Table 3.
Total phenolic content (TPC), antioxidant activity (AOA) and total flavonoids content (TFC) of wheat flour (WF) and wheat-barley (WB) flour blends and rusks
| Blends | TPC (µg GAE/g) | AOA (%) | TFC (µg CE/g) | |||
|---|---|---|---|---|---|---|
| Flour blends rusk | Flour blends rusk | Flour blends rusk | ||||
| WF | 885a ± 21 | 275a↓68.9 ± 56 | 11.8a ± 0.12 | 5.6a↓52.5 ± 0.10 | 112a ± 0.10 | 71.8c↓35.8 ± 1.45 |
| BF-10% + WF-90% | 1004b ± 32 | 434b↓56.7 ± 42 | 15b ± 0.16 | 7.3b↓51.3 ± 0.16 | 141b ± 0.19 | 94.8f↓32.7 ± 1.21 |
| BF-20% + WF-80% | 1371c ± 18 | 548c↓60 ± 15 | 18c ± 0.23 | 10.1c↓43.8 ± 0.35 | 169c ± 1.23 | 87.3e↓48.3 ± 1.17 |
| BF-30% + WF-70% | 1506d ± 28 | 623d↓58.6 ± 18 | 21d ± 0.14 | 12.5e↓40.4 ± 0.46 | 211d ± 2.21 | 125.5d↓40.5 ± 0.98 |
| BF-40% + WF-60% | 1771e ± 34 | 684e↓61.3 ± 20 | 27e ± 0.32 | 11.9d↓55.9 ± 0.78 | 252e ± 1.32 | 151.6b↓40 ± 0.77 |
| BF-50% + WF-50% | 2090f ± 21 | 764f↓63.4 ± 16 | 31f ± 0.17 | 12.7e↓59 ± 0.09 | 319f ± 1.14 | 182.2a↓42.9 ± 1.46 |
Values are an average of triplicate observations; (Mean ± SD). Values followed by a similar superscript in a column do not differ significantly (p < 0.05). Subscripts denote the percentage decrease (↓) from control samples for corresponding properties