Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoidea... more Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. ''L" value decreased from 90.66 to 81.43, whereas, ''a" and ''b" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
The study was carried out with the aim of developing gluten free cookies using rice-chickpea comp... more The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. T... more Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25–14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
The nutritional quality of bakery products keeps on degrading from the process of baking, packagi... more The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40-6.21 and 33.20-33.40 respectively, and that of crude lycopene (CL) in the range of 5.18-5.24 and 32.50-34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54-0.72 mg GAE/g) and CL (0.46-0.59 mg GAE/ g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.
International Journal of Biological Macromolecules, 2019
This article has been developed with the aim of reviewing the different sources, structure, extra... more This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Most studies reveal fair flow characteristics of plant gums. The X-ray diffraction studies and scanning electron micrographs confer their amorphous nature. General appearance of plant gums varies from yellow-cream to whitish in colour. Water absorption and swelling are two essential physicochemical properties of the plant gums owing to their hydrophilic nature. In spite of hydrophilicity, plant gums exhibit significant interfacial properties like emulsifying and foaming. Aqueous plant gum dispersions are acidic in nature and show great variations in their rheological behaviour. Thermal properties (DSC) of the plant gums reveal endothermic as well as exothermic transitions. Many gums obtained from botanical sources have proven health promoting benefits.
Abstract Present study was conducted to determine the chemical composition, antioxidant potential... more Abstract Present study was conducted to determine the chemical composition, antioxidant potential and antinutritional factors in some plant gums that have been commercially used as additives in different food formulations. For this purpose, exudate gums were chosen which included commercially used acacia and karaya gum. The properties were compared with an underutilised gum exuded from apricot tree, called apricot gum. Monosaccharide composition and linkages in gum polysaccharides were studied using Electron spray ionization-mass spectrometry coupled with time-of-flight analyser (ESI-MS-TOF). The assay involves ionization of gum polysaccharides by passing their organic solution into electric field and converting them into a mist of charged droplets that are further analysed and detected using Time-of-flight mass spectrometry. Relative array of peaks elucidated the presence of glucosyl, galactosyl and a small proportion of uronic acid units in all gums. Spectral fragmentation distribution was bimodal with polydispersity values greater than or equal to two (Mw/Mn ≥ 2). In all the antioxidant assays, methanol and ethanol were separately used for extraction. Total phenolic content, ferrous ion chelating ability and reducing power of the gums varied from 0.44 to 1.25 mg GAE/g, 11.80–60.42% and 0.12–0.23 AAE/g, respectively. The DPPH radical scavenging ability (12.03–27.23%) and bile acid binding activity (40.98–46.60%) of the gums was also high. Presence of tannins (0.20–0.73 TAE/g), phytic acid (0.03–0.60 mg/g) and haemagglutinins (0.006–0.11 HU/mg protein) was observed at a very small concentration. On the other hand, the antinutritional factors like terpenoids, saponins and alkaloids were found completely absent.
International Journal of Biological Macromolecules, 2018
Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia ... more Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa
Saffron extracts of two different concentrations were prepared and used as a source of natural an... more Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced nonsignificantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p [ 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS 50 and DS 100 dough samples was found as 28.30, 48.30, 104.6 lg/g and 35.14, 62.38, 118.2 lg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service... more This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.
This study was undertaken to study the effect of conjugation of egg-white lysozyme with guar gum.... more This study was undertaken to study the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria. Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives. Conjugate was developed through Maillard reaction. Assays carried out included sugar estimation, SDS-PAGE, GPC, color, FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity. In addition, antimicrobial activity of the conjugate was determined against two gram positive (Staphyllococcus aureus and Enterococcus) and two gram negative pathogens (E. coli and Salmonella). Results showed higher functional properties of lysozyme-guar gum conjugate. The antioxidant properties increased from 2.02-35.80 % (Inhibition of DPPH) and 1.65-4.93 AAE/g (reducing power) upon guar gum conjugation. Conjugate significantly inhibited gram negative bacteria and the antibacterial activity also increased significantly against gram positive pathogens.
Guar and locust bean gum are added to various food products because of their ability to modify th... more Guar and locust bean gum are added to various food products because of their ability to modify the texture and rheology. No sufficient data is available about their bioactive roles except that these are physiologically similar to dietary fibre and may be used as low-energy fat replacers. Present study was undertaken to find out the nutraceutical and antinutritional properties of guar and locust bean gum. Antioxidant activity of gums was determined by ferrous ion chelating ability, reducing power, FRAP (ferric reducing antioxidant power) and ABTS (2, 2-azinobis (3-ethylbenzothiazolin-6-sulfonate) scavenging power. Determination of phytic acid, haemagglutinins, terpenoids, saponins and alkaloids was carried out to evaluate their antinutritional activity. Gums showed low antioxidant potential except ferrous ion chelating ability which was significant in both methanolic (65.08-66.82 %) and ethanolic (36.46-55.40 %) extracts. Gums also exhibited a high DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity (11.67-29.78 %). Bile acid binding capacity was high i.e., 49.83 % (guar gum) and 54.42 % (locust bean gum). Tannin and phytic acid content varied from 1.28-3.72 TAE/g and 0.098-0.165 mg/g, respectively. Haemagglutinin activity of gums was low (0.066-0.432 HU/mg protein) while the terpenoids, saponins and alkaloids were completely absent. Thus, gums may play beneficial bioactive roles in consumers in addition to conferring desirable organoleptic properties in different food products.
Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The ... more Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The effect of gamma irradiation on physicochemical properties of whole wheat flour samples was investigated. Results revealed significant (p ≤ 0.05) decrease in water absorption, oil absorption, swelling power and emulsion capacity of all the cultivars under study, whereas, water solubility index, emulsion stability, foaming capacity and stability were found to increase upon irradiation. Pasting properties in general were also found to decrease with irradiation. Structural analysis revealed a decrease in the intensities of O-H, C-H and O═C stretches and bending mode of water with increase in irradiation dose from 0-5 kGy for HS-240 and SW-1 whereas the reverse was true for SKW-355. Irradiation treatment decreased the Hunter color 'L' and 'b' values while as 'a' values were increased with increase in irradiation dose.
The review focuses on the structural, morphological, and physicochemical properties of starch fro... more The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00–51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12–16.00%, 0.04–1.40%, 0.03–0.65%, and 0.00–0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.
Journal of Food Measurement and Characterization, 2016
Flours processed from Indian horse chestnut were subjected to water and ether extraction and stud... more Flours processed from Indian horse chestnut were subjected to water and ether extraction and studied for physicochemical properties, functional properties and antioxidant potential. Protein, fat, ash and carbohydrate content of native flour was 7.69, 2.85, 2.20 and 80.71 %, respectively. Protein, fat and ash contents decreased significantly (p B 0.05) while the carbohydrate content increased significantly on extraction. Pasting properties of native and extracted flours like peak viscosity, breakdown viscosity and setback viscosity were in the range of 634.3-4125.0, 297.67-2258, and 27.33-1543.4 cP, respectively with significant increase in all the pasting parameters on extraction. Among the functional properties water and oil absorption capacity, emulsion capacity (%) and emulsion stability (%) increased significantly on extraction. Foaming capacity was lost on water extraction but increased significantly on ether extraction. Antioxidant capacity measured as % DPPH inhibition generally decreased on water extraction but increased on ether extraction.
Emerging decontamination technologies have been attracted considerable attention to address the c... more Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.
Abstract Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting ... more Abstract Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed.
Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoidea... more Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. ''L" value decreased from 90.66 to 81.43, whereas, ''a" and ''b" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
The study was carried out with the aim of developing gluten free cookies using rice-chickpea comp... more The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. T... more Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25–14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
The nutritional quality of bakery products keeps on degrading from the process of baking, packagi... more The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40-6.21 and 33.20-33.40 respectively, and that of crude lycopene (CL) in the range of 5.18-5.24 and 32.50-34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54-0.72 mg GAE/g) and CL (0.46-0.59 mg GAE/ g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.
International Journal of Biological Macromolecules, 2019
This article has been developed with the aim of reviewing the different sources, structure, extra... more This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Most studies reveal fair flow characteristics of plant gums. The X-ray diffraction studies and scanning electron micrographs confer their amorphous nature. General appearance of plant gums varies from yellow-cream to whitish in colour. Water absorption and swelling are two essential physicochemical properties of the plant gums owing to their hydrophilic nature. In spite of hydrophilicity, plant gums exhibit significant interfacial properties like emulsifying and foaming. Aqueous plant gum dispersions are acidic in nature and show great variations in their rheological behaviour. Thermal properties (DSC) of the plant gums reveal endothermic as well as exothermic transitions. Many gums obtained from botanical sources have proven health promoting benefits.
Abstract Present study was conducted to determine the chemical composition, antioxidant potential... more Abstract Present study was conducted to determine the chemical composition, antioxidant potential and antinutritional factors in some plant gums that have been commercially used as additives in different food formulations. For this purpose, exudate gums were chosen which included commercially used acacia and karaya gum. The properties were compared with an underutilised gum exuded from apricot tree, called apricot gum. Monosaccharide composition and linkages in gum polysaccharides were studied using Electron spray ionization-mass spectrometry coupled with time-of-flight analyser (ESI-MS-TOF). The assay involves ionization of gum polysaccharides by passing their organic solution into electric field and converting them into a mist of charged droplets that are further analysed and detected using Time-of-flight mass spectrometry. Relative array of peaks elucidated the presence of glucosyl, galactosyl and a small proportion of uronic acid units in all gums. Spectral fragmentation distribution was bimodal with polydispersity values greater than or equal to two (Mw/Mn ≥ 2). In all the antioxidant assays, methanol and ethanol were separately used for extraction. Total phenolic content, ferrous ion chelating ability and reducing power of the gums varied from 0.44 to 1.25 mg GAE/g, 11.80–60.42% and 0.12–0.23 AAE/g, respectively. The DPPH radical scavenging ability (12.03–27.23%) and bile acid binding activity (40.98–46.60%) of the gums was also high. Presence of tannins (0.20–0.73 TAE/g), phytic acid (0.03–0.60 mg/g) and haemagglutinins (0.006–0.11 HU/mg protein) was observed at a very small concentration. On the other hand, the antinutritional factors like terpenoids, saponins and alkaloids were found completely absent.
