Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat
- PMID: 28696546
- DOI: 10.1111/1750-3841.13797
Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat
Abstract
Wheat is the most common grain in the temperate region. Modifying its constituent through food processing improves its functionality and nutrient access. In this study, the combined effect of germination and extrusion on physicochemical properties and nutritional qualities of extrudates and tortilla from wheat was evaluated. Results showed that germination significantly increased (P <0.05) the γ-aminobutyric acid content in germinated whole wheat (GW) and extruded germinated whole wheat (EGW) as compared to the control of whole wheat (WW). Germination also significantly increased the protein content, reducing sugar and total soluble sugar content in GW, while extrusion had much increasing impact on reducing sugar content in extruded samples. Specific mechanical energy during extrusion was reduced as feed moisture content increased from 20 to 30%. Higher extruder screw speed (350 rpm) led to better expansion ratio at low moisture content (20%) as compared to low screw speed (200 rpm). Extrusion significantly increased the starch digestibility but decreased the protein digestibility in extrudates. Tortilla made from 100% WW had about the same physical characteristics, namely color and rollability, with tortilla made from 85% WW with 15% GW, 85% WW with 15% extruded whole wheat (EW), and 85% WW with 15% EGW. Tortilla made from 85% WW with 15% GW showed the largest diameter, thinnest thickness and least extensibility. A 15% extruded germinated wheat (350 rpm) addition in 85% WW showed significant increase of γ-aminobutyric acid content in tortilla compared to the control (100% WW).
Keywords: digestibility; extrusion; germination; tortilla; wheat; γ-Aminobutyric acid.
© 2017 Institute of Food Technologists®.
Similar articles
-
Influence of germination and extrusion with CO(2) injection on physicochemical properties of wheat extrudates.Food Chem. 2014 Jan 15;143:122-31. doi: 10.1016/j.foodchem.2013.07.102. Epub 2013 Jul 30. Food Chem. 2014. PMID: 24054221
-
Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.J Agric Food Chem. 2019 Mar 27;67(12):3480-3490. doi: 10.1021/acs.jafc.9b00200. Epub 2019 Mar 7. J Agric Food Chem. 2019. PMID: 30817141
-
Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.J Food Biochem. 2019 Jul;43(7):e12854. doi: 10.1111/jfbc.12854. Epub 2019 Apr 2. J Food Biochem. 2019. PMID: 31353715
-
Germinated brown rice and its role in human health.Crit Rev Food Sci Nutr. 2013;53(5):451-63. doi: 10.1080/10408398.2010.542259. Crit Rev Food Sci Nutr. 2013. PMID: 23391013 Review.
-
Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844. Epub 2017 Sep 11. J Food Sci. 2017. PMID: 28892132 Review.
Cited by 1 article
-
Sprouted Grains: A Comprehensive Review.Nutrients. 2019 Feb 17;11(2):421. doi: 10.3390/nu11020421. Nutrients. 2019. PMID: 30781547 Free PMC article. Review.
MeSH terms
Substances
LinkOut - more resources
-
Full Text Sources