Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions
Brunton, Nigel P.
Harrison, Sabine M.
Rai, Dilip K.
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CitationGangopadhyay, 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
AbstractFour 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.
FunderDepartment of Agriculture, Food and the Marine
Grant NumberFIRM 11/SF/317
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