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dc.contributor.authorMartínez Subirà, Mariona
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorPuig, Eva
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorRomagosa Clariana, Ignacio
dc.contributor.authorMoralejo Vidal, Mª Angeles
dc.date.accessioned2021-09-08T12:00:56Z
dc.date.available2021-09-08T12:00:56Z
dc.date.issued2020
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/71827
dc.description.abstractBarley (Hordeum vulgare L.) stands out for its high content on bioactive compounds although it is not frequently found in human food. In this study, a purple hulless barley genotype was used to explore its food potential. β-glucans, arabinoxylans, anthocyanins and other phenolic components were determined in biscuits containing different proportions of whole barley flour and pearling fractions and compared to biscuits prepared with 100% refined (control) and 100% whole wheat flour. Barley biscuits were richer in bioactive compounds, showed higher in-vitro antioxidant capacity and lower estimated glycemic index with slight changes in physical properties. Baking did not affect β-glucans and arabinoxylans while it increased most of the phenolic compounds and antioxidant capacity. Barley anthocyanins were thermally unstable and exhibited high degradation rates but were partially stabilized by tartaric acid. Biscuits baked with 100% flour from purple barley grains fulfill the health claim of “high in fiber”. A single biscuit provides more than 0.75g of β-glucans. Thus, one serving of four biscuits satisfies the 3g of β-glucans per day target to display the label of “reduces blood cholesterol and risk of heart disease”.ca_ES
dc.description.sponsorshipThis work was funded by project AGL 2015-69435-C3-1 from the Spanish Ministry of Economy and Competitiveness. Mariona Martínez-Subirà was supported by a pre-doctoral fellowship (BES-2016-078,654/AGL 2015-69435-C3-1).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMINECO/PN2013-2016/AGL2015-69435-C3-1ca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.ijfoodmicro.2020.108887ca_ES
dc.relation.ispartofLWT - Food Science And Technology, 2020, vol. 131, p. 109582ca_ES
dc.relation.isreferencedbyhttp://hdl.handle.net/10459.1/71415
dc.rightscc-by-nc-nd (c) Elsevier, 2020ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectColored barleyca_ES
dc.subjectDietary fiberca_ES
dc.subjectAntioxidantsca_ES
dc.subjectHealthy biscuitsca_ES
dc.titlePurple, high β-glucan, hulless barley as valuable ingredient for functional foodca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec030563
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109582


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cc-by-nc-nd (c) Elsevier, 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2020