کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881230 | 1624879 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies](/preview/png/8881230.png)
چکیده انگلیسی
To assess the effect of enriching wheat cookies with einkorn on pasting properties, physico-chemical characteristics, bioactive components and in vitro starch digestion, five types of cookies with different whole meal einkorn flour content (0%, 30%, 50%, 70% and 100%) were prepared. The cookies with einkorn had larger diameter and were thinner than those with only bread wheat flour. The amount of ash, protein, total polyphenols, antioxidant activity, total carotenoids, and β-glucans increased, while moisture and pH decreased in einkorn-enriched cookies. The in vitro tests showed that starch digestion of 100% einkorn cookies was similar to 100% bread wheat until 120â¯min, but was lower at 180â¯min. These results demonstrate that einkorn-enriched cookies have better physico-chemical and nutritional characteristics than plain bread wheat cookies. Their diffusion could provide the consumers a novel cereal-based product with health promoting characteristics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 116-122
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 116-122
نویسندگان
Gjore Nakov, Andrea Brandolini, Nastia Ivanova, Ivan Dimov, Viktorija Stamatovska,