Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/99436
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Type: Journal article
Title: Enrichment of antioxidant capacity and vitamin E in pita made from barley
Author: Do, T.
Muhlhausler, B.
Box, A.
Able, A.
Citation: Journal of Food Science, 2016; 81(3):H777-H785
Publisher: Wiley-Blackwell
Issue Date: 2016
ISSN: 0022-1147
1750-3841
Statement of
Responsibility: 
Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able
Abstract: This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrington) or hulless (Finniss) barley genotypes, previously shown to have high antioxidant and vitamin E levels at harvest. Pita breads were made from either 100% baker's flour (control) or 50% malt flour, whole-grain flour, or flour from barley grains pearled at 10%, 15%, and 20% grain weight. Antioxidant capacity and vitamin E content of flours and pitas were determined by their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and high performance liquid chromatography, respectively. The physical and sensory properties of the pitas were also assessed. All pitas made from either whole grain or pearled barley flour had a higher antioxidant capacity and most also had higher vitamin E content than standard pita. The antioxidant and vitamin E levels were reduced in pearled compared to whole grains, however the extent of that reduction varied among genotypes. The greatest antioxidant and vitamin E levels were found in pita made from malt flour or Finniss whole grain flour. Furthermore, sensory analysis suggested these pitas were acceptable to consumers and retained similar physical and sensory properties to those in the control pita.
Keywords: Antioxidant capacity; barley; pearling; pita bread; vitamin E
Rights: © 2016 Institute of Food Technologists®
RMID: 0030041960
DOI: 10.1111/1750-3841.13218
Appears in Collections:Agriculture, Food and Wine publications

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