Keywords
germination, rough rice, green gram, healthy, nutraceutical, snack chip, physicochemical, trypsin inhibitor, lipoxygenase
Abstract
Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks are a concern that can lead to being overweight or obese. Healthy alternatives can be germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives that can have health benefits. The objective of this research was to develop a healthy and nutritional snack chip from germinated rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low glycemic index. Rough rice and green gram were germinated for 1, 3, 5, and 7 days. There was a significant difference (P < 0.05) in the changes in nutrient composition, antinutrients (trypsin inhibitor and lipoxygenases) activities, and physical properties: increase of protein and lipids, decrease of starch, change in water activity, decrease in trypsin inhibitor, lipoxygenase-1, and lipoxygenase-3 activity, and decrease in glycemic index. The results indicate that snack chips prepared using sprouted rough rice and green gram is a healthier alternative to the snack chips currently on the market and has the potential for marketing and an impact on wellness.
Recommended Citation
Browder, R., Hettiarachchy, N., & Horax, R. (2018). Nutraceutical snack prepared from sprouted rough rice and green gram and its physicochemical properties and in vitro glycemic index. Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences, 19(1), 6-15. Retrieved from https://scholarworks.uark.edu/discoverymag/vol19/iss1/7