Anil Dutt Semwal

Morphological, thermal, pasting, and rheological properties of barley starch and their blends.

Native barley starch, as well as its blends with corn, wheat, and rice starch at different ratios of 75:25, 50:50, 25:75 were examined in terms of morphology, thermal, pasting, rheological, and retrogradation properties. Amylose content varied between 10.9–41.4% in rice, corn, wheat, and barley while it ranged from 18.02–38.40% in blends of barley starch with rice, corn, and wheat. A rapid visco analyzer showed that barley starch and its blends having low amylose content exhibited higher peak viscosity, breakdown, and setback than the high-amylose-containing starches and their blends. Amylose content was found to be negatively correlated with swelling power while it exhibited nonlinear relationship with solubility index. The transmittance of starch suspension stored at 4°C decreased during storage up to 6 days. Barley starch granules were largest (<110 μm) in size followed by wheat (<30 μm), corn (<25μm) and rice (<20μm) starches. Gelatinization temperatures (To, Tp, Tc) and enthalpies of gelatinization (ΔHgel) of starches from different sources also differed significantly. Corn and rice starches showed higher transition temperatures in general than those from wheat and barley; however, they showed higher ΔHgel values. Barley starch showed a higher tendency towards retrogradation than the cereal starches. Barley starch showed highest peak G′, G″ and lower tan ð than corn, rice and wheat starches during the heating cycle. This study showed that the magnitude of changes in their properties during blending depends on the amylase content and morphological characteristics.

Pro- or antioxygenic activity of tejpat (Cinnamomum tamala) and red chilli (Capsicum annum) in sunflower oil

The pro- or antioxygenic activity of tejpat and red chilli, their fractions extracted using various solvents, and of chlorophyll, capsaicin and dihydrocapsaicin were determined in refined sunflower oil at 37 °C. Tejpat and its fractions containing chlorophyll showed pro-oxygenic activity and the catalytic action increased with increase in concentration of chlorophyll in the fractions. On the other hand, fractions which did not contain chlorophyll, such as the aqueous extract, and chlorophyll-free spice or fractions freed of chlorophyll by column chromatography were devoid of pro-oxygenic activity. The ground red chilli and its 80:20 (v/v) ethanol/water fraction exhibited strong antioxygenic activity. On the other hand, the petroleum ether fraction showed marginal antioxygenic activity, whereas the water-soluble fraction was practically devoid of any activity in refined sunflower oil. The pungent constituents of red chilli, capsaicin and dihydrocapsaicin also exhibited considerable antioxygenic activity. © 1999 Society of Chemical Industry

Development and Evaluation of Long Shelf-Life Ambient Stable Chapaties Without The Use of Chemical Preservatives

Convenient, ready-to consume thermally processed chapaties with natural sensory attributes were developed. Chapaties were packed in indigenously developed retortable pouches and processed in an air-steam retort. The time-temperature history was recorded during heat processing using an Ellab data cum F o recorder . The total processing time was 20min with a F o value of 3.0. Chapaties remained stable and acceptable even after storage for one year under ambient temperature (15-35°C) conditions. During storage, chemical parameters like peroxide, thiobarbituric acid and free fatty acid values increased with concomitant decrease in sensory score. After 12 months of storage, the overall acceptability score of chapaties decreased significantly (p≤0.05) from 8.5 to 7.2 on a 9 point hedonic scale with an increase in peroxide and free fatty acid values from 4.94 to 15.10 meqO 2 /kg fat and 0.46 to 1.79 % oleic acid respectively. Microbiologically chapaties were found to be safe during entire period of storage.

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

Sponge cakes were prepared by incorporating barley flour (10, 20, 30, and 40% w/w) into wheat flours. The sponge cakes were evaluated for their physical, chemical, nutritional, textural and sensory attributes. All the prepared products exhibited high in fiber, mineral and protein contents when compared with the 100% wheat flour based product. Incorporation of barley flour improved the visual of the cake from pale cream to golden brown and texture found to be softer as indicated by the instrumental texture profile analysis of the resulted cake. The cohesiveness and adhesiveness increased as barley flour incorporation from 0 to 40% and these texture properties was not increased further during storage up to 120 h. Incorporation of 20% barley flour into wheat flour for preparing cake was found to be optimum, containing rich in β-glucan, iron, calcium, zinc and highest sensory scores. While the texture characteristics showed 0.262 cohesivess and 1.39 N mm adhesiveness. The prepared cake sample indicated that the product was nutritionally rich, softer and firmer as compared to the 100% wheat flour. The results indicated that the barley flour had an anti-staling effect during storage up to 120 hr. The addition of vegetable oil to the batter resulted in an improved texture.

