Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2025 (SCI-Expanded)
Sprouting is a well-known bioprocess that enhances the nutritional value of cereals. The sprouting process also induces physicochemical alterations in grains, potentially leading to elevated hydrolytic amylase activity and increased starch digestibility. The effect of wheat sprouting for 0, 24, 36, 48, 60, and 72 h at 20 degrees C and 95 % relative humidity was investigated in this study through the analysis of free sugar content, different starch fractions (rapidly digestible starch and slowly digestible starch), and estimated glycemic indexes. As sprouting progressed, the total free glucose content in wheat gradually increased, reaching a peak of 54.11 f 3.66 g/kg after 72 h of sprouting. The wheat samples sprouted for 36 h exhibited the highest rapidly digestible starch content (97.9 g/100 g). However, due to the extended sprouting process, the rapidly digestible starch content gradually decreased to 57.85 g/100 g by 72 h. A similar pattern was observed in estimated glycemic index of sprouted wheats. While the estimated glycemic index increased from 98 f 13-179 f 8 after 36 h of sprouting, it subsequently decreased to 107 f 5 by 72 h of sprouting. These findings point out the changes in nutritional value of wheat upon sprouting and highlight the significance of sprouting time in determining the digestible starch fractions and the estimated glycemic index.