Ultrasonic-assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-10-28 DOI:10.1002/cche.10841

Tamanna Awasthi, Narpinder Singh, Katsuyoshi Nishinari

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引用次数: 0

Abstract

Background and Objective

This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post-germination.

Findings

The study revealed that germination alone significantly increased γ-aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.

Conclusion

The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health-promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.

Significance and Novelty

This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient-rich, functional food ingredients, addressing the growing demand for healthier food products.

查看原文本刊更多论文

超声辅助增强苋菜麦芽特性：理化、氨基酸、糖谱、流变学特性和松饼制作的研究

背景与目的探讨在苋菜发芽前浸泡过程中采用超声处理提高苋菜营养成分的可能性。虽然超声波已被用于加速各种谷物的发芽，但从食品科学的角度来看，它对发芽谷物的影响仍未得到充分探讨。研究了超声波处理对苋菜种子萌发后籽粒成分、功能和流变学特性的影响。研究发现，单独发芽处理显著提高了γ-氨基丁酸（GABA）、蛋白质含量、酚酸、氨基酸和总膳食纤维含量，降低了植酸和流变学参数。在浸泡过程中加入超声波进一步提高氨基酸、GABA、蛋白质和酚酸水平。值得注意的是，超声波处理使蛋白质含量提高了25%，抗氧化剂含量提高了35%，膳食纤维含量提高了20%，这归因于发芽过程中细胞壁的破坏和酶活性的增强。植酸水平降低高达95%与延长超声，提高营养质量。此外，GABA含量显著增加，安纳普尔纳和杜尔加品种分别增加了82%和87%。研究还发现，超声波处理导致淀粉含量降低，糊状性能下降，籽粒中糖含量增加。超声波处理后的苋菜松饼的水分活度较低，货架稳定性较好，但由于淀粉分解，比体积降低，淀粉酶活性增加。结论超声与萌发相结合是提高苋菜籽粒营养和功能特性的有效方法。这种方法显著提高了GABA、蛋白质和抗氧化剂等促进健康的成分，同时也影响了烘焙的关键质量参数。本研究介绍了超声技术在改善苋菜籽粒理化、抗氧化、功能和流变学特性方面的新应用。研究结果为开发营养丰富的功能性食品配料提供了一个有希望的策略，以满足人们对健康食品日益增长的需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.