Studies on the antioxygenic activity of bitter gourd (Momordica charantia) and its fractions using various in vitro models

BACKGROUND A study was undertaken to evaluate the antioxygenic activity of bitter gourd pulp and seed powders as well as their various solvent extracts using different methods and to minimise the oxidative deterioration of lipids by natural antioxidants. RESULTS Bitter gourd pulp and seed powders at 20 g kg(-1) and their ethanol/water extracts exhibited stronger antioxygenic activity than other solvent extracts. Bitter gourd pulp and its extracts showed slightly higher antioxygenic activity than bitter gourd seed and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids, which have been reported as potential antioxidants. The seed portion of bitter gourd contained higher levels of total protein (188.3 g kg(-1) ), total fat (238.9 g kg(-1) ) and crude fibre (350.2 g kg(-1) ) than the pulp portion. Fatty acid analysis of bitter gourd seed oil indicated the presence of α-eleostearic acid, an isomer of conjugated linolenic acid, as a major fatty acid, but this acid was absent in the pulp. CONCLUSION The results of this study confirmed the presence of antioxygenic compounds in both bitter gourd pulp and seed. In particular, their ethanol/water extracts showed great potential as natural antioxidants to inhibit lipid peroxidation in foods.

Effect of Barley Flour on Development of Rice-Based Extruded Snacks

ABSTRACT This study was conducted to develop a ready-to-eat extruded food using a single-screw laboratory extruder. Blends of Indian barley and rice were used as the ingredients for extrusion. The effect of extrusion variables and barley-to-rice ratio on properties like expansion ratio, bulk density, water absorption index, hardness, β-glucan, L*, a*, b* values, and pasting characteristics of extruded products were studied. A central composite rotatable design was used to evaluate the effects of operating variables: die temperature (150–200°C), initial feed moisture content (20–40%), screw speed (90–110 rpm), and barley flour (10–30%) on properties like expansion ratio, bulk density, water absorption index (WAI), hardness, β-glucan, L*, a*, b* values, and sensory and pasting characteristics of extruded products. Die temperature >175°C and feed moisture <30% resulted in a steep increase in expansion ratio and a decrease in bulk density. Barley flour content of 10% and feed moisture content of <20% resulted...

Isothiocyanates in the Stems and the Leaves of Wasabi (Wasabia japonica Matsum)

(1) 沢わさび茎,葉の特徴的な香りを明らかにする目的で香りの成分を分析した. (2) 茎,葉抽出物中のω-Me-S-NCS類のアリル芥子油に対する含有比は根茎のそれよりも高く,茎,葉の香りの特徴との相関が考えられた.

Quantitative and qualitative analysis of bioactive components present in virgin coconut oil

Abstract The hot and cold extracted virgin coconut oil (VCO) has been subjected to the various quality parameters. There was a no significant difference in iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content of hot extracted virgin coconut oil (HEVCO), cold extracted virgin coconut oil (CEVCO), and copra oil (CCO) samples. The phenolic components of the HEVCO, CEVCO, and CCO were found to be 650.35 ± 25.11 μg/g, 401.23 ± 20.11 μg/g, and 182.82 ± 15.24 μg/g, respectively. The antioxidant activity ranged from 80 to 87% in HEVCO, 65 to 70% in CEVCO, and 35 to 45% in CCO. The results showed that VCO obtained from hot extraction process contained more total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in comparison to CEVCO and CCO samples.

Hypocholesterimic effects of cold and hot extracted virgin coconut oil (VCO) in comparison to commercial coconut oil: Evidence from a male wistar albino rat model

The hypolipidemic effect of cold extracted virgin coconut oil (CEVCO) and hot extracted virgin coconut oil (HEVCO) compared to commercially available coconut oil (CCO) was studied using male wistar rats. Groups were designated as control, hypercholesterimic control (HC Control), HC+10% (CEVCO), HC+15% (CEVCO), HC+10% (HEVCO), HC+15% (HEVCO) and HC+15% (CCO). Control rats were fed a basal diet while other groups were initially fed a hypercholesterimic diet (2% cholesterol and 0.25% bile salts) for 15 days, then fed with CEVCO or HEVCO (both at 10% and 15% levels), and commercial coconut oil (15%) for 30 days. Total cholesterol and LDL cholesterol levels were significantly (p<0.05) decreased by approximately 25 and 40%, respectively, in the blood plasma, while HDL cholesterol increased significantly (p<0.05) by approximately 21% in HEVCO fed rats. Tissue cholesterol and triacylycerol (TAG) levels in both liver and heart tissues decreased significantly (p<0.05) in CEVCO and HEVCO fed animals, compared with CCO fed rats.

Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37°C than the ones stored at ambient conditions (15°C - 34°C). Bars showed maximum stability at 0.33 aw with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.