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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/25328859:_____/19:N0000006

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1510206" target="_blank" >QJ1510206: Výzkum odlišných typů zabarvení zrna pšenice způsobených látkami s antioxidačním účinkem, jejich využití pro tvorbu odrůd s příznivým zdravotním benefitem pro výživu člověka a zvířat</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

0308-8146

Svazek periodika

277

Číslo periodika v rámci svazku

N

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

725-734

Kód UT WoS článku

000451430800089

EID výsledku v databázi Scopus

2-s2.0-85056449501