Article ID Journal Published Year Pages File Type
7601944 Food Chemistry 2013 7 Pages PDF
Abstract
► Defatting and heat treatments altered the antioxidant properties of oats. ► Oats can be incorporated to wheat flour up to 50% levels to prepare chapattis. ► Baking increased reducing power, metal chelating activity and browning index. ► A decrease in the total phenolic, flavonoid and antioxidant activity was observed.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour
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