Enrichment of antioxidant capacity and vitamin E in pita made from barley

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dc.contributor.authorDo, T.
dc.contributor.authorMuhlhausler, B.
dc.contributor.authorBox, A.
dc.contributor.authorAble, A.
dc.date.issued2016
dc.description.abstractThis 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.
dc.description.statementofresponsibilityThi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able
dc.identifier.citationJournal of Food Science, 2016; 81(3):H777-H785
dc.identifier.doi10.1111/1750-3841.13218
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.orcidMuhlhausler, B. [0000-0002-9021-6790]
dc.identifier.orcidAble, A. [0000-0003-1135-6515]
dc.identifier.urihttp://hdl.handle.net/2440/99436
dc.language.isoen
dc.publisherWiley-Blackwell
dc.rights© 2016 Institute of Food Technologists®
dc.source.urihttps://doi.org/10.1111/1750-3841.13218
dc.subjectAntioxidant capacity
dc.subjectbarley
dc.subjectpearling
dc.subjectpita bread
dc.subjectvitamin E
dc.titleEnrichment of antioxidant capacity and vitamin E in pita made from barley
dc.typeJournal article
pubs.publication-statusPublished

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