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dc.contributor.authorGangopadhyay, Nirupama
dc.contributor.authorO'Shea, Norah
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorHarrison, Sabine M.
dc.contributor.authorRai, Dilip K.
dc.date.accessioned2020-09-28T09:42:48Z
dc.date.available2020-09-28T09:42:48Z
dc.date.issued2019-07-18
dc.identifier.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.2019.108413en_US
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11019/2334
dc.descriptionpeer-revieweden_US
dc.description.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.en_US
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesLWT - Food Science and Technology;vol 114
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectbarley branen_US
dc.subjectbarley flouren_US
dc.subjectbakingen_US
dc.subjectfortified crackersen_US
dc.titleFate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractionsen_US
dc.typeArticleen_US
dc.embargo.terms30/11/2020en_US
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108413
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumberFIRM 11/SF/317en_US
dc.source.volume114
dc.source.beginpage108413


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