Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products.
Int J Food Sci Nutr
; 62(3): 262-9, 2011 May.
Article
em En
| MEDLINE
| ID: mdl-21138406
ABSTRACT
The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The ß-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3 mg/100 g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Hordeum
/
Flavonoides
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Fibras na Dieta
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Alimentos Fortificados
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Beta-Glucanas
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Farinha
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Antioxidantes
Idioma:
En
Revista:
Int J Food Sci Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2011
Tipo de documento:
Article
País de afiliação:
Itália