Instrumental texture and flavonoid profile of paste developed from sprouted onion varieties of Indian origin.

The effect of sprouting on the instrumental texture, antioxidant activity, and flavonoid profile of the paste prepared from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6, and Commercial) was studied. The significant (P ˂ 0.05) effect of sprouting on microstructure, firmness, adhesiveness, gumminess, and chewiness in paste samples from all varieties was observed. There was significant decrease (P ˂ 0.05) in lightness with consequent significant (P ˂ 0.05) increase in redness, greenness, and yellowness in paste samples which was due to the increase in anthocyanin content with sprouting. The paste samples from sprouted onion varieties also showed an increase in phenol content, flavonoid content, antioxidant capacity, and DPPH radical scavenging activity. The HPLC analysis revealed an increase in total flavonoids in pastes from PRO-6 and Punjab Naroya varieties. Thus, present study implied that sprouting could be beneficial as it enhanced the functional potential of onion pastes. [ABSTRACT FROM AUTHOR]