Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies

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dc.contributor.authorTok, Hatice
dc.contributor.authorErtas, Nilgun
dc.date.accessioned2024-02-23T14:32:08Z
dc.date.available2024-02-23T14:32:08Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipUnit of Scientific Research Projects of Necmettin Erbakan University [BAP-161319017]en_US
dc.description.sponsorshipThis study is a part of M.Sc. thesis of the first author. The authors would like to thank Unit of Scientific Research Projects of Necmettin Erbakan University (Project number, BAP-161319017) for financially supporting this research project.en_US
dc.identifier.doi10.15832/ankutbd.535601
dc.identifier.endpage433en_US
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85097930099en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage424en_US
dc.identifier.urihttps://doi.org/10.15832/ankutbd.535601
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15507
dc.identifier.volume26en_US
dc.identifier.wosWOS:000596485700006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherGalenos Publ Houseen_US
dc.relation.ispartofJournal Of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGerminatingen_US
dc.subjectMineralen_US
dc.subjectPhytic Aciden_US
dc.subjectTotal Phenolic Contenten_US
dc.titleEffects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookiesen_US
dc.typeArticleen_US

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