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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16270/22:43880244

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Food Science and Technology

ISSN

0101-2061

e-ISSN

1678-457X

Svazek periodika

42

Číslo periodika v rámci svazku

1 April

Stát vydavatele periodika

BR - Brazilská federativní republika

Počet stran výsledku

7

Strana od-do

"e27721"

Kód UT WoS článku

000784742800002

EID výsledku v databázi Scopus

2-s2.0-85129147387