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Summary Chemical, nutritional and antiradical properties of juice and shoot powder from wheatgrass and pulses were evaluated. Wheatgrass powder (WP) showed higher radical scavenging capacity, ash and chlorophyll content and lower protein content as compared to pulse powder (PP). Wheatgrass (WJP) juice powder had significantly higher K and Mg content as compared to pulse juice powder (PJP). Powders with relatively higher K and Mg content had higher radical scavenging capacity and chlorophyll content. Vanillic acid was present only in free form in both WP and PP. Luteolin was equally distributed in acid‐ and base‐bound form; sinapic acid was higher in base‐bound fraction; and protocatechuic acid was higher in acid‐bound form in both the sources. Positive correlations were found between radical scavenging capacity and ferulic acid and sinapic acid, whereas radical scavenging capacity was negatively correlated with gallic acid and p‐coumaric acid. WJP had higher glutamic acid, histidine, threonine, citrulline, arginine, gamma‐amino butyric acid (GABA) and leucine as compared to PJP. The present study highlights the nutritional benefits of wheatgrass juice.

Starch from different sources (wheat, rice, corn, waxy corn, potato, sweet potato, and kidney bean) are subjected to high pressure treatment (HPT) at 300 and 600 MPa and are evaluated for changes in digestibility, structural, thermal, and pasting properties. HPT alters the surface of starch granules and significantly disrupts morphology of granules. Increase in average granule size and decrease in relative crystallinity is observed in high pressure treated starches. However, a significant decrease average granule size is observed at 600 MPa. High pressure treated starches show progressive reduction in both swelling power and solubility with increase in pressure. HPT results in reduction in gelatinization temperatures and enthalpy of gelatinization (𝚫H gel ) while starches except potato starch treated at 600 MPa do not show any endothermic peak indicating complete destruction of crystalline structure. Peak and final viscosity of native starches is higher than those of their counterpart high pressure treated starches except waxy corn starch. Increase in gel firmness and destruction of internal structure of starches especially that of tuber starches treated at high pressures is observed. HPT lowered rapidly digestible starch fraction and increased slowly digestible starch and resistant starch fraction.