Abstract
In this study, wheat, rye and green lentil seeds were germinated at different germination period (1, 3 and 5 days), dried and ground into flour. Germinated seed flours were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in bread making; it was carried out in order to increase nutritional and functional properties of bread. As the germination period increased, L* values of germinated seed flour decreased, a*, b* and chroma values increased. The highest protein value was observed in germinated green lentils. Increase germination time resulted in increase in the ash content and minerals (calcium, magnesium and iron) and decrease in phytic acid. Increase in the level of supplementation of germinated flour in bread making, decrease in L* and hue angle values, increase in a*, b* and saturation index values were observed. Soft bread crumb were observed at the 3rd day hardness with using 15% germinated seed flour. The highest phytic acid value among the bread samples was observed with control bread samples. Using all germinated flours in formulation led to a higher total phenolic content than control sample. Among the bread samples, the highest calcium, magnesium and phosphorus values of bread samples were obtained with germinated rye flour addition. The highest iron and potassium values were observed with green lentil flour addition. The 5% substitution rate was defined as an acceptable value in terms of bread volume and specific volume values.
Supporting Institution
Necmettin Erbakan University Research Foundation
Project Number
Project number 61319017
Thanks
This study was supported by the Necmettin Erbakan University Research Foundation (Project number: 161319017).
References
- AACC, 1990. Approved methods of the American Association of Cereal Chemists, 8th edn. AACC International, St. Paul.
- Ashton WM, Williams PC, 1958. The phosphorus compounds of oats. I.- the content of phytate phosphorus. Journal of the Science of Food and Agriculture, 9 (8): 505-511.
- Beta T, Nam S, Dexter JE, Sapirstein HD, 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4): 390-393.
- Bewley JD, Black M, 1994. Seeds: Physiology of Development and Germination. In Seeds: Germination, Structure, and Composition, Plenum Press, pp. 1-2. New York.
- Ertaş N, 2015. Technological and Chemical Characteristics of Breads Made With Lupin Sprouts. Quality Assurance and Safety of Crops & Foods, 7 (3): 313-319.
- Frias J, Miranda ML, Doblado R, Vidal-Valverde C, 2005. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chemistry, 92 (2): 211-220.
- Frolich W, Wahlgren M, Drakenberg T, 1988. Studies on phytase activity in oats and wheat using p-nmr spectroscopy. Journal of Cereal Science, 8 (1): 47-53.
- Ghavidel RA, Prakash J, 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Science and Technology, 40 (7): 1292-1299.
- Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA, 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16 (1-3): 12-30.
- Gupta AK, Singh J, Kaur N, Singh R, 1993. Effect of polyethylene glycol induced–water stress on germination and reserve carbohydrate metabolism in chickpea cultivars differing in tolerance to water deficit. Plant Physiology and Biochemistry, 31 (3): 369-378.
- Haug W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture, 34 (12): 1423-1426.
- Herken EN, İbanoğlu Ş, Öner MD, Bilgiçli N, Güzel S, 2007. Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour. Journal of Food Engineering, 78 (1): 366-372.
- Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutz H, Heinonen SM, Lampi AM, Pihlava, JM, Poutanen K, 2007. Fermentation-induced changes in the nutrition value of native or germinated rye. Journal of Cereal Science, 46 (3): 348-355.
- Kayahara H, Tsukahara K, Tatai T, 2000. Flavor, health and nutritional quality of pre-germinated brown rice. In 10th International Flavor Conference, Greece, July 1-7, 2000, pp: 546-551.
- Kim HY, Hwang IG, Kim TM, Wood SK, Park DS, Kim JH, Kim DJ, Lee J, Lee YR, Jeong HS, 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 134 (1): 288-293.
- Kuo YH, Rozan P, Lambein F, Frias J, Vidal-Valverde C, 2004. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chemistry, 86 (4): 537-545.
- Maguire JD, 1962. Speed of germination: In selection and evaluation for seedling vigor. Crop Science, 2: 176-177.
- Öztürk İ, 2008. Determination of chemical properties of germinated wheat and the utilization of sprouts as a natural food additive, Erciyes University, Graduate School of Natural and Applied Sciences, Master Thesis (Printed).
