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dc.contributor.authorRico, Daniel
dc.contributor.authorPeñas, Elena
dc.contributor.authorGarcía, María del Carmen
dc.contributor.authorMartínez-Villaluenga, Cristina
dc.contributor.authorRai, Dilip K.
dc.contributor.authorBirsan, Rares I.
dc.contributor.authorFrias, Juana
dc.contributor.authorMartín-Diana, Ana B.
dc.date.accessioned2020-07-20T14:51:44Z
dc.date.available2020-07-20T14:51:44Z
dc.date.issued2020-03-05
dc.identifier.citationRico, D.; Peñas, E.; García, M.C.; Martínez-Villaluenga, C.; Rai, D.K.; Birsan, R.I.; Frias, J.; Martín-Diana, A.B. Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods 2020, 9, 296. https://doi.org/10.3390/foods9030296en_US
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11019/2176
dc.descriptionpeer-revieweden_US
dc.description.abstractThe increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesFoods;9
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectbarleyen_US
dc.subjectgerminationen_US
dc.subjectflouren_US
dc.subjectRSMen_US
dc.subjectnutritional propertiesen_US
dc.subjectbioactive compoundsen_US
dc.subjectqualityen_US
dc.titleSprouted Barley Flour as a Nutritious and Functional Ingredienten_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9030296
dc.contributor.sponsorITACyLen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorCSICen_US
dc.contributor.sponsorGrantNumber2018-807en_US
dc.contributor.sponsorGrantNumber2018-400en_US
dc.contributor.sponsorGrantNumberAGL2015-67598-Ren_US
dc.contributor.sponsorGrantNumber201870I097en_US
dc.source.volume9
dc.source.issue3
dc.source.beginpage296
refterms.dateFOA2020-07-20T14:51:44Z


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