DETERMINATION OF PRIMARY METABOLITES IN CEREAL MILLING FRACTIONS
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October – November, 2013, vol. 3, no. 2
Eva Ivanišová, Miroslav Ondrejovič, Barbara Mickowska, Stanislav Šilhár, Tatiana Bojňanská
Food Sciences of Food Sciences
The aim of this study was to determine of primary metabolites (content of starch, total dietary fibre, reducing sugars, proteins and amino acids) in four milling fractions of selected cereals (barley, wheat, oat, spelt, rye, triticale) grew in the year 2009. It was found that flour fractions (break flour and reduction flour) showed the lower content of primary metabolites than bran fractions (fine bran and coarse bran). The aim of this study was also to mention the potential use of bran parts of grain - substances from these parts can be isolated and after treatment, which causes their efficiently usable for human body, they can be used for fortification of wide range of food products.
Cereals, primary metabolites, milling fractions
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