title: Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli.
abstract: The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were sensorially comparable to commercial products.
authors.affiliation: Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic. Electronic address: sumczynski@ft.utb.cz.
authors.forename: Daniela
authors.initials: D
authors.lastname: Sumczynski
authors.affiliation: Tomas Bata University in Zlín, Department of Food Technology, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic.
authors.forename: Zuzana
authors.initials: Z
authors.lastname: Bubelova
authors.affiliation: Hochschule für Wirtschaft und Umwelt in Nürtingen, Neckarsteige 6-10, 726 22 Nürtingen, Germany; Bäckerhaus Veit, Weidachstrase 8, 726 58 Bempflingen, Germany.
authors.forename: Jan
authors.initials: J
authors.lastname: Sneyd
authors.affiliation: Bäckerhaus Veit, Weidachstrase 8, 726 58 Bempflingen, Germany.
authors.forename: Susanne
authors.initials: S
authors.lastname: Erb-Weber
authors.affiliation: Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic.
authors.forename: Jiri
authors.initials: J
authors.lastname: Mlcek
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D004043:Dietary Fiber / Q000032:analysis*; D004063:Digestion; D002523:Edible Grain / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D010636:Phenols
keywords: Antioxidant activity; Crude fibre; Digestibility; Muesli; Non-traditional wheat flakes; Sensory evaluation; Total flavonoid content; Total phenolic content