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Título

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

AutorCornejo, Fabiola; Cáceres, Patricio J. ; Martínez Villaluenga, Cristina ; Rosell, Cristina M. ; Frías, Juana
Palabras claveGluten free
Brown rice
Germination
Nutritive value
Fecha de publicación15-abr-2015
EditorElsevier
CitaciónFood Chemistry 173: 298-304 (2015)
Resumen© 2014 Elsevier Ltd. All rights reserved. The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2014.10.037
URIhttp://hdl.handle.net/10261/108069
DOI10.1016/j.foodchem.2014.10.037
Identificadoresissn: 1873-7072
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