Research Article
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Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour

Year 2024, , 138 - 148, 03.04.2024

Sena Aksu Derya Alkan

https://doi.org/10.3153/FH24013

Abstract

The germination process of cereal and legumes has been used to improve their nutritional value. In this study, sorghum, oat, mung bean and barley were germinated for 96 hours. Dry matter, total ash content and phenolic content analyses of germinated samples were performed. Sprouts of germinated grains and legumes were dried and ground into flour. The obtained flour was used in the production of bread (20-40%), cake (5-15%) and rice pudding (10%). In the prepared bread, % baking loss and specific volume were calculated, and sensory analyses of rice pudding, gluten-free cake and bread samples were carried out. All samples' dry matter contents except sorghum decreased by the germination process. Germination caused a slight increase in ash contents of all samples except for barley. The total phenolic contents of mung bean and barley significantly increased during germination. All sprout flours added at 40% reduced the specific volume of the bread. Based on the results, it can be concluded that products with a substitution of sorghum sprout flour were more acceptable in sensorial properties compared to other samples. It can be concluded that it is feasible to produce high nutritional value tasty functional foods with germinated sorghum flour supplementation.

Keywords

Sensory analysis Germination Food enrichment Sprouting Gluten-free foods

References

  • Akın, P.A., Demirkesen, I., Bean, S.R., Aramouni, F., Boyacı, I.H. (2022). Sorghum flour application in bread: Technological challenges and opportunities. Foods, 11, 466. https://doi.org/10.3390/foods11162466
  • Al-Ansi, W., Zhang, Y., Alkawry, T.A.A., Al-Adeeb, A., Mahdi, A.A., Al-Maqtari, Q.A. (2022). Influence of germination on bread-making behaviours, functional and shelf-life properties, and overall quality of highland barley bread. LWT Food Science and Technology, 159, 113200. https://doi.org/10.1016/j.lwt.2022.113200
  • Arouna, N., Gabriele, M., Pucci, L. (2020). The impact of germination on sorghum nutraceutical properties. Foods, 9(9),1218. https://doi.org/10.3390/foods9091218
  • Atudorei, D., Mironeasa, S., Codină, G.G. (2023). Dough rheological behavior and bread quality as affected by addition of soybean flour in a germinated form. Foods, 12(6), 1316. https://doi.org/10.3390/foods12061316
  • Ayoubi, A., Balvardi, M., Akhavan, H.R., Hajimohammadi-Farimani, R. (2022). Fortified cake with pomegranate seed powder as a functional product. Journal of Food Science and Technology, 59(1), 308–316. https://doi.org/10.1007/s13197-021-05016-5
  • Barışık, D., Tavman, Ş. (2018). Glütensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1), 33–41. https://doi.org/10.24323/akademik-gida.415652
  • Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2), 421. https://doi.org/10.3390/nu11020421
  • Cansız, Z. (2018). Peynir Altı Suyunun Pastörizasyonu ve Ekmek Üretiminde Kullanım İmkanlarının Araştırılması (Thesis). Ankara University, Ankara.
  • Cevallos-Casals, B.A., Cisneros-Zevallos, L. (2010). Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119(4), 1485–1490. https://doi.org/10.1016/j.foodchem.2009.09.030
  • Domínguez-Arispuro, D.M., Cuevas-Rodríguez, E.O., Milán-Carrillo, J., León-Lòpez, L., Gutièrrez-Dorado, R., Reyes-Moreno, C. (2018). Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds. Journal of Food Science and Technology, 55(2), 638–647. https://doi.org/10.1007/s13197-017-2973-1
  • Farooqui, A.S., Syed, H.M., Talpade, N.N., Sontakke, M.D., Ghatge, P.U. (2018). Influence of germination on chemical and nutritional properties of barley flour. Journal of Pharmacognosy and Phytochemistry, 7(2), 3855–3858.
  • Fayyaz, N., Mohebbi, M., Milani, E. (2018). Effect of germination on nutrients, mineral, phytic acid and enzyme activity of mung bean. Acta Medica Mediterranea, 34, 597.
  • Gadallah, M.G. (2017). Rheological, organoleptical and quality characteristics of gluten-free rice cakes formulated with sorghum and germinated chickpea flours. Food Science & Nutrition, 8(5), 535–550. https://doi.org/10.4236/fns.2017.85037
  • Gan, R.Y., Wang, M.F., Lui, W.Y., Wu, K., Corke, H. (2016). Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts. International Journal of Food Science, 51(9), 2090–2098. https://doi.org/10.1111/ijfs.13185
  • Hossain, M.T., Hossain, M.M., Sarker, M., Shuvo, A.N., Alam, M.M., Rahman, M.S. (2014). Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484-487. https://doi.org/10.11648/j.ijnfs.20140305.28
