Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)

Abstract

Intermediate wheatgrass, a perennial grain, has been explored in recent years for potential human use due to the environmental advantages it offers. As consumers are driven towards health-conscious food choices, sprouted grain products have also become increasingly popular in the market, available in forms of bakery products, breakfast bars, and other cereal products. This study investigates the effect of germination conditions of intermediate wheatgrass on the chemical composition and functionality of the final product. Explored conditions included germination periods of 2, 4, and 6 days and germination temperatures of 10, 15, and 20 °C. Protein content was not significantly affected by germination. Ash content was observed to decrease in all germination conditions explored in this study, potentially due to the washing of the grains. Starch content was lowest for samples germinated at 20 °C for 6 days. Analysis of pasting properties revealed germination time and temperatures to be inversely related to peak pasting viscosity while setback decreased along with longer germination time. Germination time and temperature had significant impact (p < 0.05) on the break down property of the starch as well. The recommended germination condition for intermediate wheatgrass from this study is between 2 and 4 days at temperatures between 15 °C and 20 °C, depending on the intended application.