جستجوی مقالات مرتبط با کلیدواژه « germination » در نشریات گروه « صنایع غذایی »

Today, due to the high consumption of snacks, improving the nutritional properties and improving the quality of these products is very important. On the other hand, the production of these snacks should be considered for patients with gluten intolerance. So, the aim of this study was to investigate rice flour replacement by germinated and non-germinated soybean and millet flour in level of 20% in gluten free doughnut formulation and evaluation physicochemical, textural, visual, sensory properties and shelf life in a completely randomized design with factorial arrangement (P≥0.05). Based on the results, replacing rice flour by germinated and non-germinated soybean and millet in gluten-free doughnut formulation increased the amount of moisture, protein, and fat in the final product, which the effect of soy flour was higher than millet flour. The findings of this study showed that by replacing rice flour by germinated and non-germinated soybean and millet, the special volume and porosity of the product increases, which affects the germinated soy flour more than other additives. The results also showed that the germinated millet flour sample had the lowest firmness in 2 h, 4 and 7 days after production. On the other hand, the results showed the amount of crust L* value decreased and a* value increased. The results also showed by adding germinated and non-germinated soybean and millet, the amount of total phenolic compounds and antioxidant activity of final products were increased, and the effect of germinated millet flour more than other additives. Finally, the sample containing 20% rice flour and 80% germinated millet flour which had desirable quantitative, qualitative, shelf life and sensory properties, was introduced as the best sample.

The aim of the study was to investigate the effect of sodium glutamate pretreatment, as a substrate, on the production of gamma aminobutyric acid during wheat germination. For this purpose, wheat grains (Alvand variety) were treated with different amounts of sodium glutamate (0, 50, 100, and 150 mg kg-1) during 72 h germination. Physical properties (such as germinated seed weight, number of germinated seeds and germination length) and bioactive compounds contents (such as gamma aminobutyric acid, total flavonoids, total phenols and free radical scavenging activity of DPPH) were measured at 24, 48 and 72 h time intervals. The results showed that germinated seed weight and number of germinated seeds increased with increase of sodium glutamate concentration and germination time. Also, the total flavonoids contents decreased in all samples during germination time and the increase of glutamic acid did not have a significant effect on its amount. The highest levels of total phenol, gamma aminobutyric acid and antioxidant capacity were observed in the sample treated with 150 mg kg-1 on the first day of germination equal to 4589 μg GAE g-1, 303 mg 100 g-1 and 57%, respectively. In all treatments, the amount of these compounds did not change significantly during germination time (p >0.05). Finally, it was concluded that the 24 hours germination time and the 150 mg kg-1 glutamate was the most appropriate treatment to increase the biosynthesis of gamma-aminobutyric acid and anatioxidant activity in germinated wheat grains.

Malting involves steeping, germination and drying of green malt in controlled conditions of temperature and humidity. The purpose of this study was to investigate some of the physicochemical properties of rye malt, including malting efficiency, 1000 seeds weight, mass density, hot water extract efficiency and Kolbach index under the influence of time of soaking and germination. To evaluate these parameters and to prepare malt, 3 steeping periods (24, 36 and 48 hours) and 3 germination times (5, 7 and 9 days) were used. Statistical analysis and process optimization were performed using the Surface methodology. The results showed that increasing the duration of soaking and germination, the malt efficiency, 1000 seeds weight and density decreased, but the efficiency of the hot water extract and the Kolbach index increased and according to the results of process optimization, it can be stated that the application of conditions was 42.7 hours steeping and 9-day germination resulted in the best quality malt extract in terms of malt efficiency and hot water extract and Kolbach index. a

In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.

The impact of aw (0.65-0.9), temperature (15-30°C) and their interaction on the germination and radius growth of Aspergillus fumigatus isolated from cake was surveyed on Yeast Extract Glucose Chloramphenicol Agar (YGC-Agar) during 60 days as well as the capabilities of Gompertz and Logistic models for fitting data were explored. Rising aw (from 0.65 to 0.9) and temperature (from 15 to 25°C) caused significant enhancing of germination and growth rate of A. fumigatus (P < 0.05). However, in constant aws, further increasing of temperature (up to 30°C) led to meaningful decreasing of these parameters (P < 0.05). A. fumigatus did not germinate at aw 0.65. In addition, germination was observed at aw 0.7 and 0.75 only when the temperature was 15 and 25°C while the mycelium growth was not occurred at these conditions. Although the germination rate was relatively high at aw 0.8, the mycelium growth was very limited. The most amount of germination and radius growth was for aw 0.85 -0.9 and temperature 15-25°C (P < 0.05). Consequently, the optimum growth of A. fumigatus was seen at aw 0.9 and temperature 25°C and the best shelf life of cake proved at aw < 0.7. Furthermore, fitting the growth curves demonstrated the more accuracy of Logistic model rather than Gomperts model.

