Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

[EN] Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p<0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used.Jribi, S.; Gliguem, H.; Nagy, A.; Gabor Zsolt, N.; Szalóki-Dorkó, L.; Naàr, Z.; Bata-Vidàcs, I.... (2018). Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 619-625. https://doi.org/10.4995/IDS2018.2018.737761962