Dairy Engineering

Amaranthus grain (pseudo-cereal) is well known for its high nutritional value and functional starch properties. Amaranthus grain has malleability to resist drought, heat, pests and have adaptation to new environmental conditions. Amaranthus grain belongs to the family Amaranthaceae which include 60 species across the globe wherein Amaranthus hypochondricus, Amaranthus caudatus, Amaranthus paniculates L. and Amaranthus cruentus are the species which are superior to cereal grains in term of proximate composition and quality attributes [1]. Amaranthus was originally cultivated in South and Latin America, adaptation trials and commercial production of this plant is currently being conducted in Ontario, Canada to meet the high consumer demand. In India, Amaranthus is commercially growing and cultivated in Himalayan foothills viz. Himachal Pradesh, Uttrakhand, Punjab and in many parts of Maharashtra [2,3]. The Amaranthus grain encompass high protein content (12-18 %), carbohydrate content (62-68 %), oil content (8 %) than most of the other cereal grains [1,4]. The major fraction component prevailed in this grain Amaranthus is the starch. The demand of starch has increased enormously in recent years as starch is being used widely in production of biodegradable plastics, edible films and bioethanol, apart from its general use in food processing industries

Edible biodegradable films were prepared from amaranth, buckwheat and commercial important corn starches by casting method. Starch, glycerol and carboxymethyl cellulose (CMC) were used to prepare filmogenic starch solutions in potable luke warm water, followed by ultra-sonication for homogenous mixing of the mixed ingredients. After this, heating was applied to starch based slurried solutions until it turned into gel solutions. These filmogenic gel solutions were then dried and films were peeled off and stored in desiccator. Stored films were analyzed for functional properties viz., tensile strength, solubility and water vapor permeation. Amaranth starch based edible biodegradable films presented considerable clarity values however buckwheat starch and corn starch based films exhibited good tensile strength and better solubility values. Developed edible biodegradable films from amaranth starch were analysed for surface structure examination by SEM. Evaluation of surface revealed uni...

Milk is assumed to be a complete food, due to its high nutritional status. Regular consumption of milk reduces the problems of nutrition deficiency. Milk contains sugar, mainly lactose in higher amount and lactose, with other ingredients of milk, also contributes to maintain the energy level of body. But, in some cases a problem arises due to the intake of lactose mainly owing to the deficiency of ?-galactosidase (Lactase) enzyme. Deficiency of lactase enzyme in human body, results in inefficiency of body for degrading the lactose into its smaller constituents. Un-degraded/ undigested lactose consumed by the bacteria and converts it into several acids and gases, which results in arise of several types of intestinal disorders. In this article, main focus is given on the lactose intolerance, its types, and remedies.

The aim of this study was to analyze the isolated starches for physico-chemical, structural, and morphological characteristics and to see amaranth starch efficacy in formation of edible films. All the amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of starch were found small in size ranged from 1.182 to 1.431 mm (PSA). Granules of Amaranth starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated starches. AHA and AHD starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR starches. All the starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized amaranth starches were tried for their application in development of edible films. During experimentation, amaranth starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth starch was studied and thereby analyzed and investigated with an aim to develop starch films. Amaranth starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.

The aim of this study was to analyze the isolated starches for physico-chemical, structural, and morphological characteristics and to see amaranth starch efficacy in formation of edible films. All the amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of starch were found small in size ranged from 1.182 to 1.431 mm (PSA). Granules of Amaranth starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated starches. AHA and AHD starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR starches. All the starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized amaranth starches were tried for their application in development of edible films. During experimentation, amaranth starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth starch was studied and thereby analyzed and investigated with an aim to develop starch films. Amaranth starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.

AS, HMT-AS and CS starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS starches. Noodles prepared from native amaranth starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornstarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.

Results for the effect of extraction pH and pH treatment on the functional, physicochemical, rheological and thermal characteristics of amaranth protein isolates (APIs) are reported in this study. Four amaranth protein isolates (P1, P2, P3 and P4) were prepared by varying the extraction pH (9-11). These four protein isolate samples were further treated at pH values from 3 to 9. The total protein content and purity of protein isolates were found to be higher for P1 than P2, P3 and P4 samples. The particle size of P1 was significantly (p ≤ 0.05) higher (299.68 µm) than other samples. Solubility, emulsifying capacity and stability, foaming properties, water and oil binding capacities were higher for the P1 sample treated at pH 9. Gelation characteristics like storage modulus (G') and loss modulus (G") were higher for P1 samples. APIs obtained at extraction pH 9 (P1) also exhibited better thermal properties in comparison with other three samples.

The aim of this study was to analyze the isolated starches for physico-chemical, structural, and morphological characteristics and to see amaranth starch efficacy in formation of edible films. All the amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of starch were found small in size ranged from 1.182 to 1.431 mm (PSA). Granules of Amaranth starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated starches. AHA and AHD starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR starches. All the starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized amaranth starches were tried for their application in development of edible films. During experimentation, amaranth starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth starch was studied and thereby analyzed and investigated with an aim to develop starch films. Amaranth starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.

 Prepared AS noodles were found clearer and whiter than noodles made from other sources of cereal and tuber starches.  HMT-AS devours smallest particle size, increased swelling power, water binding capacity.  Physio-chemical characterization and functional attributes advocates starch usages in development noodles of good quality.  Developed HMT-AS starch noodles were found better in texture, of augmented taste, and distinct flavor. Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; an inclusive comparison with corn starch noodles

The study evaluated the use of corn, quinoa, and tapioca starches with glycerol to develop biopolymer films. The water binding and oil binding capacities of the starches were determined, and tapioca starch was found to have good film-forming properties and produce transparent films. During the study, starches and glycerol with concentrations of 6% w / v and 3% w / v respectively, were used to develop the biopolymer films. These starches were evaluated for water binding and oil binding, with capacities that ranged from 182.62 to 199.60% and 159.02 to 193.33%, respectively. Quinoa starch presented the highest final viscosity (3584.00 cP), followed by corn starch (3058.00 cP) and tapioca starch (2547.00 cP), which indicate that these starches possess an intermediate range of viscosities required for the development of biopolymeric films. Comparative studies of the properties of starches were done with the intention of developing better quality films among corn, quinoa, and tapioca star...