  • Ikram, A., Saeed, F., Afzaal, M., Imran, A., Niaz, B., Tufail, T. (2021). Nutritional and end‐use perspectives of sprouted grains: A comprehensive review. Food Science & Nutrition,9(8), 4617–4628. https://doi.org/10.1002/fsn3.2408
  • Islam, M.Z., An, H.G., Kang, S.J., Lee, Y.T. (2021). Physicochemical and bioactive properties of a high β-glucan barley variety ‘Betaone’ affected by germination processing. International Journal of Biological Macromolecules, 177, 129–134. https://doi.org/10.1016/j.ijbiomac.2021.02.053
  • Keregero, M.M., Mtebe, K. (1994). Acceptability of wheat-sorghum composite flour products: An assessment. Plant Foods for Human Nutrition, 46, 305–312. https://doi.org/10.1007/BF01088429
  • Kumari, N., Sindhu, S.C., Rani, V., Kumari, V. (2021). Shelf life evaluation of biscuits and cookies incorporating germinated pumpkin seed flour. International Journal of Current Microbiology and Applied Sciences, 10(01), 1436–1443. https://doi.org/10.20546/ijcmas.2021.1001.170
  • Lotfy, T.M.R., Agamy, N.F., Younes, N.M. (2021). The effect of germination in barely on its chemical composition, nutritional value and rheological properties. Home Economics Research Journal, 37(2), 81–108. https://doi.org/10.21608/jhe.2021.178699
  • Malik, I.O.M., Yousif, S.A., Ali, A.E., Hamadnalla, H.M.Y. (2021). Effect of germination on proximate composition of three grains from Sudan. Journal of Nutrition & Food Sciences, 3(5), 104–109. https://doi.org/10.22259/2637-5362.0501003
  • Miyahira, R.F., Lopes, J.O., Antunes, A. (2021). The use of sprouts to improve the nutritional value of food products: A brief review. Plant Foods for Human Nutrition, 76(2), 143–152. https://doi.org/10.1007/s11130-021-00888-6
  • Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J.B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science & Nutrition,6(8), 2446–2458. https://doi.org/10.1002/fsn3.846
  • Ognean, C.F. (2015). Technological and sensorial effects of sorghum addition at wheat bread. Agriculture and Food, 3(1), 209–217.
  • Paiva, C.L., Netto, D.A.M., Queiroz, V.A.V., Gloria, M.B.A. (2022). Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine. LWTFood Science and Technology, 161, 113367. https://doi.org/10.1016/j.lwt.2022.113367
  • Rani, M., Bandral, J.D., Sood, M., Sharma, S., Gupta, S., Chand, G. (2022). Effect of germination on physico-chemical and antinutritional factors of oats flour. Pharma Innovation,11(6), 1424–1428.
  • Riaz, A., Wahab, S., Hashmi, M.S., Shah, A.S. (2007). The influence of mungbean and mashbean supplementation on the nutritive value of whole wheat flour bread. Sarhad Journal of Agriculture, 23(3), 737.
  • Sibanda, T., Ncube, T., Ngoromani, N. (2015). Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Sciences and Nutrition, 5(4), 176–182.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture,16(3), 144–158. https://doi.org/10.5344/ajev.1965.16.3.144
  • Tarasevičienė, Ž., Danilčenko, H., Jariene, E., Paulauskienė, A., Gajewski, M. (2009). Changes in some chemical components during germination of broccoli seeds. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 173-176.
  • Tizazu, S., Urga, K., Belay, A., Abuye, C., Retta, N. (2011). Effect of germination on mineral bioavailability of sorghum-based complementary foods. African Journal of Food, Agriculture, Nutrition and Development, 11(5), 5083–5095. https://doi.org/10.4314/ajfand.v11i5.70438 Tok, H., Ertas, N. (2021). The effects of germinated seeds on nutritional and technological properties of bread. Journal of the Institute of Science and Technology, 11(2), 1183-1193. https://doi.org/10.21597/jist.820631
  • Warle, B.M., Riar, C.S., Gaikwad, S.S., Mane, V.A. (2015). Effect of germination nutritional quality of soybean (Glycine max). Journal of Environmental Science, Toxicology and Food Technology, 9(4), 12-15.
  • Wongsiri, S., Ohshima, T., Duangmal, K. (2015). Chemical composition, amino acid profile and antioxidant activities of germinated mung beans (Vigna radiata). Journal of Food Processing and Preservation, 39(6), 1956–1964. https://doi.org/10.1111/jfpp.12434
  • Xu, M., Jin, Z., Simsek, S., Hall, C., Rao, J., Chen, B. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chemistry, 295, 579–587. https://doi.org/10.1016/j.foodchem.2019.05.167
  • Zhu, D., Hettiarachchy, N.S., Horax, R., Chen, P. (2005). Isoflavone contents in germinated soybean seeds. Plant Foods for Human Nutrition, 60, 147–151. https://doi.org/10.1007/s11130-005-6931-0

