دورية أكاديمية
Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)
| العنوان: | Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench) |
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| المؤلفون: | Yung-Jia Chan, Yu-Tsung Cheng, Wen-Chien Lu, Po-Hsien Li |
| المصدر: | CyTA - Journal of Food, Vol 21, Iss 1, Pp 614-624 (2023) |
| بيانات النشر: | Taylor & Francis Group, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Buckwheat, cereal-based products, bioactive components, antioxidants, acrylamide, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | ABSTRACTThe fortification of buckwheat (Fagopyrum esculentum Moench) with rheological characteristics, nutritional properties, and formation of contaminants in wheat flour-based flaky rolls was studied. Higher content of buckwheat flour increased the antioxidant capacity, and phenolic, protein, fiber, rutin, and quercetin contents, leading to the development of a nutritionally improved product. The contents of the process contaminants, for example, the acrylamide, hydroxymethylfurfural (HMF), and furfural ranged from 147.25–262.19 μg/kg, 19.17–73.56 mg/kg, and 1.34–4.55 mg/kg, respectively, when buckwheat was added in the range of 0–30%. Parallelly, the production levels of methylglyoxal (MGO) and glyoxal (GO) were 4.09–23.55 and 0.69–2.05 mg/kg in the buckwheat substitution range of 0–30%. Shortly, even though incorporating 10% buckwheat flour had the best sensory scores, 20% was the most suitable substitution rate in terms of controlling the contaminants produced during processing while enhancing the nutritional properties of flaky rolls. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian |
| تدمد: | 19476337 1947-6345 1947-6337 |
| Relation: | https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345 |
| DOI: | 10.1080/19476337.2023.2264910 |
| URL الوصول: | https://doaj.org/article/2d339f6a9f9a4b56a56bb6b12b46e45e |
| رقم الأكسشن: | edsdoj.2d339f6a9f9a4b56a56bb6b12b46e45e |
| قاعدة البيانات: | Directory of Open Access Journals |
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Full Text Finder | تدمد: | 19476337 19476345 |
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| DOI: | 10.1080/19476337.2023.2264910 |