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Sprouted Barley Flour as a Nutritious and Functional Ingredient

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodo...

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Autores principales: Rico, Daniel, Peñas, Elena, García, María del Carmen, Martínez-Villaluenga, Cristina, Rai, Dilip K., Birsan, Rares I., Frias, Juana, Martín-Diana, Ana B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142429/
https://www.ncbi.nlm.nih.gov/pubmed/32150936
http://dx.doi.org/10.3390/foods9030296
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author Rico, Daniel
Peñas, Elena
García, María del Carmen
Martínez-Villaluenga, Cristina
Rai, Dilip K.
Birsan, Rares I.
Frias, Juana
Martín-Diana, Ana B.
author_facet Rico, Daniel
Peñas, Elena
García, María del Carmen
Martínez-Villaluenga, Cristina
Rai, Dilip K.
Birsan, Rares I.
Frias, Juana
Martín-Diana, Ana B.
author_sort Rico, Daniel
collection PubMed
description The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B(1), B(2) and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.
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spelling pubmed-71424292020-04-15 Sprouted Barley Flour as a Nutritious and Functional Ingredient Rico, Daniel Peñas, Elena García, María del Carmen Martínez-Villaluenga, Cristina Rai, Dilip K. Birsan, Rares I. Frias, Juana Martín-Diana, Ana B. Foods Article The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B(1), B(2) and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain. MDPI 2020-03-05 /pmc/articles/PMC7142429/ /pubmed/32150936 http://dx.doi.org/10.3390/foods9030296 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rico, Daniel
Peñas, Elena
García, María del Carmen
Martínez-Villaluenga, Cristina
Rai, Dilip K.
Birsan, Rares I.
Frias, Juana
Martín-Diana, Ana B.
Sprouted Barley Flour as a Nutritious and Functional Ingredient
title Sprouted Barley Flour as a Nutritious and Functional Ingredient
title_full Sprouted Barley Flour as a Nutritious and Functional Ingredient
title_fullStr Sprouted Barley Flour as a Nutritious and Functional Ingredient
title_full_unstemmed Sprouted Barley Flour as a Nutritious and Functional Ingredient
title_short Sprouted Barley Flour as a Nutritious and Functional Ingredient
title_sort sprouted barley flour as a nutritious and functional ingredient
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142429/
https://www.ncbi.nlm.nih.gov/pubmed/32150936
http://dx.doi.org/10.3390/foods9030296
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