Details
| Original language | English |
|---|---|
| Article number | 116679 |
| Journal | LWT |
| Volume | 209 |
| Early online date | 26 Aug 2024 |
| Publication status | Published - 1 Oct 2024 |
Abstract
Wheat (Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items. Germination increases the nutritional content of grains while decreasing the anti-nutrient content. The current study investigated the effects of sprouting on the nutritional, antioxidant, physicochemical, and rheological properties of wheat flour. Sprouting of whole wheat flour was performed, and comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour. Sprouting improved the nutritional composition of wheat flour. Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility. The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours. Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time. However, a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours. This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat, thus depicting processed flour with improved functional attributes.
Keywords
- Anti-nutrient, Antioxidant, Rheology, Sprouting, Triticume aestivum, Wheat grain
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT, Vol. 209, 116679, 01.10.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Comparative assessment of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour
AU - Perveen, Saima
AU - Akhtar, Saeed
AU - Ismail, Tariq
AU - Qamar, Muhammad
AU - Sattar, Dur-e-shahwar
AU - Saeed, Wisha
AU - Younis, Muhammad
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024/10/1
Y1 - 2024/10/1
N2 - Wheat (Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items. Germination increases the nutritional content of grains while decreasing the anti-nutrient content. The current study investigated the effects of sprouting on the nutritional, antioxidant, physicochemical, and rheological properties of wheat flour. Sprouting of whole wheat flour was performed, and comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour. Sprouting improved the nutritional composition of wheat flour. Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility. The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours. Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time. However, a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours. This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat, thus depicting processed flour with improved functional attributes.
AB - Wheat (Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items. Germination increases the nutritional content of grains while decreasing the anti-nutrient content. The current study investigated the effects of sprouting on the nutritional, antioxidant, physicochemical, and rheological properties of wheat flour. Sprouting of whole wheat flour was performed, and comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour. Sprouting improved the nutritional composition of wheat flour. Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility. The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours. Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time. However, a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours. This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat, thus depicting processed flour with improved functional attributes.
KW - Anti-nutrient
KW - Antioxidant
KW - Rheology
KW - Sprouting
KW - Triticume aestivum
KW - Wheat grain
UR - http://www.scopus.com/inward/record.url?scp=85204249014&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2024.116679
DO - 10.1016/j.lwt.2024.116679
M3 - Article
VL - 209
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 116679
ER -