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Sammanfattning

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 mu g/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 mu g/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 mu g/100 g DM for cv. Kaskelott (rye) and 155 mu g/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH3-H(4)folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 degrees C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content. (c) 2012 Elsevier Ltd. All rights reserved.

Nyckelord

Wheat; Rye; Germination; Folate

Publicerad i

Journal of Cereal Science
2012, volym: 56, nummer: 2, sidor: 374-378

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.1016/j.jcs.2012.03.009

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/43674