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This study includes development of chitosan-based films with incorporated essential thyme oil and different combinations of cross-linkers viz., ZnO, CaCl

Onion paste is a commercially used processed product that reduces cooking time. Industrial processing of onion paste involves various treatments that affect the overall nutritional profile of the final product. In this study, effect of various thermal treatment conditions was evaluated, with temperature and time ranging between 70 and 90°C for 8 to 22 min, respectively. Changes in quercetin, pyruvic acid, and quality characteristics of fresh onion paste were investigated. A negative linear trend was observed in quercetin, pyruvic acid, viscosity, ascorbic acid, and total plate count, with an increase in temperature and time. An interactive and combined effect of time and tem-perature showed a positive linear relationship with color difference. For all the quality parameters investigated in this study, thermal treatment at 87°C for 15 min was found to be optimum for development of shelf-stable onion paste. Quercetin and pyruvic acid content were found to be 2.587±0.03 g kg–1 and 0.086±0.004 µmol kg–1, respectively. Optimum conditions depicted better retention of principal compounds as compared to the other experimental conditions and exhibited safer quality product as compared to the untreated sample.Industrial relevance: Brown Spanish onion is a perishable produce due to high moisture content. In order to reduce its postharvest losses at domestic and commercial levels, optimized processing parameters for the production of onion paste can be economically beneficial, and it is a highly acclaimed product for consumer usage.

This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were varied employing central composite rotatable design (CCRD), and their effects were studied on cutting strength, expansion ratio, water solubility index, bulk density, oil absorption index, water absorption index and color. A significant (p

Influence of 35% rice flour addition to wheat flour was investigated for chemical, functional and baking quality of pretzels. Results revealed that rice flour addition increased the lightness and true density while as emulsion activity, gelatinization temperature and least gelation concentration decreased. Farinographic characteristics indicated that water absorption capacity increased with decreasing mixing tolerance index. Pretzels developed with 35% rice flour addition showed increase in diameter, spread ratio of pretzels as well as fracturability.

The aim of the study was to optimize the process for enzymatic extraction of pear juice from William Bartlett variety using central composite rotatable design (CCRD) and characterize its physicochemical and antioxidant properties. Pectinase enzyme concentration (0.4–2.4%), incubation temperature (20–70 °C) and incubation time (13–147 min) were evaluated as the independent factors of the optimization and the yield, clarity, TSS, acidity, turbidity, ascorbic acid, color and pectin were analyzed as responses. The results revealed that the enzyme concentration (A) significantly (p

In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F1 exhibited improved functional properties due to gelatinization of starch followed by retrogradation during pre-conditioning which confirms its feasibility for development of diverse food products in comparison to commercially available market flour (F2). Pasting properties—peak viscosity, hold viscosity, breakdown viscosity, final viscosity and set back viscosity (SBV) were found significantly (p

The aim of the present investigation was to study the various physical properties of the spray dried tomato powder. The spray drying process was operated at maltodextrin concentration (3%), air inlet temperature (152 0C), feed flow rate (37 ml/min) and blower speed (1300rpm). Moisture content, bulk density, tapped density, flowability and water solubility index of the spray dried tomato powder were analyzed. Powder samples showed moisture activity of 4.40% and water activity of 0.47, which is good for powder stability. Powder samples showed excellent flowing properties with Hausner ratio of 1.18 and Carr index of 12.82%. The reconstitution property (water solubility index) was found to be 92.50%.

Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley. Design/methodology/approach The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied. Findings All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions. Originality/value Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.

Black cumin (Nigella sativa L., Family: Ranunculaceae) is an annual herb with a wide range of clinical applications apart from its commercial significance as a spice plant. Black cumin has been considered as one of the most treasured nutrient-rich herbs in history around the world. Its seed is a rich source of nutrients and bioactive components that confer its nutritional uses as well as medicinal and therapeutic potential. This chapter describes the black cumin seed, its vital chemical, and bioactive components and the various processing operations for its oil extraction. The chapter also emphasizes the therapeutical applications of the black cumin seed, therefore, discussing its pharmacological effects against various types of ailments. The role of black cumin in food processing has also been discussed, highlighting its use as a spice, value-added product, antimicrobial agent and an effective food preservative.

