Hernandez-Aguilar Claudia, Dominguez-Pacheco Arturo, Palma Tenango Mariana, Valderrama-Bravo Carmen, Soto Hernández Marcos, Cruz-Orea Alfredo, Ordonez-Miranda José
Programa en Ingeniería de Sistemas-SBAAM, SEPI-ESIME, Instituto Politécnico Nacional-ESIME Zacatenco, Col. Lindavista, 07738 Mexico City, Mexico.
2FES-Cuautitlán, Universidad Nacional Autónoma de México (UNAM), Campus 4, km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastian Xhala, C.P. 54714, Cuautitlán Izcalli, Edo de México Mexico.
J Food Sci Technol. 2020 May;57(5):1817-1829. doi: 10.1007/s13197-019-04215-5. Epub 2019 Dec 16.
The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300-425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, β- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.
发芽小扁豆的有益健康作用在盒装面包生产中与小麦粉混合使用可能会很有用。在这项研究中，我们对发芽和未发芽的小扁豆进行了光谱评估，并将它们以5%和10%的浓度用于盒装面包的生产。还对面包进行了化学和物理测试，并通过高效液相色谱法测定了其中的酚酸和黄酮类化合物。此外，还评估了用于制作面包的面粉和面团的质量，以及20名糖尿病患者或有糖尿病亲属的人群对发芽小扁豆面包的接受程度。结果表明：（1）通过光声光谱法获得的光声信号幅度会随着添加到面包中的发芽小扁豆（GL）面粉百分比（0%、5%或10%）而改变；在300 - 425nm吸收带中，GL浓度越高，光声幅度越高，这与酚类和黄酮类化合物含量较高有关。（2）相对于对照面包（0% GL），在发芽小扁豆面粉浓度为10%的发芽小扁豆面包中，酚酸（芥子酸、β - 间苯二酚、绿原酸和阿魏酸）和黄酮类化合物（槲皮素和异鼠李素）的含量趋于增加。（3）在小麦粉中添加5%和10%的发芽小扁豆粉制作的面包，比仅以小麦粉为基础的面包具有更高的硬度和更低的粘性。降落数值表明对照样品与5% GL面粉之间没有显著差异，而与对照相比，10% GL面粉的降落数值降低了21秒。发芽小扁豆粉百分比对面粉糊化特性的影响在对照和10% GL面粉之间具有显著性。总体而言，由于添加了发芽小扁豆，面团和面粉的质量发生了改变，并且这种影响随着GL浓度的增加而增大。（4）添加了发芽小扁豆的面包在总体属性上得到了一组糖尿病患者和/或有糖尿病亲属的人群的感官认可。因此，所获得的结果支持生产混合发芽小扁豆粉的小麦面包，作为一种可供人类食用的营养保健品选择。
