Preparation of beta-glucan and antioxidant-rich fractions by stone milling of hull-less barley

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Preparation of beta-glucan and antioxidant-rich fractions by stone milling of hull-less barley

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Preparation of beta-glucan and antioxidant-rich fractions by stone milling of hull-less barley

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN

0950-5423

e-ISSN

1365-2621

Svazek periodika

55

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

681-689

Kód UT WoS článku

000484104900001

EID výsledku v databázi Scopus

2-s2.0-85071306992