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The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26–3.12 μm. AC starch with larger granules (mean granule size 3.12 μm) than AH starches (1.26–1.59 μm) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan δ and higher Gʹ). Starch granule size related positively with the proportion of amylopectin chains with DP 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP

The effect of photoperiod durations (16 h light:8 h dark vs 22 h light:2 h dark) and different doses (0.5x and 1x) of Murashige and Skoog medium on the yield and antioxidant characteristics of wheatgrass from hard, medium-hard and soft wheat varieties were analyzed. The average wheatgrass height and wheatgrass yield increased in MS media both under normal photoperiod as well as in water under prolonged photoperiod. An increase in total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of wheatgrass in different strengths of MS media under normal photoperiod was observed. Whereas, increase in protein content, chlorophyll (Chl) a, Chl b, total Chl, average TPC, DPPH inhibition and FRAP values were observed for wheatgrass of different varieties grown in water under prolonged photoperiod. The accumulation of polypeptides (PPs) of 92 kDa, 33 kDa, 23 kDa, 14 kDa, 12 kDa, and 10 kDa for wheatgrass shoot powder of different varieties was affected by strength of MS media and duration of photoperiod. On the contrary, wheatgrass juice powder showed major changes in the accumulation of PPs 33 kDa and 23 kDa PPs under varied strength of MS media and prolonged photoperiod. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04805-8) contains supplementary material, which is available to authorized users.

The present study examined the diversification and relationship among grain, flour and starch characteristics of thirty eight differently coloured corn accessions. The differences among accessions were more pronounced due to heterogeneity in genetic traits than color. Colour properties were positively related with phenolics and antioxidant activity. K, Ca, Zn, Mg, Na, Cu, Fe and Mn were the prominent minerals present in accessions. Accumulation of 10 polypeptides, ranging from 10 to 95 kDa was also evaluated. HPLC analysis showed the presence of gallic acid, Catechin, caeffic acid, chlorogenic acid, protocatechuic acid, p-coumaric acid, vanillic acid, quercetin, sinapic acid, ferulic acid, reservatrol and luteolin in flours. Accessions had higher proportions of amino acids, citrulline, arginine, GABA, phenylalanine, isoleucine, tyrosine, threonine, glycine. Starch granules with different particle size showed angular structure. Final viscosity, set back viscosity and crystallinity positively related to amylose content of starch. Starches with A-type crystalline pattern showed variability in thermal properties. The results of this study showed significant relationship between DPPH and total phenolic content, thermal properties, amylose content and crystallinity among various corn germplasm. These will be helpful for selection of appropriate accessions having required characteristics not only for food applications but also for non-food ones. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04412-7) contains supplementary material, which is available to authorized users.

Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13–11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05272-5.

The study was aimed to evaluate the yield and sugar composition of water-extractable (WE) and alkali extractable (AE) Hemi-A, Hemi-B and oligosaccharides (Oligo) fractions isolated from bran of four wheat varieties and their relationship with dough rheology. Wheat bran from all varieties were rich in protein content (12.45-16.97%). The yield of WE-Hemi-A, WE-Hemi-B and WE-Oligo were lower than the yield of AE-Hemi-A, AE-Hemi-B and AE-Oligo, for all varieties. Sugar composition of fractions determined by high-performance anion exchange chromatography with pulsed amperometric detector (HPAEC-PAD), showed sugars: rhamnose, galactose, glucose, galacturonic acid and glucuronic acid, in addition to the typical arabinoxylan containing arabinose and xylose are present in all wheat bran varieties. HD-3086 and HD-2947 wheat varieties which yielded a viscoelastic dough with high G' and G" values (indicative of good dough-making characteristics), had a higher percent of AE-Hemi-B and both WE-Oligo and AE-Oligo than C-306 and HS-490 wheat varieties.

