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dc.contributor.authorO'Shea, Norah
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorHarrison, Sabine M.
dc.contributor.authorRai, Dilip
dc.date.accessioned2022-08-17T11:03:03Z
dc.date.available2022-08-17T11:03:03Z
dc.date.issued2019-11-30
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.issn00236438
dc.identifier.urihttp://hdl.handle.net/11019/2826
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.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;vol 114
dc.rights© 2019 Published by Elsevier Ltd.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
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.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108413
dc.identifier.eid1-s2.0-S0023643819307558
dc.identifier.piiS0023-6438(19)30755-8
dc.contributor.sponsorDepartment of Agriculture, Food and Marineen_US
dc.contributor.sponsorGrantNumberFIRM 11/SF/317en_US
dc.source.volume114
dc.source.beginpage108413
refterms.dateFOA2022-08-17T11:03:04Z
dc.source.journaltitleLWT
dc.identifier.journalLWT


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© 2019 Published by Elsevier Ltd.
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