Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural formation during heating
Yükleniyor...
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
American Chemical Society
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Usage of sprouted grains is an increasing trend in thermally processed foods. Sprouting alters the composition of sugars and amino acids, which are Maillard reaction precursors. Free asparagine, total free amino acids, and sugars were monitored during sprouting and yeast and sourdough fermentations. Acrylamide and 5-hydroxymethylfurfural (HMF) were analyzed in heated samples. The asparagine concentration decreased up to 40% after 24-36 h of sprouting, except for buckwheat, and then increased to the initial concentration after 48 h and several folds after 72 h. The increased amount of reducing sugars after sprouting caused higher acrylamide and HMF formation even if the asparagine concentration was lower. Acrylamide and HMF formation decreased after fermentation of sprouted wholemeal because sugars and asparagine were consumed by yeast. A pH drop of 3 units by sourdough fermentation decreased acrylamide formation but increased HMF formation. Results indicated that sprouted cereal products should be produced under controlled conditions to be used in heated foods.
Açıklama
Anahtar Kelimeler
Acrylamide, Asparagine, Baker's yeast, Germination, Malting, Sourdough fermentation
Kaynak
Journal of Agricultural and Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
Article in pres
Sayı
Künye
Yıltırak, S., Kocadağlı, T., Çelik, E. E., Özkaynak Kanmaz, E., & Gökmen, V. (2021). Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. Journal of Agricultural and Food Chemistry.
