Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products.

Acrylamide / analysis Cooking Dietary Fiber / analysis Hordeum / chemistry Humans Starch / analysis Taste Viscosity beta-Glucans / analysis

Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
01 Sep 2019
Historique:
pubmed: 14 8 2019
medline: 18 2 2020
entrez: 13 8 2019
Statut: ppublish

Résumé

The consumption of β-glucan-rich barley can contribute to a healthy diet. Sensory properties may be improved by roasting whereby the nutritional value should be preserved. The aim of the present study was to investigate the impact of different roasting conditions (160-200 °C, 20 minutes) on sensory quality, health-related compounds and viscosity in β-glucan-rich barley kernels, thin and thick flakes. Sensory quality was improved by roasting. Acrylamide levels increased due to roasting to maximum values of 322 μg kg

Identifiants

DOI: 10.1039/c9fo01429b PMID: 31403146
pubmed: 31403146
doi: 10.1039/c9fo01429b
doi:

Substances chimiques

Dietary Fiber 0
beta-Glucans 0
Acrylamide 20R035KLCI
Starch 9005-25-8

Types de publication

Comparative Study Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

5436-5445

Auteurs

W Schlörmann (W)

Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. wiebke.schloermann@uni-jena.de and Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany.
ORCID: 0000-0002-8641-5738

S Zetzmann (S)

Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. wiebke.schloermann@uni-jena.de.

B Wiege (B)

Department of Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany.
ORCID: 0000-0002-5938-0744

N U Haase (NU)

Department of Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany.
ORCID: 0000-0002-6290-7500

A Greiling (A)

Thüringer Landesanstalt für Landwirtschaft und Ländlichen Raum, Referat 21, Naumburger Straße 98, 07743 Jena, Germany.

S Lorkowski (S)

Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany and Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Biochemistry and Physiology, Dornburger Straße 25, 07743 Jena, Germany.
ORCID: 0000-0002-9649-840X

C Dawczynski (C)

Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany and Friedrich Schiller University Jena, Institute of Nutritional Sciences, Junior Research Group Nutritional Concepts, Dornburger Straße 29, 07743 Jena, Germany.
ORCID: 0000-0002-4063-6199

M Glei (M)

Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. wiebke.schloermann@uni-jena.de and Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany.
ORCID: 0000-0003-4740-112X

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Impact of different roasting conditions on...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Cuisine (activité) › Impact of different roasting conditions on...
questionsmedicales.fr › Aliments et boissons › Aliments › Fibre alimentaire › Impact of different roasting conditions on...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Hordeum › Impact of different roasting conditions on...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Impact of different roasting conditions on...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Impact of different roasting conditions on...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Impact of different roasting conditions on...
questionsmedicales.fr › Phénomènes chimiques › Viscosité › Impact of different roasting conditions on...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › bêta-Glucanes › Impact of different roasting conditions on...