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KMID : 1007520130220000183
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Food Science and Biotechnology
2013 Volume.22 No. 0 p.183 ~ p.188
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Antioxidant Properties of Sand Roasted and Steam Cooked Bengal Gram (Cicer arietinum)
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Hardeep Singh Gujral
Paras Sharma
Ritupriya Sharma
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Abstract
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Nine different Bengal gram (Cicer arietinum) cultivars were subjected to sand roasting and steam cooking and the effect on antioxidant properties were evaluated. The control untreated Bengal gram cultivars varied significantly with respect to their antioxidant properties. Both the thermal treatments lead to a significant increase in total phenolic content of up to 54% upon roasting and 97% upon steam cooking, respectively. Similarly, a significant increase in antioxidant activity was also observed by roasting (up to 64.5%) and steam cooking (up to 225%). A significant decrease in total color difference was noticed upon roasting (up to 11%) and steam cooking (up to 21%). The reducing power was increased significantly after roasting and steam cooking, however, steam cooking brought about greater increase in reducing power (up to 109%). Metal chelating activity was increased by up to 91.5% upon roasting and steam cooking. The study revealed that the steam cooking brought about greater increase in total phenolic content, reducing power, and metal chelating activity as compared to roasting.
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KEYWORD
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antioxidant activity, steam cooking, Bengal gram, sand roasting, metal chelating activity.
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