Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties

Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties

This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, <i>β</i>-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profi...

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Bibliographic Details
Main Authors: Eva Ivanišová, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, Przemysław Łukasz Kowalczewski
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Applied Sciences
Subjects:
bakery products
cereals
health benefits
mineral composition
anthocyanins
Online Access:https://www.mdpi.com/2076-3417/13/7/4485

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https://www.mdpi.com/2076-3417/13/7/4485

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