This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90-92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P 0.05). Total starch, in vitro glycemic index and glycemic load were higher in control and decreased during storage (P 0.05). However, resistant starch, total sugars, reducing sugars and degree of sweetness in LGIRF exhibited higher, although non-significant variation relative to control during storage. Pasting properties revealed that peak and breakdown viscosities decreased while final and setback viscosities increased during storage (P 0.05) however holding viscosity and pasting temperature exhibited non-significant variation (P 0.05). Further, all pasting properties were significantly higher in control except pasting temperature (P 0.05). All farinographic properties exhibited non-significant difference during storage and were significantly higher in control. Overall, while comparing LDPE and MeT-PE samples non-significant variation was observed in all properties. Microstructural studies showed that integrity of starch granules in LGIRF samples were least altered during storage.

Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible starch contents decreased significantly (p ≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p ≤ 0.05) lower than untreated rice flour. The degradation temperature of low GI rice flour (~275°C) was lower compared to untreated rice flour (~298°C). Particle size distribution analysis indicated that both surface mean- D [3, 2] and volume mean diameter – D[4, 3] of low GI rice flour were higher than untreated rice flour. SEM results revealed numerous cracks in low GI rice flour whereas the surfaces of starch granules of untreated rice flour were smooth without scratches. Low GI rice flour presented A- and V-type polymorphs while as untreated rice flour showed only A-type crystallinity pattern.

Onion (Allium.cepa L.) and garlic (Allium.sativum) are highly valued vegetable crops for their use in culinary purposes as well as traditional and modern medicine. Both of these crops are grown abundantly across the latitudes and longitudes of the world leading to a surplus produce, however, because of unruly post-harvest practices, there is an equally abundant loss of the produce, therefore, it is imperative to define the methods that can help in reducing the losses. Curing is one the most important and unavoidable post-harvest practice that tends to be a deciding factor for a safe longevity of the produce by removing excess moisture resulting in dried neck and appealing tunic color of bulb crops. Reportedly, if bulb crops are cured for 10 days at temperatures above 35 ⁰C, there is a significant increase up to 65% in marketable crops, while there is a reduction in moisture and number of sprouted bulbs by 35% and 24%, respectively and considerable decrease in overall loss. Traditionally, curing is practiced in fields by employing economically effective method of windrow system however, due to erratic climatic conditions, improper curing leads to decline in the storage life of the crops. So, In order to have a proper and complete curing, various artificial methods have been developed, that are safe, quick and accurate. This review focuses mainly on the traditional as well as the modern practices of curing and its effects on physical, chemical, and biochemical quality of the produce.

The Aim of the Present Study Was to Evaluate the Yield, Chemical Constituents and Determine the Chemotype of the Essential Oil Obtained from Different Rosemary Plants Growing in Different Accessions of Rosemary Fields. About four Plant Samples Were Analyzed for Essential Oil Yield and the Essential Oil Yield Varied from 0.88% To 1.2%. the Essential Oil Samples Were Further Analyzed by Gas Chromatography (GC) for the Purpose of Identification of Chemical Constituents Present in Them. It Was Contended from the Results That the Selected Plants Differed from Each Other in Terms of Chemical Constituents.Camphor Content Was Foundin Higher Amount in All the Foursamples, Thus it Could Be Inferred That the Plants Are Camphor Chemotype.

Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phenolic content. A direct positive relationship between antioxidant activities and extract concentration was observed with the relationship being more pronounced in chloroform extract of quince seeds (R2 = 0.9685 and 0.9829) followed by ethanol extract of pumpkin seeds (R2 = 0.9666 and 0.9685) as per 1,1-diphenyl-2-picrylhydrazyl and hydrogen peroxide (H2O2) method, respectively. Seed extracts were also studied for in-vitro antibacterial activity against Salmonella typhii, Enterococcus sp., Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Ethanol extract of pumpkin seeds inhibited the growth of all bacteria; however, both the extracts of quince seeds did not show any activity against S. typhii, E. coli and S. aureus.

