Jagbir Rehal

Flaxseed: A Potential Source of Food, Feed and Fiber

Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly or after processing. The stem yields good quality fiber having high strength and durability. The seed provides oil rich in omega-3, digestible proteins, and lignans. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA), lignans, and fiber. Lignans appear to be anti-carcinogenic compounds. The omega-3s and lignan phytoestrogens of flaxseed are in focus for their benefits for a wide range of health conditions and may possess chemo-protective properties in animals and humans. This paper presents a review of literature on the nutritional composition of flaxseed, its health benefits, and disease-prevention qualities, utilization of flaxseed for food, feed, and fiber, and processing of flaxseed.

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.

OPTIMIZATION OF EXTRUSION PARAMETERS FOR DEVELOPMENT OF READY-TO-EAT BREAKFAST CEREAL USING RSM

Designed experiments were conducted to optimize the operating conditions during the preparation of multi-grain extrudates (rice 45.4%, wheat and maize 27.3% each) with moisture content (14, 16, 18%) at die head temperature (125,150,175°C) and screw speed (400,500,600 rpm). Suitable statistical models were fitted using Response Surface Methodology and functional properties were analyzed for optimization. Moisture content and die head temperature had a significant effect on the SEI, WAI, WSI, color and texture whereas SME is more dependent on the screw speed and die head temperature. Optimum processing conditions of 14% moisture content, 125°C die temp and 600 rpm screw speed were recorded. The predicted responses for SEI, WAI, WSI, color and texture were 7.72, 4.5, 13.23%, 31.21, 35.37 N. The difference between the predicted and actual values of models for SEI, WAI, WSI, color, Texture and SME were non-significant.

Physico-chemical Attributes of Brown Turkey Fig

The Brown Turkey cultivar was introduced in 2013 for cultivation in Punjab, India. Study was undertaken to know about the effect of change in cultivation area on physico-chemical attributes. The fruit being a soft skinned, highly perishable needs packaging interventions to extend its shelf life to be consumed in its fresh state. Brown Turkey ig had an average weight of 25.97g, fruit length 38.31mm, thickness 31.87mm, breadth 36.18mm and geometric mean diameter 35.31mm. The fruit of Brown Turkey is spherical in shape with high antioxidant activity and a good source of macro and trace minerals.

Comparative Evaluation of Different Attributes of the Existing Extruded Snacks

The different brands of extruded products consumed as snacks were surveyed in the local market and were compared for their listed nutritional status along with textural and functional properties. The snacks were constituted mainly of wheat and maize as well as rice, potato, and grams, soy and pulses. The price of the snacks varied from Rs.147/-to Rs.2000/-kg. The average content of energy, carbohydrates, protein and fat for extruded snacks were 489.34kcal/100g, 22.73, 46.53 and 6.97 percent, respectively. The bulk density varied between 107.69 to 763.64 kg/m3. This information will help to guide the entrepreneurs for product development which is nutritious and made with cheaper source, according to the need and preference of the consumers.

Development of multigrain breakfast cereal using extrusion technology

Designed experiments were conducted to prepare extrudates from different cereals blends using twin screw extruder. Linear model was developed using Response Surface methodology (RSM) to study the effect of the variables (rice, wheat, maize) on SEI (sectional expansion index), WAI (water absorption index), WSI (water solubility index), texture and color. Maize had a significant positive linear effect on the SEI and a significant negative effect on the texture of the extrudate. Rice had a positive linear effect on the WAI and WSI Combination of maize and wheat had a significant effect on the color of the extrudates. Maximum desirability of 0.659 was recorded at the 45.4% rice, 27.3% maize and 27.3% wheat levels. The predicted responses in terms of SEI, WAI, WSI, texture and color were 5.14,5.27g/g,11.24 per cent, 44.81N, 28.65 respectively. The predicted values registered non-significant difference from the experimental values.