Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions
dc.contributor.author | O'Shea, Norah | |
dc.contributor.author | Brunton, Nigel P. | |
dc.contributor.author | Gallagher, Eimear | |
dc.contributor.author | Harrison, Sabine M. | |
dc.contributor.author | Rai, Dilip | |
dc.date.accessioned | 2022-08-17T11:03:03Z | |
dc.date.available | 2022-08-17T11:03:03Z | |
dc.date.issued | 2019-11-30 | |
dc.identifier.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 | en_US |
dc.identifier.issn | 00236438 | |
dc.identifier.uri | http://hdl.handle.net/11019/2826 | |
dc.description | peer-reviewed | en_US |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | LWT - Food Science and Technology;vol 114 | |
dc.rights | © 2019 Published by Elsevier Ltd. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | Barley bran | en_US |
dc.subject | Barley flour | en_US |
dc.subject | Baking | en_US |
dc.subject | Fortified crackers | en_US |
dc.title | Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions | en_US |
dc.type | Article | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.lwt.2019.108413 | |
dc.identifier.eid | 1-s2.0-S0023643819307558 | |
dc.identifier.pii | S0023-6438(19)30755-8 | |
dc.contributor.sponsor | Department of Agriculture, Food and Marine | en_US |
dc.contributor.sponsorGrantNumber | FIRM 11/SF/317 | en_US |
dc.source.volume | 114 | |
dc.source.beginpage | 108413 | |
refterms.dateFOA | 2022-08-17T11:03:04Z | |
dc.source.journaltitle | LWT | |
dc.identifier.journal | LWT |