Effect of ultrasound and microwave pretreatment on sprouting,GABA,bioactive compounds,and other physicochemical properties of sorghum  

作　　者：Anagha Deore K.A.Athmaselvi N.Venkatachalapathy 

机构地区：[1]Department of Centre of Excellence for Grain Science,National Institute of Food Technology,Entrepreneurship and Management,Thanjavur(NIFTEM-T),Ministry of Food Processing Industries,Government of India,Pudukkottai Road,Thanjavur 613005,Tamil Nadu,India

出　　处：《Grain & Oil Science and Technology》2023年第2期91-99,共9页粮油科技（英文版）

基　　金：The authors would like to thank the National Institute of Food Technology,Entrepreneurship and Management,Thanjavur(NIFTEM-T),for providing the infrastructure and facilities to accomplish this research work.

摘　　要：Aim of this study is to see how ultrasound(US)and microwave(MW)pretreatments affectγ-aminobutyric acid(GABA)and physicochemical parameters of sorghum sprouts.Before sprouting,the sorghum was treated with the US at different time intervals(10,15,20 min)and MW at various power levels(10%,30%,50%).Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%.Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10%power level had the highest of 87.14 and 66.97μg/g,respectively.US treatment for 20 min showed the highest total phenolic content(TPC)of 21.26 mg GAE/100 g,while on 10 min of treatment,it showed the highest antioxidant activity of 84.53%DPPH inhibition.The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10%output power respectively.In conclusion,the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content,making it beneficial for developing functional foods.

关 键 词：γ-Aminobutyric acid Nonthermal treatments Microwave SORGHUM ULTRASOUND 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]