Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 26, Issue 1-2, Pages 160-168Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2012.02.001
Keywords
Bread; Total antioxidant capacity; Multi-grain; Maillard reaction; Synergism; Antagonism; Food analysis; Food composition
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This study aimed to evaluate the effects of multi-grain (wheat, oat, rye, wheat bran, soy, maize) combinations on Maillard reaction products (MRPs) and total antioxidant capacity (TAC) in breads. Wheat bran-, soy- and maize-containing breads were efficient in suppressing the formation of 5-hydroxymethylfurfural. All multi-grain combinations had higher furosine concentrations as compared to wheat bread. Wheat bran or maize associated breads were free of acrylamide or contained lower amounts of acrylamide. Wheat bran- and soy flour-containing breads enhanced the TAC by at least 50%. Among all the tested binary (10 combinations), ternary (10 combinations), quaternary (5 combinations) and quinary (1 combination) grain mixtures of breads, 15, 35 and 50% showed synergistic, additive and antagonistic interactions with regards to TAC values determined with ABTS assay, respectively. (C) 2012 Elsevier Inc. All rights reserved.
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