10030

9260

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1393

سيزده، 87ص.: مصور،جدول

ص.ع.به فارسي و انگليسي

اميرحسين گلي، محمدشاهدي

صبيحه سليمانيان زاد، محمدرضا سبزعليان

94/2/23

مهدي كديور، مهدي رحيم ملك

1396/09/27

كتابنامه

كشاورزي

مهندسي كشاورزي

ID9260

88 Effect of Germination on Chemical Composition of Mungbean Vigna Radiata and Clover Trifolium Resupinatum Seeds and Extension of Their Shelf Life Using Savory Satureja Hortensis and Thyme Thymus Vulgaris Essential Oils Atefe Shirvani a shirvani@ag iut ac ir January 13 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSayed amir hossein goli amirgoli@cc iut ac irMohammad shahedi shahedim@cc iut ac irAbstractLegume is a plant in the family of fabaceae leguminoseae which is present in diet of all people worldwidebecause they are good sources of starch dietary fiber protein lipids and minerals However legumes containlarge amounts of antinutritional factors i e trypsin inhibitors alpha galactosidase inositol phosphate in theraw seeds that need to be reduced by processing before consumption Germination has been suggested as aconventional and inexpenstive way to improve nutritional value of legumes Nowadays a great types ofsprouts are offered in markets as healthy food and among them mung bean and clover sprouts are verypopular products Since sprouts are not often cooked before consumption they are good vehicle for microbialcontamination Therefore to minimize microbial contamination in the sprouts initial microbial load shouldbe controlled prior to consumption Essential oils as natural santitizing agents could be used for this purpose In this study the change of chemical composition antioxidant activity total phenolic compounds minerals ascorbic acid and organic acids content were determined in raw soaked and germinated mung bean andclover Then clover and mungbean sprouts were treated with 0 0 5 1 and 2 concentration of thyme and 0 1 2 and 4 savory essential oils respectively Samples were stored at 4 during 10 days The total microbialcount total coliforms and mold and yeast of samples were determined in 0 1 3 5 7 and 10 days The resultsshowed a significant increase in moisture protein and ash and a significant reduction in fat and carbohydratedue to the energy consumption during 4 day germination Total phenolic content and antioxidant activityindicated 2 5 and 1 5 fold increase in mung bean sprout and 2 and 1 5 fold increase in clover sprout comparedto raw seed Ascorbic acid content varied from 8 9 to 19 6 in mungbean and from 7 3 to 10 1 in cloversprouts Analysis of fatty acids composition showed that mung bean sprout contained 17 and 36 linolenicand linoleic acids respectively The major component of clover oil is linoleic acid with 52 The treatedmung bean and clover sprouts were demonstrated significant reduction in total count coliforms and mold andyeast followed by increasing essential oils concentration In zero day total count of mung bean and cloversprouts with 2 thyme and 4 savory essential oils showed 2 5 and 3 2 logarithmic cycle reduction againstto controls respectively At the end of storage this difference reached 1 7 in mung bean and 2 log cfu g inclover sprouts In general results showed that mung bean and clover sprouts have more nutritional value thanraw seeds and it is feasible to extend their shelf life with savory and thyme essential oils Keywords Clover Mungbean Sprout Essential Oil Microbial Load

اميرحسين گلي، محمدشاهدي

صبيحه سليمانيان زاد، محمدرضا سبزعليان

مهدي كديور، مهدي رحيم ملك