Characteristics of germinated corn flour and influence of germination on cookie properties
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Zrt
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patterns did not change with germination. In addition, raw and germinated corn flour were used in gluten-free cookie preparation. The cookie dough was evaluated for stickiness. The physical, textural, colour, TPC, and AC of cookie samples were determined. Gluten-free cookies prepared with germinated flour exhibited significantly higher AC due to increase in TPC. Germination could be used to enhance functional properties of corn.
Açıklama
Anahtar Kelimeler
antioxidant activity, cookie, corn, germination
Kaynak
Acta Alimentaria
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
51
Sayı
4
