Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals
Vítězslav Hertel (SEMIX PLUSO, spol. s.r.o, Rybníčky 338, 747 81 Otice, Czech Republic) | Karin Petřeková (Department of Physiology and Pathophysiology, Faculty of Medicine, University of Ostrava, Syllabova 19, 703 00 0strava-Vítkovice, Czech Republic) | Ivo Hartman (Research Institute of Brewing and Malting, Plc., Mostecká 971/7, 614 00 Brno, Czech Republic) | Jaroslav Šimek (SEMIX PLUSO, spol. s.r.o, Rybníčky 338, 747 81 Otice, Czech Republic) | Renáta Dlouhá (Department of Physiology and Pathophysiology, Faculty of Medicine, University of Ostrava, Syllabova 19, 703 00 0strava-Vítkovice, Czech Republic)
Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.
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