Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

被引:110
|
作者
Sumczynski, Daniela [1 ]
Bubelova, Zuzana [2 ]
Sneyd, Jan [3 ,4 ]
Erb-Weber, Susanne [4 ]
Mlcek, Jiri [1 ]
机构
[1] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Zlin 76272, Czech Republic
[2] Tomas Bata Univ Zlin, Dept Food Technol, Zlin 76272, Czech Republic
[3] Hsch Wirtschaft & Umwelt Nurtingen, D-72622 Nurtingen, Germany
[4] Backerhaus Veit, D-72658 Bempflingen, Germany
关键词
Muesli; Non-traditional wheat flakes; Total phenolic content; Total flavonoid content; Antioxidant activity; Crude fibre; Digestibility; Sensory evaluation; OPTIMIZATION; CAPACITY; EXTRACTS; STARCHES; FLAVOR; BANANA; SPELT;
D O I
10.1016/j.foodchem.2014.11.065
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were sensorially comparable to commercial products. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:319 / 325
页数:7
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