<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition) as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley). Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.</p></abstract>

The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition) as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley). Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences

Slovak University of Agriculture in Nitra

Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources

M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences

Contemporary Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw...

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Online veröffentlicht: 09. März 2018

Seitenbereich: 81 - 86

Eingereicht: 27. Juli 2017

Akzeptiert: 24. Dez. 2017

DOI: https://doi.org/10.2478/contagri-2018-0012

Schlüsselwörter
enriched pasta, polyphenols, flavonoids, chlorophyll

© 2018 Eva Ivanišová et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Online veröffentlicht: 09. März 2018

Seitenbereich: 81 - 86

Eingereicht: 27. Juli 2017

Akzeptiert: 24. Dez. 2017

DOI: https://doi.org/10.2478/contagri-2018-0012

Schlüsselwörterenriched pasta, polyphenols, flavonoids, chlorophyll

© 2018 Eva Ivanišová et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
enriched pasta, polyphenols, flavonoids, chlorophyll