Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…Kim et al (2012) observed an increase in crude lipids, linoleic acid, and oleic acid in germinated rice, while Moongngarm and Saetung (2010) did not find changes in fat content when rice grains were germinated. Other studies have reported that germination reduces fat content (Jan et al, 2017;Wanasundara, Wanasundara, & Shahidi, 1999) due to hydrolysis and utilization of fats as an energy source for biochemical reactions during germination (Chinma et al, 2009;Jan et al, 2017;Moongngarm & Saetung, 2010). The discrepancies between these studies could be related to differences in germination time and different sources of rice used in the study.…”

“…However, other scholars have reported a reduction in total proteins albeit with increase in specific amino acids such as lysine, tryptophan, and methionine in after germination of quinoa (Bhathal & Kaur, 2015). The increase in proteins may be due to loss of dry weight as some carbohydrates and fats are utilized during respiration but also some amino acids are synthesized during germination (Jan et al, 2017;Ongol et al, 2013). Moreover, protein losses during germination have been attributed to their degradation by proteases.…”

“…Germination could be an effective way of improving the fiber content in foods (Chinma, Adewuyi, & Abu, 2009;Jan, Saxena, & Singh, 2017;Rumiyati et al, 2012). Germination of lupin and peas increased fiber content by 456% and 100% on dry basis, respectively (Martin-Cabrejas et al, 2003;Rumiyati et al, 2012).…”

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

“…These raw materials are a very good source of antioxidants specially phenolic acids, which retain their antioxidant activity after the baking process, and thus have potential health benefits for consumers(Dziki et al, 2014). The addition of pseudocereal flours such as buckwheat (Saka c et al, 2015), amaranth(Chauhan et al, 2015) or quinoa(Jan et al, 2016) may give gluten-free baked products with enhanced contents of total phenolic compounds and antioxidant activity, with good effect on their quality and acceptability Jan et al (2016). The addition of pseudocereal flours such as buckwheat (Saka c et al, 2015), amaranth(Chauhan et al, 2015) or quinoa(Jan et al, 2016) may give gluten-free baked products with enhanced contents of total phenolic compounds and antioxidant activity, with good effect on their quality and acceptability Jan et al (2016).…”

“…or sorghum(Licata et al, 2014) flours presented certain technological limitations because these flours notably changed the appearance, colour, texture, aroma and taste of gluten-free products, which can easily impair consumer acceptability. The addition of pseudocereal flours such as buckwheat(Saka c et al, 2015), amaranth(Chauhan et al, 2015) or quinoa(Jan et al, 2016) may give gluten-free baked products with enhanced contents of total phenolic compounds and antioxidant activity, with good effect on their quality and acceptability. Janet al (2016) highlighted the actual trend towards germinated flours to increase the antioxidant capacity of final products.…”