Effect of Heat Treatment and Digestive Enzymes on Cereal Water-Retention Capacity

Abstract

Thermal treatment of cereal grains affects carbohydrate and micronutrient content and bioavailability. Water-retention capacity (WRC) is an important index for the effects of fiber in the diet and the metabolic activity of fiber along the gut. This study evaluated the effect of thermal treatment and digestive enzymes on wheat and barley WRC. Ground wheat and barley samples were heated for different time periods at 150ºC before in vitro gastric and intestinal digestion. WRC values in heat treated wheat and barley are at higher levels as compared to the values of untreated cereals. WRC in barley ranged from 1.026 g water/g DM (untreated) to 1.36 g water/g DM (heated at 150ºC for 15 minute). The increase was much lower in heat treated wheat, from 0.973 g water/g DM up to 1.03 g water/g DM at 5 minutes heating time.

Keywords

• water-retention capacity
• in vitro digestion
• heat treatment
• wheat
• barley