Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1400-1406

  Gujral, Hardeep Singh ^a   Sharma, Paras ^a   Gill, Balmeet Singh ^a   Kaur, Sumandeep ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Antioxidant properties; Chapatti; Defatting; Kilning; Metal chelating activity; Non enzymatic browning; Oats; Total flavonoid content; Total phenolic content

Indexed keywords

ANTIOXIDANT PROPERTIES; CHAPATTI; DEFATTING; KILNING; METAL CHELATING; NON-ENZYMATIC BROWNING; OATS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

CHEMICAL REACTIONS; PHENOLS;

KILNS;

FLAVONOID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CLINICAL ASSESSMENT TOOL; CONTROLLED STUDY; COOKING; FLOUR; NON ENZYMATIC BROWNING INDEX; OAT; PHYSICAL CHEMISTRY; WHEAT FLOUR;

ANTIOXIDANTS; AVENA SATIVA; BREAD; COOKING; FATS; FLOUR; FOOD HANDLING; TRITICUM;

AVENA; TRITICUM AESTIVUM;

EID: 84873706822     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.115     Document Type: Article

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