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首页> 外文期刊>Journal of Food Processing and Preservation >Evaluation of debittered and germinated fenugreek (Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread
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Evaluation of debittered and germinated fenugreek (Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

机译：脱苦和发芽的胡芦巴（Trigonella foenum graecum L.）种子粉对强化面包的化学特性，生物学活性和感官特征的评价

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摘要

Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oralrnglucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzymerninhibition assays (a-glucosidase, lipase, and lipoxygenase). Attempts were made to develop debitteredrnand germinated fenugreek seed flour (DGFSF) by soaking in acesulfame (0.25%, 8 hr), curdrn(1:1 in water, 8 hr) and sucrose (5%, 8 hr) solution at 1:4 (wt/vol) ratio for debittering and then germinated,rnof which curd showed the maximum extent of debittering. The effect of substitution ofrnwheat flour with 5, 10, 15, and 20% (wt/wt) of DGFSF on chemical characteristics and sensoryrnproperties was investigated; 10% fortified bread was organoleptically acceptable and hadrnenhanced protein and fiber contents. Fortification increased the bulk density and crumb firmness,rndecreased the specific loaf volume, and darkened the crumb color. Glycemic index of the breadrndecreased with 10% DGFSF, which is indicative of desirable health benefits.
机译：胡芦巴种子的萌发表现出更好的营养保健特性，通过在大鼠上进行的体内（口服葡萄糖耐量试验和急性抗高甘油三酯试验）以及体外DPPH和酶抑制试验（α-葡萄糖苷酶，脂肪酶和脂氧合酶）进行评估。尝试通过以1：4的浓度浸泡在乙磺胺（0.25％，8小时），凝乳（1：1在水中，8小时）和蔗糖（5％，8小时）溶液中开发苦苦和发芽的胡芦巴种子粉（DGFSF） （wt / vol）脱苦，然后发芽的比率，凝乳显示最大的脱苦程度。研究了用5、10、15和20％（wt / wt）的DGFSF替代小麦粉对化学特性和感官特性的影响。 10％的强化面包在感官上是可接受的，并且增强了蛋白质和纤维含量。强化可以增加堆积密度和面包屑的硬度，减少面包的比容，并使面包屑的颜色变深。面包的血糖指数降低了10％DGFSF，这表明它具有理想的健康益处。

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  • 来源
    《Journal of Food Processing and Preservation》 |2018年第1期|e13395.1-e13395.11|共11页
  • 作者

    Pravesh S. Chaubey; Gauresh Somani; Divya Kanchan; Sadhana Sathaye; Sadineni Varakumar; Rekha S. Singhal;

  • 作者单位

    Department of Food Engineering andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

    Department of Pharmaceutical Science andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

    Department of Pharmaceutical Science andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

    Department of Pharmaceutical Science andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

    Department of Food Engineering andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

    Department of Food Engineering andTechnology, Institute of ChemicalTechnology, Matunga, Mumbai 400 019,India;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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