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3. Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch.

Author

Singh, Sakshi, Habib, Mehvish, Mondal, Debarchan, Kumar, Yogesh, Jan, Shumaila, Bashir, Khalid, Rao, Eram S., Jan, Kulsum, and Wang, Cong

Subjects
FOOD industry, SCANNING electron microscopy, SURFACE cracks, X-ray diffraction, INFRARED spectroscopy, STARCH, WHEAT starch
Abstract

This study is aimed at determining how gamma irradiation (5, 10, and 15 kGy) of sorghum flour affects the physicochemical, functional, pasting, and thermal characteristics of sorghum starch. The pattern of Fourier‐transform infrared spectroscopy (FTIR) spectra and X‐ray diffraction (XRD) intensity confirmed that starch structure and granules integrality were mostly preserved. Both native and irradiated starches revealed an A‐type XRD pattern, with the irradiated starches showing lower crystallinity. However, scanning electron microscopy showed that the irradiation dose enhances the development of fissures and surface cracking on elliptical, irregular, and spherical starch granules. Starch impurities such as protein and fat decreased with increasing irradiation dose. Furthermore, the increased dosages were associated with increased solubility and syneresis. The flour also showed a remarkable improvement in the absorption of water (1.19 to 1.52 g/g) and oil (1.24 to 1.58 g/g) as the doses increased. Gamma irradiation–induced depolymerization and reduced crystallinity in sorghum starch also resulted in significant reductions in viscosity and changes in gelatinization temperatures, reflecting altered pasting properties and thermal characteristics. Overall, gamma irradiation at higher doses transformed the functional and structural properties of sorghum starch, suggesting potential applications in food and industrial sectors, where reduced retrogradation or viscosity is beneficial. [ABSTRACT FROM AUTHOR]

Published
2024
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8. Development of sugar free cookies with novel biodegradable packaging film

Author

Rao, Eram S., Meena, Prem Lata, Barwa, Manjeet Singh, Rao, Eram S., Meena, Prem Lata, and Barwa, Manjeet Singh

Abstract

The use of alternative sweeteners can help manage weight and normal blood glucose levels of diabetics. Development and standardization of sugar free, low glycemic index and high fibre cookies using wheat flour, oats, trans free bakery shortening, and almonds. Physiochemical analysis of the raw materials used for cookie preparation and the finished product was conducted. Cookies were analysed for diameter, height, spread ratio, texture, and water activity. Sensory analysis using semi-trained panellists was done to establish the acceptability of the product. The formulated cookies were well accepted by the semi-trained panellists as well as the people with diabetes who were randomly selected for the study. The overall appearance, texture and flavour of the cookies were moderately liked by the panellists as indicated in the qualitative descriptive analysis. The product did not change much with the storage of 90 days. The cookies were high in dietary fibre (2.5g per serving), out of which ?- glucan, a soluble fibre was found to be 0.8g per serving which offers a healthy alternative for consumers. The biodegradable polymer used for packaging the cookies was prepared using terpolymer. The chemical and physical properties of the polymer were determined using acid value which was between 0.0195 and 0.0200, hydroxyl value; 0.0260 and 0.023 and the molecular weight was in the range of 10,256 ? and 10,000 ? of the terpolymer A and B, respectively. The polymer demonstrated good mechanical strength as well as and water vapours barrier properties to be used as a primary package for cookies.

Published
2021

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