DETERMINATION OF PRIMARY METABOLITES IN CEREAL MILLING FRACTIONS

Authors

  • Eva IvaniÅ¡ová
  • Miroslav Ondrejovič
  • Barbara Mickowska
  • Stanislav Å ilhár
  • Tatiana Bojňanská

Keywords:

Cereals, primary metabolites, milling fractions

Abstract

The aim of this study was to determine of primary metabolites (content of starch, total dietary fibre, reducing sugars, proteins and amino acids) in four milling fractions of selected cereals (barley, wheat, oat, spelt, rye, triticale) grew in the year 2009. It was found that flour fractions (break flour and reduction flour) showed the lower content of primary metabolites than bran fractions (fine bran and coarse bran). The aim of this study was also to mention the potential use of bran parts of grain - substances from these parts can be isolated and after treatment, which causes their efficiently usable for human body, they can be used for fortification of wide range of food products.

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Published

2013-10-01

How to Cite

IvaniÅ¡ová, E., Ondrejovič, M., Mickowska, B., Å ilhár, S., & Bojňanská, T. (2013). DETERMINATION OF PRIMARY METABOLITES IN CEREAL MILLING FRACTIONS. Journal of Microbiology, Biotechnology and Food Sciences, 3(2), 113–117. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7052

Issue

Section

Food Sciences

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