Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
Braz. arch. biol. technol
;
64: e21200149, 2021. tab, graf
Article
in English
| LILACS
| ID: biblio-1285552
ABSTRACT
HIGHLIGHTS Yoghurts were supplemented with milky and dough stage wheat grain flours. Total antioxidant capacity was improved by wheat grain flour supplementation. Milky stage wheat provided higher fructan content than that of dough stage wheat. Fermentation reduced phytic acid levels in yoghurts containing wheat grain flours.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Triticum
/
Yogurt
/
Fructans
/
Antioxidants
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2021
Type:
Article
Affiliation country:
Turkey
Institution/Affiliation country:
University of Selcuk/TR
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