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Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings
Author(s) -
Sattar Dureshahwar,
Ali Tahira Mohsin,
Hasnain Abid
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-04-16-0103-r
Subject(s) - germination , vigna , gram , food science , nutraceutical , chemistry , aroma , flavor , antioxidant , horticulture , biology , bacteria , biochemistry , genetics
The present study aimed to broaden the concept of nutraceutical products by increasing the nutritional and functional properties of rice pudding, locally known as kheer, with improved physicochemical and sensory traits. Three germinated legumes—namely, lentils ( Lens culinaris ), green gram ( Vigna radiata ), and black gram ( V. mungo )—were added at 5, 15, and 25% levels (based on total milk weight) in rice puddings, and rice pudding without legumes was considered the control. Results showed that germinated legumes compared with their nongerminated counterparts were rich in dietary antioxidants and phenolic content of the puddings. Rice pudding incorporating 5% nongerminated and germinated lentil, 5% nongerminated green gram, 5–25% germinated green gram, and 5% nongerminated and germinated black gram showed peak viscosity similar to that of the control, suggesting that the legumes could be incorporated into pudding without bringing any significant changes in peak viscosity of rice pudding. Moreover, it was also observed that control rice pudding and rice puddings containing 5–15% nongerminated and germinated lentils, 5% nongerminated green gram, and 5% nongerminated and germinated black gram were insignificantly different from each other in overall acceptability, as judged by sensory panelists. For this reason, addition of germinated legumes to rice pudding is a unique way to enhance the phenolic content of this dessert without affecting its appetizing flavor.