Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

Hidalgo, Alyssa; Šaponjac, Vesna Tumbas; Ćetković, Gordana; Šeregelj, Vanja; Čanadanović-Brunet, Jasna; Chiosa, Doina; Brandolini, Andrea

doi:10.1016/j.lwt.2019.108423

Cited by 23 publications

(13 citation statements)

References 36 publications

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“…Maltose was the most represented sugar in all the samples and a significantly higher content was detected in the samples baked at 100 °C. These results were in line with the literature for sprouted wheat flours and 100% sprouted wheat bread [ 17 , 32 ]. The sugar profile appears to be influenced by the baking program.…”

Section: Resultssupporting

confidence: 92%

“…The amount of carbohydrates was about 43.7% for GR samples, while, in WM samples, it was about 42.0%. The level of proteins, ash, fats, TDF and carbohydrates were in line with those reported for different bread and breadlike products [ 30 , 31 , 32 ]. The amount of carbohydrates converted into simple sugars during sprouting and baking are reported in Table 1 .…”

Section: Resultssupporting

confidence: 88%

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Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Alfeo

Bravi

Ceccaroni

et al. 2020

Foods

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Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 88%

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Alfeo

Bravi

Ceccaroni

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Beside fresh consumption, sprouts and microgreens are suitable for creating novel food products, such as juices [159], fermented drinks (i.e., juices [160]), or foods such as breakfast or snack foods, seasonings (e.g., vinegar or sauce), and weaning foods [161], probiotic beverage or foods [162], yogurt [163], powder enriched flours [164,165], and bakery products [127,[166][167][168], and, more recently, tea [169], as well as food matrices [170]. Furthermore, the use in flour mixture of powder from sprouted wheat pomace, as by-product from juice production, was recently evaluated and found to increase of nutritional value in relation to wheat flour [171].…”

Section: Post-harvest Shelf Life and Processingmentioning

confidence: 99%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

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“…Briefly, exactly 1.0 g of sample were extracted three times with 15 mL of 80% methanol. The pooled extracts were evaporated under vacuum and nitrogen flux, resuspended in 2 mL 80% methanol solution, filtered with a 0.45 m PTFE membrane and analysed by RP-HPLC following Hidalgo et al (2019). The analysis was performed using a column Adamas® C18-AQ 5 μm 4.6 mm×250 mm and a precolumn C18 5 μm 4.6 mm×10 mm (Sepachrom SRL, Rho, Italy) thermostated at 30 °C; pump L-2130, column oven L-2300 and Diode Array Detector L2450 (Elite La Chrom, Hitachi, Tokyo, Japan).…”

Section: Phenolic Compositionmentioning

confidence: 99%

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

Nakov

Brandolini²,

Hidalgo

et al. 2020

LWT

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Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

Cited by 23 publications

References 36 publications

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

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