Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli
Jazyk angličtina Země Anglie, Velká Británie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
25529687
DOI
10.1016/j.foodchem.2014.11.065
PII: S0308-8146(14)01794-4
Knihovny.cz E-zdroje
- Klíčová slova
- Antioxidant activity, Crude fibre, Digestibility, Muesli, Non-traditional wheat flakes, Sensory evaluation, Total flavonoid content, Total phenolic content,
- MeSH
- antioxidancia farmakologie MeSH
- fenoly analýza MeSH
- flavonoidy analýza MeSH
- jedlá semena chemie MeSH
- oxidace-redukce MeSH
- potravní vláknina analýza MeSH
- pšenice chemie MeSH
- trávení MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- antioxidancia MeSH
- fenoly MeSH
- flavonoidy MeSH
- potravní vláknina MeSH
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 sensorially comparable to commercial products.
Citace poskytuje Crossref.org
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