International Journal of Biological Macromolecules, 2018
Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia ... more Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa
Saffron extracts of two different concentrations were prepared and used as a source of natural an... more Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced nonsignificantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p [ 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS 50 and DS 100 dough samples was found as 28.30, 48.30, 104.6 lg/g and 35.14, 62.38, 118.2 lg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service... more This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.
This study was undertaken to study the effect of conjugation of egg-white lysozyme with guar gum.... more This study was undertaken to study the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria. Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives. Conjugate was developed through Maillard reaction. Assays carried out included sugar estimation, SDS-PAGE, GPC, color, FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity. In addition, antimicrobial activity of the conjugate was determined against two gram positive (Staphyllococcus aureus and Enterococcus) and two gram negative pathogens (E. coli and Salmonella). Results showed higher functional properties of lysozyme-guar gum conjugate. The antioxidant properties increased from 2.02-35.80 % (Inhibition of DPPH) and 1.65-4.93 AAE/g (reducing power) upon guar gum conjugation. Conjugate significantly inhibited gram negative bacteria and the antibacterial activity also increased significantly against gram positive pathogens.
Guar and locust bean gum are added to various food products because of their ability to modify th... more Guar and locust bean gum are added to various food products because of their ability to modify the texture and rheology. No sufficient data is available about their bioactive roles except that these are physiologically similar to dietary fibre and may be used as low-energy fat replacers. Present study was undertaken to find out the nutraceutical and antinutritional properties of guar and locust bean gum. Antioxidant activity of gums was determined by ferrous ion chelating ability, reducing power, FRAP (ferric reducing antioxidant power) and ABTS (2, 2-azinobis (3-ethylbenzothiazolin-6-sulfonate) scavenging power. Determination of phytic acid, haemagglutinins, terpenoids, saponins and alkaloids was carried out to evaluate their antinutritional activity. Gums showed low antioxidant potential except ferrous ion chelating ability which was significant in both methanolic (65.08-66.82 %) and ethanolic (36.46-55.40 %) extracts. Gums also exhibited a high DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity (11.67-29.78 %). Bile acid binding capacity was high i.e., 49.83 % (guar gum) and 54.42 % (locust bean gum). Tannin and phytic acid content varied from 1.28-3.72 TAE/g and 0.098-0.165 mg/g, respectively. Haemagglutinin activity of gums was low (0.066-0.432 HU/mg protein) while the terpenoids, saponins and alkaloids were completely absent. Thus, gums may play beneficial bioactive roles in consumers in addition to conferring desirable organoleptic properties in different food products.
Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The ... more Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The effect of gamma irradiation on physicochemical properties of whole wheat flour samples was investigated. Results revealed significant (p ≤ 0.05) decrease in water absorption, oil absorption, swelling power and emulsion capacity of all the cultivars under study, whereas, water solubility index, emulsion stability, foaming capacity and stability were found to increase upon irradiation. Pasting properties in general were also found to decrease with irradiation. Structural analysis revealed a decrease in the intensities of O-H, C-H and O═C stretches and bending mode of water with increase in irradiation dose from 0-5 kGy for HS-240 and SW-1 whereas the reverse was true for SKW-355. Irradiation treatment decreased the Hunter color 'L' and 'b' values while as 'a' values were increased with increase in irradiation dose.
The review focuses on the structural, morphological, and physicochemical properties of starch fro... more The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00–51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12–16.00%, 0.04–1.40%, 0.03–0.65%, and 0.00–0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.
Journal of Food Measurement and Characterization, 2016
Flours processed from Indian horse chestnut were subjected to water and ether extraction and stud... more Flours processed from Indian horse chestnut were subjected to water and ether extraction and studied for physicochemical properties, functional properties and antioxidant potential. Protein, fat, ash and carbohydrate content of native flour was 7.69, 2.85, 2.20 and 80.71 %, respectively. Protein, fat and ash contents decreased significantly (p B 0.05) while the carbohydrate content increased significantly on extraction. Pasting properties of native and extracted flours like peak viscosity, breakdown viscosity and setback viscosity were in the range of 634.3-4125.0, 297.67-2258, and 27.33-1543.4 cP, respectively with significant increase in all the pasting parameters on extraction. Among the functional properties water and oil absorption capacity, emulsion capacity (%) and emulsion stability (%) increased significantly on extraction. Foaming capacity was lost on water extraction but increased significantly on ether extraction. Antioxidant capacity measured as % DPPH inhibition generally decreased on water extraction but increased on ether extraction.
Emerging decontamination technologies have been attracted considerable attention to address the c... more Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.
Abstract Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting ... more Abstract Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed.
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