Sprouting improves the flavour quality of faba bean flours
Sprouting improves the flavour quality of faba bean flours
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DOI：
10.1016/j.foodchem.2021.130355
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发表时间：
2021-06-19
期刊：
影响因子：
8.8
通讯作者：
Curtis, Jonathan M.
中科院分区：
文献类型：
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作者：
Akkad, Rami;Buchko, Amanda;Curtis, Jonathan M.
面粉是由低单宁和高单宁蚕豆品种Fabelle、FB9-4、雪鸟和雪滴的发芽种子制成的。对发芽豆粉的顶空测量发现，在60℃下发芽48小时和烘干24小时后，香气分布最有利。脂肪氧合酶活性，以及未发芽和发芽蚕豆粉的单宁、蛋白质和水分含量被测定。萌发种子干燥前脂肪氧合酶活性较高。发芽后蛋白质含量增加，单宁含量下降，尤其是高单宁品种。蚕豆粉的主要挥发性风味物质包括戊醛、己醛、正庚醛、辛醛、正庚醛、正庚醛、1-己醇、1-辛烯-3-醇、3-甲基丁醛、苯乙醛、3-甲基丁酸、D-柠檬烯、β-芳樟醇、薄荷醇和雌二醇，其中包括油酸、亚油酸和一些氨基酸的氧化降解产物。发芽后总体风味得到改善，苦味化合物(单宁)和豆类风味(己醛、壬醛、2-庚酮和2-戊基呋喃)减少。
Flours were made from the sprouted seeds of the low- and high-tannin faba bean cultivars Fabelle, FB9-4, Snowbird, and Snowdrop. Headspace measurements on sprouted flours found the most favourable aroma profiles following 48 h sprouting and 24 h drying at 60 degrees C. Lipoxygenase activity, and the tannin, protein, and moisture contents were determined for unsprouted and sprouted faba bean flours. Lipoxygenase activity was higher in sprouted seeds before drying. Protein content increased after sprouting, whereas the tannin content decreased, especially for high-tannin varieties. Key volatile flavour compounds of faba bean flours included pentanal, hexanal, heptanal, octanal, nonanal, decanal, 1-hexanol, 1-octen-3-ol, 3-methylbutanal, phenyl acetaldehyde, 3-methylbutyric acid, D-limonene, beta-linalool, menthol, and estragole; these include oxidative degradation products of oleic, linoleic, and some amino acids. An overall flavour improvement was achieved after germination, as indicated by a decrease in bitter compounds (tannins) and beany flavours (hexanal, nonanal, 2heptanone, and 2-pentylfuran).