Incorporation of Sprouted Wheat Seeds as Functional Ingredient in a Mediterranean Breakfast Cereal Based Product, Bsissa%253A A Mixture Design Approach

Evolution of life style markedly modified people%252339%253Bs eating habits. Fortunately, consumers are more aware by the importance of a healthy diet and are more demanding for functional foods. The Mediterranean Diet is a dietary pattern recognized by its positive health effect. However, this diet is disappearing in Mediterranean societies. The aim of this study was to promote a local Tunisian breakfast cereal product by improving its nutritional properties. The methodology consisted on using dried sprouted durum wheat seeds (Triticum durum) as a functional ingredient. The proportion to use without affecting Bsissa functional properties was defined by optimization of a mixture design where the used components were%253A wheat, dried sprouted wheat and chickpea. The selected responses were water and oil absorption capacity. Based on a mathematical analysis, germinated dried wheat decreased water absorption capacity and had no effect on oil absorption capacity. The optimal formula was composed of%253A 17.2%25 wheat, 41.4%25 germinated dried wheat and 41.4%25 chickpea. With such composition an increase of %2B32%25 in total phenol content and %2B228.5%25 in reducing sugar were obtained. However no significant changes on protein content were seen. Interestingly, the use of dried sprouted wheat (not roasted) did not affect the consumers acceptance of Bsissa. In conclusion, the use of dried sprouts successfully improved nutritional properties of Bsissa. The use of mixture design approach allowed attempting a balance between functional and nutritional properties