Chemical, Sensory and Microbiological Evaluation of Novel two Products Manufactured from Germinated Barley and Wheat Grains

Abstract

Aims: This study was to manufacture and evaluation of novel food product from germinated barley (barley like jam) comparing to the same product manufactured from wheat (wheat like jam). Study Design: Germinated grains of both of wheat and barley was minced with water, liquidated and cooked then chemically sensory and microbiologically evaluated. Place and Duration of Study: Products manufacture and analysis were carried out through 60 days of storage period at faculty of specific education laboratory, Mansoura Univ. and national research center, Giza, Egypt. Methodology: Five hundred grams of germinated grains was minced with 1500 ml of water at 30ºC. After 1 h extraction the weight was filled up to 2000 ml. Then it liquidated for separating the hard fibers. The produced extract (first extract) was kept in refrigerator. The remained high fiber part was soaked in 3 liters of water for 3 hours (for obtaining most water soluble component. Moisture, crude protein and crude fat, Phosphorus, calcium, potassium, iron, copper and zinc, total phenolics Eq. (mg Gallic acid) were determined. Products antioxidant activity was measured by DPPH0 (1,1-diphenyl-2-picryl hydrazyl radical) and ferric reducing FRAP (free radical antoxidant power) assay. Results: Total phenolic compounds content increased in final product comparing to the original grains from 41,458 and 74.271 to 98.646 and 145.833 Eq. (mg Gallic acid /100g) respectively, antioxidant activity increased from 63.561 and 38.485 to 66.439 and 55.152 Eq. (mg ascorbic acid /100g). FRAP assay and DPPH scavenging activity increased from 21.78 and 35.58g/100g to 52.45 and 49.08g/100g for wheat and barley respectively. The increase in total viable count, yeast and molds was faster in wheat than in barley product over the storage period. Barley product had insignificant decrease in overall acceptability comparing to wheat product. Conclusion: Novel forms of products can be produced from germinated wheat and barley grains with high content of bioactive compounds comparing to the original grains. In the context of development of acceptable functional foods for consumers.