Loading...
Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions
Citations
Altmetric:
Date
2019-07-18
Files
Loading...
main article
Adobe PDF, 1.51 MB
Research Projects
Organizational Units
Journal Issue
Citation
Gangopadhyay, N., O'Shea, N., Brunton, N. P., Gallagher, E., Harrison, S. M., Rai, D. K. Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions, LWT - Food Science and Technology, 2019, 114,108413. doi:https://doi.org/10.1016/j.lwt.2019.108413
Abstract
Four types of crackers were prepared, whereby wheat flour was substituted with different percentages of barley flour and bran. These formulations were compared to a 100% wheat flour (control) cracker with respect to β-glucan, polyphenols and lipophilic bioactives. Incorporation of barley fractions enriched the β-glucan, and phenolic content, as well as in vitro antioxidant capacities of the crackers. However, some polyphenols including procyanidin C and ferulic acid could not be detected in the crackers owing to the probable degradation of these compounds during baking. The β-glucan, flavanols (catechin and procyanidin B), as well as fatty acids and sterols were least affected; while the α-tocotrienols showed degradation following the baking process. Overall, barley fractions can serve as valued ingredients for enhancing the health-salutary components of fortified crackers or the products thereof.