Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat

Lemmens, Elien; Deleu, Lomme J.; Brier, Niels De; Smolders, Erik; Delcour, Jan A.

doi:10.1016/j.lwt.2021.111079

Cited by 14 publications

(15 citation statements)

References 53 publications

(79 reference statements)

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“…In the bread-baking stage, they reacted and formed melanoidins [61]. In addition, the activation of amylolytic enzymes during germination led to starch hydrolysis, which can impart a certain level of sweetness to the grains [62]. The texture of the bread samples with LGF addition in the bread recipe was mainly improved due to the activation of amylolytic enzymes during germination; these enzymes had a positive effect on the specific volume and porosity of the bread samples.…”

Section: Sensory Analysis Of the Bread Samplesmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

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Section: Sensory Analysis Of the Bread Samplesmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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“…In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains and also to analyze secondary metabolites with diverse uses in the nutraceutical, functional foods, pharmaceutical, and cosmetic industries. During seed germination, there are various shifts, varying from molecular structures to macroscopic ones (Lemmens et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Ikram

Saeed

Afzaal

et al. 2021

Food Science & Nutrition

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Cereals are a part of the grass family named Gramineae. They grow dried, single-seeded fruits termed grains, consisting of seed and a fruit coat (pericarp). The grain itself contains the endosperm, embryo (germ), nuclear epidermis, and also the coat of the seed. Chemical compositions of cereals are put into the cell walls or even other barriers in components isolated from each other (Delcour et al., 2010).Pulses have long been considered to be an excellent source of proteins, fiber, and antioxidant compounds, such as phenolic acids, flavonoids, and polyphenols, for their nutritious and healthpromoting attributes and also have a lower glycemic index (Hall et al., 2017). Therefore, in many food recipes formulated for the general public or in particular for special diets like vegetarian, and gluten-free, the pulse may be taken as an entirety and being used as an element.Additionally, the pulses consumed by consumers are unexplored by the prevalence of antinutrients, including trypsin inhibitors, phytic acid, and some indigestible oligosaccharides, that cause digestive distress (Hall et al., 2017). Last but not least, the presence of nonflavors can discourage the usage of pulses when used in food processing (Roland et al., 2017).In this regard, many processes have been implemented to pulsessuch as soaking, extrusion, dehulling, and fermentation-in the light of scientific proof to suggest an increased intake of pulses to boost the health (Patterson et al., 2017). Sprouting is very common in the

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“…The composition and amounts of minerals in gastric and intestinal digests of seal meat described in Section 3.4 (as shown in Figure 5 ) were measured using inductively coupled plasma-mass spectroscopy (ICP-MS) (Agilent 7700 × Santa Clara, CA, USA) according to the methods reported by Lemmens et al [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

et al. 2022

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Seal meat is of high nutritive value but is not highly exploited for human food due to ethical issues, undesirable flavors, and loss of nutrients during the processing/cooking step. In this work, commercially available processed seal meat was treated with its hydrolysates as preservatives with the aim of improving nutrient bioavailability. The contents of the nutrients were analyzed after digestion using a simulated dynamic digestion model, and the effects of different processing conditions, i.e., low-temperature processing and storage (25 °C) and high-temperature cooking (100 °C), of seal meat were investigated. Hydrolysates with antioxidant activity decreased the amounts of the less desirable Fe3+ ions in the seal meat digests. After treatment with hydrolysates at room temperature, a much higher total Fe content of 781.99 mg/kg was observed compared to other treatment conditions. The release of amino acids increased with temperature and was 520.54 mg/g for the hydrolysate-treated sample versus 413.12 mg/g for the control seal meat sample treated in buffer. Overall, this study provides useful data on the potential use of seal meat as a food product with high nutritive value and seal meat hydrolysates with antioxidant activity as preservatives to control oxidation in food.

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Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat

Cited by 14 publications

References 53 publications

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

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