Characteristics of germinated corn flour and influence of germination on cookie properties

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dc.authoridKahraman, Kevser/0000-0002-2786-3944
dc.contributor.authorOskaybas-Emlek, B.
dc.contributor.authorOzbey, A.
dc.contributor.authorKahraman, K.
dc.date.accessioned2024-11-07T13:32:01Z
dc.date.available2024-11-07T13:32:01Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1556/066.2022.00111
dc.identifier.endpage513
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85144803970
dc.identifier.scopusqualityQ3
dc.identifier.startpage503
dc.identifier.urihttps://doi.org/10.1556/066.2022.00111
dc.identifier.urihttps://hdl.handle.net/11480/15162
dc.identifier.volume51
dc.identifier.wosWOS:000913304300005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectantioxidant activity
dc.subjectcookie
dc.subjectcorn
dc.subjectgermination
dc.titleCharacteristics of germinated corn flour and influence of germination on cookie properties
dc.typeArticle

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