Tags

Type your tag names separated by a space and hit enter

Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
Food Chem. 2013 Jun 01; 138(2-3):1400-6.FC

Abstract

Oats were subjected to treatments like defatting, hydrothermal cooking and kilning, milled into flour and then the control and treated flours were incorporated into wheat flour at 25% and 50% levels and chapatti making behaviour and antioxidant properties were studied. The treatments significantly affected the antioxidant properties of oats. Incorporating oat flours to wheat increased total phenolic content but lowered the antioxidant activity however both were decreased significantly upon baking. The reducing power of the oat blended flour was higher than the wheat flours and ranged from 8.0 to 15.5 μmol AAE/g and was further increased upon baking. The metal chelating activity of flour blends varied from 62.0% to 73.8% and further increased upon baking. After baking the total flavonoid content was lowered and ranged from 308 to 389 μg CE/g. The non-enzymatic browning index significantly increased up to 27.6% upon baking.

Authors+Show Affiliations

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India. hsgujral7@yahoo.co.inNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23411260

Citation

Gujral, Hardeep Singh, et al. "Effect of Incorporating Hydrothermal, Kilned and Defatted Oats On Antioxidant and Chapatti Making Properties of Wheat Flour." Food Chemistry, vol. 138, no. 2-3, 2013, pp. 1400-6.
Gujral HS, Sharma P, Gill BS, et al. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour. Food Chem. 2013;138(2-3):1400-6.
Gujral, H. S., Sharma, P., Gill, B. S., & Kaur, S. (2013). Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour. Food Chemistry, 138(2-3), 1400-6. https://doi.org/10.1016/j.foodchem.2012.09.115
Gujral HS, et al. Effect of Incorporating Hydrothermal, Kilned and Defatted Oats On Antioxidant and Chapatti Making Properties of Wheat Flour. Food Chem. 2013 Jun 1;138(2-3):1400-6. PubMed PMID: 23411260.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour. AU - Gujral,Hardeep Singh, AU - Sharma,Paras, AU - Gill,Balmeet Singh, AU - Kaur,Sumandeep, Y1 - 2012/11/08/ PY - 2012/07/17/received PY - 2012/09/19/revised PY - 2012/09/24/accepted PY - 2013/2/16/entrez PY - 2013/2/16/pubmed PY - 2013/8/21/medline SP - 1400 EP - 6 JF - Food chemistry JO - Food Chem VL - 138 IS - 2-3 N2 - Oats were subjected to treatments like defatting, hydrothermal cooking and kilning, milled into flour and then the control and treated flours were incorporated into wheat flour at 25% and 50% levels and chapatti making behaviour and antioxidant properties were studied. The treatments significantly affected the antioxidant properties of oats. Incorporating oat flours to wheat increased total phenolic content but lowered the antioxidant activity however both were decreased significantly upon baking. The reducing power of the oat blended flour was higher than the wheat flours and ranged from 8.0 to 15.5 μmol AAE/g and was further increased upon baking. The metal chelating activity of flour blends varied from 62.0% to 73.8% and further increased upon baking. After baking the total flavonoid content was lowered and ranged from 308 to 389 μg CE/g. The non-enzymatic browning index significantly increased up to 27.6% upon baking. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23411260/Effect_of_incorporating_hydrothermal_kilned_and_defatted_oats_on_antioxidant_and_chapatti_making_properties_of_wheat_flour_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01576-2 DB - PRIME DP - Unbound Medicine ER -