Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43921326" target="_blank" >RIV/62156489:43210/22:43921326 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/22:43880244

Result on the web

<a href="https://doi.org/10.1590/fst.27721" target="_blank" >https://doi.org/10.1590/fst.27721</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1590/fst.27721" target="_blank" >10.1590/fst.27721</a>

Result language

angličtina

Original language name

Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats

Original language description

Currently exist different colored wheat varieties which have various effect on bakery product. The aim of this study was to increase the nutritional value of biscuits by adding colored whole grain wheat (Koniny and Skorpion). The study compared biscuits made of colored wheat baked according to four recipes and evaluated the effect of storing biscuits in the refrigerator and in the warehouse. Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber and sensory profile were determined in biscuits during a six-month storage period. Color wheat biscuits baked within this study showed a higher content of polyphenols and antioxidant activity than the control. The highest antioxidant activity was in biscuits from Konini variety (colored wheat). The results show that the antioxidant activity in the refrigerator decreased in the range of 58 to 37% depending on the variety. The smallest decrease of polyphenol compounds occurred during storage in warehouse compare to the refrigerator. The highest amount of fiber was found in the Konini variety and the lowest amount was observed in control variety. Sensory analysis showed that the overall acceptability of color wheat biscuits was slightly higher than control biscuits.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Science and Technology

ISSN

0101-2061

e-ISSN

1678-457X

Volume of the periodical

42

Issue of the periodical within the volume

1 April

Country of publishing house

BR - BRAZIL

Number of pages

7

Pages from-to

"e27721"

UT code for WoS article

000784742800002

EID of the result in the Scopus database

2-s2.0-85129147387