Maya Prakash

Extrusion of blends of rice and chick pea flours: A response surface analysis

Blends of rice and chick pea (Cicer arietinum) flours, containing 20% moisture, were extruded through a single-screw extruder [to produce a rod-shaped extrudate of 7-8% moisture]. The extrusion process variables were: (i) feed ratio (ratio of the solids of rice and chick pea flour = 100:0, 90:10 and 80:20), and (ii) temp. of die (100, 125 and 150C). The torque during extrusion was measured, as were product characteristics such as expansion ratio, bulk density and shear strength. Response surfaces of these parameters were generated using a second degree polynomial. Incorporation of chick pea into rice flour decreased torque and product expansion, but increased bulk density and shear strength. The temp. of the die had a linear effect on these parameters. Optimum extrusion conditions - resulting in min. torque and bulk density - were estimated. [Lowest expansion ratio of the dry extrudate rods was obtained with a rice:chick pea ratio of 80:20 and die temp. 100C.] Sensory assessment of the extruded samples fried at 180 2C for 35 s in oil showed that [the fried snack made with rice only or rice:chick pea 80:20 and extruded at 150C had very high overall acceptability, and that] extrusion of rice or rice-chick pea blends could be an alternative method of producing acceptable snacks.

Extraction and evaluation of functional properties of groundnut protein concentrate.

The effect of membrane processing on the functional properties, structural changes, subunit profile and sensory attributes of the groundnut protein concentrate was investigated. Results indicated an increase in the nitrogen solubility and foaming capacity of the protein concentrate over all pH ranges (2–10) compared to acid precipitated protein isolate. Protein concentrate showed higher emulsion stability index compared to control flour and protein isolate. Surface hydrophobicity studies showed that protein concentrate is less hydrophobic (~29 units) compared to acid precipitated protein isolate (~34 units). SDS-PAGE profile of the samples showed similarity in the subunit pattern of groundnut protein concentrate and groundnut flour. Sensory analysis suggested membrane filtration could reduce the groundnut-like nutty and beany notes of the concentrate. Thus, membrane technology could give a protein concentrate with improved functionality and sensory characteristics which will have potential application in the development of food product formulations.

Control of Clinical Pathogens by the Haemolymph of Paratelphusa hydrodromous, a Freshwater Crab

In the present study, effort has been made to find the antimicrobial activity of haemolymph collected from freshwater crab, Paratelphusa hydrodromous. The haemolymph collected was tested for antimicrobial assay by disc diffusion method against clinical pathogens. Five bacterial species, namely, Escherichia coli, Klebsiella pneumonia, Proteus mirabilis, Pseudomonas aeruginosa, Staphylococcus aureus, and five fungal strains, namely and Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Rhizopus sp., and Mucor sp., were selected for the study. The result shows a strong response of haemolymph against the clinical pathogens which confirms the immune mechanism of the freshwater crab.

Storage study and quality evaluation of coconut protein powder.

Coconut skim milk and insoluble protein are 2 major byproducts in the production of virgin coconut oil. Coconut skim milk was homogenized along with insoluble protein and spray dried to obtain a value-added product, namely, coconut protein powder (CPP). This study deals with the storage study of CPP under different conditions (refrigerated [control], ambient and accelerated). CPP samples were withdrawn periodically at designated intervals of 15 d for accelerated and control, and 30 d for ambient condition. CPP stored at different conditions exhibited marginal moisture uptake (by 0.74 % w/w for control, 0.76 % w/w for ambient, and 1.26 % w/w for accelerated condition) and as a result, had very little effect on the functional properties of the powder. Withdrawn CPP was tested for sensory quality aspects and subjected to instrumental analysis as well. Withdrawn CPP was incorporated as a milk substitute in dessert (Kheer). Quantitative descriptive analysis of the powder and product (Kheer) showed no significant difference in attributes of CPP during the storage period of 2 mo. Electronic nose analysis revealed that CPP samples were not much different with respect to aroma pattern matching, respectively.

Sensory acceptability of iron-fortified millet products

Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and their texture was measured using a texture analyzer. Fortification did not cause any significant change in the hardness of dumpling or the shearing effect of the roti prepared from either of the millet flours. There was no significant effect of the fortificant on the texture and aroma of the products prepared from the fortified flours up to a period of 60 days. However, a discoloration was perceived in the dumplings prepared from the same flours. The overall quality of the roti prepared was acceptable to the sensory panelists. Finger millet and sorghum flours seem to be suitable as vehicles for fortification with iron.

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

UNLABELLED The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy-curd. Subsequently, rheological, sensory, and antioxidant properties of soy-curd along with mineral as well as fatty acid composition were analyzed. Data revealed an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono-culture. Proximate analysis showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties of probiotic soy-curd were in the acceptable range. Probiotic soy-curd showed higher antioxidant activity as measured by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In general, the results suggest that soy-curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional and antioxidant properties could be of additional advantage to combat malnutrition problem. PRACTICAL APPLICATION In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.

Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of Sugarcane Juice

ABSTRACT Thermal processing is the most widely adopted technology for preservation of juices; however, it is associated with significant changes in nutritional quality and flavor. Combination of nonthermal hurdles (ozone 1.2 g/h, 10 min, and lactic acid 0.5%) reduced total bacterial count of sugarcane juice by 4.3 log and controlled enzymatic activity to a moderate level (reduction of 60% and 72% activity of polyphenol oxidase and peroxidase, respectively). Combined treatment was comparable to thermal treatment in maintaining microbial and sensory quality of sugarcane juice during 1-month storage under refrigerated conditions; however, additional hurdles may be required for extended storage.

Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack

“Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture. Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3), Medium (M1, M2, M3), and Big (B1, B2, B3, B4) were carried out using principal component analysis. Samples were subjected to sensory profiling resulting in small variety samples were crisper compared to other varieties. Texture measurement indicated breaking strength was higher in big variety samples. Color analysis showed significant difference in L*, a*, and b* values. Principal component analysis results indicated that S1 and S2 were associated with crispness, uniform texture, and typical fried oil aroma. Commercially available sev samples were significantly different in their quality parameters, which was indicated by the study. Study showed that small variety (S3) had the highest overall quality among all the samples, which also had high sensory scores for crispness.

Dehydration of coconut skim milk and evaluation of functional properties.

Coconut skim milk (CSM) is a major by-product of the virgin coconut oil industry. It is rich in protein, carbohydrate and minerals but is currently not utilized and is being let out to the environment as waste. The objective of the present work is value addition to this by-product. Different dehydration methods such as drum drying, spray drying and freeze drying were employed for drying CSM. The proximate analysis of dehydrated CSM using different drying methods indicated high protein and sugar content. The CSM powder obtained by these methods was evaluated for the functional properties and sensory attributes. The freeze-dried CSM powder was observed to have superior functional properties, while spray-dried CSM powder had more desirable sensory attributes. Results indicate that spray drying is technically the most feasible method for drying of CSM compared to the other methods based on product overall quality aspects.

Sensory Characteristics of Zinc Fortified Millet Products

Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost effective method that can be used to combat this deficiency. In this study, the sensory attributes of roti and dumpling prepared from zinc-fortified millet flours stored for up to 60 days were evaluated. The products prepared from fortified finger millet and sorghum flours were evaluated for sensory quality attributes using quantitative descriptive analysis. The products were acceptable by the sensory panel in terms of texture, aroma, and taste of the products.