Year 2024, , 138 - 148, 03.04.2024

Sena Aksu Derya Alkan

https://doi.org/10.3153/FH24013

Abstract

References

  • Akın, P.A., Demirkesen, I., Bean, S.R., Aramouni, F., Boyacı, I.H. (2022). Sorghum flour application in bread: Technological challenges and opportunities. Foods, 11, 466. https://doi.org/10.3390/foods11162466
  • Al-Ansi, W., Zhang, Y., Alkawry, T.A.A., Al-Adeeb, A., Mahdi, A.A., Al-Maqtari, Q.A. (2022). Influence of germination on bread-making behaviours, functional and shelf-life properties, and overall quality of highland barley bread. LWT Food Science and Technology, 159, 113200. https://doi.org/10.1016/j.lwt.2022.113200
  • Arouna, N., Gabriele, M., Pucci, L. (2020). The impact of germination on sorghum nutraceutical properties. Foods, 9(9),1218. https://doi.org/10.3390/foods9091218
  • Atudorei, D., Mironeasa, S., Codină, G.G. (2023). Dough rheological behavior and bread quality as affected by addition of soybean flour in a germinated form. Foods, 12(6), 1316. https://doi.org/10.3390/foods12061316
  • Ayoubi, A., Balvardi, M., Akhavan, H.R., Hajimohammadi-Farimani, R. (2022). Fortified cake with pomegranate seed powder as a functional product. Journal of Food Science and Technology, 59(1), 308–316. https://doi.org/10.1007/s13197-021-05016-5
  • Barışık, D., Tavman, Ş. (2018). Glütensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1), 33–41. https://doi.org/10.24323/akademik-gida.415652
  • Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2), 421. https://doi.org/10.3390/nu11020421
  • Cansız, Z. (2018). Peynir Altı Suyunun Pastörizasyonu ve Ekmek Üretiminde Kullanım İmkanlarının Araştırılması (Thesis). Ankara University, Ankara.
  • Cevallos-Casals, B.A., Cisneros-Zevallos, L. (2010). Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119(4), 1485–1490. https://doi.org/10.1016/j.foodchem.2009.09.030
  • Domínguez-Arispuro, D.M., Cuevas-Rodríguez, E.O., Milán-Carrillo, J., León-Lòpez, L., Gutièrrez-Dorado, R., Reyes-Moreno, C. (2018). Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds. Journal of Food Science and Technology, 55(2), 638–647. https://doi.org/10.1007/s13197-017-2973-1
  • Farooqui, A.S., Syed, H.M., Talpade, N.N., Sontakke, M.D., Ghatge, P.U. (2018). Influence of germination on chemical and nutritional properties of barley flour. Journal of Pharmacognosy and Phytochemistry, 7(2), 3855–3858.
  • Fayyaz, N., Mohebbi, M., Milani, E. (2018). Effect of germination on nutrients, mineral, phytic acid and enzyme activity of mung bean. Acta Medica Mediterranea, 34, 597.
  • Gadallah, M.G. (2017). Rheological, organoleptical and quality characteristics of gluten-free rice cakes formulated with sorghum and germinated chickpea flours. Food Science & Nutrition, 8(5), 535–550. https://doi.org/10.4236/fns.2017.85037
  • Gan, R.Y., Wang, M.F., Lui, W.Y., Wu, K., Corke, H. (2016). Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts. International Journal of Food Science, 51(9), 2090–2098. https://doi.org/10.1111/ijfs.13185
  • Hossain, M.T., Hossain, M.M., Sarker, M., Shuvo, A.N., Alam, M.M., Rahman, M.S. (2014). Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484-487. https://doi.org/10.11648/j.ijnfs.20140305.28
  • Ikram, A., Saeed, F., Afzaal, M., Imran, A., Niaz, B., Tufail, T. (2021). Nutritional and end‐use perspectives of sprouted grains: A comprehensive review. Food Science & Nutrition,9(8), 4617–4628. https://doi.org/10.1002/fsn3.2408
  • Islam, M.Z., An, H.G., Kang, S.J., Lee, Y.T. (2021). Physicochemical and bioactive properties of a high β-glucan barley variety ‘Betaone’ affected by germination processing. International Journal of Biological Macromolecules, 177, 129–134. https://doi.org/10.1016/j.ijbiomac.2021.02.053
  • Keregero, M.M., Mtebe, K. (1994). Acceptability of wheat-sorghum composite flour products: An assessment. Plant Foods for Human Nutrition, 46, 305–312. https://doi.org/10.1007/BF01088429
  • Kumari, N., Sindhu, S.C., Rani, V., Kumari, V. (2021). Shelf life evaluation of biscuits and cookies incorporating germinated pumpkin seed flour. International Journal of Current Microbiology and Applied Sciences, 10(01), 1436–1443. https://doi.org/10.20546/ijcmas.2021.1001.170
