Naslov
The influence of extrusion parameters on total phenols and ferulic acid of wheat and hulless barley flour

Autori
Horvat, Daniela ; Kovačević Babić, Marija ; Šimić, Gordana ; Jozinović, Antun ; Lalić, Alojzije ; Drezner, Georg ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress Flour – Bread ’19/ 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19 Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 33-33

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion ; wheat ; hulless barley ; total phenols ; ferulic acid

Sažetak
Ferulic acid is the most abundant phenolic acid in cereals (70-90% of total phenolic compounds). The outer layers of grain have been shown to contain much higher levels of ferulic acid than endosperm. The aim of this study was to determine the effect of the extrusion process with different temperature in teh die section (90, 100 and 110 °C), and the moisture content (25, 30 and 35%) on total phenols and ferulic acid on wheat and hulless barley flour (56.21 µg/gDW), while the total phenolic content was more similar in both flours (752 and 779 µg GAE/ gDW, respectively). In extruded wheat flours a slight decrease of ferulic acid was noticed compared to the non-extruded flour. On the other hand, in hulless barley flours ferulic acid content was significantly increased after the extrusion process. The extrusion had a negative effect on the total phenolic content and this negative effect was the lowest in the extruded samples with the moisture content of 25%, both of wheat and barley flours (426 and 449 µg GAE/ gDW, respectively).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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