Germination and parboiling induced biochemical and glycemic modifications in PUSA 1121 basmati rice: a functional food perspective
摘要
The study investigates the combined effects of varying germination durations and parboiling on the nutritional, functional and sensory properties of PUSA 1121 Basmati rice, aiming to optimize germination conditions and enhance its health benefits. The samples were soaked for 24 h (GP-0) and subjected to germination for different time intervals (12 h, GP-12; 24 h, GP-24; 36 h, GP-36 and 48 h, GP-48). The combined effects of soaking and germination durations on total phenolic content (TPC), total flavonoid content (TFC), gamma-aminobutyric acid (GABA), starch digestibility, in-vitro glycemic index (GIpre), antioxidant activity and sensory attributes were assessed. Germination significantly augmented bioactive compounds, with GP-48 showing high TPC (84.3 mg GAE/100 g), TFC (183.2 mg QE/100 g), GABA (34.8 mg/100 g), and resistant starch (1.5 g/100 g). The improved antioxidant potentiality and enzyme inhibition were observed (IC50-0.7 mg/mL). LC-MS analysis was employed to characterize the profiles of phenolics, flavonoids, and GABA. Germination coupled with parboiling resulted in a reduction of glycemic index (GIpre) (57.8 to 51.5). Hyperspectral studies suggest that spectral variations could be positively correlated with the biochemical changes, making these a valuable tool for validating food compositional analyses. Upon sensory evaluation, the combination of germination and parboiling did not result in a significant change in texture and flavour, thereby ensuring consumer acceptability. The findings highlight that controlled germination together with parboiling effectively enhances the functional properties of Basmati rice without compromising its sensory attributes; thus, positioning it as a promising dietary intervention for metabolic health.