Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

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• 作者：Pamella Cristine Anunciaç ; ã ; o^a ; ^{nutripamella@gmail.com} ; Leandro de Morais Cardoso^b ; Jaqueline Vieira Piovesana Gomes^a ; Ceres Mattos Della Lucia^a ; Carlos Wanderlei Piler Carvalho^c ; Melicia Cintia Galdeano^c ; Val&eacute ; ria Aparecida Vieira Queiroz^d ; Rita de Cá ; ssia Gonç ; alves Alfenas^a ; H&eacute ; rcia Stampini Duarte Martino^a ; Helena Maria Pinheiro-Sant'Ana^a
• 关键词：Luteolinidin (PubChem CID ; 441701) ; 5-Methoxy-luteolinidin (PubChem CID ; not available) ; Apigeninidin (PubChem CID ; 159360) ; 7-Methoxy-apigeninidin (PubChem CID ; not available) ; α-Tocopherol (PubChem CID ; 14985) ; β-Tocopherol (PubChem CID ; 6857447) ; γ-Tocopherol (PubChem CID ; 92729) ; α-Tocotrienol (PubChem CID ; 5282347) ; β-Tocotrienol (PubChem CID ; 5282348) ; γ-Tocotrienol (PubChem CID ; 5282349)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：984-989
• 全文大小：894 K
• 卷排序：221

文摘

Sorghum breakfast cereal was better accepted than wheat breakfast cereal. Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents. Whole-grain sorghum breakfast cereal presented high antioxidant activity. Whole-grain wheat breakfast cereal had higher vitamin E content than sorghum.