Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43871920" target="_blank" >RIV/70883521:28110/15:43871920 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2014.11.065" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2014.11.065</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2014.11.065" target="_blank" >10.1016/j.foodchem.2014.11.065</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

Popis výsledku v původním jazyce

The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were senso

Název v anglickém jazyce

Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

Popis výsledku anglicky

The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were senso

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2015

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

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Svazek periodika

174

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

319-325

Kód UT WoS článku

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EID výsledku v databázi Scopus

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