Prince Chawla

Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour

Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water- and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility com...

Development and evaluation of iron microencapsules for milk fortification

Iron microencapsulation is one of the best approaches to achieve controlled iron release in fortified foods as it not only reduces the apparent organoleptic problems but also increases the bioavailability of iron. The present study was carried out to prepare iron microencapsules using different methods for food fortification. Microencapsules were prepared using liposome, fatty acid esters (FAE), freeze-drying and emulsification methods. Among all the microencapsules, those prepared using FAE method resulted in lowest encapsulation efficiency (EE); however, highest EE was observed for emulsification method. Three microencapsules were selected for fortification of milk, i.e. egg phosphatidylcholine liposomes, sodium alginate (SA) and modified starch microencapsules prepared by freeze-drying method and SA microencapsules prepared by emulsification method that had EE 64.047%, 62.972% and 74.850%, respectively. Sensory analysis revealed that SA and MS microencapsules fortified milk containing 10 mg/L iron, resembled control (unfortified) milk the most as compared to others.

Effect of Acidified Methanol Modification on Physico Chemical Properties of Black-Eyed Pea (Vigna unguiculata) Starch

Black-eyed pea starch was hydrolyzed using concentrated HCl (36% by weight) at different levels (10–60 mL) in the presence of methanol and the physico-chemical properties of native and acidified methanol modified black-eyed pea starches were compared. Results revealed high recovery (>93%) of acid-alcohol treated black-eyed pea starch upon modification. A drop in swelling power and increase in solubility was also observed during acidified methanol treatment. Acid hydrolysis increased paste clarity and the freeze–thaw stability; however, the trend was found to vary at a specific modification level. Acid thinning of starch revealed significant decrease in gel consistency, sediment volume, water, and oil binding capacity. Disruption of interactions between amylose chains resulted in increased amylose leaching on modification. The X-ray diffraction pattern of black-eyed pea starch was of C-type obtained and with increase in acid concentration the intensity of peak was found to be increased. Increased acid concentration showed significant increase in crystallinity; however, marked loss of crystallinity was observed at an acid level of 40 mL which further increased on acid concentrations of 50 and 60 mL. Also, acid concentration showed significantly improved post-reaction color difference (∆E) of the modified starches.

Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

Solid state fermentation (SSF) is a technological tool to improve the functional and nutritional properties of bio resource products. The present investigation was carried out to evaluate the significance of SSF by means of Aspergillus oryzae on enzyme activity, functional properties and mineral contents of peanut oil cakes (POC). Effect of SSF on the functional properties of POC sample was evaluated and significant improvement was observed in all the tested functional properties except bulk density where significant (p < 0.0.5) decrease was observed. Significant improvement in enzyme activity was also contributed by SSF during different enzyme assays. Microstructural analysis of the fermented POC samples showed a progressive development in the smoothness of granule surface with increasing time of fermentation. Fourier transform infrared spectroscopic analysis was done to evaluate the composition of POC samples at the macromolecular level. The results of FTIR showed a significant increase in protein content with advancing fermentation.

In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by Aspergillus oryzae on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.

Biotechnological Aspects for Enhancement of Mineral Bioavailability from Cereals and Legumes

India is bound to be the global leader in terms of production and consumption of cereals and legumes and food products based on cereals and legumes. Cereals and legumes are a major source of edible proteins, carbohydrates and total dietary fiber and therefore considered to be highly valuable in human and animal nutrition. Micronutrient deficiency is a serious risk to the health and efficiency of billions of people of both developed and developing countries. Minerals (iron, zinc and calcium) are important microelements that play various fundamental roles in the human body. Besides this, cereals and legumes also contribute to the consumption of various minerals, including calcium, iron and zinc, in daily intake of food. Nutritional quality of cereals and legumes is directly correlated with the presence of antinutritional factors, and therefore, several methods have been introduced to combat these problems in foods to improve the nutritional value of both cereals and legumes. Also, numerous biotechnological tools and various pretreatments have been included to improve the bioavailability of minerals. Therefore, this chapter is concerned with the mineral bioavailability from different cereals and legumes consumed in India and worldwide. Effects of various treatments of cereals and legumes on mineral bioavailability and bioaccessibility have also been discussed.

Technological and Functional Aspects of Yoghurt Cheese

Lactic acid fermentation is one of the eldest and primary approaches used for preservation of milk. Amongst fermented dairy products, yoghurt is becoming more popular owing to its nutritional and therapeutic properties. Also, it is a remarkable source of superior quality proteins, calcium, phosphorus and potassium along with significant quantities of several vitamins. The current market trend demands development of new varieties of yoghurt, with incorporation of functional ingredient that keeps well for longer. Despite the acidity yoghurt is more susceptible to spoilage during storage because of high moisture content (85%). Attempts are therefore made to prolong its keeping quality through elimination of whey. Moreover, during traditional method yoghurt is strained out through a distinct cloth sack to obtain the desired total solids level. Hence, new techniques such as ultrafiltration and centrifugation have recently been used to produce concentrated form of the yoghurt which is also known as yoghurt cheese. Therefore, this book chapter is very much concerned with the technological and functional aspects of yoghurt cheese. Effect on addition of functional ingredients in yoghurt cheese also has been discussed.

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

Effect of premilling treatments on wheat gluten extraction and noodle quality

Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content. Flours obtained after premilling treatments were also utilized for noodle preparation and their sensory and quality parameters were also determined. Also, it was observed that yeast treatment and conditioning improved the noodle quality, whereas acid treatment deteriorates the noodle quality in comparison to tempering. The cultivar PBW-343 produced the best quality noodle among four wheat cultivars. In different milling treatments acid-treated flours of all cultivars showed lowest sensory and quality characteristics, while yeast treatment showed highest.