Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Dorica BOTĂU, Panfil PÎRVULESCU, Ersilia ALEXA, Sorin CIULCA
Because of the high content of active principles and better bioavailability of nutritional compounds, sprouted grain flours are used in functional and dietary foods composition. Using white wheat flour, germinated wheat flour in different percent and Momordica charantia extract (with hypoglycemic effect), we obtained a dietary product, the MOMGERMBISC biscuits, which was characterized in terms of nutritive and energetic contribution. Proximate composition (humidity, protein content, fat content, ash, alkalinity) was determined according SR ISO methods. Also, it was determined the carbohydrate content and energy value of biscuits. The product is distinguished by a protein and lipid content, comparable with simple biscuits, but with an increased intake of minerals. The energy value of the biscuits with the addition of germinated wheat flour falls within the range between 449.1 and 453.44 kcal. The carbohydrate content of the biscuits with the addition of M.charantia and sprouted wheat is between 67.1 and 70.61%. The content of carbohydrates and energetic value is reduced, the product being recommended in hypoglycemic diet.
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