Strategic institute programme
Dietary fibre consists mainly of carbohydrates. Dietary fibre is defined as polysaccharides that pass through the small intestine without being absorbed and it has a physiological effect. The health effect of dietary fibre depends on the carbohydrates' structure and how this is modified during digestion.
Health, texture and taste
From the point of view of health and nutrition, it is highly desirable to increase the amount of beneficial carbohydrates in foods and this has long been a goal. Carbohydrates also play an important role in food's texture and taste. When adding healthy carbohydrates to a food product, it is also important to ensure that the textural and sensory quality of the end product is maintained, so that it is considered good for the person eating it.
Barley, oats, vegetables
The aim of this programme is to understand how the amount, structure and chemical properties of specific carbohydrates in raw materials that are rich in fibre affect the quality of the end product and what effects they have on human health. Fibre rich foods that will be subject to research include barley, oats and vegetables such as cabbage and potatoes, as well as processed food containing these raw materials.
Analysis, models and genetics
Nofima Mat's comprehensive analysis platform permits the analysis of complex mixtures of carbohydrates from raw materials and processed food. We also use model systems consisting of artificial stomach, artificial intestine and cell lines, so as to understand the biological health effects of carbohydrates of varying structures, when they are eaten and digested by humans. Carbohydrates that are shown to have positive health effects will be further tested in intervention studies or in animal models. We also wish to study how genetic and environmental factors play a role in the quantity and structure of carbohydrates in, for example, barley and oats, and their biological effects. Can we find natural Norwegian benefits?
New healthy food
During the programme period we will go deeper into the biological effects of carbohydrates than we have done previously. Developing food products that contribute to the good health of the population is a vital area for the food industry and for Norwegian agriculture. The research in this programme could help the industry to develop completely new and healthy food products of high quality, based on beneficial carbohydrates.
