Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour

Abstract

The germination process of cereal and legumes has been used to improve their nutritional value. In this study, sorghum, oat, mung bean and barley were germinated for 96 hours. Dry matter, total ash content and phenolic content analyses of germinated samples were performed. Sprouts of germinated grains and legumes were dried and ground into flour. The obtained flour was used in the production of bread (20-40%), cake (5-15%) and rice pudding (10%). In the prepared bread, % baking loss and specific volume were calculated, and sensory analyses of rice pudding, gluten-free cake and bread samples were carried out. All samples' dry matter contents except sorghum decreased by the germination process. Germination caused a slight increase in ash contents of all samples except for barley. The total phenolic contents of mung bean and barley significantly increased during germination. All sprout flours added at 40% reduced the specific volume of the bread. Based on the results, it can be concluded that products with a substitution of sorghum sprout flour were more acceptable in sensorial properties compared to other samples. It can be concluded that it is feasible to produce high nutritional value tasty functional foods with germinated sorghum flour supplementation.

Keywords

• Sensory analysis
• Germination
• Food enrichment
• Sprouting
• Gluten-free foods

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