Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
Food Chem. 2020 Dec 1;332:127288. doi: 10.1016/j.foodchem.2020.127288. Epub 2020 Jun 9.
This study examined the effect of green tea extract at 10 (GWG1%) and 50 (GWG5%) g/L as the steeping solution on the chemical, nutritional, and microbial quality of wheat grain during 14 days of germination. Fat, dry matter, and ash contents in the control was higher than GWG treatments due to the faster growth of control germs. Moisture, phenolic compounds, thiamin, niacin, and tocopherols decreased, whereas, fat, dry matter, carbohydrate, protein, crude fiber, ash, folic acid, Ca, Mg, Fe, Mn, and Zn increased significantly in all samples during germination. GWG5% showed the highest values in total phenols, vitamins, minerals, and carbohydrate, followed by GWG1% and then the control. No significant differences in protein and crude fiber content were detected among treatments. GWG decreased the growth of total bacterial, yeast, and mold in germinated seeds. Overall, GWG improved the microbial and nutritional quality of wheat germ during 14 days of germination.
本研究考察了在 14 天的发芽过程中，10（GWG1%）和 50（GWG5%）g/L 的绿茶提取物作为浸泡液对小麦籽粒的化学、营养和微生物质量的影响。由于对照发芽的速度更快，对照中脂肪、干物质和灰分的含量高于 GWG 处理。在发芽过程中，水分、酚类化合物、硫胺素、烟酸和生育酚含量下降，而所有样品中的脂肪、干物质、碳水化合物、蛋白质、粗纤维素、灰分、叶酸、Ca、Mg、Fe、Mn 和 Zn 显著增加。GWG5%的总酚类、维生素、矿物质和碳水化合物含量最高，其次是 GWG1%，然后是对照。处理间蛋白质和粗纤维素含量无显著差异。GWG 降低了发芽种子中总细菌、酵母和霉菌的生长。总的来说，GWG 提高了小麦芽在 14 天发芽过程中的微生物和营养质量。
