Author(s):
1. Sonja Djilas, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Serbia
2. Vesna Tumbas Šaponjac, University of Novi Sad, Faculty of Technology, Serbia, Serbia
3. Gordana Ćetković, University of Novi Sad, Faculty of Technology, Serbia, Serbia
4. Jasna Čanadanović-Brunet, University of Novi Sad, Faculty of Technology, Serbia, Serbia
5. Vanja Šeregelj, University of Novi Sad, Faculty of Technology, Serbia, Serbia
6. Jelena Vulić, University of Novi Sad, Faculty of Technology, Serbia, Serbia
7. Slađana Stajčić, University of Novi Sad, Faculty of Technology, Serbia, Serbia

Abstract:
Sprouts of cereals have received significant attention as functional food due to their nutritional and functional value. Consumption of sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. Cereal grains contain several classes of phytochemicals, i.e. phenolics, chlorophylls, and carotenoids. However, their nutritional and chemical profile is altered and improved during germination. The purpose of this study was to find the best ratio of powdered barley (cv. ‘Golozrni’), wheat (cv. ‘Spelta’), and oat (cv. ‘Jadar’) sprouts for designing the mixture with the highest total phenolic content (TPh) and DPPH radical scavenging activity (SA), using Simplex-Centroid experimental design and response surface methodology (RSM). Multi-response optimization showed that oat sprouts did not contribute to TPh or SA values of mixtures and therefore was not included in the composition of the optimized mixture. The prediction ratio for the designed mixture of cereal sprout powders was: 96% barley sprouts, 0% oat sprouts and 4% wheat sprouts. This mixture possessed the highest predicted TPh and SA (372.32 mg GAE/100 g, 0.55 TEAC/100 g, respectively), which was confirmed to be in accordance with experimental values (366.28 mgGAE/100 g, 0.57 TEAC/100 g, respectively). Presented results are a part of the research carried out within project 114-451-2079/2016-03, funded by the Provincial Secretariat for Higher Education and Science, Autonomous Province of Vojvodina, Republic of Serbia.

Key words:
cereals

Thematic field:
Food Technology

Date of abstract submission:
15.07.2016.

Conference:
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske

Abstract