Research Progress on Nutrition and Function of Coarse Grain Sprouts

CAO Yanan; XIANG Yue; YANG Sihui; REN Yuanhang; ZOU Liang; ZHAO Gang; PENG Lianxin

doi:10.13386/j.issn1002-0306.2021080290

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 433-446. > DOI: 10.13386/j.issn1002-0306.2021080290

CAO Yanan, XIANG Yue, YANG Sihui, et al. Research Progress on Nutrition and Function of Coarse Grain Sprouts[J]. Science and Technology of Food Industry, 2022, 43(18): 433−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080290.

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Research Progress on Nutrition and Function of Coarse Grain Sprouts

CAO Yanan^{1, 2,},
XIANG Yue^{1, 2},
YANG Sihui^{1, 2},
REN Yuanhang^{1, 2},
ZOU Liang^{1, 2},
ZHAO Gang^{1, 2},
PENG Lianxin^{1, 2, ,}

1.
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
2.
Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu 610106, China

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Received Date: August 25, 2021
Available Online: July 09, 2022

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Abstract

Abstract

Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are changed. It is a new food raw material with great development potential. Different kinds of coarse grain sprouts provide consumers with diversified choices, but their nutritional function differences are lack of systematic analysis. This paper compares the contents of nutritional components and functional components of different kinds of coarse grain sprouts, expounds the lipid-lowering, hypoglycemic and anti-inflammatory effects of coarse grain sprouts and their products, and expoundes the production technology and quality improvement methods of coarse grain sprouts, so as to provide reference and ideas for improving people's dietary structure and the further development and utilization of coarse grain sprouts.
- coarse grain sprouts,
- nutritional composition,
- functional activity,
- production technology,
- high quality food

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References (123)

References

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