Effect of microwave-vacuum drying of germinated lentils on antioxidant activity and potential glycaemic index

摘要

The aim of study was to investigate the effect of microwave-vacuum drying of germinated green lentils on total antioxidant activity and expected glycaemic index. The germinated lentils were dried using microwave-vacuum technique, using 20% to 80% of 2000W microwave power and varying in vacuum pressure level of 33.86 and 67.73 kPa. The changes in total antioxidant activity and expected glycaemic index were determined. Increase in microwave power and vacuum level increases total antioxidant activity and starch digestibility, but also increases glycaemic index. The effect of microwave power level had more impact on antioxidants than vacuum pressure levels. The microwave-vacuum drying showed a great potential in drying of germinated lentils, which can enhance in further processing and utilization of germinated lentils.