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
Artigo
em Inglês
| 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:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Triticum
/
Iogurte
/
Frutanos
/
Antioxidantes
Idioma:
Inglês
Revista:
Braz. arch. biol. technol
Assunto da revista:
Biologia
Ano de publicação:
2021
Tipo de documento:
Artigo
País de afiliação:
Turquia
Instituição/País de afiliação:
University of Selcuk/TR
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