Black cumin seed (BCS) is a novel oil source with potential health benefits. This study investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180 °C for 5 and 10 min) on BCS oil quality characteristics. Results revealed that the oxidative stability index (OSI), Maillard reaction products (MRPs), chlorophyll and carotenoid contents were increased while acid value (AV), peroxide value (PV) and color values were decreased in DA roasted (180°C for 10 min) BCS oil compared to other DA and IR treatments. DA and IR roasting slightly influenced the fatty acid composition (FAC) of BCS oils. FTIR spectra showed minor changes in peak intensities (at 2854, 2929 and 3008 cm−1) of DA and IR roasted BCS oils. DA roasting proved more effective than IR roasting. The oil from the DA roasted BCS at 180°C for 10 min had significantly higher oil quality and oxidative stability.

The objective of this work was to evaluated the effects of debranning (2% and 4%) of Indian and exotic wheat varieties on pasting, protein profile and rheological properties of meal. Exotic varieties grains showed significant difference in cooking properties despite having similar protein content. Debranned grains of exotic varieties showed significantly lower water uptake (WU) than those from Indian varieties. Ash content, protein content and mixographic properties (mixing time, dough strength) of meal decreased with increase in extent of debranning. With increase in debranning level unextractable polymeric proteins (UnEx-PP) decreased while unextractable monomeric proteins (UnEx-MP) increased. Exotic varieties had lower extractable PP as compared to Indian wheat varieties. With increase in debranning level pasting parameters (final, breakdown and peak viscosity) increased. Exotic varieties showed the higher gluten strength indicated by mixographic parameters. Wheat grains debranned to 4% debranning level showed better cooking properties. Exotic wheat varieties showed better pasting and mixing properties as compared to Indian wheat varieties.

Hard, medium, and soft wheat proteins, based on gluten content, were studied for their important roles in nanometallic surface chemistry. In situ synthesis of Au nanoparticles (NPs) was followed to determine the surface adsorption behavior of wheat protein based on the gluten contents. A greater amount of gluten contents facilitated the nucleation to produce Au NPs. X-ray photoelectron spectroscopy (XPS) surface analysis clearly showed the surface adsorption of protein on nanometallic surfaces which was almost equally prevalent for the hard, medium, and soft wheat proteins. Wheat protein conjugated NPs were highly susceptible to phase transfer from aqueous to organic phase that was entirely related to the amount of gluten contents. The presence of higher gluten content in hard wheat protein readily enabled the hard wheat protein conjugated NPs to move across the aqueous-organic interface followed by medium and soft wheat protein conjugated NPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS page) analysis allowed us to determine molar masses of nanometallic surface adsorbed protein fractions. Only two protein fractions of high molar masses (74 and 85 kDa) from SDS solubilized hard, medium, and soft wheat proteins preferred to adsorb on nanometallic surfaces out of more than 15 protein fractions of pure wheat protein. This made the surface adsorption of wheat protein highly selective and closely related to gluten content. Cetyltrimethylammonium bromide (CTAB) solubilized wheat protein conjugated NPs demonstrated their strong antimicrobial activities against both Gram negative and Gram positive bacteria making them suitable for their applications in food industry.

In the present study, different in situ hydrogel formulations of docetaxel (DTX) based on biocompatible polymers such as Hyaluronic Acid (HA), poloxamer-407, chitosan and gellan gum were formulated to increase its therapeutic efficacy and reduce toxicity. DTX was loaded in nanovesicles (20 mg/mL equivalent to commercial strength) and further incorporated into the hydrogel bases to possess a dual rationale of protection against burst release and enhanced solubility of the drug. The optimized hydrogel formulation (NV-TPGS-3-GG-4) showed ideal rheological behavior and in situ characteristics at 37±0.5°C with sustained release of more than 144 h. The optimized formulation had instant in vitro gelation (2.8±0.3 min) with good injectability in comparison to the conventional commercial DTX injectable formulation having instant release (

In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION: The online version of this article at 10.1007/s13197-021-05023-6.

