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

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dc.title Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli en
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Bubelová, Zuzana
dc.contributor.author Sneyd, Jan
dc.contributor.author Erb-Weber, Susanne
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 174
dc.citation.spage 319
dc.citation.epage 325
dc.type article
dc.language.iso en
dc.publisher Elsevier Science, Ltd.
dc.identifier.doi 10.1016/j.foodchem.2014.11.065
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814614017944
dc.subject Antioxidant activity en
dc.subject Crude fibre en
dc.subject Digestibility en
dc.subject Muesli en
dc.subject Non-traditional wheat flakes en
dc.subject Sensory evaluation en
dc.subject Total flavonoid content en
dc.subject Total phenolic content en
dc.description.abstract 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003924
utb.identifier.obdid 43872175
utb.identifier.scopus 2-s2.0-84911904315
utb.identifier.wok 000348088000044
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2015-01-13T09:25:28Z
dc.date.available 2015-01-13T09:25:28Z
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Bubelová, Zuzana
utb.contributor.internalauthor Erb-Weber, Susanne
utb.contributor.internalauthor Mlček, Jiří
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