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- Title
Effect of germinated lentil seeds eddition on the nutritional value of the beverage.
- Authors
Ianchyk, Mariia; Atanasova, Vita
- Abstract
Introduction. The properties of dry and germinated lentils are compared, and the influence of germinated lentils on the properties of the beverage is determined. Materials and methods. Dry and germinated lentil seeds are studied, as well as a beverage, the technology of which involves soaking dry lentil seeds, germination, grinding, extraction of biologically active substances, filtration and bottling. Determination of amylase activity was studied by the method of Wolgemuth. The amino acid composition of proteins in plant raw materials was determined by ion exchange chromatography. The biological value of proteins was determined by calculating the amino acid score Results and discussion. Under the action of proteolytic enzymes during germination changed the protein composition of the seeds, and as a consequence of the beverage from it. The protein content in germinated seeds increased by 2.2%, and in beverages from it by 3.3% in terms of dry matter compared to the beverage from dry seeds. An increase in amylase activity during germination was detected, which leads to the breakdown of starch into dextrins and simple sugars. The amount of water and salt solvent protein fractions (albumins and globulins) increased, within 1.1-2.9%, which leads to increased protein extractivity. The total level of protein digestibility of the beverage from germinated lentil seeds is 63.31%, while the mass fraction of protein used by the body is not rational - only 20.85%. In the drink from germinated lentil seeds there is an increase in the amount of extracted protein by 3.3%, B vitamins and minerals compared to the beverage from dry seeds. This is due to the activity of a-amylase, which cleaves high molecular weight carbohydrates, which are the basis of cell membranes of plant materials. This allows you to increase the extractivity and as a result more nutrients are transferred to the beverage. Conclusions. The beverage based on germinated lentil seeds has an improved chemical composition and better digestibility of protein compared to a beverage made from dry seeds.
- Subjects
LENTILS; NUTRITIONAL value; COMPOSITION of seeds; ION exchange chromatography; PLANT plasma membranes; SEEDS; AMYLASES
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 2, p241
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-2-7