Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain
| Autor: | Francisco Vásquez-Lara, Alma Rosa Islas-Rubio, Ana M. Calderón de la Barca, María del Carmen Granados-Nevárez, Lovemore Nkhata Malunga, Trust Beta, Franklin Brian Apea-Bah, Nina G. Heredia-Sandoval |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Starch Flour Wheat flour Health benefits Antioxidants 03 medical and health sciences Ingredient Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Food science 030109 nutrition & dietetics Chemistry business.industry food and beverages 04 agricultural and veterinary sciences 040401 food science Antioxidant capacity Glycemic index Glycemic Index Chemistry (miscellaneous) Brewing Edible Grain business Nutritive Value Food Science |
| Zdroj: | Plant Foods for Human Nutrition. 75:41-47 |
| ISSN: | 1573-9104 0921-9668 |
| Popis: | Brewers’ spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p |
| Databáze: | OpenAIRE |
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