Abstract：
:Oats were subjected to treatments like defatting, hydrothermal cooking and kilning, milled into flour and then the control and treated flours were incorporated into wheat flour at 25% and 50% levels and chapatti making behaviour and antioxidant properties were studied. The treatments significantly affected the antioxidant properties of oats. Incorporating oat flours to wheat increased total phenolic content but lowered the antioxidant activity however both were decreased significantly upon baking. The reducing power of the oat blended flour was higher than the wheat flours and ranged from 8.0 to 15.5 μmol AAE/g and was further increased upon baking. The metal chelating activity of flour blends varied from 62.0% to 73.8% and further increased upon baking. After baking the total flavonoid content was lowered and ranged from 308 to 389 μg CE/g. The non-enzymatic browning index significantly increased up to 27.6% upon baking.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gujral HS,Sharma P,Gill BS,Kaur Sdoi
10.1016/j.foodchem.2012.09.115subject
Has Abstractpub_date
2013-06-01 00:00:00pages
1400-6issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01576-2journal_volume
138pub_type
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