Abstract
Abstract The effect of sprouting on rheological, functional, thermal and micro structural properties of freeze dried onion powders obtained from four Indian onion cultivars (Punjab White, Punjab Naroya, PRO-6 and Commercial) were studied to assess the feasibility of using sprouting as a tool to imparting desirable thermal, functional and rheological properties in various food products. Sprouting showed an increase in protein, ash and fibre content with decrease in fat and carbohydrate content of onion powders. Functional properties (water solubility index, hygoscopicity, dispersibility and wettability) improved in sprouted powders as compared to the unsprouted powders. Sprouted onion powders showed lower elastic modulus (G′) and viscous modulus (G) in the linear viscoelastic region as compared to unsprouted powders. Sprouted powders recorded significantly (P
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