Gulzar Ahmad Nayik

Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Abstract The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS450 and CIE L*a* b*) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifloral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L*<50) while acacia honey and multifloral honey were confirmed as light coloured honeys (L*>50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi floral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a significant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L* value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties.

Ultrasonication and food technology: A review

Abstract With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

Bioplastics and food packaging: A review

Abstract Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O2, aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years.

Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity, Total Phenolic Content, and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology

The response surface methodology was used to study the combined effect of temperature (60 to 80°C), time (10 to 15 min), and pH (3 to 6) on the antioxidant activity (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity, total phenolic content, and total flavonoid content) of apple honey. Statistical analysis revealed that all the responses were significantly (p < 0.05) affected by independent process variables. 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content increased with the increase in time and temperature due to the formation of browning pigments. The antioxidant properties of apple honey significantly (p < 0.05) decreased with increase in pH from 3 to 6. The thermal treatment of apple honey at 80°C was found to be more effective than at 70 and 60°C. The average increase in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content of raw apple honey due to combined effect of three process variables was 9.6% ± 1.9, 13.7 ± 2.5 mg gallic acid equivalent/100 g and 49.3 ± 3.3 mg quercetin/100 g, respectively. The results showed that the most desirable optimum conditions for temperature, time and pH for 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (92.39%), total phenolic content (133.55 mg gallic acid equivalent/100 g of honey), and total flavonoid content (25.82 mg quercetin/100 g of honey) were 80°C, 15 min and 3.01, respectively. The results demonstrated that thermal treatment significantly increased the antioxidant activity of apple honey.

Stickiness Problem Associated with Spray Drying of Sugar and Acid Rich Foods: A Mini Review

Spray drying is the most common technique used in food industries for large scale production of milk powders, fruit juice powders, encapsulated flavor etc. However spray drying of sugar and acid rich food materials is associated with stickiness problem. On spray drying of these food materials, the powder particles stick to one another and to the walls of the dryer, leading to the operational problems and low product yield. The sticky behavior is attributed to presence of low molecular weight sugars and organic acids which have low glass transition temperature. In order to achieve successful drying, various methods like addition of high molecular weight drying aids to increase glass transition temperature of feed mixture, use of low humidity and low temperature conditions, scrapping of dryer surfaces, cooling of dryer wall by using dehumidified air and surface modification by proteins to encapsulate sugars can be used.

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Abstract Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments.

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.

Development of Probiotic Carrot Juice

The aim of this research was to provide a non-dairy probiotic drink to attend people that cannot eat dairy products due to lactose intolerance, dietary preferences such as vegetarians, or other health issues. While looking for alternative carrier for probiotics, the suitability of carrot juice for the production of probiotic food with L. acidophillus, L. plantarium, L. casei and Bifidum longum was investigated. Proximate composition of probiotic juice showed increase in level of protein content and reduction in level of carbohydrates than the fresh carrot juice. Response surface methodology (RSM) was employed to analyze the effect of independent variables (temperature and pH) on response variables (biomass and cell viability). The statistical analysis revealed that the optimum pH for probiotic carrot juice production was 6 and optimum fermentation temperature 30°C. During the study of growth kinetics, gradual change in pH, acidity and sugar concentration was observed which indicates the growth of probiotics and production of lactic acid by them. The results suggest that fermented carrot juice can serve as a suitable media for the growth of probiotics.

Impact of Wheat-Barley Blending on Rheological, Textural and SensoryAttributes of Leavened Bread

The aim of the study was to develop a healthy alternative to wheat-leavened bread by using wheat-barley blended flour. The leavened breads were prepared by blending wheat and barley flour at different levels and varying the MSG concentration. A significant increase was observed in the extensibility of the dough with increase with increasing MSG concentration before fermentation while after fermentation it showed a significant decreasing effect. The highest value of color, taste and appearance was observed for T2M1. Results for the flavor of the breads revealed that the highest flavor score was observed for T2M2. The results showed that the overall acceptability score decreased with increasing barley flour and MSG level.

Total Phenolic Content and Antioxidant Activity of Cereal Bran Enriched Ready to Eat Breakfast Cereal Porridge

Background: In the current study, porridges were analyzed for antioxidant properties (total phenolic content-TPC, DPPH radical scavenging activity-DPPH-RSA and Trolox equivalent antioxidant capacity-TEAC) extracted with acetone, methanol and hexane under conventional and microwave assisted extraction. Methods: Two extraction methods (traditional and microwave assisted) with different solvents (acetone, hexane and methanol) were followed for potential extraction of antioxidants. Results: The effect of system solvents and different types of brans employed for the precise quantification of antioxidant properties showed that for various types of bran enriched porridge; methanol gave the highest yield of total phenolic content followed by acetone and hexane under both extraction methods. The level of supplementation of brans increased the total phenolic content of porridge significantly (P≤0.05). Methanolic extracts of all cereal bran enriched porridge showed the highest values for percent inhibition of DPPH-RSA. With the ABTS method (TEAC), wheat bran enriched methanolic extracts showed the highest values (up to 8.88 TEµmole/g). Conclusion: Bran enriched porridge showed high phenolic content having high antioxidant activity, which could be serve a potential ingredient for consumer health. Moreover, methanol was found to be effective in solvent extraction of phenolic compounds.