Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies

Authors : Hatice TOK, Nilgün ERTAŞ

Pages : 424-433

Doi:10.15832/ankutbd.535601

View : 15 | Download : 7

Publication Date : 2020-12-04

Article Type : Research Paper

Abstract :The effects of germination at different germination period insert ignore into journalissuearticles values(1, 3 and 5 days); on physical, chemical and nutritional properties of three different seeds insert ignore into journalissuearticles values(wheat, rye and lentil); were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals insert ignore into journalissuearticles values(Ca, Mg, Fe, Zn, K, P); and phytic acid loss. As the germination period increased, L* values decreased, a*, b* and SI values increased. Germinated seed flours insert ignore into journalissuearticles values(GSF); were substituted for wheat flour at different ratios insert ignore into journalissuearticles values(0, 5, 10 and 15%); in cookie formulation to improve nutritional properties. The addition of GSF in cookie formulation gave lower phytic acid content than the control cookie sample. The highest calcium and magnesium content of the cookies were determined with germinated rye flour insert ignore into journalissuearticles values(GRF);; the highest iron, potassium and zinc value were obtained with germinated green lentil flour insert ignore into journalissuearticles values(GGLF);. The use of 5 % level had caused similar taste values to the control cookie samples.
Keywords : Germinating, Mineral, Phytic acid, Total phenolic content