This chapter aims to discuss the macronutrients present in pulses. Pulses are an excellent source of protein, carbohydrates, dietary fiber, and other minor components such as vitamins, minerals, and phytochemicals. Researchers have demonstrated that pulses could prevent or manage chronic health issues such as diabetes, cardiovascular disease, and obesity and contribute to overall health and wellness. This chapter focuses on the current knowledge around major nutrients including certain classes of proteins, carbohydrates, and lipids. Considerable genetic variation has been reported in the chemical composition of pulses both between and within species. Nevertheless, many efforts and further studies are still needed in order to disclose the mechanism(s) underlying the legume protein/peptide effects; to identify and characterize novel biological activities often “hidden” inside the polypeptide chains, and to establish clear dose–response relationships in order to calibrate the preparation and use as functional foods.

Pulses are the major source of proteins and other nutrients in the diets of malnourished areas of the world. They are also good sources of slowly digestible starch, the most desirable form of dietary starch that is completely, but more slowly, digested in the small intestine, and attenuates postprandial plasma glucose and insulin levels. The separation of starch from pulses is difficult and generally gives lower yield, particularly when starch with high purity is required. The separation of starch of high purity from certain pulses is difficult because of the presence of highly hydrated fine fiber fractions and insoluble protein. Pulse starches are isolated using aqueous techniques (wet) and dry milling. Pulse starches can be used in processed meat products, particularly, where extensive heating and mechanical stirring is required. Canned foods, cooked sausages, soups, sauces, noodles, and vermicelli prepared using pulse starches have better sensory attributes than those made from starches from traditional sources.

During processing of wheat flour, its starch component undergoes gelatinization, an important physicochemical property, affecting cooking and nutrition quality of food products. Genetic loci controlling gelatinization properties of starch and amylose–lipid complex is unknown in wheat. In this study gelatinization properties were measured in a set of 226 wheat varieties using differential scanning calorimetry and their thermograms identified two endothermic peaks: first peak of starch gelatinization and second peak of amylose–lipid complex. The four parameters (onset temp, peak temp, conclusion temp, and enthalpy) of both gelatinization peaks showed wide variation among the varieties. Marker-trait association studies using the genotyping data of 258 SSRs and gelatinization data on the wheat varieties identified 24 and 6 markers associated for starch and amylose–lipid complex gelatinization properties, respectively. Using wheat reference genome sequence and LD decay information, 12 starch biosynthesis pathway genes were identified, which were co-located within 50 Mb of the associated markers. Four out of 12 genes (SSIV, SBEIIb, PHO, and PUL) were located within 5.2 Mb. Out of 24, 17 markers were involved in epistatic interactions. These markers are novel for wheat starch gelatinization properties, and would be useful for gene discovery and marker assisted selection for the improvement of starch quality in wheat.

Extrusion behavior of extrudates prepared from short (PR113) and long (PUSA1121) Indica rice cultivars milled to 0–8% degree of milling (DOM) extruded at variable extrusion temperature (150–190 °C) and feed moisture (15–19%) was studied. The physico-chemical and functional properties of extrudates prepared from both the cultivars varied significantly with variation in DOM as well as extrusion variables. DOM showed more pronounced effect for all the responses studied for both the cultivars. Expansion, L*, water absorption and overall acceptability increased whereas hardness, water solubility and bulk density decreased with increase in DOM. Extrusion temperature increase led to increase in expansion and water solubility and decreased L*, bulk density and water absorption. Feed moisture showed significant positive effect on hardness and water absorption and negative effect on expansion, L* and water solubility. Formation of amylose–lipid complexes were also observed during extrusion cooking for both the cultivars which showed negative correlation with DOM. Both the cultivars also showed different behavior for these responses at same values of independent variables.

This study analyzed the characteristics (physicochemical properties as well as antioxidant activity) of corn grit extrudates containing buckwheat flour at various levels (0, 10, 20 and 30% w/w) extruded at various temperatures (130, 150 and 170 °C). Effect of roasting (92 °C for 15 min) on the extrudates was also studied. Buckwheat incorporation at different levels mainly increased the diameter, a* value (indicating redness), phenolic content and antioxidant capacity, while decreased bulk density and water absorption index of the extruded products. On the other hand, increment in extrusion temperature primarily increased the L* values (lightness), a* values and antioxidant activity but decreased the phenolic content of extrudates. Roasting improved the flavor and texture of the extrudates which was desirable. Extrudates prepared from corn grit with incorporation of buckwheat up to 20% level and extrusion cooking at 150 °C showed best sensory scores.

