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- Title
Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies.
- Authors
TOK, Hatice; ERTAŞ, Nilgün
- Abstract
The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (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 (GSF) were substituted for wheat flour at different ratios (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 (GRF); the highest iron, potassium and zinc value were obtained with germinated green lentil flour (GGLF). The use of 5 % level had caused similar taste values to the control cookie samples.
- Subjects
PHYTIC acid; COOKIES; LENTILS; FLOUR; SEEDS; PHENOLIC acids; MINERALS; RYE
- Publication
Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2020, Vol 26, Issue 4, p424
- ISSN
1300-7580
- Publication type
Article
- DOI
10.15832/ankutbd.535601