P. Prabhasankar

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour.

Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gluten-free bread followed by characterization of flavour peptides using chromatography and electronic nose techniques have been done. The degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis was observed in pepsin digestion. Gluten-free (GF) bread was formulated by using buckwheat flour (BWF), rice flour (RF) and chickpea flour (CPF) (70:20:10) and GMPH were added in the range of 0-20% in the GF bread for enrichment with GMPH. Radar plot of the electronic nose analysis showed that the sensors P30/2, T30/1 and T70/2 had a higher response to the GF bread and GMPH. Consequently, the peptide sequence was obtained manually by ESI-MS spectra of GMPH (KGYSSYICDK) and F-II (SSYCIVKICDK). Flavour quality was 97% discriminately comparable to the GMPH and F-II fractions. Mussel flavoured GF bread can be included in the celiac diet.

A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics

Starch profile reflects functional characteristics like digestibility and product quality. A study was aimed to incorporate rajma in noodle processing to improve product and nutritional quality and also to reduce starch digestibility. It is known that some of the pulses like Kidney beans have an isoforms of Starch-Branching-Enzyme (SBE) helps in converting amylose to amylopectin. Rajma flour was incorporated at 10%, 20% and 30% with Triticumdurum and subjected to rheological, physico-chemical and amylose/amylopectin determination using High-Performance-Size-Exclusion-Chromatography (HPSEC). Results revealed that rajma flour decreased peak-viscosity from 954 to 683 BU and increased water absorption. Protein and dietary fiber content increased significantly. Sensory profile showed higher overall quality (>8.5). In vitro starch digestibility reduced from 65% to 49%. Starch profile from HPSEC showed changes in amylose:amylopectin peak, this may be because of the presence of SBE, further studies may be required to support the hypothesis.

Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p ≤ 0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.

Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta

Yam flour (Dioscorea schimperiana) prepared by traditional (TPYF) and modified (MPYF) processes has been used as an ingredient, to develop bio-functionally enriched pasta. The yam flours have been blended with Durum semolina flour at different levels (10, 20, 30 & 60%) to produce pasta. The cooking quality, antioxidant potential, digestibility profile and sensory profile of the blended pasta have been evaluated. Above all the substituted yam based pasta, the cooking loss was within the permissible level (8%). The β-carotene content of MPYF substituted pasta was significantly higher compared to TPYF samples. The incorporation of yam flour substantially improved total phenolic content (2.9 and 1.7 fold for 60% substituted MPYF and TPYF respectively as compared to control). The same trend was observed with the antioxidant capacity (ABTS - 3.80 and 1.41 fold; RSA - 2.21 and 1.72 fold; FRAP - 14.48 and 11.22 fold respectively for 60% MPYF and TPYF sample as compared to control). The in vitro starch digestibility was reduced significantly among the samples (62.35% in control pasta to 46.41% in 60%MPYF and 50.01% in 60%TPYF samples). The starch profile indicated a significant decrease of rapidly digestible starch (62.63% in control to 43.55% in 60%MPYF and 43.04% in 60%TPYF samples). Sensory evaluation revealed that pasta with up to 30% yam flour was acceptable. Dioscorea schimperiana can be used to improve pasta nutritional quality. For better functional potential, modified process yam flour is suitable.

Enzyme treated flours in noodle processing: a study on an innovative technology

Modification of ingredients using enzyme is an upcoming and innovative trend. Aim of the present study is to evaluate the influence of modification on the noodles processing. Ingredients such as T. aestivum, T. durum and T. dicoccum were selected for the study. With α-amylase inhibitor the peak viscosity and maximum viscosity increased in samples. Samples modified with branching enzyme showed increase in the gelatinization temperature due to the formation of polymer structure. Noodles formulated with modified ingredients were analyzed for its physico-chemical properties. In vitro starch digestibility of the sample reduced significantly after modification with the inhibitory action of the α-amylase inhibitor and formation of amylopectin/linear association of small chains due to branching enzyme action. High performance size exclusion chromatography analysis indicated the formation of amylopectin with the branching enzyme modification. Therefore, the effective enzymatic modification method to improve the nutritional quality can be with the use of branching enzyme.

Effect of Micronization of Maize on Quality Characteristics of Pasta

Currently, production of pasta that is either gluten-free or having lower content of gluten, using low-cost nonwheat cereals and legumes, is becoming increasingly popular worldwide. This is mainly done to increase the nutritional value and reduce the allergenicity of the product. The quality attributes of pasta prepared from micronized maize flour with additives such as guar gum (MPG) and a combination of guar and xanthan gum (MPGX) were compared with pasta prepared from unmicronized flour with guar gum (UMPG). The optimum cooking time for pasta in all three cases (UMPG, MPG, and MPGX) was 3 min. The cooked weight of pasta MPG and MPGX was less compared with UMPG, indicating limited water penetration during cooking. The solid loss of pasta ranged between 8 and 9.5% and was within acceptable levels (<12%). Micronization increased the firmness in MPG (3.7 N) and MPGX (4.5 N) compared with UMPG pasta (2.7 N). MPGX pasta exhibited improved texture, color, and overall acceptability compared with UMPG, and thes...

Glycemic Index of Rajma Bean (Phaseolus vulgaris) and Guar (Cyamopsis tetragonoloba) Incorporated Noodles: A Volunteers Study

Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. Objective: Current study focuses on the influence of low-GI ingredients on noodle GI. Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed powder incorporated noodles were selected for the study. Noodles were prepared, dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles. Conclusions: Study spotlights on the use of these health’s beneficial ingredients in the noodle processing and its effect on health. The developed noodles may be included in the diet of diabetic patients.