Journal of Food Processing & Technology

Nutrition and health improving by dietary fibre compounds and recent advances in their analyses

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Mirjana Menkovska

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Taking the fact that cereals are rich in dietary fiber into consideration, the interest for cereals as a part of the ”functional
food” and their application in healthy nutrition nowdays is increasing in Eu and world. There is evidence that the soluble
dietary compound (1-3) (1-4)- β-D-glucan has health claim related to cerealderived beta-glucan may significantly reduce risk
of diseases and strengthen the immune system. Organic farming, as a way of producing food that respects natural life cycles
and minimises the human impact on the environment and operates in accordance with objectives and principles, nowadays it is
also attracting more interest for food production in the EU and world. The aim of the research presented here was to investigate
the influence of organic versus conventional production of selected cereals (wheat, rye, oat, and barley) on the content value of
β-D-glucans, (as well as on their nutritional composition). A mixed-linkage β-glucan assay kit (Megazyme Ireland) based on the
hydrolysis with lichenase and β-glucosidase enzymes was applied. Cereal kind-farming method by chemical-technological trait
biplot was also applied in order to find out the existance of associations between average β-glucan content and farming type. It
was shown that barley is the major source of β-glucan among the investigated cereals followed by oat and rye in comparison
with wheat. Comparing the results obtained for β-D-glucan values in organic and conventional cereals, it was noticed a slight
increase in organic wheat (9.84%), and slight decrease in oat (2.91%), and a small decrease in rye (18.06%). There was no change
in the content of β-Dglucan value for barley which was grown either by organic or conventional farming. However the oposite
was found for the nutritional composition of cereals in the investigations on nutritional composiotion of the cereals. In the
paper is disscussed about positive or negative associations between average β-glucan value and cereal farming type, what is of
particular importance for breeding programs, agronomic practice and food processing industry.

Biography :

Mirjana Menkovska, Ph.D is full professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss.Cyril and Methodius University
in Skopje, Republic of Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje in 1976, took M.S. degree
in Instrumental Analysis in Chemistry and Technology at the same University in 1982, and Ph. D. degree in Food Technology at the University of Belgrade, Faculty of
Agriculture, Serbia in 1993. Prof. Menkovska was visiting scientist for cereal research at GMRC in Manhattan, Kansas, during the academic 1985/86, at Cereal Research
Institute in Detmold, Germany in 1997, and at other known research centers in Europe. Menkovska has published more than hundred forty papers in domestic and foreign
scientific journals and participated at ninety scientific meetings in the country and abroad. mHer bibliography data counts over 200 references. She has also translated
two books and reviewed five scientific books from English into Macedonian language. Menkovska is also active in the field of education teaching Food Instrumental
Analysis and Food Quality and Safety on the post-graduate studies at the Institute of Animal Sciences, Ss.Cyril and Methodius University, as well as Dietoprevention
and Dietotherapy on the study program Food Innovative Technologies and Nutrition at Faculty of Technology and Technical Sciences in Veles, Univertsity St. Klement of
Ohrid. Menkovska has been many years a member of AACC, RACI, ISEKI, National contact person at EUCheMS-Division of Food Chemistry, ICC National Delegate, and
member of many Scientific and Organising Committees at many international and domestic scientific meetings and conferences, such as Food Technology Conferences.
She got the award ”The 13th of November” of her city Skopje in the field of science for the scientific book “Technologycal quality of Macedonian wheat-recent instrumental
techniques and methods, international standards” in 2004, and a Certificate of Recognition for contribution to the Eu/ICC Cereal Conference 2002 “ECC 2002-ERA. She
was rector candidate for Ss.Cyril and Methodius University and candidate for correspondong and regular member of Macedonian Academy of Sciences and Arts.