Deep N. Yadav

Microwave technology for disinfestation of cereals and pulses: An overview

Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods. Microwaves may be an alternate to chemical methods of killing insects in grain as their application do not leave any undesirable residues and thus might be very effective for controlling insect infestation compared to other available methods. Microwave disinfestation can provide a continuous process to allow large quantities of products to pass in a shorter period of time. Microwave disinfestation is considered safe and competitive alternative method to fumigation as it avoids environmental pollution. The aim of this review is to examine how the use of microwave treatment benefits grain producers, handlers, and processors seeking to use non-chemical methods for preventing and controlling insect infestation and fungal growth during storage.

Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.,Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.,This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.,The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Development of protein fortified mango based ready-to-serve beverage

Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by β-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced-fat yoghurt

The current study evaluated the impact of octenyl succinic anhydride (OSA)-esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced-fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA-esterified pearl millet starch functions as a fat replacer in reduced-fat yoghurt.

Status of pulse milling processes and technologies: A review

ABSTRACT Pulses are essential component of the human diet in the underdeveloped and the developing countries. Pulse milling mainly focuses on complete removal of the hull with minimum generation of powder, broken, and in certain cases dehulled split formation. Physical and mechanical properties of different pulses are described and their role in dehulling is discussed in this review. The review discusses nature of gums that binds hull and cotyledons together and their effect on milling characteristics. Pitting operation is performed for all pulses prior to the pretreatment for better dehulling. Various pretreatment processes (soaking, edible oils, chemicals, enzymes, hydrothermal) developed to loosen the bond are examined for their dehulling efficacy from commercial application viewpoint. Dependence of dehulling characteristics of different pulses on size, shape, variety, grain hardness, and moisture content are discussed. Most of the machines developed for pulses dehulling in India are abrasion based emery-cylinder concave system. The studies done for optimization of different pretreatment process conditions are also reviewed. The losses taking place in the form of broken and powder during pulse milling are described. Methods for performance evaluation of the pulse dehulling system are reviewed and expressions are suggested for proper evaluation. This review gives complete overview of the processes and technological status of pulse milling in present context.

Antioxidant Effect of Litchi (Litchi chinensis Sonn.) Seed Extract on Raw Ground Chicken Meat Stored at 4 ± 1 °C

In this study, total phenolics (TP), trolox equivalent antioxidant capacity (TEAC), reducing power (RP) and 2, 2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (SA) were estimated in litchi (Litchi chinensis Sonn.) seed extracts (LSE). The antioxidant potential of the LSE in raw chicken ground meat (GM) during refrigerated (4 ± 1 °C) storage was also evaluated. In the LSE, TP and TEAC were 7.30 ± 0.06 mg TAE/gdw and 42.26 ± 0.28 mg TE/gdw respectively. The LSE also showed remarkable SA (56.07 ± 0.51%) and RP. Addition of LSE to GM significantly altered the cooking losses, water holding capacity and pH of GM. During storage (4 °C), the thiobarbituric acid reactive substances (TBARS) values were observed significantly (P < 0.01) more (1.32 ± 0.03 mg malonaldehyde/kg) in the control than the treated samples; and the antioxidant efficacy was more in vacuum packaged than aerobically packaged GM samples. Thus, LSE prevents lipid oxidation in meat, and could be used in place of synthetic antioxidants, which have been proved for their negative health implications.

Corn Starch Incorporated Gomatofu: Textural and Sensory Quality

Gomatofu is a traditional Japanese food and is one of the mixed gels consisting of kudzu (arrowroot) starch and sesame. In this study, an attempt has been made to replace the kudzu starch with corn starch. Central composite rotatable design (CCRD) of response surface methodology was used to optimize the level of independent variables viz., sesame oil (1.5-3.5g/100 ml sesame milk), corn starch (90–110g/100g defatted sesame flour) and water content (330350 ml/100g defatted sesame flour). Five responses, i.e. hardness, springiness, gumminess, chewiness and overall acceptability were evaluated. Hardness of gomatofu ranged between 0.85 to 3.62 N, springiness, 0.45 -1.82 mm, gumminess 0.26 -2.48 N and chewiness from 0.16 to 4.52 Nmm. Overall acceptability of gomatofu samples ranged between 5.38.5. The effect of all the independent factors was significant on all the responses. Both oil and water content inversely correlated with all the responses while, the effect of corn starch was positive. The interaction effect of oil and corn starch was positive on hardness and overall acceptability, while negative on springiness, gumminess and chewiness. The optimized formulation contained sesame oil 2.2 ml/100 ml sesame milk, corn starch 99.9 g/100g defatted sesame flour and water 1001.3 ml/ 100g defatted sesame flour. Corn starch incorporated optimized gomatofu had protein 7.5, fat 10.9, ash 1.1 and carbohydrate 80.53 % (db).