文章基本信息

标题：ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ
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作者：Fatma Nur KILINÇER ; Mustafa Kürşat DEMİR
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2019
卷号：44
期号：3
页码：419-429
出版社：Association of Food Technology, Turkey
摘要：In this study, grains of wheat, barley, oat, quinoa, amaranth, green lentil, chickpea and mung bean were investigated in terms of their changes after germination at different times (1, 3 and 5 days). As the germination time increased, the L*, a* and b* and values of the grains decreased. Germination led to increase in the amount of ash, crude protein and fat. It was found that along with the increase in germination time, the germinated samples contained higher phenolic material compared to the raw grain and decreased the amount of phytic acid. Also, crude protein in legumes was higher than common grains, that the crude fat content of common grains was lower than legumes, besides pseudocereals contained the highest amount of total phenolics which was followed by legumes. As a result, germination of grains, pseudocereals and legume grains showed that their present chemic al properties and functionality can be improved and they can be used in the production of many foods, especially in cereal products.
关键词：legume;germination;phytic acid;grain.