Autors: Nakov, G. T., Ivanova, N. V., Brandolini A., Dimov I., Stamatovska V.
Title: The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies
Keywords: To assesstheeffect ofenrichingwheatcookieswitheinkornonpasti

Abstract: To assesstheeffect ofenrichingwheatcookieswitheinkornonpastingproperties,physico-chemicalchar- acteristics, bioactivecomponentsand in vitro starch digestion, five typesofcookieswithdifferent wholemeal einkorn flour content(0%,30%,50%,70%and100%)wereprepared.Thecookieswitheinkornhadlarger diameter andwerethinnerthanthosewithonlybreadwheat flour. Theamountofash,protein,totalpoly- phenols, antioxidantactivity,totalcarotenoids,and β-glucans increased,whilemoistureandpHdecreasedin einkorn-enriched cookies.The in vitro tests showedthatstarchdigestionof100%einkorncookieswassimilarto 100% breadwheatuntil120min,butwaslowerat180min.Theseresultsdemonstratethateinkorn-enriched cookies havebetterphysico-chemicalandnutritionalcharacteristicsthanplainbreadwheatcookies.Their diffusion couldprovidetheconsumersanovelcereal-basedproductwithhealthpromotingcharacteristics.

References

    Issue

    Journal of Cereal Science, vol. 83, pp. 116-122, 2018, United States, Elsevier, ISBN ISSN 0733-5210

    Вид: статия в списание, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Scopus