Abstract：
:Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (naturally high in fructans), lentils and chickpeas (high in galactooligosaccharides), oat and buckwheat (low in FODMAPs) were produced. While barley and wheat malts had slightly elevated fructan-levels, in oat malt 0.8 g/100 g DM fructans were de novo synthesized. In lentils and chickpeas galactooligosaccharides diminished by 80-90%. Buckwheat did not contain any FODMAPs commonly investigated, but fagopyritols which may have a similar physiological effect. Also fagopyritols were degraded. While malted pulses and buckwheat are directly suitable for low FODMAP applications, using the combined approach of malting and fermentation, malted cereals could contribute to high nutritional values of such products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ispiryan L,Kuktaite R,Zannini E,Arendt EKdoi
10.1016/j.foodchem.2020.128549subject
Has Abstractpub_date
2021-05-01 00:00:00pages
128549eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32411-0journal_volume
343pub_type
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