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

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 th...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2020-03, Vol.75 (1), p.41-47
Hauptverfasser:	Heredia-Sandoval, Nina G., Granados-Nevárez, María del Carmen, Calderón de la Barca, Ana M., Vásquez-Lara, Francisco, Malunga, Lovemore N., Apea-Bah, Franklin B., Beta, Trust, Islas-Rubio, Alma R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Arabinoxylans Bioactive compounds Biological activity Brewing Chemistry Chemistry and Materials Science Chemistry/Food Science Cookies Dough Ecology Edible Grain Flour Food Science Glycemic Index Grain Nutrition Nutritive Value Original Paper Phenolic acids Phenols Plant Physiology Protein composition Proteins Rheological properties Rheology Starch Wheat Young adults
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