Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Autor:	Ju Hun Lee, Duyun Jeong, Hyun-Jung Chung, Cheng Li
Rok vydání:	2020
Předmět:	biology Chemistry fungi food and beverages Sorghum biology.organism_classification Applied Microbiology and Biotechnology Article Ingredient chemistry.chemical_compound Germination Amylose Brown rice Food science Leaching (agriculture) Food Science Biotechnology
Zdroj:	Food Sci Biotechnol
ISSN:	2092-6456 1226-7708
Popis:	The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germination led to a decrease in the apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased after germination, while a slight decrease was found in conclusion temperature. Compared to the raw flours, the germinated flours derived from brown rice, sorghum, and millet had lower gelatinization enthalpy, whereas the germinated oat flour showed higher gelatinization enthalpy. Germination resulted in significant decrease in pasting parameters of the four flours. Amylose leaching of sorghum and millet flours increased after germination, while the brown rice and oat flours showed a significant decrease in amylose leaching. Results suggest that germination effectively altered the physicochemical properties of grain flours, which can be utilized as functional ingredient in the preparation of grain-based products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2f354b7dc91acdf8a61fae8ec4566a9 https://doi.org/10.1007/s10068-020-00770-2 Zobrazit plný text záznamu Full text from SpringerLink