DETERMINATION OF PRIMARY METABOLITES IN CEREAL MILLING FRACTIONS
Keywords:
Cereals, primary metabolites, milling fractionsAbstract
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.Downloads
Download data is not yet available.
Downloads
Published
2013-10-01
How to Cite
IvaniÅ¡ová, E., OndrejoviÄ, 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
License
Copyright (c) 2013 Eva IvaniÅ¡ová, Miroslav OndrejoviÄ, Barbara Mickowska, Stanislav Å ilhár, Tatiana Bojňanská
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