Lentil and horse gram germplasm was assessed for variety in seed and flour properties. Horsegram grains showed higher a* and b* and lower L* values as compared to lentil grains indicating lentil grains were lighter in color as compared to horse gram. Both the pulses showed significant differential accumulation of minerals. Flours from horse gram lines showed higher Mn, K, Mg, Na, Zn and Ca content and lower Cu and Fe content as compared to lentil lines. Polypeptide of 42 kDa was present in IC94636 and IC139555 only and 35 kDa PP subunit was absent in all the horse gram lines except IC94636. Major polymorphism among lentil lines was observed in 10, 35–37 and 55–49 kDa PP subunits. Amount of β-sheets and β-turns was the highest whereas that of antiparallel β-sheets was the lowest. NIC17550, NIC17551 and NIC17552 showed higher content of antiparallel β-sheets and random coils among lentil lines. PL1 showed the highest portion of α-helixes and β-turns whereas PL57 showed the highest proportion of β-sheets among lentil lines. Lentil flours showed higher proportion of aspartic acid, glutamic acid, asparagine, serine, citrulline and serine and lower proportion of histidine, threonine, GABA, tyrosine and cystine as compared to horse gram.

Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepared using native and gelatinized starches were compared to those prepared with 100% WF. The addition of gelatinized starches from various botanical sources led to increase in batter viscosity (increased storage and loss modulus and decreased tan δ) of batter. Sponge cakes made with addition of native and gelatinized starches from different botanical sources showed higher springiness, specific volume and cohesiveness. Firmness of sponge cakes showed variation among botanical sources and type (native or gelatinized) of starch. Sponge cakes prepared from gelatinized RS showed firmer texture. The crust color became more reddish brown on addition of gelatinized starch from all sources, however, crumb color varied with the source. Overall, it was observed that addition of gelatinized starches resulted in sponge cakes with softer texture and better organoleptic properties as compared to those made from WF.

Starches from extraordinarily soft wheat (Ex-SW), medium-hard wheat (MHW) and hard wheat (HW) varieties were evaluated for various properties and their relationship with each other was established. Varieties showed wide variation in grain hardness index (GHI) that varied between 17 and 95. Starches were evaluated for physicochemical properties, granule size distribution, starch morphology, pasting and thermal properties. Starches from MHW showed the presence of the largest proportion of A-type granules and the smallest proportions of B-type and C-type granules whereas Ex-SW showed the greatest proportion of C-type granules. Starches from HW and MHW varieties showed lower swelling power (SP) and higher amylose content (AC) than that from Ex-SW varieties. Starches from HW varieties had greater crystallinity than starches from Ex-SW. Transition temperatures of starch gelatinization decreased with decrease in GHI.

Rice protein conjugated nanomaterials were synthesized and characterized by using anionic and cationic forms of rice protein. Both forms showed unique characteristic features when used in in situ reaction conditions for synthesizing the protein stabilized gold (Au) and silver (Ag) nanoparticles (NPs). Au NPs synthesis was highly facilitated than Ag NPs synthesis while the reverse was true when rice protein was simply used in the basic medium. Photophysical behavior clearly showed the contributions of both electrostatic and non-electrostatic interactions driving the rice protein surface adsorption on nanometallic surfaces. Rice protein conjugated NPs were easily transferred and extracted into the organic phase while the extraction process was related to the amount of protein coating. Under the controlled pH reaction conditions, rice protein – dye colored NPs were synthesized which were further characterized by the DLS and SDS Page analysis. Both rice protein conjugated Au/Ag NPs and rice protein NPs showed remarkable biocompatibility with blood cells. These NPs demonstrated their excellent ability to selectively extract protein fractions from complex biological fluid like serum. The results proposed significant applications of rice protein conjugated NPs in biological systems as well as bio-nanotechnology.

The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. PRACTICAL APPLICATION: The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p-coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).; © 2018 Institute of Food Technologists®.