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are ideal choices to enhance the resistant starch and reduce the glycemic index of dairy desserts. Therefore, the effect of ingredient composition (i.e., skim milk powder: high amylose rice flour -SMP: HAR, and carboxymethyl cellulose- CMC) on physical characteristics of phirni dry mix were investigated in the present study. Variation in SMP: HAR flour and CMC concentration significantly (p

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and studied for in vitro digestibility, glycemic response, morphological characteristics and storage stability. Moisture, water activity, carbohydrate, starch, glycemic index, glycemic load and energy values were significantly lower while, crude protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control (p 0.05). Chewiness increased significantly after 0 day (p 0.05).Thus RC has lower energy, starch, glycemic index (GI) and glycemic load (GL) and higher resistant starch content and better storage stability than control.

In this study, we aimed to formulate low glycemic index gluten-free cookies from high amylose rice flour by modifying baking conditions and ingredient composition. Baking temperature, baking time, and concentration of carboxymethyl cellulose were varied between 170 and 190 °C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. Among the physical quality attributes, spread ratio and hardness of cookies increased predominantly with the increase in baking temperature. Resistant starch content and overall acceptability of cookies increased prominently, whereas predicted glycemic index and glycemic load decreased with the increase in the concentration of carboxymethyl cellulose. Design expert predicted baking temperature of 185 °C, baking time of 22 min, and 0.8% concentration of carboxymethyl cellulose as desirable conditions for the development of gluten-free low-glycemic index cookies from rice flour. Dietary fiber content of developed cookies was recorded as 4.66%. In-vitro starch digestibility results confirmed that resistant starch increased from 2.85% in rice flour to 7.20% in cookies, whereas predicted glycemic index and glycemic load decreased from 50.12 to 30.07 in rice flour to 44.60 to 17.51 in cookies, respectively. Overall acceptability of cookies was recorded as 8.90 on a 9-point hedonic scale.

Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than untreated rice ...

Background The development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life. Scope and approach This review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value. Key findings and conclusions Gluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.

Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.

Summary The viscous and thermal behaviour of five types of micronutrient-fortified reconstituted rice premixes extruded at pre-optimised extrusion conditions (36% moisture content, 150 rpm screw speed and 89 °C barrel temperature) have been investigated using rapid visco analyser (RVA) and differential scanning calorimetry (DSC). The highest peak viscosity (1279 cP), lowest gelatinised starch percentage (16.32) and highest enthalpy of gelatinisation (8.2 J g−1) were recorded in rice premix fortified with retinyl palmitate and micronised ferric pyrophosphate. The scanning electron microscopic analysis (SEM) also revealed that reconstituted rice premix fortified with iron (micronised ferric pyrophosphate) and retinyl palmitate was in closer resemblance to that of natural rice than any other reconstituted rice premix. The work demonstrated that vitamin A- and iron-fortified reconstituted rice with meso/micro structure and pasting behaviour close to that of natural rice can be produced using retinyl palmitate and micronised ferric pyrophosphate as vitamin A and iron source, respectively.

The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.

Red delicious and Golden delicious apples were procured from different marketing locations were analyzed for0nutritional and microbial quality. 10 samples were analyzed for proximate composition and 10 samples wereexamined for surface contaminants using standard techniques. The highest weights of large, medium and small sizedapples belonged to Red delicious variety. Peeling reduced both volume and pH of apple juice extracted. The energy,carbohydrates, fat, protein and fiber contents were high in Golden delicious variety while ash contents were high inRed delicious. Bacteriological analysis showed that gram +ive bacteria were the dominant strains associated withapple surface. The most common genus of fungi grown on the surface was Aspergillus and Penicillium. It wasobserved that washing with cold running tap water reduced the microbial contamination on apple surface.

Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95 °C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.

A study carried out to assess the impact of particulate pollution on some selected fruit trees of Kashmir valley, viz., Malus × domestica Borkh. var. ‘American Apirouge’, Malus × domestica Borkh. var. ‘White Dotted Red’, Pyrus communis L. var. ‘Bartlett’, Prunus dulcis Mill. var. ‘Local’ growing under ambient field conditions around a cement kiln has shown that foliar photosynthetic pigments (chlorophyll-a, -b, total chlorophyll, chlorophyll-a/b ratio and carotenoids), N, P, carbohydrate as well as ascorbic acid contents exhibited a severe decline under pollution stress. However, K and proline contents of the foliage exhibited increased levels in the same environmental set-up. The results also show that various fruit morphological characters (viz., fruit length, diameter and firmness), as well as other characteristics like total soluble solids, total sugars, ascorbic acid and acidity of the pome fruits suffered significantly greater reductions under the impact of cement dust pollution. Similarly, in nut f...

