Charanjit S. Riar

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

Abstract Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat flour (WF) were studied. Seven formulations of cookies were prepared from (a) Control (100% WF), (b) 30% WF, 35% WCF and 35% CF, (c) 27% WF, 37.5% WCF and 37.5% CF, (d) 20% WF, 40% WCF and 40% CF, (e) 15% WF, 42.5% WCF and 42.5% CF, (f) 10% WF, 45% WCF and 45% CF, and (g) 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis) and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%), low fat (24.87%), higher spread ratio (8.148), decreased L, a and b values (dark color), and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.

Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars.

The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47-86.83%) with lower degree of granule damage and higher level of starch crystallinity (36.55-39.15%). The water and oil binding capacities were observed to correlate positively with amylose content. The bulk density and color parameters of starches were found to have linked with starch powder particle size coupled with arrangement and morphology of the starch granules. The rice cultivars having smaller starch powder particle size indicated lowest degree of crystallinity. Morphological studies revealed that the starches with tightly packed granules had greater mean granular width, while granules with openly spaced granular morphology depicted the higher values for mean granular length. The peak height index (PHI) among different starches ranged from 1.01 to 2.57 whereas the gelatinization range varied from 10.66 to 10.88. Concluding, the differences in distributional pattern of starch granule size and shape and powder particle size indicated a significant effect on the functional properties of starch.

Antioxidant activity, total phenolics, flavonoids and antinutritional characteristics of germinated foxtail millet (Setaria italica)

Abstract A central composite rotatable design was applied to analyse the effects of independent variables [soaking time (ST), germination time (Gt) and temperature (GT)] on responses [antioxidant activity (AoxA), total phenolic contents (TPC) and flavonoid contents (TFC)]. The results indicated that with increase in ST, Gt and GT, AoxA, TPC (free/bound) and TFC (free/bound) of foxtail millet increased significantly. The best combination of germination bioprocess variables for producing optimized germinated foxtail millet flour with the highest AoxA (90.5%), TPC (45.67 mg gallic acid equivalent (GAE)/100 g sample) and TFC (30.52–43.96 mg RU/g sample) were found with soaking time of 15.84 min having germination temperature of 25°C. The optimized germinated foxtail millet flour was nutritionally rich as it produced higher protein (14.32 g/100 g), dietary fibre (27.42 g/100 g), calcium (25.62 mg/kg), iron (54.23 mg/kg), magnesium (107.16 mg/kg) and sodium (69.45 mg/kg) per kg as compared to un-germinated foxtail millet flour.

Physicochemical, cooking and textural characteristics of grains of different rice (Oryza Sativa L.) cultivars of temperate region of India and their interrelationships

The aim of the study was to explore the physiochemical, cooking, and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (p ≤ .05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking, and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose, and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness, and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The desirable characteristics depicted by these cultivars exploit the agriculturists/institutions to preserve these races and enhance the farmers to cultivate all these cherished rice cultivars. PRACTICAL APPLICATIONS There is increasing demand for rice varieties with excellent quality characteristics throughout the world. It has been observed that the traditional rice cultivars are of immense health benefits which lead to their increasing surge among consumers. Cooking and eating quality (mouth feel characteristics) of rice has a major role in determining its economic value and consumer acceptability. The cultivars explored in this study include traditional pigmented rice cultivars of temperate region of India. The aim was to promote the revival of old cultivars, and also to indicate their beneficial characteristics over hybrid varieties by studying their physiochemical, cooking, and textural characteristics and develop their interrelationship. With this research, the desirable properties of traditional rice cultivars could be exploited that had better characteristics than the hybrid varieties. This in turn led the various agencies to motivate the farmers to encourage their cultivation, provide an essential platform to scientists to inherit their valuable characteristics.

Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: An analytical approach

The antioxidative compounds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pigmented (sparsely) colored rice cultivars followed by assessment of their in vitro antioxidative capacity by LC-MS and oxidation/reduction assay based methods. A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydroxybenzoic acid derivatives and other glucosides specifically, pro-anthocyanidin trimer and procyanidin-B1 (dimer) were indentified in completely colored rice cultivars. Higher DPPH radical scavenging activity of pigmented cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester and polar dicaffeoylquinic acid; whereas higher lipid peroxidation inhibition was attributed to the presence of polar substances such as p-hydroxybenzoicacid, procyanidin B1 and quercetin-3-O-rutinoside. The phosphomolybdenum reduction capacity was attributed to luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeicacid, myrecitin and phloreticacid. Whereas, grater reducing power of pigmented bran was attributed to presence of multiple-OH groups containing phenols, flavonoid and hydracinammicacid depicting potential health and nutritional effects of these rice cultivars.

Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity

Germination along with ultrasonic assisted extraction induced a significant beneficial effect on the characteristics of polyphenolic components profile, GABA contents and in vitro antioxidant capacity of the foxtail millet flour extracts. The total antioxidant activity (29.0-45.23 mgAAE/g) and reducing power (0.53-0.76 µg/ml) increase during germination were due to quantitative increase in phthalicacid; hex-3yl-ester; hexadecanoicacid methylester etc. whereas, increase in DPPH (48.32-59.62%) and hydrogen peroxide scavenging activities (35.44-63.07 mM-Trolox/g) were attributed to increase in hexadecanoic acid methylester; 9,12-Octadecadienoicacid ethylester and synthesis of new compounds like pentadecanoicacid; 14-methyl-methylester etc. The metal chelating abilities (34.92-57.38 mgEDTA/g) and in vitro antioxidant activity increase due to overall increase in phenolics, flavonoids along with GABA contents. Synthesis of additional polyphenolic components viz. astaxanthin, propanoicacid, 1-monolinoleoylglycerol trimethylsilylether, 9,12,15-octadecatrienoicacid etc. as a result of germinated explored the possible potential utilization of germinated foxtail millet grains in various functional and convenience food formulations.

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Using combined optimization, GC–MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum)

A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo millet. The optimum conditions for producing germinated Kodo millet flour of highest TPC (83.01mgGAE/100g), TFC (87.53mgRUE/g) and AoxA (91.34%), were soaking time (13.81h), germination temperature (38.75°C) and germination time (35.82h). Protein increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34g/100g, minerals from 232.82 to 251.73mg/100g, GABA contents from 9.36 to 47.43mg/100g, whereas phytates and tannins decreased from 1.344 to 0.997mol/kg and 1.603 to 0.234mg/100g respectively, in optimized germinated Kodo millet sample. Six new bioactive compounds [n-propyl-9,12,15-octadecatrienoate (0.86%), pregan,20-one-2hydroxy,5,6,epox-15-methyl (3.45%), hexa-decanoicacid (8.19%), 9,O-ctadecenoicacid (5.00%), butyl-6,9,12,15-octadecatetraenoate (4.03%), hexadecanoicacid-methylester (1.43%)], synthesized as a result of germination under optimum conditions in the Kodo millet depicted the germination potential of millets as a source of valuable bioactive compounds.

Cultivars effect on the physical characteristics of rice (rough and milled) (Oryza Sativa L.) of temperate region of Kashmir (India)

The aim of present research was to evaluate physical and engineering properties of traditional paddy and rice cultivars native to temperate region of India. Length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated, which are required in designing of various post harvest operations and storage structures. The low bulk density of cultivars, Mushki budgi, Mushki tujan and Kaw kareed may be due to the presence of long awns possessed by these cultivars which were bulky and occupied more space. The wide variations were found in rice kernels with respect to colour, which determined the functional properties and energy requirement during polishing of these cultivars. Results indicated significant differences in the physical properties among various paddy and brown rice cultivars when compared with earlier reported results. Thousand kernel weight, width, arithmetic mean diameter and equivalent diameter showed significant positive correlations with spherecity, surface area, volume, true density, and angle of repose; but negatively correlated with bulk density. These desirable characteristics exploit agriculturists/institutions to preserve these races and encourage farmers to cultivate these cherished rice cultivars.

Effect of cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets under refrigerated storage

Abstract This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerated storage. Highest lipid oxidation was reported in microwave cooked nuggets, however cooking methods did not affect the microbiological quality of nuggets during storage. Products were safe for consumption up to 15 days at refrigerated storage as the microbial count had not exceeded the permissible limit. Steam cooked nuggets had better sensory scores in comparison to microwave and oven. Overall acceptability scores for all the products were more than 6.0 at the end of storage period, reflecting more than moderate acceptance till the products were microbiologically safe.