In order to provide a solution for the poor aqueous solubility and poor bioavailability of curcumin, we present the synthesis and characteristic features of water-soluble curcumin hydrated nanoparticles (CNPs). They are stable and nearly monodisperse in the aqueous phase where the keto form of curcumin self-assembles into spherical CNPs, which are highly sensitive to temperature and pH variations. The CNPs are quite stable up to 40 °C and at neutral pH. A higher temperature range reduces their hydration and makes them unstable, thereby disintegrating them into smaller aggregates. Similarly, a higher pH converts the keto form of CNPs into the enol form by promoting their interparticle fusions driven by hydrogen bonding with a remarkable color change from yellow to bright orange-red which demonstrates their excellent photophysical behavior. The stable keto form CNPs are highly efficient nonreactors for the in situ synthesis of Au, Ag, and Pd NPs which are simultaneously entrapped in curcumin aggregates, thus promoting the metal NP carrying ability of curcumin aggregates. The CNPs also demonstrate their excellent dose-dependent biocompatibility with blood cells. A concentration range up to 5 mM of CNPs is quite safe for their applications in biological systems.

Pomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30–40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including effectiveness against pathogenic microorganisms. PoP has shown a broad spectrum antimicrobial activity (AMA) of PoP against both Gram‐positive and Gram‐negative bacteria. It also presented promising AMA against antibiotic resistant microbial strains such as methicillin‐resistant Staphylococcus aureus. The high levels of polyphenols, particularly punicalagin and ellagic acid, present in PoP have been responsible for its antifungal properties. PoP is effective against many fungi including both pathogenic (Aspergillus flavus) and opportunistic pathogens. These activities of PoP may be exploited as a phytomedicine for humans, in order to eliminate the use of antibiotics and reducing their cost. This review provides collective up‐to‐date information on the efficacy of plant‐derived AMA of PoP.

The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a∗, b∗) and cooking time (CT) decreased while L∗(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics.

Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content (TPC), DPPH and ABTS inhibition ranged from 903 to 1843 µg GAE/g, 0.73–0.89 and 3.81–4.92 µM trolox/mg, respectively. Purple accessions had higher TPC than yellow and white accessions. Pasting profiles of different accessions revealed high thermal stability indicated by low breakdown viscosity. Muffin-making properties were determined as batter rheology and muffin specific volume, texture and sensory analysis. Storage modulus (G′) and loss modulus (G″) of batters for white colored exhibited the highest while yellow colored had the lowest value. Firmness and TPC of muffins ranged from 3.1 to 5.9 N and 811–1406 µg GAE/g, respectively. Muffin cohesiveness and chewiness were correlated positively, whereas firmness was negatively related to paste viscosities. Antioxidant activity was correlated to phenolic content of the muffins. Sensory analysis revealed that muffins prepared from yellow corn accession (IC447648) were highly acceptable, while those made from purple corn (IC447644) were not liked much. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-018-3171-5) contains supplementary material, which is available to authorized users.

The influence of germination period (24–96h) on nutritional composition, antinutrients, free and bound polyphenols and muffin-making properties of Tartary buckwheat (TBW) flour was evaluated. The antioxidant activity of flour increased after germination for 72h due to more accumulation of free flavonoids and phenolic acids. Although free rutin was the main polyphenol, but the highest increment after germination was observed in kaempferol, catechins, vitexin and p-coumaric acid. TBW germination for 48–72h caused an increase in essential amino acids (lysine, leucine and phenylalanine) and GABA content of flour. Flour functionality in terms of water absorption and foaming capacity improved upon germination for 48h, though foaming stability declined upon germination. The incorporation of 24h–48h germinated TBW flour to rice-based batter decreased storage (G′) and viscous (G″) moduli; however, G′ and G″ increased with increased incorporation of TBW flour and these batters yielded muffins with the highest specific volume. Whereas, prolonged germination (96h) yielded exceptionally high G′ and G″ leading to a highly thick sticky batter that yielded muffins of lower specific volumes and higher firmness. The glycemic index of muffins incorporated with germinated (24–48h) TBW flour was lower than those made using ungerminated TBW. Prolonged germination for 96h increased the glycemic index of TBW incorporated muffins.

