The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars

THE EFFICIENCY of the roasting process at various temperature, 160 and 200°C for 30 min. on theantioxidantactivity for some Egyptian grains(wheat, barley and triticale) was investigated. Total flavonoid contents (TFC) and total phenol contents (TPC) for the selected three samples were determined.Antioxidant activities were tested using DPPH radical scavenging activity (RSA). In addition, the tested roasted grains were used to produce cereal bars and the evaluation of their sensory properties was done. The roasting grains process resulted in significant increases in phenolic contents. The total flavonoid concentrations of the three roasted grain extracts at 160°C were higher than the raw grain.Data also indicated that the roasted grains resulted in a higher antioxidant activity than the untreated.Furthermore, the result of sensory evaluation of producing cereal bars revealed that barley and wheat bars were more acceptable than triticale bar.