Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health. Sprouts contain many bioactive compounds such as minerals, fibre, vitamin C, carotenoids and phenolic compounds. The aim of this study was to determine the effects of darkness, light and time total phenolic content and scavenging activity in alfalfa (Medicago sativa), radish (Raphanus sativus), broccoli (Brassica oleracea) and hemp (Cannabis sativa) seeds during germination. The seeds were washed, soaked in water by ratio of 2:1 (water : seeds) for 12±1 h and then germinated in light and dark conditions at a temperature of 22±2 °C and a relative humidity of 85±2% for different times (12, 24, 36 and 48 hours) in a climatic chamber ICH110 (Memmert, Germany). The quality changes of germinated seeds are determined by phenol content and scavenging activity. Un-germinated seeds were used as a control. The results of current studies show that after germination the highest increase in total phenols was in radish, broccoli and alfalfa seeds. The scavenging activity (SA) was higher after 48 hours of germination in all seed types compared to un-germinated seeds both in darkness and in light. This study shows that sprouted edible seeds are an excellent source of total phenolic compounds and has a high scavenging activity.

Pastry cream contains wheat flour, which is not suitable for celiac patients who require a gluten-free diet. Potatoes are known as a good source of starch, minerals and vitamins. They also contain protein, dietary fibre and various phytochemicals. Their addition to pastry cream can both serve as a texturizing agent and enrich the nutritional value of the final product. This study aimed to evaluate the suitability of potatoes as a replacement for wheat flour in pastry cream. For study purposes, the physicochemical attributes of eleven potato varieties were evaluated. Among other varieties, the boiled potato variety Gala exhibited higher fibre, fat, phosphorus and potassium content; however, significantly higher protein (12.48 ± 0.08 g 100 gE−1 DW) and iron (3.12 ± 0.02 g 100 gE−1 DW) content. Higher antiradical activity (18.72 ± 0.74 mM TE 100E−1 g DW) was detected in potatoes of the variety Blue Congo. After preliminary investigation, wheat flour was replaced with mashed potatoes, making up 30% of the cream weight, and its impact on the pastry cream was studied. It was established that potatoes had a significant effect on pastry cream colour and texture. American Rose, Imanta, Rigonda and Viviana were selected as the most suitable from the eleven varieties tested. The addition of potatoes in pastry cream doubled its fibre and potassium content, whereas, other changes in nutritional value of the creams were variety dependent.