The study investigated the rheological, microstructural and functional properties of α-, γ- and ω-gliadins. Crude gliadin was subjected to cation exchange fast protein liquid chromatography and eluted individual gliadins in 17 peaks. NanoLC Electrospray ionization coupled MS-MS analysis revealed the identity of polypeptides from selected peaks as α-, α/β-, and γ-gliadins with high PLGS (ProteinLynx Global SERVER™) score. Inclusion of 1% (w/w) total gliadin containing, α-, γ- and ω-gliadins to base flour decreased dough development time and stability, while increased peak resistance and dough softening. The addition of gliadins improved the loaf volume of bread. DSC revealed multiple peak denaturation temperatures (Tp) for gluten, α- and γ-gliadins whereas, single peak for gliadins and ω-gliadins. The enthalpies of denaturation (ΔH) for gliadin and its purified α-, γ-, and ω-gliadin fraction were higher than gluten. Scanning electron micrographs (SEM) displayed collateral relationship among dough microstructure and mixing characteristics of these elements. These findings provided insight into the functionality of purified gliadins and potential use in the development of different food products.

Physico-chemical, hydration, cooking, textural and pasting properties of thirteen adzuki bean (Vigna angularis) accessions were studied. Protein and ash content ranged from 18.82 to 24.52% and 2.02 to 7.03%, respectively. Bulk density and seed weight of the adzuki seed ranged from 0.76 to 1.00 g/mL and 74.87 to 148.20 g/1000 seeds, respectively. Hydration capacity, swelling capacity and cooking time ranged from 0.05 to 0.12 g/seed, 0.04 to 0.15 mL/seed and 48.67 to 74.33 min, respectively. Different accessions showed significant variations in their physicochemical, cooking, hydration and texture properties. Swelling capacity showed significantly positive correlation with L* value. Hardness of soaked grain varied ranged between 68.67 and 120.25 N and had significant positive correlation with gumminess and chewiness. The springiness and chewiness of cooked seeds showed highly significant positive correlation. Peak viscosity, breakdown viscosity, final viscosity, setback viscosity and pasting temperature of adzuki bean flour ranged from 1979 to 2373 cP, 45 to 183 cP, 2954 to 4004 cP, 931 to 1666 cP and 75.02 to 78.27 °C, respectively. Peak viscosity and breakdown viscosity were negatively correlated to amylose content while setback viscosity showed positive correlation.

Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condensed tannins are the primary phenolic compounds that are present in legume seeds. Majority of the phenolic compounds are present in the legume seed coats. The seed coat of legume seeds primarily contains phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Catechins and procyanidins represent almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat). The antioxidant activity of phenolic compounds is in direct relation with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly leads to the reduction of phenolic compounds in legumes owing to chemical rearrangements. Phenolic content also decreases due to leaching of water-soluble phenolic compounds into the cooking water. The health benefits of phenolic compounds include acting as anticarcinogenic, anti-thrombotic, anti-ulcer, anti-artherogenic, anti-allergenic, anti-inflammatory, antioxidant, immunemodulating, anti-microbial, cardioprotective and analgesic agents. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant and health promoting activities.

Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, they have shown strong cytotoxic effects against cancer cell lines. However, more epidemiological and clinical studies are required for the proper validation of these health promoting activities. Processing and cooking promotes the loss of saponins from foods. The effect of soaking, sprouting and cooking on the stability and bioavailability of saponins in pulses is an important area which should be thoroughly worked out for achieving desirable health benefits. In the present review, the structures, contents and health benefits of saponins present in pulses are discussed. Moreover, the effect of processing (of pulses) on the saponins is also highlighted.

