Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

Abstract

© 2019 The nutritional value of cereal kernels is markedly improved by the germination process. Aim of this study was to evaluate protein, ash, sugars, heat damage (furosine, hydroxymethylfurfural, glucosylisomaltol), carotenoids, tocols, phenolics and antioxidant capacity (FRAP, ABTS, DPPH, reducing power, superoxide anion, β-carotene bleaching tests) of water biscuits enriched with increasing quantities (0, 5, 10 and 20%) of sprouted bread wheat or barley. The wholemeals from sprouted wheat and barley showed high concentrations of total carotenoids (82.6 and 119.7 mg/kg, respectively), tocols (53.4 and 88.2 mg/kg), conjugated (368.0 and 564.2 mg/kg) and bound (1811.6 and 3022.0 mg/kg) phenolics. Therefore, the enriched water biscuits had higher carotenoids, tocols and phenolics content, heat damage and antioxidant capacity than the controls. The greatest increase was recorded in barley-enriched samples. The addition of 15%–20% sprouted wheat or 5%–10% sprouted barley improved the nutritional quality of water biscuits while limiting heat damage.