Yogesh Gat

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Present study was conducted to investigate effects of pregelatinized rice flour and extrusion process parameters such as feed moisture (16–19xa0%), die temperature (115–145xa0°C) and screw speed (150–250xa0rpm) on physicochemical properties of ready-to-eat expanded snacks by using co-rotating twin-screw extruder. Higher die temperature increased extrudate density and WSI but reduced die pressure, torque and expansion. Increased feed moisture content resulted in extrudates with increased density, WAI and hardness but reduced die pressure, expansion and WSI. Screw speed was found to have no significant effect on expansion and hardness of extrudates, while increase in screw speed resulted in increased WAI of extrudates and reduced torque of extrudates. Effect of pregelatinized rice flour on extrudate expansion and hardness was analysed at 16xa0% feed moisture, 135xa0°C die temperature and 150xa0rpm screw speed. Use of pregelatinized rice flour increased expansion while it reduced hardness of extrudates.

Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

Introduction Fruits and vegetables embrace an important status among the health foods as they provide significant amount of nutrients, especially vitamins, minerals, fiber sugars and antioxidants as well as it’s refreshing and thirst quenching behavior1. However, due to highly perishable nature and short shelf life of fruits and vegetables, immediate processing into preserved products becomes essential to avoid post-harvest losses. India contributes 42% of world production from 30% of the global area under papaya cultivation and is largest producer according to FAO report (2012). Papaya accounts for 6.6% of total crop and covers only 1.9% of the total area under fruit cultivation in India2. So Papaya was selected for preparation of fruit drink due to its reasonable price, Abstract Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization. Article history

Development of Probiotic Beetroot Drink

The study was planned to prepare nondairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37 °C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components. Current research in nutrition and Food science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 257-262 ContACt Navnidhi Chhikara navnidhi24@gmail.com Department of Food Technology & Nutrition, Lovely Professional University,

Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar

Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased. In view snack ball was prepared using varied concentrations of jackfruit seed flour and ragi in three different formulations. Present study also quantifies changes in thiobarbituric acid, free fatty acid, total phenolic content and antioxidant activity of snack bar packed in polypropylene and metalized polyester films and stored under room temperature conditions for 28 days of storage study. During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period. Maximum retention of phytochemicals was observed in the snack ball packed in polypropylene as compared to metalized polyester films and stored at room temperature conditions. Present study indicates potential application of jackfruit seed flour for preparation of low cost nutritious value added product. Article history Received: 03 July 2017 Accepted: 27 July 2017

Bioactive compounds of beetroot and utilization in food processing industry: A critical review

Beetroot is recognized as health promoting food due to presence of essential components such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that promote health. Betalains occur in two forms i.e. betacyanin (red-violet pigment) and betaxanthin (yellow-orange pigment) and are recognizable commercially as a food dye due to non-precarious, non-toxic, non-carcinogenic and non-poisonous nature. Beetroot is premeditated as a boon for the food industry and used as food colorant or additive in food products such as ice-cream, yogurts and other products. The beetroot extract is used to improve the redness in tomato pastes, soups, sauces, desserts, jams, jellies, sweets and breakfast cereals. Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment.

Development of functional fermented whey–oat-based product using probiotic bacteria

The aim of the present study was to formulate a fermented whey product using probiotic bacteria and whey protein concentrate (WPC containing 70% of proteins) to obtain a fermented product with low lactose and β-lactoglobulin (BLG) content. Several factors such as starter culture concentration (1, 5, and 10%) and fermentation time (2, 4, 6, 8, and 10xa0h) were optimized on the basis of growth activity in terms of viable count, pH, and acidity. Starter culture concentration and fermentation time of 5% and 10xa0h, respectively, show the optimal viable count (9.8xa0×xa01010) and pH (4.42) as per the requirement. Proteolysis of WPC by a mixed culture of Lactobacillus acidophilus and Lactobacillus bulgaricus was found to be 98.8xa0μg/ml. Hydrolysis of whey proteins by probiotic bacteria was detected by SDS-PAGE. A significant (pxa0≤xa00.05) decrease in cell viability and pH was observed as the refrigerated storage period goes on increasing (0–15xa0days).

Effect of extrusion on thermal, textural and rheological properties of legume based snack

Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G′ and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel–Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

Optimization of preparation process for a blended beverage developed from chayote, sugarcane, and mint and coriander extract

ABSTRACT Chayote [Sechium edule (Jacq) Swartz] is an underutilized, nutritious vegetable, which is reported to contain a variety of phytochemicals. A process was designed to increase acceptance of Chayote in a beverage using concentrations of sugarcane juice, salt, and mint and coriander herb extract using response surface methodology. The statistical design provided 20 formulations where the herb extract concentration varied from 0.5% to 2.5%, sugarcane juice concentration from 20% to 50%, and salt concentration from 0% to 1.5%. Sugarcane juice concentration of 35.14%, herb extract of 1%, and salt concentration of 1.5% were the optimized process conditions for preparation of blended chayote juice. Optimized conditions can be scaled up, allowing this vegetable to be utilized for processing.

Antioxidant and antimicrobial potential of selected varieties of Piper betle L. (Betel leaf)

Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan and Banarasi paan were used. Biochemical tests such as proximate analysis (moisture, ash, protein, lipids, minerals viz., sodium and potassium), antioxidant activity tests (DPPH radical scavenging activity, total phenolics, ascorbic acid, reducing power) and antimicrobial test (antibacterial and antifungal susceptibility test) against four pathogens viz., B. subtilis, E. coli, A. niger and S. cerevisiae were determined. Ethanolic extract had the highest antioxidant activity (89.46% inhibition), while the aqueous extract exhibited lowest antioxidant activity (62.03% inhibition). With increasing concentration (5, 10, 25 and 50 µg/mL), the reducing power of leaf extracts also increased. The ascorbic acid was not significant in Banarasi paan (5.21mg/100 g) and Meetha paan (5.20mg/100 g). The highest antibacterial activity of ethanolic extract (Banarasi paan) may be attributed to the presence of phytosterols in the leaf varieties. Antioxidant and antimicrobial potential study will help to build a database and promote the utilization of betel leaf as a medicinal herb.

Microbial maceration: a sustainable approach for phytochemical extraction

A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.