A power- driven walnut dehulling machine was developed and tested. The machine was evaluated for dehulling after applying Ethephon and Tween-80 to green walnuts by dip and spray methods. The results showed that with the increase in dipping time and post dipping/spraying time, the effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage increased, whereas partially dehulled walnut percentage and labour requirement decreased in both manual and mechanical dehulling. Maximum effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage were observed, when green walnuts were subjected to dehulling after 4 days of Ethephon spray treatment (0.3 %). The effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage were found significantly higher in mechanical dehulling than in manual dehulling.

The aim of the present study was to design, fabricate, and evaluate a walnut bleaching machine. The machine consists of a feed hopper, rotating drum, motor, reduction gear, belt and pulley system, pump, storage tank, lever, delivery chute, and a control box. The bleaching process is achieved by simultaneous chemical and mechanical action. In order to assess the performance of the machine, acidified sodium chlorite, sodium hypochlorite, and hydrogen peroxide were used as bleaching agents in 2 and 3% concentrations for 5 and 7 min of time. The result of the performance tests showed the significant effects of bleaching agent and bleaching time on all the performance and color parameters with the exception of damaged walnut percentage. Treating inshelled walnuts with 3% sodium hypochlorite +0.2% HCl (T5) for 7 min followed by rinsing in plain water resulted in attractive and bright shell appearance of walnuts. Further, highest bleaching efficiency (94.69%), fully bleached walnut percentages (94.19), and lowest partially bleached walnut percentage (5.47) were recorded when T5 was used as bleaching agent for 7 min in bleacher. Practical applications Dark shell colored and stained walnuts have poor consumer acceptability. In India, crude methods are employed to remove these shell stains, which compromise the shell integrity, thus leading to moisture ingress into kernels. This results in kernel darkening, mold growth, and oxidative rancidity in walnuts. However, for improving the surface appearance, the walnuts after dehulling are required to be processed. Therefore, a walnut bleaching machine was developed and various chemical bleaching agents were investigated to study their effects on surface cleaning of inshelled walnuts. A technology of this nature can be useful to walnut growers and processors.

Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use.

Five different varieties of rice viz., Shalimar Rice-I, Jhelum, K-332, China-1039 and Pusa Sugandh grown under temperate climatic conditions of India were taken for the investigation. Physical characteristics of paddy including grain length, grain breadth, length-breadth ratio, 1000-kernel weight, hectoliter weight, density and moisture were measured and ranged from 7.19 to 11.75 mm, 2.49 to 3.18 mm, 2.35 to 4.45, 23.54 to 30.21 g, 45.58 to 58.82 kg/hl, 0.45 to 0.58 g/cc and 10.75 to 13.07, respectively. Husked rice ranged from 73.53 to 80.39%, milling recovery 68.44 to 72.77%, milling degree 79.69 to 93.20%, milling efficiency 69.34 to 79.71%, head rice 43.80 to 63.70%, broken rice 8.41 to 22.68%, bran 10.77 to 13.52% and husk 16.49 to 21.45%. The physical characteristics of rice ranged from 4.58 to 7.16 kernel length (mm), 1.41 to 2.34 kernel breadth (mm), 2.13 to 5.07 l/b ratio, 17.15 to 22.59 1000-kernel weight (g), 77.67 to 83.70 hectolitre weight (kg/hl), 0.77 to 0.83 density (g/cc) and 9.37 to 11.33 chalkiness (%). Moisture, ash, fat, protein, total sugars, starch, amylose and amylopectin of test varieties were found in the range of 10.40–11.92%, 0.36–0.51%, 0.22–0.51%, 7.29–8.72%, 0.72–0.78%, 68.44–72.54%, 17.87–26.79% and 41.65–54.55%. Minerals viz., calcium, phosphorus and iron ranged from 4.92–14.60 mg/100 g, 86.36–124.02 mg/100 g and 0.49–0.59, respectively.