Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies

Abstract

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.

Keywords

• Germinating
• Mineral
• Phytic acid
• Total phenolic content

References

1. AACC. (2000). Approved methods of the AACC (10th ed.). St. paul, MN, USA: American Association of Cereal Chemists.
2. Ashton M & Williams C P (1958). The phosphorus compounds of oats. I.The content of phytate phosphorus. Journal of the Science of Food and Agriculture, 9: 505 - 511.
3. Azeke MA, Egielewa SJ, Eigbogbo MU & Ihimir IG (2011). Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum) Journal of Food Science and Technology, 48(6): 724–729.
4. Baranzelli J, Kringel D, Colussi R, Fernandes PF, Camargo AB, Miranda M, Zavareze E & Dias Á (2018). Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination. LWT-Food Science and Technology, 90: 483-490.
5. 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.
6. Borek S, Ratajczak W & Ratajczak L (2006). Ultrastructural andenzymatic research on the role of sucrose in mobilization ofstorage lipids in germinating yellow lupine seeds. Plant Science, 170: 441–452.
7. Cornejo F & Rosel CM (2013). Influence of germination time of brown rice in relation to flour and gluten free bread quality Journal of Food Science and Technology 52(10): 6591–6598.
8. Cunha-Queda AC & Beirao da Costa ML (1994). A RSM study to the effect of controlled germination in Lupinus luteus alkaloid content. In J. M. Neves-Martins M. L. Beirao da Costa (Eds.), Advances in lupin research Lisboa: Instituto Superior de Agronomia (ISA press) 521–523.

9. Ertaş N (2015). Technological and Chemical Characteristics of Breads Made With Lupin Sprouts. Quality Assurance and Safety of Crops & Foods, 7(3): 313-319.
10. Frolich W, Wahlgren M & Drakenberg T (1988). Studies on phytase activity in oats and wheat using p-nmr spectroscopy, Journal of Cereal Science, 8: 47-53.
11. Gao L, Wang S, Oomah BD & Mazza G (2002). Wheat Quality: Antioxidant Activity of Wheat Millstreams, in: Wheat Quality Elucidation, eds. P. Ng and C. W. Wrigley, AACC International: St. Paul. MN., 219-233.
12. Gawlik-Dziki U, Dziki D, Nowak R, Swieca M & Olech M (2016). Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings, Journal of Cereal Science, 70: 221-228.
13. 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, Learning with Technologies, 40: 1292–1299.
14. Haugh 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: 1423–1426.
15. 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: 348-355.
16. Kaur K, Singh N & Singh H (2002). Studies on the effect of skim milk powder, sprouted wheat flour, and ph on rheological and baking properties of flour, Internatıonal Journal of Food Properties, 5(1): 13–24.
17. 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: 288–293.
18. Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G & Gossler W (1997). Uptake of variou trace elements during germination of wheat, buckwheat and quinoa, Plant Foods for Human Nutrition. 50: 223- 237.
19. Lopez-Amoros ML, Hernandez T & Estrella I (2006). Effect of germination on legume phenolic compounds and their antioxidant activity, Journal of Food Composition and Analysis, 19:277–283.
20. Lorenz K (1980). Cereal sprout: composition, nutritive value, food applications, CRC-Critical Reviews Food Science Nutrition, 13(4): 353-385.
21. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC & Lerici CR (2001). Review of nonenzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11: 340-346.
22. Melini F, Melini V, Luziatelli F & Ruzzi M (2017). Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume flours: A critical review. Comprehensive Reviews in Food Science and Food Safety, 16: 1101–1122.
23. Moongngarm A & Saetung N (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice, Food Chemistry, 122: 782–788.
24. Öztürk İ (2008). Çimlendirilmiş buğday tanesinin kimyasal özelliklerinin belirlenmesi ve doğal gıda katkı maddesi olarak değerlendirilme imkanlarının araştırılması, Yüksek Lisans Tezi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Kayseri, 121.
25. Purlis E & Salvadori V (2009). Modeling the browning of bread during baking. Food Research International, 42: 865–70.
26. Reddy NR, Sathe SK & Salunkhe DK (1982). Phytates in legumes and cereais. Advances in Food Research, 28: 1.
27. Sanchez-Garcia M, Álvaro F, Peremarti A, Martín-Sánchez JA & Royo C (2015). Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20 th century. European Journal of Agronomy, 63: 79–88.
28. Sangronis E & Machado CJ (2007). Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT Journal of Science and Technology, 40: 116-120.
29. Shin DJ, Kim W & Kim Y (2013). Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry, 141: 517-23.
30. Siro I, Kapolna E, Kapolna B & Lugasi A (2008). Functional food: product development, marketing and consumer acceptance- a review, Appetite, 51: 456-467.
31. 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.
32. 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: 1297-1303.
33. Tarzi BG, Gharachorloo M, Baharinia M & Mortazavi SA (2012). The effect of germination on phenolic content and antioxidant activity of chickpea. Iranian journal of pharmaceutical research, International Journal of Production Research, 11(4): 1137.
34. Urbano G, Lopez-Jurado M, Hernandez J, Fernandez M, Moren MC, Frı´as J, Dıaz-Pollan C, Prodanov M & Vidal-Valverde C (1995). Nutritional assessment of raw, heated and germination lentils, Journal of Agricultural and Food Chemistry 43: 1871–1877.
35. Wani AA, Sogi DS, Singh P, Sharma P & Pangal A (2012). Dough-handling and cookie-making properties of wheat flour-watermelon protein isolate blends, Food and Bioprocess Technology, 5: 1612–1621.
36. Wilhelmson A, Oksman-Caldentey KM, Laitila A, Suortti T, Kaukovirta-Norja A & Poutanen K (2001). Development of a germination process for producing high β-glucan, whole grain food ıngredients from oat, Cereal Chemistry, 78: 715-720.
37. Yamagata H, Tanaka K & Kasai K (1980). Prufication and characterization of acid phoshotase in aleurone particles of rice grains, Plant Cell Physiology, 21(8): 1149-1460.
38. Yang F (2000). Nutritional evaluation of germinated wheat and ıts use in a nutritional bar, Thesis of Master of Science, Edmonton, Canada, 106.
39. Yeo J & Shahidi F (2017). Effect of hydrothermal processing on changes of insoluble-bound phenolics, Journal of Functional Foods, 38: 716–722.
40. 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 and Technology, 49: 1040-1047.