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Journals / Food and Health / 2019 / Cilt: 5 - Sayı: 1

EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS

YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ

Berna TOPÇU
Zeynep TACER CABA
Dilara NİLÜFER ERDİL
Pages
48–63
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results, total amount of phenolics was significantly higher in oat bread than the control wheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectively p 0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Recently, cereal products have been displayed to provide health benefits far beyond being only staple foodstuffs.
📊
Key Findings & Data:Bread is not only the most significant, but also the most suitable cereal product for functional components incorporation, structurally.
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Conclusion & Impact:According to the results, total amount of phenolics was significantly higher in oat bread than the control wheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectively p 0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Recently, cereal products have been displayed to provide health benefits far beyond being only staple foodstuffs. Oats (Avena sativa L.), which are consumed less than wheat, have recently attracted attention for their antioxidant, anti-inflammatory, hypoallergenic and anticarcinogenic properties. Bread is not only the most significant, but also the most suitable cereal product for functional components incorporation, structurally. In this study; breads were prepared by adding oat flour to bread wheat flour at a level as high as 40%. It is aimed to determine the effects of mixing, fermentation and baking processes on phenolic compounds and antioxidant activity. According to the results, total amount of phenolics was significantly higher in oat bread than the control wheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectively p 0.05).

Özet

Son yıllarda hububat ürünlerinin insan sağlığı için temel gıda maddeleri olmalarının çok ötesinde faydalar sağladığı anlaşılmıştır. Tüketimi buğdaya göre daha düşük olan yulaf (Avena sativa L.) son zamanlarda, antioksidan, anti-enflamatuar, hipoalerjenik ve antikarsinojenik özellikleriyle dikkat çekmektedir. Ekmek, en önemli hububat ürünü olmasının yanında, farklı hammaddelerin kullanımına uygun yapısı ile fonksiyonel bileşenlerin en fazla kullanım bulduğu ürünlerdendir. Bu çalışmada; ekmeklik buğday ununa %40 gibi yüksek bir oranda yulaf unu katılarak ekmek üretilmiştir. Üretimdeki yoğurma, fermentasyon ve pişirme aşamalarının fenolik bileşiklere ve antioksidan aktivite üzerine etkilerinin ve bu bileşiklerin bu işlemler sırasında ne derece korunduğunun belirlenmesi amaçlanmıştır. Elde edilen sonuçlara göre; toplam fenolik madde miktarının, yulaf ekmeğinde kontrol buğday ekmeğine göre önemli düzeyde yüksek olduğu belirlenmiştir (sırasıyla 53.9 ±7.3 ve 41.0 ±3.4 mg GAE/100g KM, p 0.05).

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Cite This Article

TOPÇU, B., CABA, Z. T., ERDİL, D. N. (2019). EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS. Food and Health, Cilt: 5 - Sayı: 1, 48–63. https://ajindex.com/articles/176347

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