Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies
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,...
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| Format: | Article |
| Language: | English |
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Ankara University
2020-12-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/663367 |
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| _version_ | 1849768152623218688 |
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| author | Hatice Tok Nilgün Ertaş |
| author_facet | Hatice Tok Nilgün Ertaş |
| author_sort | Hatice Tok |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-0df3de6219b348e1b800b28c7f9deb17 |
| institution | DOAJ |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-0df3de6219b348e1b800b28c7f9deb172025-08-20T03:03:55ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972020-12-0126442443310.15832/ankutbd.53560145Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookiesHatice Tok0Nilgün Ertaş1Necmettin Erbakan UniversityNecmettin Erbakan UniversityThe 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.https://dergipark.org.tr/tr/download/article-file/663367germinatingmineralphytic acidtotal phenolic content |
| spellingShingle | Hatice Tok Nilgün Ertaş Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies Journal of Agricultural Sciences germinating mineral phytic acid total phenolic content |
| title | Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies |
| title_full | Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies |
| title_fullStr | Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies |
| title_full_unstemmed | Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies |
| title_short | Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies |
| title_sort | effects of different germinated seeds flour on mineral phytic acid and total phenolic content of cookies |
| topic | germinating mineral phytic acid total phenolic content |
| url | https://dergipark.org.tr/tr/download/article-file/663367 |
| work_keys_str_mv | AT haticetok effectsofdifferentgerminatedseedsflouronmineralphyticacidandtotalphenoliccontentofcookies AT nilgunertas effectsofdifferentgerminatedseedsflouronmineralphyticacidandtotalphenoliccontentofcookies |