Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1223-1231
Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet
Cheng Li1 • Duyun Jeong1 • Ju Hun Lee2 • Hyun-Jung Chung1
1 Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea 2 Division of Food Science and Culinary Arts, Shinhan University, 95 Hoam-ro, Uijeongbu, Gyeonggi 11644, Republic of Korea
The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germination led to a decrease in the apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased after germination, while a slight decrease was found in conclusion temperature. Compared to the raw flours, the germinated flours derived from brown rice, sorghum, and millet had lower gelatinization enthalpy, whereas the germinated oat flour showed higher gelatinization enthalpy. Germination resulted in significant decrease in pasting parameters of the four flours. Amylose leaching of sorghum and millet flours increased after germination, while the brown rice and oat flours showed a significant decrease in amylose leaching. Results suggest that germination effectively altered the physicochemical properties of grain flours, which can be utilized as functional ingredient in the preparation of grain-based products.
Germination · Flour · Physicochemical properties · Grain · Brown rice
Food Science and Biotechnology 2020 ; 29(9): 1223-1231