Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.

豆芽是富含植物营养素的蔬菜食品，例如芥子油苷，酚类和异黄酮。许多研究表明，豆芽还含有高浓度的维生素和矿物质。除了高浓度的营养素外，芽苗还可以减少抗营养因子，例如肌醇六磷酸，单宁和草酸，从而增加了矿物质的生物利用度。但是，它们的营养成分取决于几个因素，例如发芽的类型和发芽条件。近年来，对这些食品的需求很高，因为它们与许多健康益处有关。此外，发芽是一个简单而快速的过程，并且不依赖于特定的气候条件（对生长而言可能更可持续）。使用芽苗菜制作食品可以是提高某些产品在全球范围内广泛消费的营养价值的好策略。从这个意义上讲，在科学文献中搜索了评估添加发芽谷物对某些产品营养价值的影响以及对其感官特性的影响的研究。他们中的大多数人都使用发芽的谷物粉代替食品中的小麦粉。这些产品的令人满意的结果与所使用的芽的类型以及面粉的替代水平有关。这篇综述简要探讨了添加豆芽制成的食品的营养益处和感官接受性。在科学文献中搜寻了评估添加发芽谷物对某些产品营养价值的影响以及对其感官特性的影响的研究。他们中的大多数人都使用发芽的谷物粉代替食品中的小麦粉。这些产品的令人满意的结果与所使用的芽的类型以及面粉的替代水平有关。这篇综述简要探讨了添加豆芽制成的食品的营养益处和感官接受性。在科学文献中搜寻了评估添加发芽谷物对某些产品营养价值的影响以及对其感官特性的影响的研究。他们中的大多数人都使用发芽的谷物粉代替食品中的小麦粉。这些产品的令人满意的结果与所使用的芽的类型以及面粉的替代水平有关。这篇综述简要探讨了添加豆芽制成的食品的营养益处和感官接受性。这些产品的令人满意的结果与所使用的芽的类型以及面粉的替代水平有关。这篇综述简要探讨了添加豆芽制成的食品的营养益处和感官接受性。这些产品的令人满意的结果与所使用的芽的类型以及面粉的替代水平有关。这篇综述简要探讨了添加豆芽制成的食品的营养益处和感官接受性。