Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2023-11-07 DOI:10.1002/cche.10736

Nurel Arslan Unal, Berrin Ozkaya

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引用次数: 0

Abstract

Background

The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.

Findings

Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer Triticum turgidum ssp. dicoccum) had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.

Conclusions

Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.

Significance and Novelty

The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.

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富含古老小麦全麦面粉的饼干的营养和物理特性

背景本研究的目的是确定使用七种不同的古代全麦面粉（黑麦、埃默尔麦、斯佩尔特小麦、老麦和陆地小麦）配比 0%、25%、50%、75% 和 100%，饼干营养成分和生物活性化合物的增加情况。虽然古代谷物的技术特性较差，但使用精制面粉改善流变性能可能有助于生产新型功能食品。研究结果通过提高全麦面粉的比例，饼干的物理、功能和营养特性都得到了显著改善。含 100% Köse（老麦）的饼干具有更高的断裂强度，而含 100% Kavlıca（Emmer Triticum turgidum ssp. dicoccum）的饼干断裂强度最低。在所有基因型中，100% Kavlıca饼干的不溶性膳食纤维和总膳食纤维、总酚类物质、抗氧化活性、钙、钾和锌含量最高，而植酸含量最低。结论陆地栽培品种和老栽培品种是宝贵的原材料，因其独特的品质和产品而越来越受欢迎。意义和新颖性使用富含古老全麦面粉的饼干可能是一种新颖的谷物类产品，除了适合生产全谷物食品外，还对健康有益。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.