Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61988987%3A17110%2F20%3AA21025K9" target="_blank" >RIV/61988987:17110/20:A21025K9 - isvavai.cz</a>

Alternative codes found

RIV/60193697:_____/20:N0000010

Result on the web

<a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/221" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/221</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2019.66.287" target="_blank" >10.18832/kp2019.66.287</a>

Result language

angličtina

Original language name

Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals

Original language description

Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Kvasný průmysl

ISSN

2570-8619

e-ISSN

2570-8619

Volume of the periodical

66

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

287-295

UT code for WoS article

000541849900004

EID of the result in the Scopus database

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