  • Lotfy, T.M.R., Agamy, N.F., Younes, N.M. (2021). The effect of germination in barely on its chemical composition, nutritional value and rheological properties. Home Economics Research Journal, 37(2), 81–108. https://doi.org/10.21608/jhe.2021.178699
  • Malik, I.O.M., Yousif, S.A., Ali, A.E., Hamadnalla, H.M.Y. (2021). Effect of germination on proximate composition of three grains from Sudan. Journal of Nutrition & Food Sciences, 3(5), 104–109. https://doi.org/10.22259/2637-5362.0501003
  • Miyahira, R.F., Lopes, J.O., Antunes, A. (2021). The use of sprouts to improve the nutritional value of food products: A brief review. Plant Foods for Human Nutrition, 76(2), 143–152. https://doi.org/10.1007/s11130-021-00888-6
  • Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J.B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science & Nutrition,6(8), 2446–2458. https://doi.org/10.1002/fsn3.846
  • Ognean, C.F. (2015). Technological and sensorial effects of sorghum addition at wheat bread. Agriculture and Food, 3(1), 209–217.
  • Paiva, C.L., Netto, D.A.M., Queiroz, V.A.V., Gloria, M.B.A. (2022). Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine. LWTFood Science and Technology, 161, 113367. https://doi.org/10.1016/j.lwt.2022.113367
  • Rani, M., Bandral, J.D., Sood, M., Sharma, S., Gupta, S., Chand, G. (2022). Effect of germination on physico-chemical and antinutritional factors of oats flour. Pharma Innovation,11(6), 1424–1428.
  • Riaz, A., Wahab, S., Hashmi, M.S., Shah, A.S. (2007). The influence of mungbean and mashbean supplementation on the nutritive value of whole wheat flour bread. Sarhad Journal of Agriculture, 23(3), 737.
  • Sibanda, T., Ncube, T., Ngoromani, N. (2015). Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Sciences and Nutrition, 5(4), 176–182.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture,16(3), 144–158. https://doi.org/10.5344/ajev.1965.16.3.144
  • Tarasevičienė, Ž., Danilčenko, H., Jariene, E., Paulauskienė, A., Gajewski, M. (2009). Changes in some chemical components during germination of broccoli seeds. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 173-176.
  • Tizazu, S., Urga, K., Belay, A., Abuye, C., Retta, N. (2011). Effect of germination on mineral bioavailability of sorghum-based complementary foods. African Journal of Food, Agriculture, Nutrition and Development, 11(5), 5083–5095. https://doi.org/10.4314/ajfand.v11i5.70438 Tok, H., Ertas, N. (2021). The effects of germinated seeds on nutritional and technological properties of bread. Journal of the Institute of Science and Technology, 11(2), 1183-1193. https://doi.org/10.21597/jist.820631
  • Warle, B.M., Riar, C.S., Gaikwad, S.S., Mane, V.A. (2015). Effect of germination nutritional quality of soybean (Glycine max). Journal of Environmental Science, Toxicology and Food Technology, 9(4), 12-15.
  • Wongsiri, S., Ohshima, T., Duangmal, K. (2015). Chemical composition, amino acid profile and antioxidant activities of germinated mung beans (Vigna radiata). Journal of Food Processing and Preservation, 39(6), 1956–1964. https://doi.org/10.1111/jfpp.12434
  • Xu, M., Jin, Z., Simsek, S., Hall, C., Rao, J., Chen, B. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chemistry, 295, 579–587. https://doi.org/10.1016/j.foodchem.2019.05.167
  • Zhu, D., Hettiarachchy, N.S., Horax, R., Chen, P. (2005). Isoflavone contents in germinated soybean seeds. Plant Foods for Human Nutrition, 60, 147–151. https://doi.org/10.1007/s11130-005-6931-0
There are 35 citations in total.

Details

Primary Language English
Subjects Food Chemistry and Food Sensory Science
Journal Section Research Articles
Authors

Sena Aksu 0009-0005-5602-1964

Derya Alkan 0000-0003-0608-296X

Early Pub Date March 31, 2024
Publication Date April 3, 2024
Submission Date October 12, 2023
Acceptance Date March 20, 2024
Published in Issue Year 2024

Cite

APA Aksu, S., & Alkan, D. (2024). Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour. Food and Health, 10(2), 138-148. https://doi.org/10.3153/FH24013

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