Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
Food Res Int. 2021 Dec;150(Pt A):110769. doi: 10.1016/j.foodres.2021.110769. Epub 2021 Oct 21.
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
黑麦（Secale cereale）是大分子的丰富来源，特别是淀粉、纤维和蛋白质，这促使研究人员和行业将其用于各种用途，包括烘焙产品、饮料和可食用薄膜的配方。然而，尽管黑麦具有许多营养和健康益处，但它的潜力尚未得到充分开发。消费者对用高纤维和酚类化合物配制食品的兴趣引起了我们对黑麦的详细信息的兴趣。本综述对黑麦籽粒进行了总结，概述了现有关于黑麦宏量营养素（淀粉、阿拉伯木聚糖、β-葡聚糖、果聚糖和蛋白质）的科学数据及其相应的工业重要性。本综述中的详细描述揭示了黑麦籽粒对人类营养的潜力。本综述提供了全面的知识，并填补了之前和最新科学发现之间的空白。关于黑麦营养成分及其健康益处的综合信息将有助于为科学界和工业界开辟一个新时代。
