Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain

被引：50

作者：

Heredia-Sandoval, Nina G. ^{[1
]}

del Carmen Granados-Nevarez, Maria ^{[1
]}

Calderon de la Barca, Ana M. ^{[2
]}

Vasquez-Lara, Francisco ^{[1
]}

Malunga, Lovemore N. ^{[3
]}

Apea-Bah, Franklin B. ^{[3
]}

Beta, Trust ^{[3
]}

Islas-Rubio, Alma R. ^{[1
]}

机构：

[1] Ctr Invest Alimentac & Desarrollo AC, Coordinac Tecnol Alimentos Origen Vegetal, Av Gustavo Enrique Astiazaran Rosas, Hermosillo 83304, Sonora, Mexico

[2] Ctr Invest Alimentac & Desarrollo AC, Coordinac Nutr, Av Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico

[3] Univ Manitoba, Dept Food & Human Nutr Sci, 250 Ellis Bldg, Winnipeg, MB R3T 2N2, Canada

来源：

PLANT FOODS FOR HUMAN NUTRITION | 2020年 / 75卷 / 01期

关键词：

Antioxidant capacity; Brewers' spent grain; Cookies; Glycemic index; Phenolic acids; DIETARY FIBER CONTENT; RESISTANT STARCH; IN-VITRO; WHEAT; CEREAL; FLOUR; ARABINOXYLANS; EXTRACTS; QUALITY;

D O I：

10.1007/s11130-019-00783-1

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.

引用

页码：41 / 47

页数：7

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