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Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram
Author(s) -
Ghumman Atinder,
Singh Narpinder,
Kaur Amritpal
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14423
Subject(s) - sprouting , starch , horse , retrogradation (starch) , chemistry , food science , crystallinity , corm , gram , gallic acid , composition (language) , horticulture , botany , biology , amylose , biochemistry , bacteria , paleontology , genetics , linguistics , antioxidant , philosophy , crystallography
Summary Effect of sprouting on the content of different phenolic compounds and starch characteristics of horse gram was compared to that of lentil. Increase in gallic acid, p ‐coumaric acid and ferulic chlorogenic acid content was observed in horse gram and lentil, respectively, with sprouting. Luteolin content in basic‐bound fraction increased in lentil and decreased in horse gram with sprouting. Lentil starches showed higher retrogradation tendency than horse gram starches. Storage modulus and retrogradation tendency of starch gels decreased initially followed by an increase after 96 h of sprouting. Horse gram starches showed higher crystallinity than lentil starches, and crystallinity increased with increase in sprouting period. Horse gram starches showed higher onset, peak and conclusion temperature than lentil starches. Transition temperatures decreased with increase in sprouting duration in both the pulses. Sprouting changed the crystalline structure of starch significantly as well as phenolic composition of both the pulses.