Carotenoid changes of colored-grain wheat flours during bun-making

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A77473" target="_blank" >RIV/60460709:41210/19:77473 - isvavai.cz</a>
Alternative codes found
RIV/25328859:_____/19:N0000006
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814618319460?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814618319460?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2018.11.019" target="_blank" >10.1016/j.foodchem.2018.11.019</a>

Result language
angličtina
Original language name
Carotenoid changes of colored-grain wheat flours during bun-making
Original language description
Colored-grain wheat genotypes were used in the preparation of flour, dough, buns, and buns stored for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and beta- carotene, while antheraxanthin and alpha-carotene occurred only at negligible levels. The highest carotenoid contents were observed in yellow- and purple-grained genotypes. After the preparation of dough, total carotenoid content (TCC) decreased significantly by an average of 61,5%. Zeaxanthin was shown to be stable, whereas alpha- carotene was destroyed. In baked buns, the average decrease of TCC and all-E-lutein was lower than in unbaked dough. Greater decreases were recorded for esters, antheraxanthin, and beta-carotene. After storing buns for 24 h at room temperature, approximately one-quarter of TCC observed in the original flour was preserved. Z-Isomers of lutein occurred in minor concentrations, but the degradation of this component, and that of zeaxanthin, was low, s
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QJ1510206" target="_blank" >QJ1510206: Research of the wheat different grain discoloration types caused by substances with antioxidant effects, their use for development of varieties with positive health benefit for human and animal nutrition</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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