Authors:Sz. Szabó, Zs. Németh, É. Polyák, I. Bátai, M. Kerényi, and M. Figler
., Jark , U., Kirchner , M., Koch , J., Krause , G., Luber , P., Rosner , B., Stark , K. & Kühne , M. (2011): German outbreak of Escherichia coli O104:H4 associated with sprouts. New England J. Medicine, 365 , 1763
, E. ( 2010 ): Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking . Food Chem. , 119 , 770 – 778 .
APEDA ( 2016 ): http
hypertrophy in its active form and is sought to be completely inactivated in soy products.Several processing methods like heating, extrusion, sprouting, or combinations of these treatments are employed by soy food industry to inactivate KTI ( Dia et al
Implementation of sourdough technology would increase nutritional value and attractiveness of gluten-free bread. However, fermentation process requires stimulation. The course of fermentation of gluten-free sourdoughs prepared from maize and soy flours and maize and potato starches, enriched in glucose and casein hydrolysate or soy sprouted seeds used as fermentation enhancers was evaluated. The clearest effect of the supplementation was observed in the case of sourdough prepared from starches only. The addition of glucose in the amounts as low as 0.5% has proved to be enough to enhance fermentation effectively. Supplementation of the sourdoughs with peptides was not very effective; however, when used together with glucose, a synergistic effect could be detected. The addition of sprouted seeds allowed to shorten the fermentation process with up to several hours. These studies have demonstrated possibility to simplify and shorten the process of gluten-free sourdough fermentation by modification of mixtures composition.
An indigenous food mixture was developed by mixing rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) and was coded as RWGT. The mixture was autoclaved (1.5 kg cm-2, 15 min, 121 °C), cooled and inoculated with 2% liquid culture (containing 106cells ml-1broth). Two types of fermentations were carried out, single culture fermentation [L. casei, L. plantarum (37 °C, 24 h)] and sequential culture fermentation [S. boulardii (25 °C, 24 h)] + L. casei (37 °C, 24 h); S. boulardii (25 °C, 24 h) + L. plantarum (37 °C, 24 h)]. Single culture fermentations caused significant (P<0.05) reduction in the total soluble sugars (51-54%), non-reducing sugars (73-78%) and starch content (41-43%). Sequential culture fermentations decreased the total available carbohydrates by 62-64%. All the fermentations significantly (P<0.05) improved the HCl-extractability of minerals viz. iron (54-67%), calcium (22-32%), sodium (25-30%) and potassium (17-24%).
, P.J. , Martinez-Villaluenga , C. , Amigo , L. & Frias , J. ( 2014 ): Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions . Food Chem
Authors:V. Mrkic, I. Redovnikovic, S. Jolic, K. Delonga, and V. Dragovic-Uzelac
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