发芽
食品科学
淀粉
化学
植酸
淀粉酶
升糖指数
生物化学
酶
血糖性
植物
生物
生物技术
胰岛素
作者
Bharati Sharma,Hardeep Singh Gujral
标识
DOI:10.1016/j.ijbiomac.2019.10.225
摘要
The objective of this study was to evaluate the impact of sprouting (0, 12, 24, 36, 48 hr) on enzyme activity, protein solubility, dough mixing behavior, anti-nutritional components and in vitro starch and protein digestibility of minor millets. Sprouting decreased starch, fat, protein and ash contents while the dietary fiber content, amylase and protease activity significantly (p < 0.05) increased. Sprouting promoted a significant (p < 0.05) decrease in anti-nutritonal components like phytic acid and condensed tannin. The protein solubility enhanced that also resulted in improved protein digestibility (in vitro) of sprouted millets. Sprouting exerted a significant (p < 0.05) effect on mixolab dough rheology indicating a decrease in dough consistency (C1), peak and final viscosity whilst protein weakening and breakdown increased (p < 0.05). This process produced an increase in free glucose thereby improving rapidly digestible starch and increasing glycemic index. A significant (p < 0.05) reduction in resistant starch along with slowly digestible starch was promoted during sprouting. In conclusion, sprouting provides millet flours with modified nutritional quality and better technofunctional properties than the raw flours that may suggest their potential utilization in complementary food formulations and baked products.
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