Sowriappan John Don Bosco

Plant extracts as natural antioxidants in meat and meat products.

Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat.

Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.

Starch and flour of seven temperate rice cultivars grown in Himalayan region were evaluated for composition, granule structure, crystallinity, Raman spectrometry, turbidity, swelling power, solubility, pasting properties and textural properties. The rice cultivars showed medium to high amylose content for starch (24.69-32.76%) and flour (17.78-24.86%). SKAU-382 showed the highest amount of amylose (32.76%). Rice starch showed polyhedral granule shapes and differences in their mean granule size (2.3-6.5 μm) were noted among the samples. The starch and flour samples showed type A-pattern with strong reflection at 15, 18, and 23. Pasting profile and textural analysis of rice starch and flour showed that all the cultivars differences, probably due to variation in amylose content. The present study can be used for identifying differences between rice genotypes for starch and flour quality and could provide guidance to possible industries for their end use.

Effect of puffing on physical and antioxidant properties of brown rice.

The objective of this study was to investigate the effect of puffing process on the physical, antioxidant properties and mineral composition of brown rice. Bulk density significantly varied (P<0.05) among the puffing stages and was lowest in expanded rice. From Hunter colour analysis, the lowest L(∗) value and highest a(∗) and b(∗) values were observed for parboiled rice (P<0.05). A-type of diffraction pattern, observed in raw rice was altered by puffing process and led to the formation of B- and V-type patterns. Raman spectrum showed the intense peaks in raw rice and the intensity of those peaks was decreased during the puffing process. Scanning electron microscopy revealed a highly porous structure of expanded rice kernel. Significant decrease in the antioxidant properties was observed upon puffing process as compared to raw rice samples. Hence the present study demonstrates that the puffing process leads to the significant changes in the properties of brown rice.

Process Optimization and Characterization of Popped Brown Rice

The popping process was optimized for brown rice based on an expansion ratio. A central composite design with interactive effect of three independent variables, including salt content (1–2.5 g/100 g raw material), moisture content (13–17 g/100 g raw material), and popping temperature (210–240°C) was used to study their effects on the expansion ratio of rice using response surface methodology. The experimental values of expansion ratio were ranged from 5.24 to 6.85. On fitting the experimental values of expansion ratio to a second order polynomial equation, a mathematical model with the predictability was developed with the statistical adequacy and validity (p ˂ 0.05). From the model, the optimal condition including salt content (1.75 g/100 g raw material), moisture content (15 g/100 g raw material), and popping temperature (225°C) were predicted for a maximum expansion ratio of 6.79, which was then proved to be 6.85 through experiment. Raw and popped brown rice were investigated for physical properties including hardness, L*, a*, and b* value, length/breadth ratio, bulk density, and minerals, which showed the significant differences. The optimized popped rice sample was evaluated for structural, spectroscopic, and thermal properties, which showed the significant difference from raw rice.

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

Effect of spray drying on physical properties of sugarcane juice powder (Saccharum officinarum L.)

The aim of the present study was to investigate the spray drying behavior of sugarcane juice with (PSJ) and without (CSJ) citric acid the effects of different levels (10–50%) of carrier agents (maltodextrin (MD), Gum Arabic, liquid glucose and carrot fiber) at varying operating conditions of inlet and outlet temperature and feed concentration during spray drying was also studied. Spray dried powders from PSJ and CSJ were analyzed for physical properties such as wettability, cohesiveness, dispersibility, flowability, hygroscopicity, particle morphology etc. Different correlations between product recovery and operating conditions were obtained. Amongst the different carrier agents used maltodextrin (30%) proved to be the best in terms of sensory properties and product yield. Spray dried powder without citric acid (PSJ) proved to be superior in terms of porosity, flowability and other reconstitution properties with low hygroscopicity. Moreover PSJ powder revealed regular spherical shape with smooth surface and less agglomeration between particles.

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

ABSTRACT Starches isolated from five corn cultivars namely C4, C5, C6, C8, and C15 were investigated for their physicochemical and structural properties. The amylose content of corn starches varied from 24.74 to 30.32 g/100 g among the cultivars. The starch granules showed polyhedral granule shapes and differences in their mean granule size ranged from 2.3 to 19.5 μm. The starch samples showed A-type diffraction pattern with strong reflection at 15.25, 18.11, and 23.33°. Pasting profile, textural, and thermal properties of corn starch showed the cultivar differences. Raman spectroscopy showed the major band intensities at 1340, 1082, 940, 865, 523, 485, 440, and 412 cm−1. Syneresis and turbidity of gelatinized pastes of starches varied among the cultivars and increased progressively with the increase in storage period. The present study can be used for identifying differences between corn genotypes for starch quality and could provide guidance to possible industries for their end use.

Rice: Parboiling and Milling Properties

Abstract Parboiling is a hydrothermal processing technique during rice has to pass through many stages which alter the physicochemical properties and nutritional profile of grain. Different parboiling techniques have been developed for preparation and industrialization of rice. During parboiling process, starch granules are gelatinized and retrograded as a result various changes occur in rice kernel, which affects its quality parameters. Parboiling has marked influence on organoleptic properties, improved the strength and nutritional profile of grain. Parboiling treatment principally brings the characteristic change in rice grain such as milling, cooking, storage and eating qualities. Milling is an important unit operation for removing the husk and bran from the rough rice. Milling significantly affects the cooking and nutritional properties of rice. The important parameters focussed during milling are the head rice yield and kernel hardness. Milling technology is therefore geared to obtain maximum outturn of milled rice and to reduce breakage.

Variations in Brown Rice Quality Among Cultivars

Various types of rice varieties are produced in the different geographical regions of the world. Variety of rice cultivar is very important which significantly affects the quality characteristics of brown rice. Brown rice is known for its rich source of minerals, vitamins, phytochemicals and fibres mostly present in the bran layer contributing to the biological activities. Diversity in quality parameters of rice varieties depends mostly on the genetic background, fertilizer dose, climatic and soil conditions during the rice grain development, which affect the physicochemical, nutritional and cooking properties of particular variety. Variety of rice cultivars is selected according to the need of consumers and industry. Modern technologies of rice breeding programs continuously refine and improve genetic characteristics influencing quality traits, which has a great impact on consumer preferences. Brown rice from different varieties provides opportunities to promote the nutritional benefit and could have implications for commercial practice in the food industries.