Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain

Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain

The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain...

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Bibliographic Details
Main Authors: Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
wheat
puffing
carbohydrates
free and bound phenolics
radical-scavenging activity
volatile compounds
Online Access:https://www.mdpi.com/2076-3417/15/2/559
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