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Three different drying methods: hot-air-drying (HAD), dehumidified drying (DD) and freeze drying (FD) were used to dry Indian white button mushrooms ( Agaricus bisporus ).  Dehumidified drying method has been proposed as an alternative technique  to improve the quality of dehydrated mushroom. Mushroom powder obtained by DD method had 33.29% protein, 17.21% uronic acid, and 10.93% ash content. It was  also a good source of ergosterol (422.18±5.80 mg/100 g dw), which is known as the precursor of Vitamin D 2 . Ethanolic extract of mushroom powder showed good antioxidant activity  with lower DPPH IC 50 value (7.16±0.23 mg/mL) and also lower EC 50 value of ABTS (4.36±0.04 mg/mL). Mushroom powder is added to ready to cook green gram based chilla mix (vegetable omelette mix) at 10%, 20% and 30% levels. The effect of incorporation of mushroom powder on quality characteristics of the formulation was studied. The results showed that the ready to cook mix containing 20% of mushroom powder had protein: 23.33 g; total dietary fiber: 10.75 g; ergosterol: 79.08 mg and also important minerals like calcium: 99.57 mg; potassium: 1203.49 mg; magnesium: 137.80 mg and zinc: 2.23 mg in 100 g of formulation. The formulated products were shelf-stable at ambient temperature for three months., Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05680-9., Competing Interests: Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.., (© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol., Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.

The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025, 1029). The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-21%, fat 2.4-5.6%, ash content 5-6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7-2.45), Mg (4.78-8.36), K (16.47-44.58), Zn (0.78-1.44), Cu (3.35-15.79), Na (1.22-7.14) and Mn (21.77-70.09) μg/gm, highest being in UAS-428 variety, except for Ca content. Linoleic acid was the major fatty acid present to the extent of 47-53%. The antioxidant capacity of wheat bran extract through free radical scavenging showed the IC50 values (mg/mL) of 9.4 for UAS 428 and 10.55 for UAS 415 indicating higher activity. The steryl ferulates, total tocopherols and carotenoids were estimated as fat soluble nutraceuticals. Higher content of steryl ferulate was observed in DWR 185 (477 mg/100 g) followed by DDK 1025 (465 mg/100 g) and the least in UAS 415 (119 mg/100 g) variety. In conclusion genotypic wheat bran is an important source of dietary micronutrients like minerals especially in UAS variety with a potential free radical reducing ability. These varieties have health protective properties and can be incorporated in various food formulations for improved lifestyles., Competing Interests: All the authors declare that there is no conflict of interest in publishing this manuscript.