Partially Germinated Ingredients for Naturally Healthy and Tasty Products

Bellaio, S.; Kappeler, Stefan; Rosenfeld, E. Zamprogna; Jacobs, Marc A.

doi:10.1094/cfw-58-2-0055

Cited by 28 publications

(28 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Increased contents of thiamine, niacin, folic acid, riboflavin, and ascorbic acid have been reported for germinated chickpeas (Bellaio et al 2013). Increased contents of thiamine, niacin, folic acid, riboflavin, and ascorbic acid have been reported for germinated chickpeas (Bellaio et al 2013).…”

Section: Potential Of Bioprocessing-induced Changes On Pulsesmentioning

confidence: 98%

“…Increased contents of thiamine, niacin, folic acid, riboflavin, and ascorbic acid have been reported for germinated chickpeas (Bellaio et al 2013). For example, increased contents of zinc and iron have been reported for both germinated faba beans and chickpeas (Khalil and Mansour 1995;Bellaio et al 2013). Furthermore, the contents of minerals are affected by germination.…”

Section: Potential Of Bioprocessing-induced Changes On Pulsesmentioning

confidence: 99%

See 1 more Smart Citation

Traditional and New Food Uses of Pulses

2016

View full text Add to dashboard Cite

Cereal Chem. 94(1):66-73The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and America, where they have been used, for example, in soups, spreads, meal components, snacks, and breakfast items. Having high protein content (about 20-40%), pulses have recently gained interest when alternative sustainable protein sources are considered. Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten-free foods. Wet and dry fractionation methods as well as bioprocessing such as germination and fermentation provide useful tools for development of new functional pulse ingredients. The use of pulses is bound to increase in the future, and especially in combination with cereal raw materials they may find new applications meeting both sensory and nutritional needs of consumers on all continents.

show abstract

Section: Potential Of Bioprocessing-induced Changes On Pulsesmentioning

confidence: 98%

Section: Potential Of Bioprocessing-induced Changes On Pulsesmentioning

confidence: 99%

Traditional and New Food Uses of Pulses

2016

View full text Add to dashboard Cite

show abstract

“…Despite these known health benefits and functional proprieties, interest in pulses, and other plant‐derived foods are often lower than animal‐derived foods (Boye & Ma, ; Smith et al, ). These have been attributed in part to their less digestible protein and starch fractions (Bellaio, Zamprogna Rosenfeld, Jacobs, Basu, & Kappeler, ) and the presence of anti‐nutritional factors (ANF) such as phytic acid, trypsin inhibitors (TI), and polyphenols. For instance, phytic acid has been shown to reduce mineral bioavailability, inhibit activity of several enzymes such as trypsin and pepsin, decrease in vitro protein digestibility (IVPD), and affect starch digestion and the glycemic index (Deshpande, ; Lajolo, Genovese, Pryme, & Dale, ).…”

Section: Introductionmentioning

confidence: 99%

Composition, digestibility, and functional properties of yellow pea as affected by processing

Ribéreau

Aryee

Tanvier

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre‐germinated flour. The degree of hydrolysis of the flours pre‐hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre‐hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours. Practical applications The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti‐nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre‐germination, and/or pre‐hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.

show abstract

“…() reported that whole wheat flour from 5 to 15 hr germinated wheat showed improved functional properties, that is, less starch retrogradation and improved gluten quality and mixing tolerance. Other two studies reported that controlled‐germinated flour improved loaf volume as well as crumb texture (Bellaio, Kappeler, Rosenfeld, & Jacobs, ; Richter, Christiansen, & Guo, ). Based on these results, baking properties of sprouted wheat flour seem to be influenced by many factors including wheat variety, sprouting methods, and baking methods.…”

Section: Introductionmentioning

confidence: 98%

Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination

Tian

Ehmke

Miller

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early‐stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. Practical Application This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.

show abstract

Partially Germinated Ingredients for Naturally Healthy and Tasty Products

Cited by 28 publications

References 0 publications

Traditional and New Food Uses of Pulses

Traditional and New Food Uses of Pulses

Composition, digestibility, and functional properties of yellow pea as affected by processing

Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination

Contact Info

Product

Resources

About