Big opportunities for tiny seeds: Mineral composition, protein content and sensory properties of gluten-free bread enriched with non-germinated and germinated alfalfa seeds
Creators: name: Djordjević, Marijana
name: Djordjević, Miljana
name: Šoronja-Simović, Dragana
name: Šereš, Zita
name: Tukuljac, Lidija Peić
Publisher: name: Zenodo
Year: 2022
Subjects: Alfalfa
Gluten-free bread
Germination
Minerals
Sensory evaluation

description: Greater consumer demands for nutritious and healthy foods matching today’s lifestyle requirements are the<br> driving force for the development of innovative ingredients with versatile functionalities. This task becomes<br> even more important when it comes to the part of the population with coeliac disease (CD) whose diet is<br> characterised by high input of fat and carbohydrates but low input of dietary fibres, minerals (Ca, Mg, Fe,<br> Zn) and vitamins. Corresponding nutrient deficiencies can further lead to the development of other related<br> diseases compromising the overall well-being of CD patients. Furthermore, other conditions linked to gluten<br> ingestion and a great number of individuals embracing the gluten-free diet as a healthier choice are other<br> reasons for addressing this global challenge.<br> High nutritional value (rich in proteins, dietary fibres, essential polyunsaturated fatty acids, minerals, vitamins<br> and associated total phenols), absence of gluten, extensive cultivation and availability make lucerne (Medicago<br> sativa L.) or alfalfa seeds an ideal candidate for application in gluten-free bread (GFB) production. However,<br> the presence of antinutrients and beany flavour could limit its use. To tackle these limitations, germination<br> as a natural processing technique is successfully employed enabling also improvements in digestibility of<br> starch and proteins and bioavailability of the other nutrients and bioactive compounds. Considering the<br> presented background, this study aims to explore the effect of non-germinated and germinated alfalfa seeds<br> flour addition (5% on maize flour/starch basis) on GFB mineral composition, protein content and sensory<br> properties (specific volume, external appearance, crumb appearance, smell and taste). Additionally, the<br> aforementioned properties of GFB containing alfalfa were compared with control (without alfalfa) and<br> commercial GFB available on the market.<br> In GFB containing alfalfa significant increase in Mg (from 342.2 to 908.3 mg/kg), K (from 968.8 to 1478.9 mg/<br> kg) and Zn (from 10.8 to 21.1 mg/kg) content was observed when compared to commercial GFB. However,<br> corresponding bread samples showed lower content of Ca and Fe compared to commercial GFB, but Fe<br> content in GFB containing alfalfa was still higher than in control. Protein content ranged between 4.7 and<br> 6.0 % db and it was higher in GFB containing alfalfa. Control GFB received the highest scores upon sensory<br> evaluation followed by GFB containing germinated and non-germinated alfalfa. Despite the observed volume<br> depressing effect, GFB with alfalfa were characterised by fine taste, soft crumb texture with medium size air<br> pores of good uniformity.