Amir Gull

Optimization and functionality of millet supplemented pasta

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.

Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies

Abstract Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4, and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemented cookies shows maximum protein content (13.22%), moisture content (11.33%), fat content (23.08%), and ash content (2.02%) as compared to control. However, control sample shows significantly different (p ≤ 0.05) value for crude fiber and carbohydrate content. Maximum thickness (9.63 mm), diameter (44.06 mm), and weight (9.10 g) were found for control and these decreased significantly (p ≤ 0.05) with increase in WPC supplementation level in cookies. Cookie supplemented with 4% WPC showed maximum overall acceptability (4.76). Texture analysis revealed that 6% WPC supplemented cookie shows maximum cutting force (55.3 N). Lightness (L*) value of cookies decreased from 67.32 to 57.94. Where as a* and b* value increased from 0.37 to 3.57 and 25.35 to 27.54, respectively. The total plate count of cookie samples was under acceptable limits.

Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review

Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in India. It is having excellent nutritional value and even superior to other common cereals. It is richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are Oleic (49%), linoleic (25%) and palmitic acids (25%). Finger millet contains both water-soluble and liposoluble vitamins. Emerging products prepared from this millet are pasta, noodles, vermicelli and bread. Being gluten-free it is suitable for individuals suffering from celiac disease. It is also rich source of several phytochemicals. Commonly used processing techniques for this millet are milling, malting, popping and decortications.

Robotics and Food Technology: A Mini Review

The use of robotics in the modern food industry has increased over recent years because of many advantages. However, the industry has not taken to the technology with the same pace as the automotive and other industries due to technical and some other reasons. The high investment rate, variable nature of food products, fragile and perishable characteristics of food items, hygienic and sterilization requirements, high production volume rates are making hindrance in usage of robotics in industry but the opportunity still exists to deliver significant benefits in terms of increased food shelf life, cost reductions and flexibility. The challenge is to develop low-cost, flexible, hygienic and intelligent machines for the food industry. This is a not tough as the technologies now exist to achieve it. The benefits that could be gained if systems are designed, installed and operated well could decide who will be the major food manufacturers of convenience foods in the future.

Rice bran oil, the Future Edible Oil of India: A mini Review

Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.

The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review

Article history: Received: May 2, 2017 Accepted: December 05, 2017 As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods.

RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana)

Abstract Finger millet (Eleusine coracana L.) is also known as African millet and is commonly called “ragi” in India. It has excellent nutritional value and is even superior to other common cereals. It is a richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are oleic (49%), linoleic (25%), and palmitic acids (25%). Finger millet contains both water-soluble and lipo-soluble vitamins. Emerging bakery products prepared from this millet are pasta, noodles, vermicelli, and bread. Being gluten free, it is suitable for individuals suffering from celiac disease. Finger millet grain is a rich source of several phytochemicals. Finger millet possesses blood glucose lowering, cholesterol lowering, and antiulcerative, wound healing properties as indicated by in vitro and in vivo studies. Commonly used processing techniques for this millet are milling, malting, popping, and decortications.