Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Galenos Publ House
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (Ca, Mg, Fe, Zn, K, P) and phytic acid loss. As the germination period increased, L* values decreased, a*, b* and SI values increased. Germinated seed flours (GSF) were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in cookie formulation to improve nutritional properties. The addition of GSF in cookie formulation gave lower phytic acid content than the control cookie sample. The highest calcium and magnesium content of the cookies were determined with germinated rye flour (GRF); the highest iron, potassium and zinc value were obtained with germinated green lentil flour (GGLF). The use of 5 % level had caused similar taste values to the control cookie samples.
Açıklama
Anahtar Kelimeler
Germinating, Mineral, Phytic Acid, Total Phenolic Content
Kaynak
Journal Of Agricultural Sciences-Tarim Bilimleri Dergisi
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
26
Sayı
4
