Effect of processing on cereal folates

Boz H.

Journal of Cereal Science, cilt.99, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jcs.2021.103202
  • Dergi Adı: Journal of Cereal Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Folate, Germination, Fermentation, Baking, Storage, LACTIC-ACID BACTERIA, DIETARY FIBER COMPONENTS, FOLIC-ACID, BIOACTIVE COMPOUNDS, WHEAT, STABILITY, RYE, COOKING, GRAIN, FOOD
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdWhole grain cereals and cereal products containing whole grain are good sources of folate. Folates are among the most unstable vitamins and are essential for the normal functions of the human body. Storage and processing can greatly affect the folate content in the final product. On the contrary, folate content of bakery products can be increased significantly during dough fermentation. Germination can also be used to increase the folate content of bakery products. The outer layers of the grain are richer in terms of folate as in many other nutritional components. Considering the folate content, it can be said that foods containing whole grains are more suitable for nutrition.