-210min, aiming to determine changes in serum iron. RESULTS Consuming three or four slices of TB provided statistically significantly more iron (7.6mg) than CB (5.1mg) (P<0.001). Because participants were fasted, serum iron levels declined in all bread groups (average -1.5μm), although the smallest reduction was observed in the TB+P2 group (-0.3 μm). The area-under-the-curve from baseline to 210min was lower in the TB+P2 (-78.8μmol min L(-1) ) group compared to the other bread interventions, indicating higher levels of iron absorption in this group. CONCLUSIONS The results obtained in the present study show that TB consumption may help to maintain serum iron levels, especially when phytase is added. The findings from the study also demonstrate there may be potential to further improve the bio-availability of iron from non-haem food sources.

The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index

This study considers the use of dry Jerusalem artichoke (JA) as a functional nutrient in developing food products with enhanced nutritional characteristics and low glycaemic index (GI). Three different formulations based on buckwheat and JA were developed and processed using extrusion technology. Nutritional properties including the levels of total dietary fibre (TDF), protein, inulin, total carbohydrates and lipids were analysed. A clinical study was performed on ten healthy volunteers (aged between 21 and 56) to determine the level of GI and glycaemic load (GL). The results revealed that JA significantly (P<0.05) increased the levels of TDF and inulin whilst decreasing carbohydrates, lipids and proteins. The resulting products had a significant (P<0.05) effect on IAUC between reference food and extruded products, GI and GL. Samples containing 80% of Jerusalem artichoke were considered as a low GI food whilst samples containing 30% and 60% of Jerusalem artichoke as a medium GI food. A similar trend was seen in terms of GL.

Dietary iron intervention using a staple food product for improvement of iron status in female runners

BackgroundAdequate nutrient intake is critically important for achieving optimal sports performance. Like all athletes, female runners require a nutritionally balanced diet to maintain daily activities and a successful training regime. This study investigates the effects of cereal product based dietary iron intervention on iron status of recreational female runners (n=11; 32 ± 7yr; 239 ± 153 minutes exercise/week, of which 161 ± 150 minutes running activity/week; VO2max 38 ± 4 ml/kg/min).MethodsParticipants completed a 6-week dietary intervention study. They were asked to replace their usual bread with iron-rich Teff bread as part of their daily diet. During this period, their dietary habits were assessed by multiple pass 24-hr recalls; iron status was determined by venous blood analysis for serum transferrin, serum transferrin receptor, serum ferritin, total iron-binding capacity and transferrin receptor/ferritin log index.ResultsPre-intervention a cohort of 11 female runners reported inadequate daily dietary iron intake of 10.7 ± 2.7 mg/day, which was associated with overall compromised iron status. Over a third of all participants showed depleted bodily iron stores (serum ferritin < 12 μg/L). Pre-intervention macronutrient assessment revealed adequate energy, protein and fibre intakes, whilst total fat and saturated fat intake was above the recommendations at the expense of carbohydrate intake. A 6-week dietary intervention resulted in significantly higher total iron intakes (18.5 mg/day, P < 0.05) and improved iron tissue supply but not enlarged iron stores. Improvements in heamatological indices were associated with compromised baseline iron status, prolonged intervention period and increase in dietary iron intake.ConclusionDietary iron interventions using a staple cereal product offer an alternative way of improving dietary iron intake and favourable affecting overall iron status in physically active females.

Fibre-enriched snack foods.

This chapter investigates the health benefits of whole grains in the production of ready-to-eat expanded snacks. Extrusion technology is a popular and widely used continuous food processing technique that presents a great opportunity to produce ready-to-eat snacks with improved nutritional qualities. The incorporation of whole grains into expanded products has a beneficial effect in terms of dietary fibre, proteins, phytochemicals and vitamins, but it can also affect the physicochemical characteristics of the final product. Depending on the type of grain used, the product formulation and the extrusion conditions, considerable degradation could occur in terms of sensory appeal. Extrusion technology provides several ways in which these challenges can be overcome, by controlling extrusion conditions such as temperature, solid feed rate and screw speed combinations, and these will be discussed in this chapter.

Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology

Publisher Summary BSG is a by-product from brewery and a cheap source of total dietary fiber that could be used as a functional ingredient in different food products. Dried Brewers spent grain (BSG) has great potential to be used as a functional ingredient that may provide beneficial effects on human health. By incorporating BSG up to 30% in bread-making technology, the level of dietary fiber will increase up to fivefold. Loaf volume, texture, and shelf life of BSG can be improved by forming sourdough and using appropriate enzymes, such as Maxlife 85 (ME), Lipapan Extra (LE), Pentopan Mono (PE), and Celluclast (CL). LE in breads gave the most open network, increased wall thickness, and decreased cell density, which resulted in a higher loaf volume and extended shelf life. PE and Pentopan Mono and Celluclast (PCE) were more effective at increasing loaf volume and extending shelf life of breads containing higher amounts of fiber. However, the best results were obtained by a combination of sourdough with LE, PE, and ME, and PE with CL. Consuming a high level of dietary fiber food has been associated with the prevention of several diseases. Sensory characteristics and shelf life of BSG breads can be improved by adding enzymes and forming a sourdough.

Iron-rich Teff-grain bread: an opportunity to improve individual's iron status

.The aims of the present study were therefore to incorporate teff grain into bread, to determine the Fe content, texture qualities, sensoryattributesandcostofteffbreadsandtocomparethemwithcontrolwheatbread.Teffsourwasincorporatedintobreadsatthelevelsof10,20and30%(w/w).Fecontentoftheteffandwheatsoursandallbreadswasdeterminedusingthedipyridylmethod

An investigation of the consumer perception on the quality of the gluten and wheat free breads available on the UK market

There is a growing demand for bread and other baked products that are gluten and wheat free due to the increased diagnosis and self-diagnosis of adverse reactions to wheat and gluten and an increase in the number of people who perceive a gluten or wheat free diet as a healthy lifestyle option. The removal of wheat from bread presents a number of technological challenges resulting in quality issues and nutrition. The increased consumer demand and growing industry response to these demands has meant that consumers will no longer accept compromise on taste or quality when purchasing gluten and wheat free bread. There is little information available that demonstrates customers’ expectations in terms of quality of gluten and wheat free breads. The aim of this research was to establish whether gluten and wheat free breads currently on the market are meeting consumer expectations and if not the key areas for product improvement and new product development. The research indicates that there are still significant improvements needed to produce gluten and wheat free bread that meets consumer expectations.