Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding

2014 ◽  
Vol 4 (2) ◽  
pp. 170-175 ◽  
Author(s):  
Bin Du ◽  
Fengmei Zhu ◽  
Baojun Xu
Keyword(s):  
Antioxidant Properties ◽  
Dietary Fibers ◽  
Barley Flour ◽  
Ultrafine Grinding

Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

2010 ◽  
Vol 43 (4) ◽  
pp. 943-948 ◽  
Author(s):  
KeXue Zhu ◽  
Sheng Huang ◽  
Wei Peng ◽  
HaiFeng Qian ◽  
HuiMing Zhou
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Antioxidant Properties ◽  
Ultrafine Grinding

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

LWT ◽  
2014 ◽  
Vol 55 (1) ◽  
pp. 301-307 ◽  
Author(s):  
Paras Sharma ◽  
Hardeep Singh Gujral
Keyword(s):  
Antioxidant Properties ◽  
Barley Flour ◽  
Flour Blends

scholarly journals Determination of chemical composition, antibacterial and antioxidant properties of products obtained from carob and honey locust

2018 ◽  
Vol 44 (3) ◽  
pp. 316-322 ◽  
Author(s):  
Hafize Fidan ◽  
Dasha Mihaylova ◽  
Nadezhda Petkova ◽  
Tana Sapoundzhieva ◽  
Anton Slavov ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dietary Fibers ◽  
Gleditsia Triacanthos ◽  
Honey Locust ◽  
Gallic Acid Equivalent

Abstract Objective The objective of this study was to characterize flours and syrups, obtained from pods of carob (Ceratonia siliqua L.) and honey locust (Gleditsia triacanthos). Method Flours and syrups, produced by carob and honey locust were analyzed for moisture, ash, protein content, dietary fibers, minerals composition, total phenolic content, as well as antibacterial and antioxidant activity. Results and discussion Carob flour contained high amounts of protein (22.56%) and dietary fibres (28.17%), respectively. Dietary fibers in honey locust flour (33.12%) were higher than that of carob flour (28.17%). The total phenolic content of carob flour (4.53±0.08) was lower than this of honey locust (25.31±0.06) (mg gallic acid equivalent [GAE]/g dry weight). Gleditsia triacanthos flour showed higher antioxidant potential – from 127.52±2.43 to 540.28±2.47 μM TE/g dw. Carob syrup in an amount of 0.15 cm3 demonstrated pronounced antibacterial activity against Listeria monocytogenes, Escherichia coli, Salmonella enterica and Staphylococcus aureus, respectively. Conclusion The current study demonstrated that flour and syrup, obtained from carob (C. siliqua L.) and honey locust (G. triacanthos) pods presented products rich of protein and dietary fiber (both above 20%), good sources of antioxidants, especially poliphenolic compounds and minerals (Mg, Fe and Zn).

Antioxidant properties and sensory profiles of breads containing barley flour

2008 ◽  
Vol 110 (2) ◽  
pp. 414-421 ◽  
Author(s):  
A.K. Holtekjølen ◽  
A.B. Bævre ◽  
M. Rødbotten ◽  
H. Berg ◽  
S.H. Knutsen
Keyword(s):  
Antioxidant Properties ◽  
Barley Flour ◽  
Sensory Profiles
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