Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product
Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical para...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
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University of Zagreb, Faculty of Agriculture
2019-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773417__ffect_of_the_process_of_flaking_of_einkorn_(_riticum_monococcum_L_)_on_some_basic_chemical_properties_and_biologically_ac_en.pdf |
| _version_ | 1811327907594764288 |
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| author | Ivan Dimov Gjore Nakov Nastia Ivanova Viktorija Stamatovska |
| author_facet | Ivan Dimov Gjore Nakov Nastia Ivanova Viktorija Stamatovska |
| author_sort | Ivan Dimov |
| collection | DOAJ |
| description | Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were determined according to ISO standard methods. Protein content was determined by the method of Lowry. The following biologically active compounds were also determined: total polyphenols, antioxidant activity (% DPPH) and total carotenoids. The analyses carried out showed that the flaking has certain effect, although to small extent, on the values of the properties of the flaked einkorn studied. The moisture content and the total amount of carotenoids were found to decrease while the amounts of fats, proteins and total polyphenols increased. The results obtained from the analyses of the flaked product were compared to these of wholegrain einkorn flour and it was found that the differences were considered to be immaterial although some of them were statistically significant. It was found also that the process of flaking does not affect the amount of mineral substances and the antioxidant activity of the flaked einkorn compared to einkorn flour. |
| first_indexed | 2024-04-13T15:16:16Z |
| format | Article |
| id | doaj.art-e93edbf5a8a945e8b75c7ae3ac8131e1 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-13T15:16:16Z |
| publishDate | 2019-12-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-e93edbf5a8a945e8b75c7ae3ac8131e12022-12-22T02:41:52ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492019-12-012041210121510.5513/JCEA01/20.4.2390Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked productIvan DimovGjore NakovNastia IvanovaViktorija StamatovskaNowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were determined according to ISO standard methods. Protein content was determined by the method of Lowry. The following biologically active compounds were also determined: total polyphenols, antioxidant activity (% DPPH) and total carotenoids. The analyses carried out showed that the flaking has certain effect, although to small extent, on the values of the properties of the flaked einkorn studied. The moisture content and the total amount of carotenoids were found to decrease while the amounts of fats, proteins and total polyphenols increased. The results obtained from the analyses of the flaked product were compared to these of wholegrain einkorn flour and it was found that the differences were considered to be immaterial although some of them were statistically significant. It was found also that the process of flaking does not affect the amount of mineral substances and the antioxidant activity of the flaked einkorn compared to einkorn flour.https://jcea.agr.hr/articles/773417__ffect_of_the_process_of_flaking_of_einkorn_(_riticum_monococcum_L_)_on_some_basic_chemical_properties_and_biologically_ac_en.pdfflakingeinkornpolyphenolscarotenoidsflour |
| spellingShingle | Ivan Dimov Gjore Nakov Nastia Ivanova Viktorija Stamatovska Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product Journal of Central European Agriculture flaking einkorn polyphenols carotenoids flour |
| title | Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product |
| title_full | Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product |
| title_fullStr | Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product |
| title_full_unstemmed | Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product |
| title_short | Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product |
| title_sort | еffect of the process of flaking of einkorn тriticum monococcum l on some basic chemical properties and biologically active compounds in the flaked product |
| topic | flaking einkorn polyphenols carotenoids flour |
| url | https://jcea.agr.hr/articles/773417__ffect_of_the_process_of_flaking_of_einkorn_(_riticum_monococcum_L_)_on_some_basic_chemical_properties_and_biologically_ac_en.pdf |
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