http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Marı´a del Carmen Beltra´n-Orozco,Alfonso Martı´nez-Olguı´n,Marı´a del Carmen Robles-Ramı´rez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.6
This study aimed to evaluate the influence ofgermination on the content of protein, lipids, fiber, ashes,tryptophan, vitamin C, total phenolic and total flavonoidcompounds, as well as on the protein digestibility andantioxidant activity of chia seeds germinated for 1, 2, 3,and 4 days. The results showed that germination for 2 daysaugmented the protein content of chia seeds by 13% whilefiber, tryptophan, total phenolic and flavonoid contentsincreased by 46%, 93%, 300%, and 197%, respectively,after 4 days of germination. Vitamin C was not detected indry seeds but increased up to 2.33 mg/100 g at fourth dayof germination. The antioxidant capacity increasedapproximately 100% but protein digestibility decreased by14% at day 4 of germination. Germination can be a goodmethod to increase the nutritional and nutraceuticalpotential of chia seed for its use in the design of functionalfoods.