Lentil is one of the most important proteinous plant sources in the world. There is also some reports on the effect of germination on increasing of legume’s nutritional value. So the aim of this study is investigation on the effect of malting on γ- aminobutyric acid (GABA) content as a functional non proteinous  4 carbon amino acid with therapeutic properties and biological effects, the concentration of free and bound phenolic compounds, DPPH radical scavenging capacity and the Fe content in lentil. All of the measurments were performed on Kimia and Gachsaran Iranian lentil flour cultivars at ungerminated (control) and germinated (24 and 48 h) forms. According to the obtained results, generally malting caused significant (p<0.05) increase of GABA content at both cultivars, whereas decreased the Fe concentration. Measuring the free and bound phenolics content indicated the unsignificant effect of malting one free and bound phenolic compounds of Kimia cultivars (p≥0.05) while caused the significant decrease of these compounds in Gachsaran cultivar(p<0.05). Also in general, malting decreased DPPH radical scavenging capacity in both cultivars. Regarding to the  results, malting process can be introduced as a suitable and cost benefit approach for increasing of GABA concentration in lenil specially in kimia cultivar and using it on formulation of functional food products.

The aim of this study was to investigate the effect of germination on nutritional and functional properties of different Iranian brown rice cultivars. In this regard٫ three modified cultivars (Fajr٫ Shirudi٫ Neda) and one local cultivar (Tarom) was selected and after 24h soaking, germinated for 24h. The cultivars analyzed for their γ-Amino butyric acid (GABA) ٫ free and bound phenolics and their related DPPH radical scavenging activities. According to the obtained results, germination process caused significant increase of GABA (p<0. 05) (except local cultivar Tarom). Free phenolic compounds decreased significantly as affected by germination. This reduction was also abserved for bound phenolics in germinated Neda and Fajr cultivars but Shirudi showed significant increasing of these compounds after germination. Investigating the effect of germination on antioxidant capacity of cultivars revealed the significant decrease of free phenolics antioxidant activity but didn't affect bound phenolics related antioxidant capacity (except Neda cultivar). According to the obtained results٫ each of the studied cultivars due to itsspecific characteristic can be used for fortification and production of functional foods.

Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. Purpose of this study was evaluation of malting quality and identification of suitable line for production of malt products. In this study, effect of malting processing on physicochemical properties including of kernel density, bulk density, thousand weight kernel, protein and cold water extract yield of EBYT and Yusuf varieties evaluated in complete randomized design plan. Experiments were made in triplicate. The results of ANOVA showed that sample type had significant effect on all physicochemical properties (p

The use of germinated cereals and grains on food industry is growing. Germination can have different effects on seed compounds. In this study, lentils and mung bean, two products that are used in the food industry were germinated and their effects on flavonoid content, total phenolic content and antioxidant properties were investigated. This experiment was arranged factorial experimental design in a completely randomized design with three replications. The germinated seeds were harvested after two, four, six and eight days. Total phenols, flavonoids, flavonol and antioxidant capacity were determinated by Folin-ciocalleu method aluminum chloride clorimetric method and DPPH method. The raw lentil seeds had the greatest rates flavonoids compare to raw mung bean seeds. But all the other days of testing, compared to mung bean, lentil sprouts had higher levels of flavonoids. The raw lentil seeds flavonol the greater than raw mung bean seeds. Germination modified the flavonol contents. On four days of germination, mung bean sprouts and eight days of germination, lentil sprouts had the highest levels of flavonols. And was also observed that after six days, germinated lentil seeds and after eight days, germinated mung bean seeds had the highest total phenols. The results indicated that eight days mung bean sprouts had the highest antioxidant capacity that in this period corresponded to the amount of total phenols. Antioxidant capacity on lentil sprouts were the greater than raw seeds and four days sprouts had the highest antioxidant capacity. In this condition, a great antioxidant capacity related to other antioxidant compounds in addition to phenolic compounds. The similar results were observed on mung bean.

Malnutrition of children specially during weaning is one of the most important problems in developing countries such as Iran. So studying about supplementary and weaning foods is one of the important priorities. Considering the scientific reports show effects of germination on the nutritional improvement of cereals and legumes. This study was conducted on the weaning food production، mixed of germinated wheat and lentil powder to evaluate its physical and chemical properties in the National Nutrition and Food Technology Research Institute in year 2000. The search method was experimental and data collection was done by observation and measurement technique. At first two samples of wheat and lentil powder and germinated wheat and lentil powder with ratio of 89 to 11 as a proper ratio for supplying essential amino acids، were prepared and chemical composition of protein، fat، carbohydrate، ash، fiber and energy were measured. For physical experiment 12 samples of wheat and lentil powder and germinated wheat and lentil powder with ratios of 15%، 20%، 25%، 30%، 40%، and 50% mixed with water and their viscosity were measured. The result of chemical experiments showed that the percent of protein، ash and fiber of germinated sample was higher than regular sample but this difference was significant (P<0. 003) only for fiber. The measured viscosity indicated that it decreases significantly during germination. The proper viscosity of supplementary food was acceptable for gruel of wheat and lentil with ratio of 15% and for germinated sample 40% (less than 3000 cps). It means that for preparation of 100ml of baby food، it needs 15gr ungerminated and 40gr germinated flour respectively. So weaning food prepared by germinated flour has a higher nutritional values. (More than 2. 5 times). This study showed that use of germinated wheat and lentil flour as a proper base in weaning food formulation can be recommended because of their higher nutritional values.