- Pyler EJ, 1988. Keeping Properties of Bread. In: Pyler EJ (ed) Baking Science and Technology, Sosland Publisher, pp. 2, Kansas-USA.
- Quazib M, Garzon R, Zaidi F, Rosell CM, 2016. Germinated, toasted and cooked chickpea as ingredients for breadmaking. Journal of Food Science and Technology, 53 (6): 2664-2672.
- Sangronis E, Machado CJ, 2007. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology, 40 (1): 116-120.
- Shen Y, Chen G, Li Y, 2018. Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. LWT-Food Science and Technology, 95, 308-315.
- Skujins S, 1998. Handbook for ICP—AES (Vartian-Vista). A Short Guide to Vista Series ICP—AES Operation. Variant Int. AG. Zug. version 1.0. Switzerland.
- Sung HG, Shin HT, Ha JK, Lai HL, Cheng KJ, Lee JH, 2005. Effect of germination temperature on characteristics of phytase production from barley. Bioresource Technology, 96 (11): 1297-1303.
- Urbano G, Aranda P, Vilchez A, Aranda C, Cabrera L, Porres JM, Lopez-Jurano M, 2005. Effects of germination on the composition and nutritive value of proteins in Pisum sativum L. Food Chemistry, 93 (4): 671-679.
- Yetim H, Öztürk İ, Törnük F, Sağdıç O, Hayta M, 2010. Yenilebilir bitki ve tohum filizlerinin fonksiyonel özellikleri. Gıda, 35 (3): 205-210.
- Zilic S, Basic Z, Sukalovic VHT, Maksimovic V, Jankovic M, Filipovic M, 2014. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour. International Journal of Food Science & Technology, 49 (4): 1040-1047.
Abstract
Bu çalışmada buğday, çavdar ve yeşil mercimek farklı sürelerde (1, 3 ve 5 gün) çimlendirilmiş, kuturulmuş ve un haline getirilmiştir. Çimlenmiş tohum unları ekmeğin besinsel ve fonksiyonel özelliklerini geliştirmek amacıyla buğday unu yerine farklı oranlarda (% 0, 5, 10 ve 15) yer değiştirilerek kullanılmıştır. Çimlenme süresi arttıkça çimlenmiş tohum unu L * değerleri azalırken a *, b * ve chroma değerleri artmıştır. En yüksek protein değeri çimlendirilmiş yeşil mercimeklerde gözlenmiştir. Artan çimlenme süresi, kül ve mineral değerlerinde (kalsiyum, magnezyum ve demir) artmaya, fitik asit değerinde ise azalmaya sebep olmuştur. Ekmek örneklerinde artan çimlenmiş tohum unları ile parlaklık ve hue angle değerlerinde bir azalma, kırmızılık, sarılık ve saturation index değerlerinde bir artış gözlenmiştir. %15 çimlenmiş tohum unu içeren ekmek örneklerinde daha düşük 3. gün sertlik değeri elde edilmiştir. En yüksek fitik asit değeri kontrol örneğinde belirlenmiştir. Ekmek formülasyonuna çimlenmiş tohum unu ilavesi ile kontrol örnekten daha yüksek toplam fenolik madde içeriği elde edilmiştir. En yüksek kalsiyum, magnezyum ve fosfor değeri çavdar içeren ekmek örneklerinde belirlenirken en yüksek demir ve potasyum değeri yeşil mercimek unu ilavesiyle bulunmuştur. Ekmek hacim ve spesifik hacim değerleri açısından değerlendirildiğinde %5 kullanım oranı kabul edilebilir olarak belirlenmiştir.
Project Number
Project number 61319017
References
- AACC, 1990. Approved methods of the American Association of Cereal Chemists, 8th edn. AACC International, St. Paul.
- Ashton WM, Williams PC, 1958. The phosphorus compounds of oats. I.- the content of phytate phosphorus. Journal of the Science of Food and Agriculture, 9 (8): 505-511.
- Beta T, Nam S, Dexter JE, Sapirstein HD, 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4): 390-393.
- Bewley JD, Black M, 1994. Seeds: Physiology of Development and Germination. In Seeds: Germination, Structure, and Composition, Plenum Press, pp. 1-2. New York.