The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest L* and b* value, while red-pigmented corn grains had the highest a* value. Higher accumulation of K, Mg, Na and Ca minerals in corn was recorded, while Cu, Mn, Fe and Zn were present in trace. Meal prepared from waxy corn had higher L*, a* and b* values as well as ash, protein and fat content. A significant decrease in various mixograph parameters was observed with increase in water level during dough development. A decrease in dynamic rheological parameters (G′, G′′ and tan δ) of dough from all corn types was recorded with increase in water level. Dough developed from waxy corn meal had lower G′ and G′′ as compared to that from normal corn types. FTIR spectra of dough from different corn types at different water levels showed various peaks in amide-I region with most prominent peak at about 1650 cm−1 followed by 1640–1645 and 1610–1620 cm−1 regions. The peak intensities increased with increase in water level which was an indicative of the increase in intermolecular and antiparallel (IM + AP) β-sheet as well as α-helix and β-sheet structures. Dough developed from waxy corn showed change in peak intensities at high moisture level only. The chapatti made from normal (yellow) corn showed higher consumers’ acceptability score, while that from waxy corn was poor.

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.

Harder-to-cook and easy-to-cook grains from different accessions were compared for protein profiling and starch microstructural characteristics. Harder-to-cook grains had higher accumulation of 27 kDa polypeptides (PP) in some accessions, resulting in their high trypsin inhibitory activity. Harder-to-cook grains showed higher pasting temperature, peak viscosity, final viscosity and setback viscosity than easy-to-cook grains. Damaged starch granules in starch isolated from harder-to-cook grains were observed. Harder-to-cook grains had higher paste stability formed by proteins isolates, which was attributed by the presence of relatively high proportion of β-sheets in them. Harder-to-cook grains had lower proportion of high Mw and higher proportion of low Mw protein fractions than easy-to-cook grains. Easy-to-cook and harder-to-cook grains also differed significantly in size of starch granule. Starch isolated from harder-to-cook grains had lower proportion of small size granules than starch isolated from easy-to-cook grains.

Legume seeds contain antioxidant compounds that prevent or slow down the oxidation process generally by donating electrons to free radicals. These compounds are primarily phenolic acids, flavonoids, saponins, tocopherols and vitamin C. Antioxidant potential of legume seeds is directly related with their chemical structure as well as the position of functional groups in various compounds. Most reports have suggested that legumes with colored seed coats possess strong antioxidant potential owing to the presence of high content of antioxidants.

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.

Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for proximate composition, mineral and amino acid profile. Further, pasting properties and process characteristics such as foaming, oil and water absorption capacities, emulsification properties were determined for identifying the efficient application of Tartary buckwheat in food systems. Ash, protein and fat contents of the flours ranged between 1.76–2.80%, 9.06–14.88%, and 2.02–3.60%, respectively. Buckwheat flours from all varieties had abundant K, Mg and Ca content, with the highest in B-121, IC-329200 and IC-274439, respectively. All essential amino acids were detected in all varieties with leucine present in abundance. Isoleucine, cystine and asparagine were limiting. Emulsifying and foaming properties of all buckwheat flours improved as the pH increased from 4 to 10. Emulsion activity index (pH 10) showed a significant positive correlation with hydrophobic amino acids. Flours from most of the buckwheat varieties had unique pasting properties with very low set back and breakdown viscosities indicating paste stability and lower retrogradation tendency, making them suitable for thickening of sauces and soups.

In current study, starches were isolated from 13 different adzuki bean (Vigna angularis) cultivars and were analyzed for physicochemical properties, pasting, thermal, and retrogradation characteristics. A significant difference (p

The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.

The physicochemical and functional characteristics of grain, meal and flour of timely sown wheat (TSW) and delayed sown wheat (DSW) were compared to see the effects of heat stress (HS). TSW and DSW of different lines were sown as per the approved timings. DSW experienced higher temperature during flowering and had shorter vegetative and maturation period than TSW. Pasting and dough rheological properties were measured using Rapid Visco-Analyser and Farinograph, respectively, while gliadins and glutenins profiling was done by SDS-PAGE. Delayed sowing decreased grain yield and diameter while increased protein and all categories of gliadins and high molecular weight glutenins. DSW showed higher peak viscosity, breakdown-viscosity and dough stability and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW. HS in DSW appeared to lower starch synthesis causing proportionate increase in grain hardness and proteins content leading to changes in milling and rheological characteristics.