High nutritional value instant flakes produced from various cereal grains
The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Phy...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-04-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/415 |
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| author | W. K. Galal R. S. Abd El-Salam A. M. Marie |
| author_facet | W. K. Galal R. S. Abd El-Salam A. M. Marie |
| author_sort | W. K. Galal |
| collection | DOAJ |
| description | The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples. |
| format | Article |
| id | doaj-art-d9c0ad30fa674074a103a22ec1d525f2 |
| institution | Kabale University |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2024-04-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-d9c0ad30fa674074a103a22ec1d525f22025-08-20T03:57:48ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722024-04-0171849010.21323/2618-9771-2024-7-1-84-90237High nutritional value instant flakes produced from various cereal grainsW. K. Galal0R. S. Abd El-Salam1A. M. Marie2Crops Technology Research Department, Food Technology Research Institute, Agricultural Research CenterCrops Technology Research Department, Food Technology Research Institute, Agricultural Research CenterCrops Technology Research Department, Food Technology Research Institute, Agricultural Research CenterThe current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples.https://www.fsjour.com/jour/article/view/415whole grainscereal flakessensory evaluationphysicochemical characteristicsfunctional properties |
| spellingShingle | W. K. Galal R. S. Abd El-Salam A. M. Marie High nutritional value instant flakes produced from various cereal grains Пищевые системы whole grains cereal flakes sensory evaluation physicochemical characteristics functional properties |
| title | High nutritional value instant flakes produced from various cereal grains |
| title_full | High nutritional value instant flakes produced from various cereal grains |
| title_fullStr | High nutritional value instant flakes produced from various cereal grains |
| title_full_unstemmed | High nutritional value instant flakes produced from various cereal grains |
| title_short | High nutritional value instant flakes produced from various cereal grains |
| title_sort | high nutritional value instant flakes produced from various cereal grains |
| topic | whole grains cereal flakes sensory evaluation physicochemical characteristics functional properties |
| url | https://www.fsjour.com/jour/article/view/415 |
| work_keys_str_mv | AT wkgalal highnutritionalvalueinstantflakesproducedfromvariouscerealgrains AT rsabdelsalam highnutritionalvalueinstantflakesproducedfromvariouscerealgrains AT ammarie highnutritionalvalueinstantflakesproducedfromvariouscerealgrains |