Manuscript ID : JFST-1712-1280 (R1)
Visit : 146
Page: 29 - 40
10.30495/jfst.2019.543729
20.1001.1.24234966.1398.11.2.3.5
Article Type:
Original Research
Subject Areas :
اکبر جوکار
1
,
مریم شاه امیریان
2
,
ماشا... زارع
3
1 - بخش فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، ایران
2 - استادیار بخش فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، ایران.
3 - استادیار بخش فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، ایران.
Received: 2017-12-23
Accepted : 2018-02-12
Published : 2019-06-22
Keywords:
References:
Afify A.E.M., Abbas, M.S., Abd El-Lattefi, B.M. and Ali, A.M. Chemical, rheological and physical properties of germinated wheat and naked barley. Int J Chemtech Res. 2016; 9 (9), 521-531.
Besbes, S., Attiai, H., Deroanne, C., Makni, S. and Blecker, C. Partial replacement of meat by pea fiber and wheat fiber: effect on the chemical composition, cooking characteristics and sensory properties of beef burger. J. Food Qual. 2008; 31 (4), 480- 489.
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Režek Jambrak, A. and Herceg, Z. Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chem. 2016; 190 (Supplement C), 317-323.
De Bolle, M.F., Osborn, R.W., Goderis, I.J., Noe, L., Acland, D., Hart, C.A. et al. Antimicrobial peptides from Mirabilis jalapa and Amaranthus caudatus: expression, processing, localization and biological activity in transgenic tobacco. Plant Mol Biol. 1996; 31 (5), 993-1008.
Declan, J.T., Eoin, M.D.M. and Buckley, D.J. Eating quality of low-fat beef burgers containing fat-replacing functional blends. J. Sci. Food Agric. 1999; 79 (4), 507-516.
Dzudie, T., Scher, J. and Hardy, J. Common bean flour as an extender in beef sausages. J Food Eng. 2002; 52 (2), 143- 7.
Elevejem, C.A., Kline, O.L., Keenan, J.A. and Hart, E.B. A.2011. study of the heat stability of the vitamin B factors required by the chick. Available at: URL: http:// www.jbc.org. Accessed October 21.
Hallen, E., Banoglu, S. and Ainsworth, P. Effect of fermented germinated cowpea flour addition on the rheological and baking properties of wheat flour. J Food Eng. 2004; 63 (2), 177- 84.
Horwitz, W. editor. Official methods of analysis of the association of official analytical chemists. 17th ed. Association Analytical Chemists: Washington, D.C. 2000; AOAC, vol. 2. p. 16-20.
Institute of Standards and Industrial Research of Iran, Measuring protein in meat and its products. ISIRI no 924. Karaj: ISIRI; 1973. (In Farsi)
Institute of Standards and Industrial Research of Iran, Measuring moisture in meat and its products. ISIRI no 745. Karaj: ISIRI; 1992. (In Farsi)
Institute of Standards and Industrial Research of Iran, Method of searching and counting coliforms in food. ISIRI no 437. Karaj: ISIRI; 1996 (In Farsi)
Institute of Standards and Industrial Research of Iran, Regulations for producing germinated gains and beans. ISIRI no 4395. Karaj: ISIRI; 1998 (In Farsi)
Institute of Standards and Industrial Research of Iran, Measuring fat in meat and their products. ISIRI no 742. Karaj: ISIRI; 2003. (In Farsi)
Institute of Standards and Industrial Research of Iran, Cereals and their products- Germinated Wheat Product. ISIRI no 5833. Karaj: ISIRI; 2003. (In Farsi)
Institute of Standards and Industrial Research of Iran, Sausage and baloney- features and methods of testing. ISIRI no 2303. Karaj: ISIRI; 2005. (In Farsi)
Jokar, A., Hashemi Nasab, A., Ghanaatzade, L., Farahnaky, A. and Hosseini, M. Using germinated pinto bean flour instead of wheat flour in producing sausage. Iran J Nut Sci Food Technol. 2012; 7 (1), 111-118. (In Farsi)
Jirapa, P., Normah, H., Zamallah, M.M., Asmah, R. and Mohamad, K. Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods. Plant Foods Hum Nutr. 2001; 56 (3), 203-216.
