Abstract

Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain. Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94. Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements “On food safety”. The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM. Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

Keywords

Sprouted grains, amaranth flour, antioxidant activity, glycemic index, digestibility, phitin, safety indicators, bread

REFERENCES

1. Kohno M, Sugano H, Shigihara Y, Shiraishi Y, Motoyama T. Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada. Journal of Nutritional Science. 2018;7. https://doi.org/10.1017/jns.2017.68.
2. Johnson-Down L, Willows N, Kenny T-A, Ing A, Fediuk K, Sadik T, et al. Optimisation modelling to improve the diets of first nations individuals. Journal of Nutritional Science. 2019;8. https://doi.org/10.1017/jns.2019.30.
3. Tam E, Keats EC, Rind F, Das JK, Bhutta ZA. Micronutrient supplementation and fortification interventions on health and development outcomes among children under-five in low-and middleincome countries: a systematic review and meta-analysis. Nutrients. 2020;12(2). https://doi.org/10.3390/nu12020289.
4. Birch CS, Bonwick GA. Ensuring the future of functional foods. International Journal of Food Science and Technology. 2019;54(5):1467–1485. https://doi.org/10.1111/ijfs.14060.
5. Postanovlenie Prezidiuma RAN № 178 ot 27.11.2018 g. “Ob aktualʹnykh problemakh optimizatsii pitaniya naseleniya Rossii: rolʹ nauki” [Resolution No. 178 of November 27, 2018 of the Presidium of the Russian Academy of Sciences “On topical problems of optimizing the nutrition of the population of Russia: the role of science”]. Moscow, 2018. 8 p.
6. Nilova LP, Pilipenko TV. Evaluation of antioxidant properties of enriched bakery products in experiment on laboratory animals. Problems of Nutrition. 2016;85(6):39–47. (In Russ.).
7. Amarowicz R, Pegg RB. Natural antioxidants of plant origin. In: Ferreira ICFR, Barros L, editors. Advances in food and nutrition research. Vol. 90. Elsevier; 2019. pp. 1–81. https://doi.org/10.1016/bs.afnr.2019.02.011.
8. Hidalgo FJ, Zamora R. Food processing antioxidants. In: Toldrá F, editor. Advances in food and nutrition research. Vol. 81. Elsevier; 2017. pp. 31–64. https://doi.org/10.1016/bs.afnr.2016.10.002.
9. Sharofova MYu, Sagdieva ShS, Yusufi SD. Diabetes mellitus: the modern state of the issue (part 1). Avicenna Bulletin. 2019;21(3):502–512. (In Russ.).
10. Kapoor N, Lotfaliany M, Sathish T, Thankappan KR, Thomas N, Furler J, et al. Obesity indicators that best predict type 2 diabetes in an indian population: insights from the Kerala Diabetes Prevention Program. Journal of Nutritional Science. 2020;9. https://doi.org/10.1017/jns.2020.8.
11. Tertychnaya TN, Manzhesov VI, Andrianov EA, Yakovleva SF. New aspects of application of microalgae Dunaliella Salina in the formula of the enriched bread. IOP Conference Series: Earth and Environmental Science. 2020;422(1). https://doi.org/10.1088/1755-1315/422/1/012021.
12. Alekhina NN, Ponomareva EI, Lukina SI, Smirnykh AA. Grain bread with buckwheat bran flour for a healthy diet. Journal of Engineering and Applied Sciences. 2016;11(12):2623–2627.
13. Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted grains: A comprehensive review. Nutrients. 2019;11(2). https://doi.org/10.3390/nu11020421.
14. Popova A, Mihaylova D. Antinutrients in plant-based foods: A review. The Open Biotechnology Journal. 2019;13(1):68–76. https://doi.org/10.2174/1874070701913010068.
15. Samtiya V, Aluko RE, Dhewa T. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition. 2020;2(6). https://doi.org/10.1186/s43014-020-0020-5.
16. Alekhina NN, Ponomareva EI, Zharkova IM, Grebenshchikov AV. Assessment of the bioavailability of minerals and antioxidant activity of grain bread in the in vivo experiment. Russian Open Medical Journal. 2018;7(4). https://doi.org/10.15275/rusomj.2018.0409.
17. Gebreil SY, Ali MIK, Mousa EAM. Utilization of amaranth flour in preparation of high nutritional value bakery products. Food and Nutrition Sciences. 2020;11(5):336–354. https://doi.org/10.4236/fns.2020.115025.
18. Derkanosova NM, Stakhurlova AA, Pshenichnaya IA, Ponomareva IN, Peregonchaya OV, Sokolova SA. Amaranth as a bread enriching ingredient. Foods and Raw Materials. 2020;8(2):223–231. https://doi.org/10.21603/2308-4057-2020-2-223-231.
19. Urbanchik EN, Kasʹyanova LA. Produkty pitaniya iz proroshchennogo zerna [Food products from sprouted grain]. Khlebopek [Baker]. 2004;(5):22–23. (In Russ.).
20. Andrade PD, Caldas ED. Aflatoxins in cereals: worldwide occurrence and dietary risk assessment. World Mycotoxin Journal. 2015;8(4):415–431. https://doi.org/10.3920/WMJ2014.1847.
21. Khmeleva E, Berezina N, Khmelev A, Kunitsyna T, Makarova N. Aspects of environmental safety improving of whole grain bakery products. IOP Conference Series: Earth and Environmental Science. 2020;421(3). https://doi.org/10.1088/1755-1315/421/3/032062.
22. Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. Rome: Food and Agriculture Organization; 1998. 140 p.
23. Cheremnykh EG, Kuleshin AV, Kuleshina ON. Screening of foods additives on infusoria. RUDN Journal of Ecology and Life Safety. 2011;(3):5–12. (In Russ.).
24. Klisenko MA, Kalinina AA, Novikova KF, Khokholʹkova GA. Metody opredeleniya mikrokolichestv pestitsidov v produktakh pitaniya, kormakh i vneshney srede. Tom 2 [Determination of micro-amounts of pesticides in food, feed, and environment. Vol. 2]. Moscow: Agropromizdat; 1992. 413 p. (In Russ.).
25. Masisi K, Beta T, Moghadasian MH. Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies. Food Chemistry. 2016;196:90–97. https://doi.org/10.1016/j.foodchem.2015.09.021.