Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.

Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly (p < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage (G') and loss (G″) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties.

Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of bio-molecules like protein. In the present study, the impact of ultrasound on whey protein (WP) was assessed with functional, rheological, heat coagulation and transition temperature, SDS-PAGE, FTIR spectra, scanning electron microscopy and transmission electron microscopy. The results of this study showed that the raw WP had broad bimodal particle size distribution while after ultrasonication, modified WP exhibited narrower distribution along with smaller particle size (0.683 ±â€¯0.225 µm) compared to untreated WP (2.453 ±â€¯0.717 µm). The solubility of WP also increased after ultrasonication (72.22 ±â€¯0.68% to 79.21 ±â€¯1.08%). During the rheological evaluation, both the samples exhibited Newtonian behaviour but, the modified WP exhibited dramatically higher storage modulus (G') throughout the temperature profile compared to raw WP mainly due to enhanced proteins aggregation during heating which revealed more elastic and stronger gel. The modified WP exhibited significantly higher (about 6-times) heat stability compared to raw WP which signified that after ultrasonication the WP can withstand higher temperature during processing for longer time. The results were also confirmed by higher transition temperature (Tpeak) of modified WP (93.32°) compared to untreated WP (81.93 °C). The SDS-PAGE profile of raw and modified WP showed that the ultrasound significantly decreased the bands density of low molecular weight molecules (ß-lactoglobulin and α-lactalbumin). FTIR spectra also showed noticeable difference between the secondary structure component of raw and modified WP. Finally, the structural micrographs of raw and modified WP from SEM and TEM analysis also confirmed the adequacy of modification of WP employing non-thermal techniques. The modified WP revealed smaller, regular and more homogenous and ordered structures compared to untreated sample.

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology.

Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.

Effect of ß-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi.

Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with ß-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in ß-glucan concentration, however, values of fat, protein and ash varied non-significantly upon ß-glucan addition in dahi. ß-glucan at 0.5% solids levels, produced low fat dahi with superior quality, less whey separation and good textural properties than the samples containing other levels. Syneresis and viscosity was positively affected with the addition of ß-glucan till 0.5% level and higher concentration caused destabilization of the product. Fortified dahi showed greater firmness and consistent than control dahi sample. The addition of 0.5% level of ß-glucan also imparted significantly better instrumental color values and sensory scores with attractive or natural dahi color when compared to control dahi samples and other dahi samples prepared with different levels of ß-glucan.

Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0.4 % mixture of monosodium phosphate and disodium phosphate (2:1 w/w) and 18 % sugar (on DMB) (i.e. medium fat liquid dairy whitener) was improved significantly (P < 0.01) with the addition of 0.2 % potassium chloride, but heat stability of medium fat liquid dairy whitener got reduced substantially (i.e. 19 min). With subsequent heat treatment to 85 °C for 5 min, heat stability of medium fat liquid dairy whitener got improved to reasonable level of 27 min. Whitening ability in terms of L* value of medium fat liquid dairy whitener in both tea and coffee was significantly (P < 0.01) better when homogenized at 175.76 kg/cm(2) vis-à-vis 140.61 kg/cm(2). Standardized medium fat liquid dairy whitener had significantly (P < 0.01) greater protein content (i.e. approximately 2.43 times) compared to market dairy whitener samples. At 2 % solids level, standardized medium fat liquid dairy whitener in tea/coffee fetched significantly (P < 0.01) better sensory attributes and instrumental whitening ability compared to market sample at 3 % solids level. There could be clear 33 % solids quantity saving in case of developed product compared to market dairy whitener sample.