Kanauchi, O., Oshima, T., Andoh, A., Shioya, M. and Mitsuyama, K. Germinated barley foodstuff ameliorates inflammation in mice with colitis through modulation of mucosal immune system. Scand J Gastroenterol. 2008; 43 (11), 1346-1352.
Kihara, M., Okada, Y., Iimure, T. and Ito, K. Accumulation and degradation of two functional constituents, GABA and β-glucan, and their varietal differences in germinated barley grains. Breed Sci. 2007; 57 (2), 85-89.
Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Ham, Y.K. and Jeong, T.J. et al. Germinated barley as a functional ingredient in chicken sausages, effect on physicochemical and technological properties at different levels. J Food Sci Technol. 2016; 53 (1), 872-879.
Kubicka, E., Grabska, J., Jedrychowski, L. and Czyz, B. Changes of specific activity of lipase and lipoxygenase during germination of wheat and barley. Int J Food Sci Nutr. 2000; 51 (4), 301-304.
Lee, H.M., Lee, S.O., Moon, E., Do, M.H. and Kim, S.Y. Inhibitory effects of water-soluble extracts of barley, malt, and germinated barley on melanogenesis in melan-a cells. Nat Prod Sci. 2014; 20 (1), 33-38.
Lyimo, M., Berling, E.S. Sibuga, K.P. Evaluation of the nutritional quality and acceptability of germinated bambara nut (VIGNIA-SUBTERRANEA (L) VERLE) based products. Ecol Food Nutr. 2004; 43 (3), 181- 191.
Moghaddam, A.S., Mehdipour, M. and Dastar, B. The determining of digestible energy and digestibility coefficients of protein, calcium and phosphorus of malt (Germinated barley) in broilers. Int J Poult Sci. 2009; 8 (8), 788-791.
Naofumi, M., Tomoko, M., Michiyo, W. and Shirou, Y. Pre-Germinated brown rice substituted bread: dough characteristics and bread structure. Int J Food Prop. 2007; 10 (4), 779–789.
Panfil, P., Dorica, B., Sorin, C., Emilian, M., Ersilia, A. and Iosif, G. Biochemical characterization of flour obtained from germinated cereals (wheat, barley and oat). Roum Biotechnol Lett. 2014; 19 (5), 9772-9777.
Payan, R. An introduction to cereals technology. 2006. Tehran: Ayizh Publication. (In Farsi)
Rokni, N. Meat science and industries. 2006. Tehran: Tehran University Press. (In Farsi)
Sharma, P. and Gujral, H.S. Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chem. 2010; 120 (3), 673-678.
Shin, M.G., and Lee, G.H. Characteristics of Red Pepper Paste by Using Germinated Barley with Increased ɣ-Amino Butyric Acid. J Food Sci Nutr. 2011; 16 (2), 150-156.
Swegle, M. and Kramer, K.J. Muthukrishnan, S. Properties of barley seed chitinases and release of embryo associated isoforms during early stages of imbibition. Plant Physiol. 1992; 99 (3), 1009-1014.
Talas-o, TR. Screening antimicrobial activities of basic protein fractions from dry and germinated wheat seeds.Biologia Plantarum. 2004; 48 (4), 583-588.
Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. Basic sensory methods for food evaluation. Canada. 1989. The International Development Research Center Ottawa. p. 66-75.
Yang, F., Basu, T.K. and Ooraikul, B. Studies on germination conditions and antioxidant contents of wheat grain. International J Food Sci Nutr. 2001. 52 (4), 319-330
Yu, A.R,. Park, H.Y., Hong, H.D., Min, J.Y. and Choi, H.D. Changes in the nutritional components and immune-enhancing effect of glycoprotein extract from pre- and post-germinated barley seeds. Korean J Food Sci Technol. 2015; 47 (4), 511-6.