Preparation of beta-glucan and antioxidant-rich fractions by stone milling of hull-less barley
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000002" target="_blank" >RIV/25328859:_____/20:N0000002 - isvavai.cz</a>
Result on the web
<a href="https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14322" target="_blank" >https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14322</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.14322" target="_blank" >10.1111/ijfs.14322</a>
Alternative languages
Result language
angličtina
Original language name
Preparation of beta-glucan and antioxidant-rich fractions by stone milling of hull-less barley
Original language description
Stone milling of hull-less barley in combination with size-based separation of the milled fractions was used for preparation of flours with different compositions of macronutrients and bioactive compounds. According to similar compositions, specific milled fractions were combined to define three flours. The flour with the largest mass fraction (similar to 70%) comprised particle sizes < 124 mu m, which showed lower fibre, residual ash, and antioxidant contents than the unfractionated flour. The flour with particles from 124 to 250 mu m (similar to 20% mass fraction) had >twofold greater beta-glucan content, and the flour with particles > 250 mu m (similar to 10% mass fraction) had >threefold greater content of antioxidants than unfractionated flour. Each of these three flour fractions represents valuable material that can be incorporated into bakery products to enhance functional and health-related properties. Large enrichment factors of bioactive compounds in barley flours can be obtained using small-scale and widely available milling equipment.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
55
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
681-689
UT code for WoS article
000484104900001
EID of the result in the Scopus database
2-s2.0-85071306992