Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles

Abstract

Utilization of germinated and heat-moisture treated wheat in noodle formulation to improve bioactive components and technologic quality was investigated. Flour of untreated, germinated, heat-moisture treated germinated wheat varieties (Esperia, einkorn and emmer) were used at five ratios (0–60 %) in noodles according to (3 × 3 × 5) × 2 factorial design. Forty-five different noodle formulations were produced. Cooking loss values of the noodles raised with increasing ratios of germinated wheat flours. Heat-moisture treatment partially decreased the cooking loss of noodle prepared with germinated wheat flour. The ash, protein, phytic acid, total yellow pigment, total phenolic content, minerals (except K) and antioxidant activity values of the noodle increased with the inclusion of ancient wheat compared to modern wheat. These increases were much more evident with the use of germinated flours of modern and ancient wheat. While the germination process increased the bioactive components content, the heat-moisture treatment improved the technological quality of the noodle prepared from germinated wheat.