Textural, Bioactive and Sensory Attributes of Breadsticks Containing Germinated and Non-Germinated Legumes

Abstract

Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enhance its nutraceutical properties. Contents of total phenols, flavonoids, flavonols and antioxidant activity were evaluated in breadsticks before and after incorporation of germinated legumes. Breadsticks containing germinated black gram demonstrated the highest antioxidant activity i.e. 92.9% followed by breadsticks containing germinated green gram 87.4% and germinated lentils 86.23% with improved bioactive compounds. Moreover, hardness value for breadsticks decreased on addition of germinated legumes because of its higher moisture content and showed acceptable firmness. In terms of organoleptic characteristics, higher scores were given to the breadsticks containing germinated legumes. Results clearly suggested that germinated legume containing breadstick appeared as a promising functional product to prevent chronic diseases.