engleski

CHEMICAL COMPOSITION OF CEREAL WHOLEGRAIN MEALS AND FLOURS

The large portion of everyday consuming foods has in its base products made from different cereals. Cereal grains can be processed into various baked products, pasta, noodles, pies, biscuits, cookies and breakfast cereals. For well-balanced diet cereals and pseudo-cereals offer many desirable nutritive ingredients like proteins, dietary fibres and oligosaccharides, vitamins and minerals. Other phytochemical components include phenolic acids, flavonoids, phytic acid, tocopherols and tocotrienols, which provide health benefits due to its antioxidant activity. In this study we evaluated milling products of different cereals for their chemical composition, β-glucans, total phenolic content and antioxidant activity, as determined by the DPPH radical scavenging method. The results showed considerable differences in chemical composition between analyzed grain meals. Pseudo-cereal buckwheat and hull-less barley accumulated the highest amounts of protein (17.55% and 14.29%, respectively), and lowest protein content was measured in rye flour (6.16%). In addition, the wholegrain flour of buckwheat contained the highest total phenolic content (2.45 mgGAE/g d.w.) and DPPH radical scavenging activity (89.07% inhibition) when compared to other cereal grains. Among analyzed wholegrain and flour samples the highest content of β-glucans was found in hull-less barley (5.54%) and lowest in buckwheat and corn flour (0.12% and 0.15%, respectively).

cereal, pseudo-cereal, grains, protein, total phenolic content

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