Effect of ultrasonic-pretreatment on soaking kinetics, nutritional, anti-nutritional, and functional properties of guar seeds
Ankan Kheto, Aditi Chaudhari, Sakshi Manikpuri, Rachna Sehrawat, Khalid Gul, Lokesh Kumar, Khursheed Alam Khan
Abstract
The study aimed to understand how varying the amplitude (25, 50, and 75%) and duration (15, and 30 min) of ultrasonic (US) pretreatment affected the soaking kinetics, nutritional, anti-nutritional factors (ANFs), in-vitro protein digestibility , and functional properties of guar seeds (GS). The GS required ∼1080 min to hydrate and absorbed ∼4.66 times higher moisture content . The US pretreatment reduced ∼55.55% of soaking duration compared to control. Soluble protein and fat content was significantly (p < 0.05) varied with US-treatment conditions. The water absorption capacity and foaming capacity of GSF samples gradually improved. Expect 75% amplitude, bioactive compounds in GSF begin to rise with longer duration and amplitude than control. Noticeable reduction of ANFs was observed in US-pretreated soaked GSF samples. As observed from FTIR and XRD analysis, US pretreatment might have reorganized structure orientation. Meanwhile, in-vitro protein digestibility gradually increased with US amplitude and duration. From multivariant analysis, 75% amplitude-15 min of US pretreatment may be a better option for shorter soaking time, and lesser ANFs. Therefore, US pretreatment could be helpful in increasing the protein extraction yield of GS. Furthermore, US-pretreated soaked GS might be useful to formulate bakery items.