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
Artículo
en Inglés
| 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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Triticum
/
Yogur
/
Fructanos
/
Antioxidantes
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2021
Tipo del documento:
Artículo
País de afiliación:
Turquía
Institución/País de afiliación:
University of Selcuk/TR
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