Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed

Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed

This work assessed how different germination times (0, 24, 48, 72, and 96 h) of sunflower seeds affect the physicochemical, nutritional, and in vitro biological quality of the flours and their water-soluble extracts (WSE) obtained after mashing. The germination was evidenced by exponential rootlet g...

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Veröffentlicht in:Food bioscience 2024-10, Vol.61, p.104763, Article 104763
Hauptverfasser: Andressa, Irene, Amaral e Paiva, Maria José do, Pacheco, Flaviana Coelho, Santos, Fábio Ribeiro, Cunha, Jeferson Silva, Pacheco, Ana Flávia Coelho, Neves, Nathalia de Andrade, Vendruscolo, Raquel Guidetti, Schmiele, Marcio, Tribst, Alline Artigiani Lima, Vieira, Érica Nascif Rufino, Leite Júnior, Bruno Ricardo de Castro
Format: Artikel
Sprache:eng
Schlagworte:
Biotechnology
Clean label ingredient
Lipid profile
Plant based
Vegetable proteins
γ-Aminobutyric acid
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Zusammenfassung:This work assessed how different germination times (0, 24, 48, 72, and 96 h) of sunflower seeds affect the physicochemical, nutritional, and in vitro biological quality of the flours and their water-soluble extracts (WSE) obtained after mashing. The germination was evidenced by exponential rootlet growth after 24 h, with an increase in γ-Aminobutyric acid (GABA) content in the flours, reaching a maximum of 40.97 mg/100 g (96 h – p 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2024.104763