Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro/RJ, CEP: 20550-013, Brazil.
School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
Plant Foods Hum Nutr. 2021 Jun;76(2):143-152. doi: 10.1007/s11130-021-00888-6. Epub 2021 Mar 15.
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.
芽苗菜是富含植物营养素的蔬菜食品，如硫代葡萄糖苷、酚类和异黄酮。许多研究表明，芽苗菜还含有高浓度的维生素和矿物质。除了高浓度的营养物质外，芽苗菜还可以降低植酸、单宁和草酸盐等抗营养因子的浓度，从而提高矿物质的生物利用度。然而，它们的营养成分取决于几个因素，如芽苗菜的种类和发芽条件。近年来，这些食品的需求量很大，因为它们与许多健康益处有关。此外，发芽是一个简单而快速的过程，并且不依赖于特定的气候条件（可能更有利于生长）。将芽苗菜用于食品加工可以是增加某些在全球广泛消费的产品营养价值的好策略。从这个意义上说，人们在科学文献中搜索了评估添加发芽谷物对某些产品营养价值的影响以及对其感官特性影响的研究。其中大多数使用发芽谷物粉来替代小麦粉在食品中的使用。这些产品令人满意的结果与所使用的芽苗菜种类和对小麦粉的替代水平有关。本文简要探讨了添加芽苗菜的食品的营养价值和感官接受度。
