MUMBAI, India, Feb. 27 -- Intellectual Property India has published a patent application (202641018086 A) filed by Thiruppavai Jeevanandham; and N. Reema Khanam, Coimbatore, Tamil Nadu, on Feb. 18, for 'formulation of cereal-based snacks to reduce acrylamide using pre-soaked pulses as functional ingredients.'
Inventor(s) include Thiruppavai Jeevanandham; and N. Reema Khanam.
The application for the patent was published on Feb. 27, under issue no. 09/2026.
According to the abstract released by the Intellectual Property India: "Conventional cereal-based snacks are often prepared using refined flours and baked at high temperatures, which can lead to the formation of acrylamide, a potentially harmful compound. This project focuses on developing nutritionally enriched snacks by incorporating pre-soaked pulses, such as green gram (Vigna radiata), as functional ingredients. Pre-soaking the pulses reduces acrylamide precursors like free asparagine and reducing sugars, while enhancing protein and dietary fiber content. The pre-soaked pulse flour is then blended with cereal flour to prepare baked snacks with improved nutritional quality and lower acrylamide levels. The developed snacks were evaluated for moisture, texture, color, and overall quality, alongside acrylamide analysis using advanced techniques. This practical approach offers a clean-label, safe, and nutritionally beneficial alternative to conventional snacks, aligning with current trends in functional and healthier food products. Keywords: Pre-soaked pulses, cereal-based snacks, acrylamide reduction, functional ingredients, nutritional enrichment, clean-label."
Disclaimer: Curated by HT Syndication.
