Zusammenfassung
Keime von Weizen, Roggen, Triticale, Gerste and Haferwurden gewonnen, indem das Getreide durch eine Prallmühle gegeben wurde. Der Gehalt einer Zahl wichtiger Nährstoffe wurde in den Keimpräparaten bestimmt, um eine ungefähre Bewerlung einer eventuellen Verwendung dieser Präparate als Lebensmittelzusätze zu gewinnen. Hierfür wurdenα-Tocopherol, polyungesättigte Lipide, Eiweiß, Threonin, Methionin, Lysin, Raffmose, Saccharose, Thiamin und Riboflavin ausgewählt, da diese Bestandteile als die wichtigsten in den handelsüblichen Weizenkeimen angesehen wurden. All these Keimpraparate hatten im wesentlichen eine ähnliche Zusammensetzung wie die handelsublichen Weizenkeime, wie sie sich aus der Mehlvermahlung ergeben. Die Keimlipide von Roggen und Triticale hatten einen sehr hohen Gehalt an Linolensäure, die Probleme mit oxydativer Ranzigkeit geben könnten. Andererseits scheinen die Keimpräparate eine Alternative zu den handelsublichen Mühlenkeimen zu sein.
Summary
Germ from wheat, rye, triticale, barley and oat was prepared by passing the grain through an Entoleter impact mill. The content of a number of important nutrients in the germ preparations was determined in order to make a preliminary evaluation of the potential use of these preparations as food ingredients.α-Tocopherol, polyunsaturated lipids, protein, threonine, methionine, lysine, raffinose, sucrose, thiamin and riboflavin were chosen since these are the components regarded as most important in commercial wheat germ. All the germ preparations had compositions essentially similar to published values for commercial wheat germ derived from flour milling. The germ lipids of rye and triticale had a very high content of linolenic acid which could lead to problems of oxidative rancidity. Otherwise, the germ preparations appear suitable as an alternative to commercial mill germ for food ingredient applications.
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Barnes, P.J. Composition of cereal germ preparations. Z Lebensm Unters Forch 174, 467–471 (1982). https://doi.org/10.1007/BF01042727
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DOI: https://doi.org/10.1007/BF01042727