- Ertaş N, 2015. Technological and Chemical Characteristics of Breads Made With Lupin Sprouts. Quality Assurance and Safety of Crops & Foods, 7 (3): 313-319.
- Frias J, Miranda ML, Doblado R, Vidal-Valverde C, 2005. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chemistry, 92 (2): 211-220.
- Frolich W, Wahlgren M, Drakenberg T, 1988. Studies on phytase activity in oats and wheat using p-nmr spectroscopy. Journal of Cereal Science, 8 (1): 47-53.
- Ghavidel RA, Prakash J, 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Science and Technology, 40 (7): 1292-1299.
- Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA, 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16 (1-3): 12-30.
- Gupta AK, Singh J, Kaur N, Singh R, 1993. Effect of polyethylene glycol induced–water stress on germination and reserve carbohydrate metabolism in chickpea cultivars differing in tolerance to water deficit. Plant Physiology and Biochemistry, 31 (3): 369-378.
- Haug W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture, 34 (12): 1423-1426.
- Herken EN, İbanoğlu Ş, Öner MD, Bilgiçli N, Güzel S, 2007. Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour. Journal of Food Engineering, 78 (1): 366-372.
- Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutz H, Heinonen SM, Lampi AM, Pihlava, JM, Poutanen K, 2007. Fermentation-induced changes in the nutrition value of native or germinated rye. Journal of Cereal Science, 46 (3): 348-355.
- Kayahara H, Tsukahara K, Tatai T, 2000. Flavor, health and nutritional quality of pre-germinated brown rice. In 10th International Flavor Conference, Greece, July 1-7, 2000, pp: 546-551.
- Kim HY, Hwang IG, Kim TM, Wood SK, Park DS, Kim JH, Kim DJ, Lee J, Lee YR, Jeong HS, 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 134 (1): 288-293.
- Kuo YH, Rozan P, Lambein F, Frias J, Vidal-Valverde C, 2004. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chemistry, 86 (4): 537-545.
- Maguire JD, 1962. Speed of germination: In selection and evaluation for seedling vigor. Crop Science, 2: 176-177.
- Öztürk İ, 2008. Determination of chemical properties of germinated wheat and the utilization of sprouts as a natural food additive, Erciyes University, Graduate School of Natural and Applied Sciences, Master Thesis (Printed).
- Pyler EJ, 1988. Keeping Properties of Bread. In: Pyler EJ (ed) Baking Science and Technology, Sosland Publisher, pp. 2, Kansas-USA.
- Quazib M, Garzon R, Zaidi F, Rosell CM, 2016. Germinated, toasted and cooked chickpea as ingredients for breadmaking. Journal of Food Science and Technology, 53 (6): 2664-2672.
- Sangronis E, Machado CJ, 2007. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology, 40 (1): 116-120.
- Shen Y, Chen G, Li Y, 2018. Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. LWT-Food Science and Technology, 95, 308-315.
- Skujins S, 1998. Handbook for ICP—AES (Vartian-Vista). A Short Guide to Vista Series ICP—AES Operation. Variant Int. AG. Zug. version 1.0. Switzerland.
- Sung HG, Shin HT, Ha JK, Lai HL, Cheng KJ, Lee JH, 2005. Effect of germination temperature on characteristics of phytase production from barley. Bioresource Technology, 96 (11): 1297-1303.
- Urbano G, Aranda P, Vilchez A, Aranda C, Cabrera L, Porres JM, Lopez-Jurano M, 2005. Effects of germination on the composition and nutritive value of proteins in Pisum sativum L. Food Chemistry, 93 (4): 671-679.
- Yetim H, Öztürk İ, Törnük F, Sağdıç O, Hayta M, 2010. Yenilebilir bitki ve tohum filizlerinin fonksiyonel özellikleri. Gıda, 35 (3): 205-210.
- Zilic S, Basic Z, Sukalovic VHT, Maksimovic V, Jankovic M, Filipovic M, 2014. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour. International Journal of Food Science & Technology, 49 (4): 1040-1047.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Gıda Mühendisliği / Food Engineering |
| Authors | |
| Project Number | Project number 61319017 |
| Publication Date | June 1, 2021 |
| Submission Date | November 3, 2020 |
| Acceptance Date | January 10, 2021 |
| Published in Issue | Year 2021 Volume: 11 Issue: 2 |